Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

2017 ◽  
Vol 94 (4) ◽  
pp. 670-676
Author(s):  
Malena Moiraghi ◽  
Lorena S. Sciarini ◽  
Franco Gil ◽  
Gabriel Galván ◽  
Gabriela T. Pérez
Keyword(s):  
Bread Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

scholarly journals Improving the baking quality of bread wheat by genomic selection in early generations

2017 ◽  
Vol 131 (2) ◽  
pp. 477-493 ◽  
Author(s):  
Sebastian Michel ◽  
Christian Kummer ◽  
Martin Gallee ◽  
Jakob Hellinger ◽  
Christian Ametz ◽  
...  
Keyword(s):  
Genomic Selection ◽  
Bread Wheat ◽  
Baking Quality

Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars

2014 ◽  
Vol 33 (2) ◽  
pp. 127-131 ◽  
Author(s):  
M.T. Labuschagne ◽  
N. Mkhatywa ◽  
B. Wentzel ◽  
E. Johansson ◽  
A. van Biljon
Keyword(s):  
South African ◽  
Protein Composition ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
White Flour

Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988

Crop Science ◽  
1989 ◽  
Vol 29 (3) ◽  
pp. 626-631 ◽  
Author(s):  
T. S. Cox ◽  
M. D. Shogren ◽  
R. G. Sears ◽  
T. J. Martin ◽  
L. C. Bolte
Keyword(s):  
Winter Wheat ◽  
Genetic Improvement ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Hard Red Winter Wheat ◽  
Winter Wheat Cultivars ◽  
Red Winter Wheat

Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars

2017 ◽  
Vol 94 (3) ◽  
pp. 568-575 ◽  
Author(s):  
Renata de O. Dias ◽  
Moacil A. de Souza ◽  
Mônica R. Pirozi ◽  
Ludmilla de C. Oliveira ◽  
Adérico J. B. Pimentel
Keyword(s):  
Molecular Markers ◽  
Protein Profile ◽  
Wheat Cultivars ◽  
Baking Quality

Baking quality of Australian wheat cultivars varying in their free lipid composition

1990 ◽  
Vol 11 (1) ◽  
pp. 51-57 ◽  
Author(s):  
J.F. Panozzo ◽  
L. O'Brien ◽  
F. MacRitchie ◽  
F. Bekes
Keyword(s):  
Lipid Composition ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Free Lipid ◽  
Australian Wheat
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