Flour is a raw powdery product obtained from grinding of cereals, legumes, and other
agricultural crops and is a base material in making different foods. Flour-based baked …

Leavening agents play a pivotal role in the production of baked goods. Through gas
production the inner structure of the product gets its typical foam structure and textural …

Wheat is one of the most important cereals used worldwide in the form of a range of
products. Crop landraces have been an immense source of diversity for the breeders. In the …

Sažetak Gluten proteins are primarily responsible for the end-use wheat quality and quite a
number of methods for gluten quality evaluation was suggested and applied. The aim of the …

Factor analysis and multivariate chemometric modelling for rapid assessment of baking
quality of wheat cultivars from Slavonia region, Croatia, have been applied. The cultivars …

This study aimed at comparing both the results of wheat flour quality assessed by the new
equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph …

The research was carried out to evaluate bread making potential by simple and rapid
methods such as gluten index and wet gluten/protein ratio. Some released bread wheat …

Reguladores de crescimento podem ser utilizados com o intuito de evitar o acamamento do
trigo, porém, podem apresentar outros benefícios, em função da melhoria da interceptação …

The gluten proteins of 15 winter wheat cultivars grown in eastern Croatia were studied for
their contribution to the bread-making quality. Composition of high-molecular-weight …

This study aimed to evaluate the effect of application of microbial transglutaminase
(MTGase) in breadmaking, through the development of ideal formulation, with combinations …