Congestion games come up often in practice they represent our drives to work in the morning, the performance of factories under load, and the routing of packets through computer networks. In addition, all of these instances involve uncertainty. In the automobile traffic model, this uncertainty can come from the random assortment of drivers on the road at one time, but also the random interactio...

Wheat (Triticum aestivum L.) is a major cereal food crop in the world. End-use quality improvement objective wheat breeding programs. ‘Tiger’ hard white winter cultivar with excellent bread baking qualities. The of this study was to identify genetic loci underlying traits Tiger. A doubled-haploid (DH) population derived from cross between Tiger and ‘Danby’ grown two environments. total 17 toget...

This study aimed to develop a fermentation process that allows the concomitant production of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread applications. Mixed soya flour or rice bran using Propionibacterium freudenreichii DSM 20271 Weissella confusa A16 with added sucrose resulted in substantial quantities (5.6–5.8% dry matter) (7.9–8.9 μg/100 g fresh wei...

The rising of bread and the quality of the baked loaf depend upon the nature of the dough and especially upon such of its properties as tenacity, ductility, and elasticity. These properties are hard to define theoretically in this complex colloidal system, but they are, as we have found, related to viscosity or to whatever may determine the resistance of dough to stirring and to flowing through...

Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using th...

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...

Wheat dough characteristics and end-use quality are strongly influenced by the amount specific composition of glutenins, major components gluten. Such proteins divided into high-molecular-weight encoded Glu-A1, Glu-B1 Glu-D1 loci; low-molecular-weight Glu-A3, Glu-B3 Glu-D3 loci. Allelic variation at each these loci has been associated with changes in wheat functionality. However, most studies c...