نتایج جستجو برای: keywords bread wheat

تعداد نتایج: 2032221  

2009
Monika Garg Hiroyuki Tanaka Hisashi Tsujimoto

The seed storage proteins (SSPs) of cultivated wheat (Triticum aestivum and T. durum), namely, glutenin and gliadin, impart viscoelastic properties to bread dough, making wheat well suited for bread-making. Extensive studies on wheat SSPs have been carried out and revealed genetic diversity among wheat cultivars. Here, we review the studies of SSPs from more exotic species in the Triticeae trib...

2015
A. Furtado P. C. Bundock P. M. Banks G. Fox X. Yin R. J. Henry

Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5'-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-...

Journal: :Bioscience, biotechnology, and biochemistry 2012
Aya Tabara Chihiro Yamane Masaharu Seguchi

We baked low-calorie bread by mixing charred cellulose granules with wheat flour, using the charred cellulose granules to eliminate toxic xanthene food dyes contained in processed foods from the alimentary canal. The size of the charred cellulose granules played an important role in determining good breadmaking properties in respect of the bread height (mm) and specific volume (SV, cm3/g). Char...

2012
Mohammed Hefni Cornelia M. Witthöft

INTRODUCTION Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). METHODS Prior to milling t...

Journal: :Food technology and biotechnology 2016
Rao-Chi Chien Enkhjargal Ulziijargal Jeng-Leun Mau

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...

2010
Carlo Giuseppe Rizzello Luana Nionelli Rossana Coda Raffaella Di Cagno Marco Gobbetti

Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread containing sourdough fermented wheat germ as an ingredient (SFWGB) was compared to breads made with (raw wheat germ bread, RWGB) or without (wheat flour bread, WFB) raw wheat ...

Journal: :Plant physiology 2015
Oxana Dobrovolskaya Caroline Pont Richard Sibout Petr Martinek Ekaterina Badaeva Florent Murat Audrey Chosson Nobuyoshi Watanabe Elisa Prat Nadine Gautier Véronique Gautier Charles Poncet Yuriy L Orlov Alexander A Krasnikov Hélène Bergès Elena Salina Lyudmila Laikova Jerome Salse

Bread wheat (Triticum aestivum) inflorescences, or spikes, are characteristically unbranched and normally bear one spikelet per rachis node. Wheat mutants on which supernumerary spikelets (SSs) develop are particularly useful resources for work towards understanding the genetic mechanisms underlying wheat inflorescence architecture and, ultimately, yield components. Here, we report the characte...

Journal: :Food technology and biotechnology 2014
Renata Różyło Urszula Gawlik-Dziki Dariusz Dziki Anna Jakubczyk Monika Karaś Krzysztof Różyło

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) c...

Journal: :International journal of food sciences and nutrition 2011
B S Ogunsina C Radha D Indrani

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

Journal: :The British journal of nutrition 2000
K S Juntunen W M Mazur K H Liukkonen M Uehara K S Poutanen H C Adlercreutz H M Mykkänen

Rye is an important source of plant lignans in Finland. In the present crossover trial we wanted to study the effect of rye bread as part of the usual diet on serum and urine enterolactone (ENL) concentrations in healthy volunteers. Eighteen men aged 43 (sem 2.0) years and twenty-one women aged 43 (sem 1.6) years consumed wholemeal rye bread and white wheat bread in random order for 4 weeks. Th...

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