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Books
Breadmaking : improving quality / edited by Stanley P. Cauvain.
Publisher:Oxford ; Philadelphia : Woodhead Pub., 2012.
Edition:2nd ed.
Date:2012.
Call Numbers:N664.7523/4
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Books
Cooking : pamphlets. Vol. 1.
Publisher:[S.l. : various, 1899-1931]
Date:1899-1931]
Call Numbers:T0091172
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Books
Cooking : pamphlets. Vol. 6.
Publisher:[S.l. : various, 1940-1954]
Date:1940-1954]
Call Numbers:T0091175
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ArticlesPeer ReviewedFull Text
Molecular mechanisms of HMW glutenin subunits from 1S(l) genome of Aegilops longissima positively affecting wheat breadmaking quality
Author / Creator:Wang, Shunli ; Yu, Zitong ; Cao, Min ; Shen, Xixi ; Li, Ning ; Li, Xiaohui ; Ma, Wujun ; Weißgerber, H ; Zeller, Friedrich ; Hsam, Sai ; Yan, Yueming
Publisher:United States: Public Library of Science (PLoS)
Journal title:PloS one, 2013, Vol.8 (4), p.e58947
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ArticlesPeer ReviewedFull Text
Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality
Author / Creator:Zhen, Shoumin ; Han, Caixia ; Ma, Chaoying ; Gu, Aiqin ; Zhang, Ming ; Shen, Xixi ; Li, Xiaohui ; Yan, Yueming
Publisher:England: BioMed Central Ltd
Journal title:BMC plant biology, 2014-12, Vol.14 (1), p.367-367, Article 367
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ArticlesPeer ReviewedFull Text
Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars
Author / Creator:Ghendov-Mosanu, Aliona ; Popa, Nicolae ; Paiu, Sergiu ; Boestean, Olga ; Bulgaru, Viorica ; Leatamborg, Svetlana ; Lupascu, Galina ; Codină, Georgiana Gabriela
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-06, Vol.13 (11), p.1671
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ArticlesPeer ReviewedFull Text
Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty
Author / Creator:Roy, Nandita ; Islam, Shahidul ; Yu, Zitong ; Lu, Meiqin ; Lafiandra, Domenico ; Zhao, Yun ; Anwar, Masood ; Mayer, Jorge E. ; Ma, Wujun
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Theoretical and applied genetics, 2020-02, Vol.133 (2), p.517-528
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ArticlesPeer ReviewedFull Text
Rapid, Small-Scale Sedimentation Method to Predict Breadmaking Quality of Hard Winter Wheat
Author / Creator:Seabourn, Bradford W ; Xiao, Zhihua S ; Tilley, Michael ; Herald, Thomas J ; Park, Seok-Ho
Publisher:Madison, WI: Crop Science Society of America
Journal title:Crop science, 2012-05, Vol.52 (3), p.1306-1315
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ArticlesPeer ReviewedFull Text
Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)
Author / Creator:Wang, Yaping ; Zhen, Shoumin ; Luo, Nana ; Han, Caixia ; Lu, Xiaobing ; Li, Xiaohui ; Xia, Xianchun ; He, Zhonghu ; Yan, Yueming
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2016-06, Vol.6 (1), p.27182-27182, Article 27182
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ArticlesPeer ReviewedFull Text
Size-Exclusion HPLC of Protein Using a Narrow-Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours
Author / Creator:Ohm, Jae-Bom ; Hareland, Gary ; Simsek, Senay ; Seabourn, Bradford
Publisher:St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title:Cereal chemistry, 2009-07, Vol.86 (4), p.463-469
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ArticlesPeer ReviewedFull Text
High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough
Author / Creator:Yan, Yueming ; Lu, Yuxia ; Wu, Jisu ; Guo, Haoyu
Publisher:Cairo, Egypt: Hindawi Publishing Corporation
Journal title:Journal of food quality, 2019-01, Vol.2019 (2019), p.1-8
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ArticlesPeer ReviewedFull Text
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality
Author / Creator:Xiao, Z.S ; Park, S.H ; Chung, O.K ; Caley, M.S ; Seib, P.A
Publisher:St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title:Cereal chemistry, 2006-09, Vol.83 (5), p.465-471
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ArticlesPeer ReviewedFull Text
Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality
Author / Creator:Caffe-Treml, Melanie ; Glover, Karl D ; Krishnan, Padmanaban G ; Hareland, Gary A ; Bondalapati, Krishna D ; Stein, Jeff
Publisher:St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title:Cereal chemistry, 2011-03, Vol.88 (2), p.201-208
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ArticlesPeer ReviewedFull Text
Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies
Author / Creator:Huérfano, Ximena ; Estavillo, José-María ; Duñabeitia, Miren K. ; González-Moro, María-Begoña ; González-Murua, Carmen ; Fuertes-Mendizábal, Teresa
Publisher:Switzerland: MDPI AG
Journal title:Plants (Basel), 2021-04, Vol.10 (4), p.703
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ArticlesPeer ReviewedFull Text
Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat
