In this study, the mineral contents of bread with boiled grape, date, carob and mulberry fruit juices at five different concentrations were determined. The fluctuations of B and Cu contents in bread with pekmez (molasses) were determined between 4.10 to 4.49 mg/kg and 2.74 and 3.34 mg/kg respectively. Ca, Mg, K, P and S were the main macro-elements of bread samples. The highest values of Ca...

to enhance germplasms of bread wheat, a gene, encoding the smallest y-type high molecular weight glutenin subunit (hmw gs) gene (12.4t) from the d-genome using synthetic hexaploid approach was introgressed into bread wheat. tetraploid wheat (t. turgidum cv. langdon) was crossed with t. tauschii accession aus24092. immature embryos were rescued and placed onto b5 regeneration media. hybrid f1 pl...

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

alpha-amylase activity of wheat flour is one of the important factors to determine its suitability for baguette bread making. in this study, setareh flour (81% extraction rate) was procured from six flourmills situated in six climatically different provinces. ph, moisture, ash, wet gluten and alpha-amylase activity tests were applied on flour samples and showed that the alpha-amylase activity i...

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...

Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30-40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa re...

Journal of Plant Registrations, Vol. 3, No. 3, September 2009 269 Grain protein concentration (GPC) has a major impact on the end-use quality of bread products made with fl our extracted from hard wheat (Triticum aestivum L.) grain; therefore, this trait is typically a high priority in wheat improvement efforts aimed at improving bread-making quality. Due to improved profi t potential compared ...

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...