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Refinado por: Nome da Publicação: Cereal Chemistry remover assunto: Chemistry, Applied remover
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1
Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations
Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations
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Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations

Hernández‐Espinosa, Nayelli ; Guzmán, Carlos ; Morales‐Dorantes, Anayeli Sarai ; Crespo‐Herrera, Leonardo ; Mondal, Suchismita ; Singh, Ravi ; Ibba, Maria Itria

Cereal chemistry, 2021-09, Vol.98 (5), p.1091-1100 [Periódico revisado por pares]

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2
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality
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Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality

Kiszonas, Alecia M. ; Ibba, Maria Itria ; Boehm, Jeffrey D. ; Morris, Craig F.

Cereal chemistry, 2021-11, Vol.98 (6), p.1250-1258 [Periódico revisado por pares]

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3
Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat
Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat
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Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat

Sissons, Mike ; Pleming, Denise ; Sestili, Francesco ; Lafiandra, Domenico

Cereal chemistry, 2019-03, Vol.96 (2), p.193-206 [Periódico revisado por pares]

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4
Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat
Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat
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Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat

Malalgoda, Maneka ; Ohm, Jae‐Bom ; Meinhardt, Steven ; Simsek, Senay

Cereal chemistry, 2018-03, Vol.95 (2), p.226-238 [Periódico revisado por pares]

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5
Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
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Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

Rosell, Cristina M ; Cortez, Gladys ; Repo-Carrasco, Ritva

Cereal chemistry, 2009-07, Vol.86 (4), p.386-392 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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6
Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat
Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat
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Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat

Hernández‐Estrada, Zorba Josué ; Rayas‐Duarte, Patricia ; Cárdenas, Juan de Dios Figueroa

Cereal chemistry, 2017-03, Vol.94 (2), p.223-229 [Periódico revisado por pares]

Cereal Chemistry

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7
Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes
Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes
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Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes

Survase, Abhijeet ; Furtado, Agnelo ; Thengane, Ratnakar ; Fox, Glen ; Taylor, Terence ; Henry, Robert

Cereal chemistry, 2017-05, Vol.94 (3), p.409-416 [Periódico revisado por pares]

Cereal Chemistry

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8
Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat
Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat
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Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat

Baasandorj, Tsogtbayar ; Ohm, Jae‐Bom ; Simsek, Senay

Cereal chemistry, 2020-03, Vol.97 (2), p.515-526 [Periódico revisado por pares]

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9
Effect of breadmaking process on mycotoxin content in white and whole wheat breads
Effect of breadmaking process on mycotoxin content in white and whole wheat breads
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Effect of breadmaking process on mycotoxin content in white and whole wheat breads

Tibola, Casiane Salete ; Miranda, Martha Zavariz ; Paiva, Flávia Fernandes ; Fernandes, José Mauricio Cunha ; Guarienti, Eliana Maria ; Nicolau, Marcio

Cereal chemistry, 2018-09, Vol.95 (5), p.660-665 [Periódico revisado por pares]

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10
Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties
Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties
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Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

Yovchev, Aleksandar G. ; Briggs, Connie ; Stone, Andrea K. ; Hucl, Pierre ; Nickerson, Michael T. ; Scanlon, Martin G.

Cereal chemistry, 2017-07, Vol.94 (4), p.752-759 [Periódico revisado por pares]

Cereal Chemistry

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