ListarDepartamento de Genética por tema "Bread-making"
Mostrando ítems 1-6 de 6
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
(Elsevier, 2015)Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all ... -
Genetic improvement of grain quality traits for CIMMYT semi-dwarf spring bread wheat varieties developed during 1965–2015: 50 years of breeding
(Elsevier, 2017)The Global Wheat Program, now managed by the CGIAR consortium and led by CIMMYT, initiated wheat breeding about 70 years ago in Mexico. Currently, the key objectives are to develop wheat cultivars that have superior grain ... -
Impact of different on-farm management practices on bread wheat quality: a case study in the Yaqui Valley
(Wiley, 2023)BACKGROUND: Continuous development of new wheat varieties is necessary to satisfy the demands of farmers, industry, and consumers. The evaluation of candidate genotypes for commercial release under different on-farm ... -
Processing and bread-making quality profile of Spanish spelt wheat
(MDPI, 2023)Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more ... -
Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat
(Elsevier, 2016)Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region,where is used for the preparation of diverse food products, including pasta and bread. The effects of drought and heat ... -
Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
(Elsevier, 2016)At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits intended for use in ...