Developments in bread-making processes
@article{Belderok2000DevelopmentsIB,
title={Developments in bread-making processes},
author={B. Belderok},
journal={Plant Foods for Human Nutrition},
year={2000},
volume={55},
pages={1-14}
}An introduction to the evolutionary history of wheat is followed by a description of the origin and distributionof the modern hexaploid wheat varieties in Europe. Next,the influence of cultural (the way of bread-making),social and economic (i.e. the great influence of the UnitedStates and Canada) factors on wheat growing in Europe areconsidered (Section 1). The anatomy and chemical compositionof wheat grains and the fundamental differences between hard and soft wheat are described in Section 2…
84 Citations
Study of composition, stabilization and processing of wheat germ and maize industrial by-products
- Chemistry
- 2013
Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health-Beneficial Food Products.
- Medicine, BiologyComprehensive reviews in food science and food safety
- 2017
A holistic synthesis of the information on ancient wheats is provided to facilitate a greater exploitation of their potential benefits and to ensure sustainable wheat production in the context of climate change and low-input organic farming systems.
Wheat and other Triticum grains
- Biology
- 2013
To meet the predicted future demand for wheat, improvements in wheat productivity through an efficient wheat breeding plan and crop management innovations are required.
Proteomic analysis of endosperm and peripheral layers during kernel development of wheat (Triticum aestivum L.) and a preliminary approach of data integration with transcriptome
- Biology
- 2012
A proteomic study to characterize protein expression changes in peripheral layers and in starchy endosperm of wheat, during kernel development and constructed proteome maps of these two important grain tissues duringkernel development is presented.
Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions
- Chemistry, MedicineInternational journal of food sciences and nutrition
- 2008
The results of study revealed that inorganically grown wheat varieties had significantly higher 1,000-grain weight and more grain hardness as compared with organically growing wheat varieties, and a non-significant difference was observed in their gluten content, water absorption capacity and hydration capacity.
Effect of flour blending on functional, baking and organoleptic characteristics of bread
- Chemistry
- 2004
Summary
Soybean (full-fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption…
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics.
- Medicine, ChemistryFood research international
- 2018
Physical and functional properties of malted composite flour for biscuit production
- 2019
In the present investigation, during the process of standardization of flour, biscuit prepared in four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1:1:1) blend (10-40%) with wheat…
References
SHOWING 1-5 OF 5 REFERENCES
Landrace groups of bread wheat, Triticum aestivum.
- Biology
- 1986
It is advocated that greater effort be devoted to research of relatedness of crops as bread wheat, other wheats, rye, barley, and oats, to explain the evolution of these crops and that of their landraces.
The Theory of Evolution
- Biology
- 1958
The author examines the origin and early evolution of life, the structure of chromosomes and the control of gene action, and the genetics of species differences through the ages.