Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 10 of 10 for “"wheat quality"”.
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Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration and survey of Kansas soil sulfur conditions
… is a S deficiency has shown to be detrimental to wheat quality. Sulfur deficiency is detrimental to baking quality due to its effects on formation of disulfide bonds. These bonds are formed from the sulfhydryl groups of cysteine, which influence viscoelasticity of dough. Soil S deficiency can also …
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Evaluation of breadmaking quality from common wheat quality parameters and fundamental rheological, chemical, and functional properties of wheat cultivars
… stress relaxation and deformability modulus of wheat doughs made from five groups of wheat cultivars of differing breadmaking ability were determined. Doughs made from poor breadmaking cultivars had greater rates of stress relaxation than doughs made from good breadmaking cultivars. Doughs made …
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Genetic control and prediction of milling and baking quality for UK wheat breeding
Bread wheat for human consumption makes a great contribution to health and nutrition of the growing global population, but competition for human digestible grains that are fed to livestock has concerning implications for sustainability and food security. Specific quality requirements must be met …
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Domestic wheat demand in a deregulated environment: modeling the importance of quality characteristics
… has significant implications for the domestic wheat industry. The new regulations challenge the ossified single-channel fixed price marketing structure of the past and expose domestic producers and processors to increased price volatility, a higher risk exposure and regional and international …
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Evaluation of Spring Wheat Genotypes for Nutritional and Bread-making Quality
<p>Wheat (<em>Triticum aestivum L.)</em> is primarily grown for human consumption. The ability of wheat flour to produce cohesive dough that retains gas has helped to make it the most widely used cereal ingredient for bread and other baked food products. In addition to superior bake quality, recent …
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THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH
… on the dough handling and baking performance of wheat flours used in the baking industry. The use of enzymes is attractive to the baking industry as an alternative to chemical oxidizers as dough strengtheners as it allows for cleaner labels to be achieved. In this study, a range of commercially …
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Investigation of winter wheat sowing date management and genetic architecture of malting quality in winter barley and milling/baking performance in soft red winter wheat
Wheat (Triticum aestivum, L) and barley (Hordeum vulgare) are widely grown as winter annual grains in a double crop rotation with soybean (Glycine max, L. Merr.) in much of the U.S. Improved management strategies and the development cultivars that meet the quality requirements of higher value …
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Three Essays on Applied Economics
… through Breeding: Evidence from U.S. Soft Winter Wheat," examines the impact of climate change on wheat production. Given wheat's role as a major staple for much of the global population, its susceptibility to rising temperatures presents significant challenges to food security. Despite its …
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Calidad harino-panadera en trigo blando (T. aestivum L.) : influencia de las prolaminas y microsatélites relacionados
… loci located on group 1 and 6 whose effects on wheat quality are widely recognized. A set of 79 recombinant inbred lines (RILs) (F7) developed from two commercial cultivars ‘Marius’ and ‘Cajeme71’ were used in this study. Field trial was conducted over two years arranged in randomized complete …
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Physiological and production evaluation of different populations of sicilian wheat landraces [Valutazione fisiologica e produttiva di diverse popolazioni di varietà locali di frumento Siciliano]
La crescente considerazione per l’agricoltura sostenibile e la sicurezza alimentare sottolinea l’importanza delle varietà autoctone che sono tipi di grano tradizionali che non sono stati geneticamente modificati nei tempi moderni. Questi grani, noti per le loro radici storiche, le caratteristiche …