Š��� I., H������� M. (2004): Image data of crumb structure of bread from flour of Czech spring wheat cultivars. Czech J. Food Sci., 22: 133–142. Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were co...

0. The reason I volunteered for the working group on continuous-time filtering problems was because it seemed to me that in the other areas probably the best you could hope to achieve was some improvement of existing ‘bread-and-butter’ SMC methods, whereas in continuous time there was much more scope for novelty. In particular, in continuous time you have all the tools of stochastic calculus, s...

Sir,?I was glad to see the letter on this subject from " B. A. C." in your last issue, together with your editorial approval of it. Can nothing be done to indfi.ee bakers to give us really palatable and nutritious bread ? No doubt they will say, as you do, that their customers love to have ill-baked, tasteless bread. But once upon a time j)eople were content with smelly omnibuses carpeted with ...

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1.4-1.7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. ...

The spontaneous translocation of the short arm of chromosome 1 of rye (1RS) in bread wheat is associated with higher root biomass and grain yield. Recent studies have confirmed the presence of QTL for different root morphological traits on the 1RS arm in bread wheat. This study was conducted to address two questions in wheat root genetics. First, does the presence of the 1RS arm in bread wheat ...

0260-8774/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.jfoodeng.2010.11.019 ⇑ Corresponding author. Tel.: +1 509 335 2140; fax E-mail address: [email protected] (J. Tang). This study explored the application of radio frequency (RF) energy in conjunctionwith conventional hot air treatment to provide uniformheating for control ofmold in pre-packaged bread loaf. A 6 kW, 27.12 MHzRF system was...

We studied the rates at which solid and liquid leave the stomach after meals of wholemeal and white bread by using a double isotope technique. There was no difference in the rates at which the solid phases of the gastric contents left the stomach but liquid left the stomach significantly more rapidly with white bread than with wholemeal bread. Furthermore, the amount of liquid leaving the stoma...