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Mostrando ítems 1-10 de 11
Article
El complejo Gli-1/Glu-3 y las propiedades reológicas y volumen de pan de trigos harineros
(Sociedad Mexicana de Fitogenética, 2007)
En este trabajo se hicieron los patrones electroforeticos de diferentes gliadinas y gluteninas de bajo (G-BPM) y alto peso molecular (GAPM), y se evaluó su efecto en la fuerza y extensibilidad del gluten y el volumen de ...
Article
Polimorfismo de gluteninas de alto peso molecular y su relación con trigos harineros para temporal
(Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2008)
In order to identify the high molecular weight glutenins subunits and its relationship with the bread-making quality, as well as to characterize the bread quality of the group of genotypes of bread wheat (Triticum aestivum ...
Article
Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos
(Sociedad Mexicana de Fitogenética, 2006)
In order to determine the influence of different high molecular weight (HMW) glutenin subunits on baking properties and protein content, a set of 69 wheat (Triticum aestivum L.) F2:6 lines derived by single seed descent ...
Article
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2005)
Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, ...
Article
Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat
(Institute of Crop Sciences, 2004)
Totally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1BL/1RS translocation, and for the composition of IIMW and LMW glutenin subunits. Seventy-eight cultivars were grown at ...
Article
Effect of water addition on northern style Chinese steamed bread processing quality
(Institute of Crop Sciences, 2005)
The amount of water addition used in making Chinese steamed bread (CSB) plays an important role in determination of CSB quality. Six flours differing in gluten strength and five water addition (WA) levels ranging from 70 ...
Article
Efecto de la molienda de trigo harinero (Triticum aestivum L.) y trigo duro (Triticum durum Desf.) sobre la germinacion de teliosporas de Tilletia indica mitra
(Sociedad Mexicana de Fitopatología, 2005)
Se evaluó el efecto de los procesos de molienda de grano de trigo en la obtención de harina, granillo/salvado, semolia, y pasta, sobre la viabilidad de las teliosporas de Tilletia indica. En ninguna de las evaluaciones ...
Article
Glutenin composition, quality characteristics, and agronomic attributes of durum wheat cultivars released in Ethiopia
(African Crop Science Society, 2002)
Eleven cultivars of durum wheat (Triticum durum L. var. durum Desf.) were evaluated across five environments in Ethiopia for grain yield, 1000 kernel weight, protein concentration, gluten strength, mixing time, mixing ...
Article
Efecto de gluteninas de alto peso molecular de los genomas a y b sobre propiedades reológicas y volumen de pan en trigos harineros
(Colegio de Postgraduados, 2007)
To determine the influence of specific subunits of the A and B genomes of high molecular weight glutenins (G-APM) on the elasticity and extensibility of dough gluten and bread volume of bread wheat (Triticum aestivum L.), ...
Article
Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
(Colegio de Postgraduados, 2006)
Wheat (Triticum aestivum L.) industrialization quality is intimately related to the quantity and quality of proteins; this depends on the presence of different alleles of glutenin of high molecular weight. To determine the ...