Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.877324
Abstract: The effects of ultraviolet-B (UV-B) radiation on the physiological properties, phenolic acid accumulation, and dough-making quality of wheat during germination were investigated. UV-B radiation inhibited the wheat sprout length and reduced the dry matter loss.… read more here.
Keywords: wheat; dough making; accumulation; making quality ... See more keywords
The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR
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DOI: 10.3390/ijms23147581
Abstract: Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q… read more here.
Keywords: bread making; quality; wheat; expression ... See more keywords
Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat
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DOI: 10.4067/s0718-58392017000100003
Abstract: CHILEAN JOURNAL OF AGRICULTURAL RESEARCH 76(1) JANUARY-MARCH 2016 7 7 In wheat (Triticum aestivum L.) several studies have reported genetic gain for grain yield over the years. However, studies on wheat bread-making quality are scarce.… read more here.
Keywords: quality; wheat; environmental effect; making quality ... See more keywords