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Bread making potential of Triticum aestivum and Triticum spelta species

https://doi.org/10.1515/biol-2020-0004
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jpln.200320332openalex-snapshot
Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat cultivars
inferredcites →https://doi.org/10.1006/jcrs.2000.0351openalex-snapshot
Chromosomal Control of Albumins and Globulins in Wheat Grain Assessed using Different Fractionation Procedures
inferredcites →https://doi.org/10.1006/jcrs.2000.0385openalex-snapshot
Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale
inferredcites →https://doi.org/10.1007/s00217-007-0568-1openalex-snapshot
Bioactive compounds in spelt bread
inferredcites →https://doi.org/10.1007/s002170050558openalex-snapshot
Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality
inferredcites →https://doi.org/10.1016/j.fcr.2011.05.017openalex-snapshot
Wheat quality and productivity as affected by varieties and sowing time in Haryana, India
inferredcites →https://doi.org/10.1016/j.jcs.2005.11.004openalex-snapshot
The influence of different nitrogen treatments on the size distribution of protein fractions in hard and soft wheat
inferredcites →https://doi.org/10.1016/j.jcs.2006.05.007openalex-snapshot
Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study
inferredcites →https://doi.org/10.1016/j.jcs.2006.10.007openalex-snapshot
Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread
inferredcites →https://doi.org/10.1016/j.jcs.2017.07.013openalex-snapshot
Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)
inferredcites →https://doi.org/10.1016/j.tifs.2005.12.006openalex-snapshot
Waxy and high-amylose wheat starches and flours—characteristics, functionality and application
inferredcites →https://doi.org/10.1016/s0308-8146(99)00215-0openalex-snapshot
Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread
inferredcites →https://doi.org/10.1016/s0378-4290(01)00177-0openalex-snapshot
Effects of long-term tillage, crop rotation and nitrogen fertilization on bread-making quality of hard red spring wheat
inferredcites →https://doi.org/10.1016/s1161-0301(01)00114-9openalex-snapshot
Changes in wheat protein aggregation during grain development: effects of temperatures and water stress
inferredcites →https://doi.org/10.1016/s1671-2927(08)60082-6openalex-snapshot
Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method
inferredcites →https://doi.org/10.1094/cc-82-0345openalex-snapshot
Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats
inferredcites →https://doi.org/10.1094/cchem-85-5-0629openalex-snapshot
Bread Quality of Spelt Wheat and Its Starch
inferredcites →https://doi.org/10.1094/cchem.1998.75.5.644openalex-snapshot
Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography
inferredcites →https://doi.org/10.1094/cchem.2000.77.6.737openalex-snapshot
Effects of Incorporated Glutenins on Functional Properties of Wheat Dough
inferredcites →https://doi.org/10.1094/cchem.2002.79.5.634openalex-snapshot
Spelt (Triticum spelta L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions
inferredcites →https://doi.org/10.1094/cchem.2002.79.6.783openalex-snapshot
Quantitative Variation of HMW Glutenin Subunits from Hard Red Spring Wheats Grown in Different Environments
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00292.xopenalex-snapshot
Wheat Gluten: High Molecular Weight Glutenin Subunits—Structure, Genetics, and Relation to Dough Elasticity
inferredcites →https://doi.org/10.1515/agri-2015-0006openalex-snapshot
The Influence Of Cereal Share In Crop Rotations On The Grain Yield And Quality Of Winter Wheat
inferredcites →https://doi.org/10.17221/121/2011-pseopenalex-snapshot
Influence of crop management upon the agronomic traits of spelt (Triticum spelta L.)
