نتایج جستجو برای: to improve bread wheat salt tolerance
تعداد نتایج: 10714436 فیلتر نتایج به سال:
Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...
Salt stress dramatically reduces crop yield and quality, but the molecular mechanisms underlying salt tolerance remain largely unknown. To explore the wheat transcriptional response to salt stress, we performed high-throughput transcriptome sequencing of 10-day old wheat roots under normal condition and 6, 12, 24 and 48 h after salt stress (HASS) in both a salt-tolerant cultivar and salt-sensit...
The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following m...
This study focuses on the possibility of using germinated lupine flour (GLF) in breadmaking process order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% 20%) were used, influence its addition wheat was analyzed. On empirical rheological properties, GLF has effect decreasing water absorption capacity, consistency, baking strength, extens...
Post-anthesis drought stress is the most important problem affecting wheat production in dryland fields, specially in Mediterranean regions. The main objective of this research was to evaluate drought tolerance indices in dryland wheat genotypes under post-anthesis drought stress. The research was including two different experiments. In each experiment, twenty dryland bread wheat genotypes were...
Floral transition through vernalization has a large influence on cold tolerance and agronomic traits in winter cereals. It is now apparent that in many plants small RNAs play critical roles in determination of the flowering time. There is evidence suggesting that the miR156 and miR172 families play a key role in the flowering transition of plants. In this study, the expression of two temporally ...
The stability of iodine from iodized salt was measured in white bread, grain bread, sweet biscuits and the breakfast cereals, Weetbix (a flaked, pressed, wheat product), Ricies (a puffed rice product) and toasted muesli, as part of the New Zealand Government's initiatives to address the public health issue of low iodine intake by most New Zealanders. Triplicate runs of each product were manufac...
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