Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Developing And Evaluating Novel Methods To Estimate Bread Baking Quality Of Winter And Spring Wheat Cultivars, Bipin Rajpurohit
Developing And Evaluating Novel Methods To Estimate Bread Baking Quality Of Winter And Spring Wheat Cultivars, Bipin Rajpurohit
Electronic Theses and Dissertations
Bread loaf volume is a significant economic factor in the baking industry. Numerous flour and dough quality tests exist in estimating the functional traits of wheat. However, none of these tests accurately or fully predict bread loaf volume. The ultimate reliable method to determine the baking potential of wheat flours is a standard baking experiment which is time-consuming and effort-intensive. Therefore, there is a need to develop empirical methods to predict the baking potential of wheat flours that use small sample sizes and yet, are economical to implement in large throughput wheat breeding programs. A Vacuum Dough Expansion System (VDES) …
Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu
Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu
Electronic Theses and Dissertations
Wheat (Triticum aestivum L.) is the most widely cultivated crop in the world and contributes about 20% of the total dietary calories and proteins globally. Unique properties of doughs formed from wheat flour make it feasible to produce a range of food, including bread. Loaf volume is the most perceptible indicator for breadmaking quality. Selection in the early generations for loaf volume is difficult due to the requirement of the large volume of grains and due to the costly, time-consuming, and labor-intensive evaluation process. Identification of simple and reliable predictive tests for loaf volume is highly desirable. This study …