Author / Creator:Figueroa, J. D. C. ; Manuel, C. I. ; Hernández‐Estrada, Z. J. ; Ramírez‐Wong, B.
Publisher:St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title:Cereal chemistry, 2012-07, Vol.89 (4), p.211-216
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ArticlesPeer ReviewedFull Text
Correction: Molecular Mechanisms of HMW Glutenin Subunits from 1S l Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality
Author / Creator:Wang, Shunli ; Yu, Zitong ; Cao, Min ; Shen, Xixi ; Li, Ning ; Li, Xiaohui ; Ma, Wujun ; WeiÃgerber, H. ; Zeller, Friedrich ; Hsam, Sai ; Yan, Yueming
Journal title:PloS one, 2013-06, Vol.8 (6)
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ArticlesPeer ReviewedFull Text
Molecular Mechanisms of HMW Glutenin Subunits from 1Sl Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality
Author / Creator:Wang, Shunli ; Yu, Zitong ; Cao, Min ; Shen, Xixi ; Li, Ning ; Li, Xiaohui ; Ma, Wujun ; Weißgerber, H. ; Zeller, Friedrich ; Hsam, Sai ; Yan, Yueming
Publisher:San Francisco: Public Library of Science
Journal title:PloS one, 2013-04, Vol.8 (4), p.e58947
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ArticlesPeer ReviewedFull Text
Molecular Mechanisms of HMW Glutenin Subunits from 1S.sup.l Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality
Author / Creator:Wang, Shunli ; Yu, Zitong ; Cao, Min ; Shen, Xixi ; Li, Ning ; Li, Xiaohui ; Ma, Wujun ; Weißgerber, H ; Zeller, Friedrich ; Hsam, Sai ; Yan, Yueming
Publisher:Public Library of Science
Journal title:PloS one, 2013-04, Vol.8 (4), p.e58947
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ArticlesPeer ReviewedFull Text
Modeling of Dough Mixing Profile Under Thermal and Nonthermal Constraint for Evaluation of Breadmaking Quality of Hard Spring Wheat Flour
Author / Creator:Ohm, Jae‐Bom ; Simsek, Senay ; Mergoum, Mohamed
Publisher:St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title:Cereal chemistry, 2012-03, Vol.89 (2), p.135-141
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ArticlesPeer ReviewedFull Text
Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality
Author / Creator:Wang, Y.G ; Khan, K ; Hareland, G ; Nygard, G
Publisher:St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title:Cereal chemistry, 2007-05, Vol.84 (3), p.271-275
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Showing 1 to 20 of 551 results

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Breadmaking : improving quality / edited by Stanley P. Cauvain.

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Cooking : pamphlets. Vol. 1.

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Cooking : pamphlets. Vol. 6.

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Molecular mechanisms of HMW glutenin subunits from 1S(l) genome of Aegilops longissima positively affecting wheat breadmaking quality

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Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

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Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars

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Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty

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Rapid, Small-Scale Sedimentation Method to Predict Breadmaking Quality of Hard Winter Wheat

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Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

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Size-Exclusion HPLC of Protein Using a Narrow-Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours

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High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

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Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality

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Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality

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Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies

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Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat

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Correction: Molecular Mechanisms of HMW Glutenin Subunits from 1S l Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality

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Molecular Mechanisms of HMW Glutenin Subunits from 1Sl Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality

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Molecular Mechanisms of HMW Glutenin Subunits from 1S.sup.l Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality

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Modeling of Dough Mixing Profile Under Thermal and Nonthermal Constraint for Evaluation of Breadmaking Quality of Hard Spring Wheat Flour

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Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality

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