Materials and methods. Four amylopectin varieties Chabanivske, Zhyvynka (NSC Institute of Agriculture) Osoblyve Alternatyvne (Institute Plant Industry named after V.Ya. Yuriev) were taken as experimental material. The main economically valuable characteristics the their biochemical properties grain made in 2018–-2020. technological indicators dough assessment quality bread from a mixture spring...

The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wh...

Wheat stem rust, caused by Puccinia graminis f. sp. tritici, is a re-emerging disease, posing threat to wheat production. In Spain, rust has been rarely detected since the 1970s, but infection was observed in fields 2018. We analysed six samples collected Rota, Cádiz province and one from Monteagudo del Castillo, Teruel province. All Rota were typed as race TKTTF, whereas sample field adjacent ...

Tan spot disease, which is caused by Pyrenophora tritici-repentis (Ptr), one of the most significant wheat diseases in Kazakhstan, an important wheat-growing region Central Asia. In this study, we aimed to investigate race composition Ptr responsible for tan Kazakhstan through phenotypic and genotypic characterization. During 2019–2020, samples isolates were collected analysis six regions Repub...

IN THE CURRENT STUDY, WHEAT FLOUR WAS MIXED WITH HIGH QUALITY CASSAVA FLOUR (HQCF) IN SEVERAL RATIOS: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-dipheny...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...

OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...

Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole wheat or sourdough breads would have a favourable effect on biomarkers of glucose homeostasis after first and second meals, compared with those for white bread. Ten overweight volunteers consumed 50 g available carbohydrate of each of the...

Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...