نتایج جستجو برای: land races of bread wheat
تعداد نتایج: 21186423 فیلتر نتایج به سال:
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 ...
today the image of a permanent skeletal space of cities affected by some forces or mechanisms is put in time with social-economic development and while imposes a new face and perspective to physical anatomy of cities, and prepares field to changes in content and social- economic structures of cities too. simultaneously with quitting villages in order to settle in cities by villagers, the phen...
JANMOHAMMADI MOHSEN, SABAGHNIA NASER, NOURAEIN MOJTABA. 2014. Path Analysis of Grain Yield and Yield Components and Some Agronomic Traits in Bread Wheat. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 62(5): 945–952. Development of new bread wheat cultivars needs effi cient tools to monitor trait association in a breeding program. This investigation was aimed to charact...
Evaluation of agricultural policies is an important issue in agricultural economics literature. Economists evaluate policies on base of their welfare effects. The objective of this study is Outcome subsidies removing for wheat and bread and its effect on producers and consumers. The minimization of changes in welfare loss is used in this study. The results of the welfare outcomes in wheat ...
In the past 40 years, causal agent of yellow rust in barley, Psh (Puccinia striiformis f. sp. hordei Erikss), has been registered worldwide. However, it caused greatest damage areas with cold and humid climates, where yield losses reached up to 70%. Races P. tritici (Pst), wheat, are usually not found those that infect barley (Psh) rarely virulent on wheat. there genotypes can be infected by ce...
An outdoor pot experiment was carried out in sand+ coco-peat culture (80:20 ratio) to investigate the response of nitrate reductase activity and nitrate accumulation in roots and leaves of fifteen Iranian landraces of spinach (Spinacia oleracea) at different stages of plant development. Plants were tested during a three periods from 22, 30 and 38 days after emergence of first true leaves and be...
The quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effec...
Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...
The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat-taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough stability time, time to break down, mixing tolerance index, and farinographic quality number were ...
Stem rust (caused by Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.), a devastating disease of wheat (Triticum aestivum L.), was effectively controlled worldwide for the past 50 yr by deployment of stem rust resistance (Sr) genes in wheat cultivars. However, a new stem rust race, TTKSK (known as Ug99 or TTKS) that emerged in eastern Africa, is a cause of concern because it has b...
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