A comparative study of enzymatic hydrolysis of dry wheat gluten was carried out by exoprotease and endoprotease enzyme praparations. Gluten of different rheological properties was conditionally divided into three groups on the basis of the compressive deformation index (Hdef) determined with the IDK-1 instrument: shortcleaved (Hdef 40 instr. units), good (Hdef 65 instr. units) and weak gluten (...

Bitterness is a common aversive flavor attribute of foods associated with low consumer acceptance. Untargeted LC–MS flavoromic profiling was utilized to identify endogenous compounds that influence the generation bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid) during bread making. A diverse sample set wheat germplasm chemically profiled. The corresponding pinellic ...

In marginal lands, cereal landraces continue to be important in agricultural production, whereas hybrids lose their competitive advantage. this context, selection for adaptation each environment is particularly crops grown under unfavourable conditions, e.g., mountain areas. work, from a panel of traditional and modern varieties, mixtures evolutionary populations, randomised block experiment wa...

Abstract Yield gaps between organic and conventional agriculture raise concerns about future agricultural systems which should reduce external inputs face an unpredictable climate. In the UK, performance gap is especially severe for wheat that, as a result, has small shrinking acreage. production, most determinants of crop are managed at rotation level, leaves cultivar choice major decision on ...