Prediction of rye flour baking quality based on parameters of swelling curve
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-3014-z
Abstract: The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were… read more here.
Keywords: rye flour; flour baking; baking quality; swelling curve ... See more keywords
Microbial indicators are better predictors of wheat yield and quality than N fertilization.
Sign Up to like & getrecommendations! Published in 2019 at "FEMS microbiology ecology"
DOI: 10.1093/femsec/fiz205
Abstract: In view of their key roles in many soil and plant-related processes, we hypothesized that soil microorganisms could play a larger role in determining wheat baking quality than nitrogen fertilization. A field experiment was conducted… read more here.
Keywords: quality; fertilization; wheat; microbiology ... See more keywords
Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Foods World"
DOI: 10.1094/cfw-62-1-0004
Abstract: In this article the physical and chemical changes that occur in wheat, new crop flour, and aged flour (refined and whole wheat) throughout aging and their effects on baking quality and lipid composition are reviewed.… read more here.
Keywords: quality; wheat; baking quality; composition ... See more keywords