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Author : Lawrence Zeleny
Publisher :
ISBN 13 :
Total Pages : 6 pages
Book Rating : 4.3/5 (121 download)
Download or read book Stability of Wheat Sedimentation Values written by Lawrence Zeleny and published by . This book was released on 1963 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lawrence Zeleny
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.X/5 (3 download)
Download or read book Sedimentation as a Measure of Wheat Quality, 1962 Crop written by Lawrence Zeleny and published by . This book was released on 1963 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 12 pages
Book Rating : 4.3/5 (121 download)
Download or read book Changes in Sedimentation Value of Stored Wheat written by and published by . This book was released on 1963 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Consumer and Marketing Service
Publisher :
ISBN 13 :
Total Pages : 668 pages
Book Rating : 4.3/5 (91 download)
Download or read book C & MS. written by United States. Consumer and Marketing Service and published by . This book was released on 1966 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. A. Barmore
Publisher : Forgotten Books
ISBN 13 : 9780260533593
Total Pages : 38 pages
Book Rating : 4.5/5 (335 download)
Download or read book Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties (Classic Reprint) written by M. A. Barmore and published by Forgotten Books. This book was released on 2017-11-19 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties Sedimentation tests of wheat and flour have been conducted for several years as a part of the Crops Research Divis1on program to determine the characteristics of new wheat varieties and unnamed selections. The Hard Red Spring and Durum Wheat Quality Laboratory at Beltsville, Md studied hard red spring wheat varieties primarily; whereas, the Western Wheat Quality Labora tory at Pullman, Wash studied hard red winter and hard white wheats grown in the Pacific Northwest. This report gives sedimentation, protein, and other quality data for hard wheat varieties grown in the northern Great Plains and the Pacific Northwest. Many papers have been published relating sedimentation values to various wheat quality characteristics, especially protein content, dough properties, and suitability for bread making. Zeleny (29) 3 found a correlation of r between flour sedimentation and protein content of 117 hard red winter and 18 hard red spring varieties. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : M. A. Barmore
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (847 download)
Download or read book Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties written by M. A. Barmore and published by . This book was released on 1964 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 558 pages
Book Rating : 4.3/5 (243 download)
Download or read book AMS. written by and published by . This book was released on 1954 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jichun Tian
Publisher : Springer
ISBN 13 : 9401773904
Total Pages : 550 pages
Book Rating : 4.4/5 (17 download)
Download or read book Genetic Analyses of Wheat and Molecular Marker-Assisted Breeding, Volume 1 written by Jichun Tian and published by Springer. This book was released on 2015-10-22 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book mainly describes the QTL mappings and efficacy analyses that are associated with wheat productivity, quality, physiology and various stress resistances and provides summaries of results from studies conducted both at home and abroad. It presents comparable data and analyses, helping readers to arrive at a more comprehensive understanding of the latest development in this field. The book provides a wealth of novel information, broad range of applications and in-depth findings on crop genetics and molecular breeding, making it valuable not only for plant breeders but also for academic faculties, senior researchers and advanced graduate students who are involved in plant breeding and genetics. Dr. Jichun Tian is a professor at the Department of Agronomy, Shandong Agricultural University, Tai’an, China.
Author :
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (31 download)
Download or read book Available Publications of USDA's Consumer and Marketing Service written by and published by . This book was released on 1968 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1274 pages
Book Rating : 4.:/5 (327 download)
Download or read book Monthly Catalog of United States Government Publications written by and published by . This book was released on 1961 with total page 1274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Reports and Publications of USDA's Agricultural Marketing Service (except Market News Reports). written by and published by . This book was released on 1964 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nusret Zencirci
Publisher : Springer Nature
ISBN 13 : 3031072855
Total Pages : 267 pages
Book Rating : 4.0/5 (31 download)
Download or read book Ancient Wheats written by Nusret Zencirci and published by Springer Nature. This book was released on 2022-08-29 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat (Triticum L.), an annual herbaceous plant in Poacae (Gramineae) family, settles in the Triticeae (Hordeae) subfamily. The grasses (Poaceae Barnhart) are the fifth largest (monocotyledonous flowering) plant family and of great importance for human civilization and life. Cereal crops such as maize, wheat, rice, barley, and millet are the domesticated ones in the family. It is still the most vital economical plant family in modern times, providing food, forage, building materials (bamboo, thatch), and fuel (ethanol). Wheat has many accessions in national and international gene banks. The estimated number of wheats by FAO in 2010 is 856,000, and, followed by rice (774,000), and barley (467,000). However, the recent consumer's (misdirected) focus on gluten content and nutritional value urges scientists to reexamine their knowledge about wheat (i.e., origin, evolution, and general and special quality characteristics), as well as their wild relatives and landraces for newer possible genetic resources. Cultured or non-cultured ancestral wheats: einkorn, emmer, wild emmer, spelt, macha, and vavilovii are still limitedly grown on the higher areas in Turkey, Italy, Germany, Morocco, Israel, and Balkan countries. They are exploited mostly for their desired agronomic, and specific quality. In some cultures, wheat species are believed to be therapeutic, with bioactive compounds that reduce and inhibit stubborn illnesses such as diabetes, cancer, Alzheimer, and cardiovascular diseases. In this book, we summarize the importance of ancestral wheat species, and provide a prospect for their future with special considerations in terms of species conservation and improvement.
Author : Rudi Appels
Publisher : Sydney University Press
ISBN 13 : 192089909X
Total Pages : 406 pages
Book Rating : 4.9/5 (28 download)
Download or read book Proceedings of the 11th International Wheat Genetics Symposium, 24-29 August 2008, Brisbane, Qld., Australia written by Rudi Appels and published by Sydney University Press. This book was released on 2008 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers herein are volume 2 of the proceedings of the 11th International Wheat Genetics Symposium, held in Brisbane, Australia, in 2008. The series presents the science of the genetic sciences applied to bread and durum wheats and other species.
Author : Om Prakash Gupta
Publisher : CRC Press
ISBN 13 : 1000923509
Total Pages : 452 pages
Book Rating : 4.0/5 (9 download)
Download or read book Wheat Science written by Om Prakash Gupta and published by CRC Press. This book was released on 2023-09-04 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products. Features: Includes topics associated with the nutritional composition and anti-nutritional properties Addresses the effects of different processing technologies on flour yield and end products Reviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc. Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors.
Author : J. Mesdag
Publisher :
ISBN 13 :
Total Pages : 12 pages
Book Rating : 4.:/5 (676 download)
Download or read book Variations in the Protein Content of Wheat and Its Influence on the Sedimentation Value and the Baking Quality written by J. Mesdag and published by . This book was released on 1964 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bob Belderok
Publisher : Springer Science & Business Media
ISBN 13 : 9401709505
Total Pages : 432 pages
Book Rating : 4.4/5 (17 download)
Download or read book Bread-making quality of wheat written by Bob Belderok and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.
Author : Arnaud Dubat
Publisher : Academic Press
ISBN 13 : 0128104309
Total Pages : 126 pages
Book Rating : 4.1/5 (281 download)
Download or read book Mixolab written by Arnaud Dubat and published by Academic Press. This book was released on 2016-04-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers
