نتایج جستجو برای: soft wheat
تعداد نتایج: 180570 فیلتر نتایج به سال:
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 ...
Cereal Chern. 76(5):650-655 Soft red and white winter wheats from the eastern United States, used primarily to produce cookies, cakes, and biscuits, have quality requirements very different from those of bread wheats. In general, soft wheats have been bred to have low protein content, and conventional wisdom has been that protein composition of soft wheat is relatively unimportant. To test this...
Grain hardness is the main factor for classification and end-use quality of wheat. Wheat with the hard grain texture has higher protein content and more intensive gluten that leads to production of higher bread quality. However, soft texture wheat has lower protein content and weaker gluten, which are suitable for cake and candy production. Grain hardness is determined by the Pina and Pinb gene...
Wheat, the "Staff of Life", has been an essential commodity to human existence through the centuries and is currently the most widely consumed staple food (Bagriansky, 2002). As versatile as they are nutritious, wheat products have graced tables in all continents. The range of forms this staple food takes is correspondingly varied: crusty French bread, soft Mexican tortillas and spicy Indonesia...
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