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Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content
Key messageA novel approach based on the loaf volume–grain protein content relation is suggested to consider the static protein use efficiency and...
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Bread making quality parameters of some Ukrainian and Polish triticale cultivars
Grain, flour and bread quality parameters were investigated in one Polish and three Ukrainian triticale cultivars, selected as the most suitable for...
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Introgression of recombinant 1RSWW.1BL without secalin and with Glu-B3/Gli-B1 into elite wheat cultivars through marker-assisted backcross breeding
The wheat–rye 1RS.1BL translocation has been extensively utilized in wheat breeding programs across the world for multiple disease resistances,...
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Determination of the health-protective effect of ancient cereals and one possibility of increasing their functionality
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the ancient grains namely Einkorn ( T...
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Hybrid wheat: quantitative genetic parameters and heterosis for quality and rheological traits as well as baking volume
Key messageHeterosis effects for dough quality and baking volume were close to zero. However, hybrids have a higher grain yield at a given level of...
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Pyramiding of genes for grain protein content, grain quality, and rust resistance in eleven Indian bread wheat cultivars: a multi-institutional effort
Improvement of grain protein content (GPC), loaf volume, and resistance to rusts was achieved in 11 Indian wheat cultivars that are widely grown in...
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Evolutionary engineering to improve Wickerhamomyces subpelliculosus and Kazachstania gamospora for baking
The conventional baker’s yeast, Saccharomyces cerevisiae , is the indispensable baking yeast of all times. Its monopoly coupled to its major...
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Traditional Latvian Sourdough Rye Bread
Sourdough rye bread has always been one the main foods in Latvian families. Nowadays, it is a symbolic component of Latvian national identity of...
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Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour
Bread is considered one of the most popular bakery products consumed in several world regions including Sri Lanka. The potential of utilization of...
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Impact of melon seed oil cake with different particle sizes on bread quality
Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this...
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The effect of different milling procedures on dough mixing parameters of hard red bread wheat
Superior bread-making quality is required before breeding lines can be commercially classified. In South Africa, breeding lines together with a...
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Introgression of 1RSWR.1BL translocation, Bx7OE and stripe rust resistance genes in bread wheat cultivars
The composition of seed storage proteins determines the suitability of bread wheat cultivar for different end-use products. high-molecular-weight...
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Reproductive ecology of treefrogs: egg size promotes reproductive effort differences between females
Reproductive patterns observed in organisms are direct outcomes of the interaction among parameters such as phylogeny, body size, and environmental...
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Bread Enrichment with Opuntia spp. Derivatives
Bread, basic food in many parts of the world, is usually prepared by mixing wheat flour, water, salt, and yeast in varying proportions. Apart from...
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Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products
Sourdough fermentation is one of the oldest and most widely studied food biotechnologies. In recent years, there has been a renewed interest in...
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Immobilization Techniques Applicable to Sourdough
Sourdough fermentation develops technological properties of bread and bakery products, improves sensory features, increases the shelf-life while...
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Small/Large Scale Production and Cost Benefit Analysis of Bread
Bread has been considered to be an easiest processing from wheat flour that suits our modern world. Bakery goods are an integral component of a...
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Pea pod powder to enhance the storage quality of buckwheat bread
AbstractPea processing industry generates pods as waste accounting for 30–40% of by-product mass. The present study focuses on the utilization of pea...
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The Fundamentals of Bread Making: The Science of Bread
The wide variety of breads produced around the world is influenced by the history of different countries and regions and linked to rituals,...
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Traditional Breads from Spain
Bread in Spain is closely linked to its population subsistence and intimately connected to its tradition, social practices and religion. Bread...