Environ Entomol 23(6): 1534-1543 (1994) ABSTRACT The nitidulid species, Carpophilus mutilatus Erichson, C hemipterus (L ), C freemani Dobsan, and C obsoletus Erichson, responded to their aggregation pheromones during a 17-mo study in a California date garden The pheromones were dramatically synergized by volatiles from fermenting whole-wheat bread dough; pheromones alone attracted only 1 0-29% ...

Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...

The architecture of baked breads made of fresh dough and frozen dough was depicted by magnetic resonance imaging (MRI). Pieces of bread (16 mm cubic cakes) were soaked in organic solvents containing various concentrations of heavy metals (Cu, Co and Fe) and images of the grain structure of the breads were obtained. Of the organic solvents tested, acetone was preferable because of its single pea...

X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 μm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two...

Kuktaite, R. 2004. Protein Quality in Wheat: Changes in Protein Polymer Composition During Grain Development and Dough Processing. Doctoral dissertation. ISSN 1401-6249, ISBN 91-576-6778-0 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different en...

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...

Cereal Chem. ~()(5):51 ~523 Wlwat (hilil'/ilil (/('slil'llll/ I .. ) genotypes with short mixing times usually have low lllixing toiel'ance values. which make them more ,ensitive to overmixing in commercial bread production. In thi, ,tudy. we evaluated the genotypic and environmental elTects on agronol11ic performance and end-u.se quality of 27 experimental genotypes (hereaner reJ'crred to a, I...

In this study, field-grown wheat (Triticum aestivum L.) was treated with normal (Nn) and excessive (Ne) levels of fertilizer N. Results showed that Ne depressed the activity of superoxide dismutase and peroxidase and increased the accumulation of reactive oxygen species (ROS) and malondialdehyde. The normalized difference vegetation index (NDVI) was higher under Ne at anthesis and medium milk b...