![]() ![]() Canadian Journal of Veterinary Research, 50, 15-22. A Biplot model of factors influencing morbidity and mortality in ontorio feedlot Calves. Mechanical starch damage effects on wheat flour tortilla texture. American Journal of Human Genetics, 35, 695-732. Biplot analysis in genetic epidemyology: a critique. Karlin, S., Cameron, E.C., & Chakraborty, R.Book of Abstracts, p.346,10-14, November, Antalya. Fast And Easily Applicable Quality Parameters For Soft Wheat Breeding. ![]() Poster Presentation, March, Book of Abstracts (Vol. Some practices using glutopeak tester: A High shear gluten quality evaluation method. Applied & Translational Genomics, 11, 3-8. Wheat quality improvement at CIMMYT and the use of genomic selection on it. J., Singh, R., Autrique, E., Dreisigacker, S., Crossa, J. A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality. Guzmán, C., Posadas-Romano, G., Hernández-Espinosa, N., Morales-Dorantes, A., & Peña, R.Journal of Agricultural And Food Chemistry, 56(22), 10927-10932. Nonstarch polysaccharides in wheat flour wire-cut cookie making. International Journal of Agriculture and Biology, 21, 891-898. Allelic variations and agronomic comparisons of durum wheat cultivars under East-Mediterranean conditions. Journal of Northwest Sci-Tech University of Agriculture and Forestry, 34(12), 87-91. The relationship between micro-SRC value and wheat quality. Texture (hardness and softness) variation among individual soft and hard wheat kernels. Predicting water absorption of wheat flour using high shear-based GlutoPeak test. Journal of Agricultural Sciences, 15(2): 139-148. A Research on Biscuit Quality of Some Wheat Grown in Van and Its Surroundings. Assessing solvent retention capacities of flours using the Rapid Visco Analyser. Canadian Journal of Animal Science, 75(2), 239-246. Variation in the chemical composition and test weight of barley and wheat grain grown at selected locations throughout Manitoba. Paul, Minnesota, U.S.A.: American Association of Cereal Chemists Inc., p.29-41. Functional Properties of Deamidated Gliadins. Cereals in Central Anatolia Problems of Agriculture and Solutions Symposium, 345-351, 8-11 June, Konya, Turkey. Our country's environment quality durum wheat in terms of suitability evaluation. International Association for Cereal Science and Technology (ICC), Vienna Standarts No: 116/1. about/ our-professional-services/ information- services/library/ documents/training- manuals/Excel-Fundamentals-Manual.pdf AACC International Approved Methods of the AACCI, 11th Edn. American Association of Cereal Chemists International (AACC), St. Vienna: International Association for Cereal Chemistry. Turkish Journal of Agriculture and Forestry, 35(2), 115-125. The relationships of some traits in Turkish winter bread wheat landraces. Again, it was determined that the Gerek and Carisma genotypes had good biscuit characteristics and that these cultivars could be used successfully in the biscuit sector. They could be used successfully to determine the quality levels of protein ratio, sedimentation, gliadin band fraction, gluten properties, GPI, PMT, Aggregation Energy, SRC Lactic acid, Raman protein genotypes. By using classical methods together with Raman Spectroscopy, separation in bread/biscuit quality levels in wheat genotypes could be done quickly and reliably, and the Raman Spectrophotometer method can be successfully applied in this field. Especially by using gliadin band fractions and gluten band scores, the gluten quality of the genotypes can be revealed and those with bread or biscuit character can be easily distinguished. As a result, in our study, it was revealed that it is possible to reveal the biscuit quality of genotypes by using classical quality methods. In the study, protein content, test weight, thousand seed weight, seed diameter, zeleny sedimentation, SRC lactic acid and SRC saccharose, hardness index, damaged starch, Gliadin relative mobility index, Gluten quality band score Raman protein, Raman lipid and Raman starch, GlutoPeak (including PMT, BEM, AM, PM, Aggregation energy and GPI) analyzes were examined. In this study, Gerek, Carisma, Bayraktar, Artico and Adv. In this study, the quality characteristics of wheat varieties with bread/biscuit character were determined by Conditional Formatting, Path Analysis and Raman Spectroscopy. ![]()
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