Cereal Chem. 67(4):395-399 The proteins of flours of 26 widely different bread wheat varieties grown using a different column of the same type. The integrated areas of the in Canada were extracted with 70% ethanol, with and without a reducing 21 regions for the 16 varieties were used to test the prediction equations. agent (20% mercaptoethanol). Replicate extracts with each solvent and Extensig...

Background and objectives Utilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain flour protein content. One strategy to increase content is introducing the functional Gpc-B1 allele from wild emmer dicoccoides). Findings Introduction into soft kernel increased 17 g/kg, dough strength as evidenced SDS sedimentation volume Mixograph mixing parameters, strai...

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...

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...

Cereal Chem. 83(5):529–536 The accuracy of using near-infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for pro...