Solvent retention capacity (SRC) technology, its history, principles, and applications are
reviewed. Originally, SRC testing was created and developed for evaluating soft wheat flour …

Grain legumes play a crucial role in human nutrition and as a staple crop for low-income
farmers in develo** and underdeveloped nations, contributing to overall food security and …

Genomic selection (GS) is a promising tool for plant and animal breeding that uses genome‐
wide molecular marker data to capture small and large effect quantitative trait loci and …

The lower intake of fibre and fibre-containing foods has refocused the food industry on the
benefits of incorporating different fibres in the foodstuff. Nowadays, a whole range of fibres …

Bread baking is the primary end‐use criterion used to select hard spring wheat (Triticum
aestivum L.) genotypes for the northwestern USA, yet the use of hard wheats has expanded …

Tempering conditions of wheat grain change the quality of the flour, yet most experimental
milling systems use a standard tempering without optimization. The effect of tempering …

Solvent retention capacity (SRC) was investigated in assessing the end use quality of hard
winter wheat (HWW). The four SRC values of 116 HWW flours were determined using 5 …

This research aims to investigate the relationship between the solvent retention capacity
(SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained …

Nowadays in Argentina, cookies, crackers, and cakes are made of flour obtained from bread
wheat with additives or enzymes that decrease the gluten strength but increase production …

Abstract At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality
improvement is an important goal of breeding. CIMMYT scientists develop germplasm …