ABSTRACT Karnal bunt of wheat is caused by the fungus Tilletia indica, which partially converts kernels into sori filled with teliospores. Despite minor overall yield and quality losses, the disease is of considerable international quarantine concern. Plant development stages reported susceptible to infection vary considerably. A study was designed to better define the susceptibility period by ...

Identifying more cost effective and perceived environmentally friendly techniques for cover crop management can increase their use. This study was conducted to determine the effectiveness and economic viability of using a mechanical rollercrimper as an alternativekillmethod for cover crops. Three cover crops, rye (Secale cereale L.), wheat (Triticum aestivum L.), and black oat (Avena strigosa S...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

72 increased hand-to-mouth activity was associated with higher BLL for children (5). Mouthing behavior is a normal activity for children, and regardless of gender it is very often done as a method of discovery (6). Based on our research we have not found any studies that have looked at lead exposure through play-dough. Therefore, with the understanding of hand-to-mouth activity, and the fact th...

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors the tested range each factor: a first fermentation time of 15~45 min, second 30~90 freezing temperature −45~−25 °C, min. Sweet produced with these was evaluated by weight, moisture content, crus...

The effect of inclusion peanut flour from 0% to 20% on dough rheology and physicochemical sensory properties wheat–peanut composite bread was studied. Farinograph water absorption, development time (DDT), stability increased 57.7% 60.1%, 2.5 min 6 min, 5.5 8.5 respectively, for white with increase in proportion 20%. Similarly, an 62.7% 64.9%, 7 13 observed farinograph stability, brown dough. al...

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 composite dough used to prepare bread. The doughs were subjected rheological analysis using mixolab, consistograph alveograph. Bread physical properties measured sensory qualities evalu...

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate ...

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...