Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
نویسندگان
چکیده
منابع مشابه
Bread Staling: Updating the View
Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...
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The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...
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Fungal diseases, especially leaf and stripe rusts are wheat yield reducing factors in Iran and the world. In this study, genetic diversity of 20 wheat varieties with different response to leaf and stripe rusts were studied using primers designed based on the conserved regions of plant disease resistance genes. The banding patterns of polymorphic markers were scored as dominant and number of amp...
متن کاملWheat and bread: a historical introduction.
Historical Although the wheat plant (Triticum) is nowhere found in the wild state, it has been cultivated for human food from the earliest times of which we have record. The origin is held to have been in south-west Asia, in Mesopotamia. When Abraham (about 2000 B.C.) was visited by three angels unawares, he commanded Sarah to ‘make ready quickly three measures of fine meal, knead it, and make ...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2007
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.13.121