Prediction of bread-making quality by prolonged swelling SDS-sedimentation test.

بررسی تنوع و تجزیه ضرایب مسیر صفات مرتبط با کیفیت نانوایی در لاین‌ های اصلاحی، ارقام زراعی و بومی گندم

The variation and path coefficient analysis of bread-making quality traits have been studied for 145 genotypes of breeding lines, cultivars and landrace varieties of wheat (Triticum aestivum L.). Bread-making quality traits of genotypes was evaluated indirectly by protein percentage, SDS and Zeleny sedimentation tests, hardness index, test weight, bread volume, grain moisture, and water absorpt...

بررسی تنوع و تجزیه ضرایب مسیر صفات مرتبط با کیفیت نانوایی در لاین‌ های اصلاحی، ارقام زراعی و بومی گندم

The variation and path coefficient analysis of bread-making quality traits have been studied for 145 genotypes of breeding lines, cultivars and landrace varieties of wheat (Triticum aestivum L.). Bread-making quality traits of genotypes was evaluated indirectly by protein percentage, SDS and Zeleny sedimentation tests, hardness index, test weight, bread volume, grain moisture, and water absorpt...

Improvement of bread making quality by supplementation with a recombinant xylanase produced by Pichia pastoris

Xylanases (EC 3.2.1.8) are hydrolytic enzymes, which randomly cleave the β-1,4-linked xylose residues from xylan. The synthetic gene xynBS27 from Streptomyces sp. S27 was successfully cloned and expressed in Pichia pastoris. The full-length gene consists of 729 bp and encodes 243 amino acids including 51 residues of a putative signal peptide. This enzyme was purified in two steps and was shown ...

Conventional Winter Wheat Quality and Organoleptic Bread Test

In the frame of a long-term experiment carried out in Central Italy, conventional and organic winter wheat cropping systems were compared in 2004 and 2005 to evaluate the effect of system management on wheat grain yield and quality. The organic system showed grain and straw yield about 50% lower than the conventional system. Organic grain samples resulted 20% lower in protein content and exhibi...

The Chemistry of Bread Making