Risultati della ricerca - "baking quality"
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Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie
Pubblicazione 2025-06-01Soggetti: TestoIn recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of <i>Tricholoma matsutake</i> powder and colored rice flour on baking quality and vol...
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Identification of new nucleotide sequences of the <i>Glu-B1-1</i> gene encoding x-type glutenins in bread wheat
Pubblicazione 2023-09-01Soggetti: “...baking quality...”Studies of the genetic base and polymorphism of bread wheat cultivars aimed at identifying alleles of genes associated with high baking and other economically valuable traits seem to be relevant, since bread wheat, along with all representatives of the Triticeae tribe, has a huge genetic potential f...
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PRODUCTIVITY, ADAPTABILITY AND GRAIN QUALITY OF MODERN UKRAINIAN WINTER TRITICALE CULTIVARS
Pubblicazione 2014-12-01Soggetti: TestoGrain-type winter triticale cultivars were studied in comparative long-term (2000–2009) trials in two agroeco logical zones of Ukraine. Since 1977, 16 triticale cultivars have been enrolled into the register in Ukraine, and their potential productivity has increased by 1.52 t/ha. Specialized winter...
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COMPARATIVE ASSESSMENT OF BAKING QUALITY OF VARIETIES AND HYBRIDS OF WINTER RYE
Pubblicazione 2018-05-01Soggetti: TestoThe article represents the results of study of baking quality of popular varieties ‘Chulpan 7’ and hybrids F1 of winter rye. It’s shown that baking traits of grain hybrids are the same or a bit better of the variety ‘Chulpan 7’. Grain falling number of the hybrids was higher compared with the variet...
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The effect of the addition of flour from the root tubers of sweet potato varieties (<i>Ipomoea batatas</i> Lam.) with colored pulp on the baking and consumer qualities of wheat bre...
Pubblicazione 2022-06-01Soggetti: TestoRelevance. Currently, there is an increasing interest in nutritional supplements of natural origin. One of the crops that can be used for this is sweet potato. The inclusion of flour from dried sweet potato tubers with colored pulp in the recipe of wheat bread can contribute to its enrichment with v...
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Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute
Pubblicazione 2019-06-01Soggetti: TestoBackground. For the Trans-Urals, characterized by unstable climate over the years (alternating droughty and excessively moist years, recurrences of colds in spring, possibility of early frosts, etc.), grain quality is a prioritized genetic trait in spring bread wheat cultivars. In Kurgan Province, t...
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Genetic polymorphism of high-molecular-weight glutenin subunit loci in bread wheat varieties in the Pre-Ural steppe zone
Pubblicazione 2023-07-01Soggetti: TestoHigh-molecular-weight glutenins play an important role in providing high baking qualities of bread wheat grain. However, breeding bread wheat for this trait is very laborious and, therefore, the genotyping of variety samples according to the allelic composition of high-molecular-weight glutenin gene...
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