research area of
- HE, Zhonghu, Wheat Breeder, CCR, CIMMYT, CIMMYT
- Lividini, Keith, Head, Strategy and Policy Research, IFPRI, IFPRI
- Udomkun, Patchimaporn, Postdoctoral Fellow - Food Science/Technology, IITA, IITA
wheat flour
Concept
- Overview
Overview
subject area of
- Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars.
- Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
- Association of a Lipoxygenase Locus, Lpx‐B1, with Variation in Lipoxygenase Activity in Durum Wheat Seeds
- Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition
- Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf
- CIMMYT's Genetic Progress in Wheat Grain Quality under Four Nitrogen Rates
- Characterization of A- and B-type starch granules in Chinese wheat cultivars
- Comparative Study on Evaluation Methods for Quality Characteristics of Northern Style Chinese Steamed Bread
- Contribution of Genetic Resources to Grain Storage Protein Composition and Wheat Quality
- Current and Future Trends of Wheat Quality Needs
- Dimensions of Diversity in Modern Spring Bread Wheat in Developing Countries from 1965
- Durum wheat (Triticum turgidum, L.) carrying the 1BL/1RS chromosomal translocation: agronomic performance and quality characteristics under Mediterranean conditions
- Effect of allelic variation and expression quantity at Glu-1 Loci on size distribution of Glutenin Polymer in common wheat
- Effect of blending waxy wheat flour with common wheat on protein and starch properties and Chinese fresh noodle quality
- Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
- Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance
- Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour
- Effects of gluten protein fractions on dough property and products quality in common wheat
- Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits
- Evaluation of the suitability of cassava and sweetpotato flours for pasta production
- Flour, starch and composite breadmaking quality of various cassava clones
- Food Security: Quantity and Quality Matters for Eating Good Bread in Uzbekistan
- Genetic architecture of polyphenol oxidase activity in wheat flour by genome‐wide association study
- Genomic Approaches for Biofortification of Grain Zinc and Iron in Wheat
- Highly nutritional cookies based on a novel bean-cassava-wheat flour mix formulation
- Hulless barley as a promising source to improve the nutritional quality of wheat products.
- Identifying zambia's industrial fortification options: toward overcoming the food and nutrition information gap-induced impasse.
- Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
- Impact of subsidized fortified wheat on anaemia in pregnant Indian women.
- Indian Social Safety Net Programs as Platforms for Introducing Wheat Flour Fortification: A Case Study of Gujarat, India:
- Microbial biomass (Novacq™) stimulates feeding and improves the growth performance on extruded low to zero-fishmeal diets in tilapia (GIFT strain)
- Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
- Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
- OIL CONTENT IN FRIED PROCESSED SWEETPOTATO PRODUCTS
- Organic Seed-treatment as a Substitute for Chemical Seed-treatment to Control Common Bunt of Wheat
- Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content.
- QTL mapping for milling, gluten quality, and flour pasting properties in a recombinant inbred line population derived from a Chinese soft × hard wheat cross
- QUALITY OF SWEETPOTATO FLOUR DURING PROCESSING AND STORAGE
- Recommendations for improving Guatemala's food fortification program based on household income and expenditure survey (HIES) data
- Registration of ‘Ambassador’ Wheat
- Repellent and Growth-Inhibiting Effects of Turmeric Oil, Sweetflag Oil, Neem Oil, and “Margosan-O” on Red Flour Beetle (Coleoptera: Tenebrionidae)
- Soybean production in eastern and southern Africa and threat of yield loss due to soybean rust caused by Phakopsora pachyrhizi
- The Egyptian Food Subsidy System: Operation and Effects on Income Distribution
- The effect of indirect tests for grain quality on the grain yield and industrial quality of bread wheat
- The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique.
- Triticale in Commercial Agriculture: Progress and Promise
- Zinc, iron and phytic acid levels of some popular foods consumed by rural children in Sri Lanka