Konu "Bread" için Fakülteler listeleme
Toplam kayıt 3, listelenen: 1-3
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Effect of the glutenin genes on quality parameters in common wheat
(Univ Zagreb, Fac Agriculture, 2020)Association of glutenin alleles with bread quality has long been known and identification of glutenin alleles may be very informative for the quality of the breeder's material. In this study, 64 wheat genotypes were evaluated ... -
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ... -
Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
(Elsevier Science Bv, 2018)Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten. In this study, gluten-free ...