inferredcites →https://doi.org/10.17221/61/2009-cjfsopenalex-snapshot
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
inferredcites →https://doi.org/10.17221/688/2011-pseopenalex-snapshot
A comparison of macro- and microelement concentrations in the whole grain of four Triticum species
inferredcites →https://doi.org/10.2478/v10020-007-0016-5openalex-snapshot
The Effect of Water Stress on Wheat Kernel Size, Color and Protein Composition
inferredcites →https://doi.org/10.3390/foods8090409openalex-snapshot
Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)
inferredcites →https://doi.org/10.4025/actasciagron.v36i2.16180openalex-snapshot
Grain yield and baking quality of wheat under different sowing dates

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4518200openalex-extracted
Response of Durum Wheat (Triticum Turgidum VAR. Durum) Cultivars to Irrigated and Rain-Fed Growing Environments in Central Ethiopia
inferred← citeshttps://doi.org/10.1002/cche.10781openalex-snapshot
Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France
inferred← citeshttps://doi.org/10.1002/cche.70053openalex-snapshot
Comprehensive Characterization of Spelt Wheat and Common Wheat Protein and Viscosity Traits Under Different Field Management Systems
inferred← citeshttps://doi.org/10.1007/978-981-97-2523-6_16openalex-snapshot
Sustainable Bioethanol Production from the Pretreated Waste Lignocellulosic Feedstocks
inferred← citeshttps://doi.org/10.1007/s00217-025-05025-0openalex-snapshot
Investigation of phenolic acid profiles, physical characteristics, and nutritional properties of ancient wheats
inferred← citeshttps://doi.org/10.1007/s10658-023-02652-9openalex-snapshot
The impact of stem and root fungal diseases on grain yield and quality of bread wheat under wheat mono-cropping systems in Mediterranean subhumid conditions of Tunisia
inferred← citeshttps://doi.org/10.1007/s42976-021-00146-0openalex-snapshot
Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production
inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109318openalex-snapshot
Prediction of wheat flours composition using fourier transform infrared spectrometry (FT-IR)
inferred← citeshttps://doi.org/10.1186/s13104-022-06225-7openalex-snapshot
Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
inferred← citeshttps://doi.org/10.1515/biol-2021-0059openalex-snapshot
Composition of low-molecular-weight glutenin subunits in common wheat ( Triticum aestivum L.) and their effects on the rheological properties of dough
inferred← citeshttps://doi.org/10.15407/agrisp13.01.066openalex-snapshot
Biological Properties of Spelt Wheat and Prospects of Its Use in Breeding
inferred← citeshttps://doi.org/10.15407/frg2026.02.168openalex-snapshot
Analysis of spelte wheat breeding lines with purple grains for productivity and grain quality
inferred← citeshttps://doi.org/10.17221/189/2020-cjfsopenalex-snapshot
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources
inferred← citeshttps://doi.org/10.2478/aucft-2022-0020openalex-snapshot
Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors
inferred← citeshttps://doi.org/10.3390/agriculture14071123openalex-snapshot
Spelt in Diversified and Spelt-Based Crop Rotations: Grain Yield and Technological and Nutritional Quality
inferred← citeshttps://doi.org/10.3390/agriculture14101815openalex-snapshot
Effect of Crop Protection Intensity and Nitrogen Fertilisation on the Quality Parameters of Spelt Wheat Grain cv. ‘Rokosz’ Grown in South-Eastern Poland
inferred← citeshttps://doi.org/10.3390/agronomy12061345openalex-snapshot
The Course of Physiological Processes, Yielding, and Grain Quality of Hybrid and Population Wheat as Affected by Integrated and Conventional Cropping Systems
inferred← citeshttps://doi.org/10.3390/app14125167openalex-snapshot
Quality of Winter Wheat Flour from Different Sowing and Nitrogen Management Strategies: A Case Study in Northeastern Poland
inferred← citeshttps://doi.org/10.3390/app15031253openalex-snapshot
Endophytes as Permanent or Temporal Inhabitants of Different Ecological Niches in Sustainable Agriculture
inferred← citeshttps://doi.org/10.3390/foods10010156openalex-snapshot
Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
inferred← citeshttps://doi.org/10.3390/foods11244028openalex-snapshot
The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat
inferred← citeshttps://doi.org/10.3390/foods12162996openalex-snapshot
Processing and Bread-Making Quality Profile of Spanish Spelt Wheat
inferred← citeshttps://doi.org/10.3923/ajbs.2025.669.678openalex-snapshot
Impact of Wheat Tempering Conditions on Flour Particle Size and Thermo-Mechanical Properties
inferred← citeshttps://doi.org/10.6084/m9.figshare.21384476openalex-snapshot
Additional file 1 of Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
inferred← citeshttps://doi.org/10.6084/m9.figshare.21384479openalex-snapshot
Additional file 2 of Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
inferred← citeshttps://doi.org/10.70675/d55eb251z5414z4ca5z9391z1311f1ab6031openalex-snapshot
Agronomic and Gluten Protein Characterization of Three Species of Hulled Wheats in the Region of Lyon through a Participatory Research Approach
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