Wheat is known as a staple crop around the world. Roshan wheat cultivar is an elite variety with high cultivation in Iran, on which radiation has been done in order to access higher qualitative feature. After data collection of the tests Farinograph and Extensograph were implemented using physical and chemical features of wild type wheat and mutant line. The results suggest that line mutant in ...

The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten ...

The introduction of new high-yielding wheat cultivars and the intensification high year-to-year variability require an additional update information about environmental effects on main quality parameters lacking for newly released in Serbia. This study aimed to determine effect growing seasons technological properties Serbian examine relationships among traits different seasons. experiment was ...

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical, nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour (WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loa...

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...

Abstract Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, four promising lines; L84 L148, resulted via hybridization M10 M34 radiation mutation program) were rheologically evaluated using extensograph for protein, analysis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The mutant had the highest maximum resistance...

Abstract Background and Objectives Strengthening effects of sodium alginate (AG, anionic gum) locust bean gum (LBG, neutral on dough's network structures were investigated. Findings Among all samples, dough containing 0.6% AG showed the longest development stability time, which was longer than that LBG by 7.8% 15.5%, respectively. The relative elastic part maximum creep compliance (36.26%–59.13...

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...

Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat flour with PG in the dumpling wrappers. Methodology: In this study, cooking qualities of dumpling wrappers con...