Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars

2014 ◽  
Vol 33 (2) ◽  
pp. 127-131 ◽  
Author(s):  
M.T. Labuschagne ◽  
N. Mkhatywa ◽  
B. Wentzel ◽  
E. Johansson ◽  
A. van Biljon
Keyword(s):  
South African ◽  
Protein Composition ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
White Flour

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

Studies on the protein composition and baking quality of einkorn lines

2009 ◽  
Vol 229 (3) ◽  
pp. 523-532 ◽  
Author(s):  
Herbert Wieser ◽  
Karl-Josef Mueller ◽  
Peter Koehler
Keyword(s):  
Protein Composition ◽  
Baking Quality

284. The effects of additions of dried skim milk and dried whey on the baking quality and nutritive properties of white bread

1941 ◽  
Vol 12 (2) ◽  
pp. 184-212 ◽  
Author(s):  
K. M. Henry ◽  
J. Houston ◽  
S. K. Kon ◽  
J. Powell ◽  
R. H. Carter ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Marked Effect ◽  
Skim Milk ◽  
White Bread ◽  
Commercial Products ◽  
Baking Quality ◽  
White Flour ◽  
Baking Industry

Experiments were carried out to study the effects on the quality and nutritive value of bread of the addition to white flour of roller-dried skim milk and roller-dried whey. Both samples were typical commercial products.Additions of 2% of the dried milk could be made without any marked effect on loaf quality or on flavour. The addition of 4% or more definitely lowered the quality of the bread, the volume being smaller and the crumb more rubbery. As the content of milk was increased above 2% the flavour of the bread became increasingly distinctive and departed from the normal neutral flavour of water bread.Up to 5% of dried whey could be added to the flour without any marked deterioration in the crumb of the bread, although with one flour this quantity decreased the volume by 16%. At this level, however, the whey imparted a distinct cheesy flavour to the bread.Attention is drawn to the fact that the effects produced by the addition of dried milk or whey to bread can only be considered in relation to the particular sample used, since other workers have found that modifications in the method of manufacture considerably alter the value of the product as far as its use in bread is concerned. For this reason improved types of dried milk or whey might well lead to their greater use by the baking industry.

Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988

Crop Science ◽  
1989 ◽  
Vol 29 (3) ◽  
pp. 626-631 ◽  
Author(s):  
T. S. Cox ◽  
M. D. Shogren ◽  
R. G. Sears ◽  
T. J. Martin ◽  
L. C. Bolte
Keyword(s):  
Winter Wheat ◽  
Genetic Improvement ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Hard Red Winter Wheat ◽  
Winter Wheat Cultivars ◽  
Red Winter Wheat

Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars

2017 ◽  
Vol 94 (3) ◽  
pp. 568-575 ◽  
Author(s):  
Renata de O. Dias ◽  
Moacil A. de Souza ◽  
Mônica R. Pirozi ◽  
Ludmilla de C. Oliveira ◽  
Adérico J. B. Pimentel
Keyword(s):  
Molecular Markers ◽  
Protein Profile ◽  
Wheat Cultivars ◽  
Baking Quality

Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

2017 ◽  
Vol 94 (4) ◽  
pp. 670-676
Author(s):  
Malena Moiraghi ◽  
Lorena S. Sciarini ◽  
Franco Gil ◽  
Gabriel Galván ◽  
Gabriela T. Pérez
Keyword(s):  
Bread Wheat ◽  
Wheat Cultivars ◽  
Baking Quality
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