Abstract Winter-hardy small grains offer an opportunity to improve soil health as a cover crop, and they can also be used forage source for cattle. differ in the time needed reach various maturity stages. Species selection may impact yield nutritive value. A two-year study was conducted eastern Nebraska determine effect of species on value winter-hardy silage. Three were evaluated; cereal rye, ...

Genotype choosing and cutting stage are very significant to obtained better forage yield quality. However, researches about production from quinoa plant genotypes harvested at different stages not enough in Mediterranean conditions. This study was conducted determine the quality of five (Red head, Cherry vanilla, French Mint vanilla Titicaca) three (flowering, milky dough). The experiment laid ...

Limited water resources restrict winter wheat grain yield and quality in the Huang-Huai-Hai Plain of North China, and establishing optimal planting patterns according to crop water requirements is the key factor for achieving rational water use. In this paper, 4 planting patterns were applied, namely, uniform row (30 cm; traditional pattern), wide (40 cm)-narrow (20 cm) row, furrow (double line...

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...

Loss of leaf area usually results in yield loss grain crops, but the amount varies with extent and timing defoliation. Grass such as corn sorghum, are particularly sensitive to near time seed set because there is little opportunity for plant compensate. An experiment quantify reductions associated various levels defoliation imposed at different stages sorghum development was conducted Manhattan...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5oC or -20oC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20oC d...

the objective of this research was to study the effects of phenological stages on yield and quality traits in 22 populations of tall wheatgrass agropyron elongatum. a split plot design was conducted using a complete randomized block with two replications in lorestan (borujerd), iran during 2007-2008. the genotypes were cut in five maturity stages as vegetation, stem elongation, heading date, an...

BACKGROUND The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid +...

Hrušková M., Švec I. (2017): Rheological characteristics of composite flour with linseed fibre – relation to bread quality. Czech J. Food Sci., 35: 424–431. Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fe...