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Published in 2019 at "Cereal Chemistry"
DOI: 10.1002/cche.10213
Abstract: Background and objectives Compared to wheat bran, less information on physicochemical characteristics and health-related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this…
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Keywords:
rye oat;
oat;
bran;
wheat rye ... See more keywords
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Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.016
Abstract: Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the…
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Keywords:
air water;
oat;
wheat rye;
barley oat ... See more keywords
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1
Published in 2018 at "Scientific Reports"
DOI: 10.1038/s41598-018-24149-w
Abstract: Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker’s yeast or a sourdough…
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Keywords:
metabolic profiling;
wheat;
rye bread;
wheat rye ... See more keywords
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Published in 2021 at "BMC Genomics"
DOI: 10.1186/s12864-021-07931-5
Abstract: Background Fusarium culmorum is an important pathogen causing head blight of cereals in Europe. This disease is of worldwide importance leading to reduced yield, grain quality, and contamination by mycotoxins. These mycotoxins are harmful for…
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Keywords:
production;
aggressiveness;
resequencing isolates;
head blight ... See more keywords