The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritional properties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat f...

In order to study planting date impacts and ending season drought stress  on grain yield and  gaining weight  rate  and wheat filling period characteristics in new advanced bread wheat genotypes ,this research  is done by using plan statistical  of spilt plot  in form of complete random blocks basic  plot with 3 replications in both common separated irrigation  and ending season drought  stress...

drought, ultraviolet radiation and atmospheric co2 are some three environmental factors that seriously affect future food security. the objective followed in the present research was to study the effect of two levels of carbon dioxide (400 and 900 ppm), ultraviolet radiation (uv a, b and c with intensities of 18, 25 and 40 microw.cm-2 respectively) and water deficit (%100 and %60 of field capac...

Background. The aim of the study was to assess some selected minerals (Ca, Mg, Na, K, P, Fe, Zn, Cu, Mn) in different types of breadstuff. Moreover, the frequency of breadstuff consumption was determined in a selected group of students at one of Lublin universities. Material and methods. The material for the study was breadstuff available on the consumer market, produced from wheat and rye flou...

BACKGROUND One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS)...

Bread quality index was established using the instrumental analysis of bread parameters 12 that influence the consumers’ acceptability. The instrumental methods that describe 13 bread appearance, structure and texture have been chosen in order to enable the 14 identification and quantification of main discrepancies of wheat bread produced by 15 different processes such as fully baked frozen bre...

A factorial completely randomized block design experiment with three replications was carried out in greenhouse to evaluate cereal genotypic variation in phosphorus (P) acquisition and utilization efficiency in a calcareous soil with low available P (4.6 mg P kg-1 soil) and high total P (1260 mg P kg-1 soil). Treatments consisted of eight bread wheat (Triticum aestivum L.), three durum wheat (T...

Proteomic approaches were applied in four grain developmental stages of the Chinese bread wheat Yunong 201 and its ethyl methanesulfonate (EMS) mutant line Yunong 3114. 2-DE and tandem MALDI-TOF/TOF-MS analyzed proteome characteristics during middle and late grain development of the Chinese bread wheat Yunong 201 and its EMS mutant line Yunong 3114 with larger grain sizes. We identified 130 dif...