In the mild and humid climate of northwestern Europe, fungal pre-harvest rots are a major factor limiting the production of soft-fruits such as strawberries and raspberries. By far the most important fungal disease is grey mould caused by Botrytis cinerea Pers.:Fr., now known to be an aggregate of at least two distinct species (Fournier et al., 2005; Giraud et al., 1999). Primary infections are...

Loss of function mutations in waxy, encoding granule bound starch synthase (GBSS) that synthesizes amylose, results in starch granules containing mostly amylopectin. Low amylose grain with altered starch properties has increased usability for feed, food, and grain-based ethanol. In sorghum, two classes of waxy (wx) alleles had been characterized for absence or presence of GBSS: wx(a) (GBSS(-)) ...

The amylase of waxy and non-waxy seeds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 573 The amylase of waxy and non-waxy pollen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 577 Resultsof tests with S, W, and S, W, pollen extracts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 579 Results of tests wit...

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

is less indicative of phenotype since iodine binding is reduced in lines with corneous endosperm (Cagampang Visual classification of sorghum [Sorghum bicolor (L.) Moench] and Kirleis, 1985). However, such sorghum starch can grain for the waxy phenotype is subjective and can be confounded be made more amenable to iodine staining by gelatinizaby genetic background, maturity, environment, and expe...

Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5oC or -20oC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20oC d...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...