dough stage

dough stage

a stage in the maturation of a cereal crop when the seeds are soft and immature but fully formed. This is the optimum time to convert the crop into hay or ensilage.
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INGREDIENTS For the dough stage one: 30g tipo 00 flour 2 tsp dried yeast 60ml lukewarm water For the dough stage two: 200g tipo 00 flour, plus extra for dusting 1/2 tsp salt 120ml lukewarm water 1 tbsp milk 2 tbsp extra virgin olive oil, plus extra for greasing semolina, for the baking sheet For the topping: 200ml tomato passata 3 slices prosciutto di Parma, torn into strips 2 x 150g balls buffalo mozzarella, torn into pieces 150g Datterini or cherry tomatoes, cut in half 1 tbsp oregano leaves 75g pitted black olives, preferably Taggiasche 50ml extra virgin olive oil METHOD Preparation time: 1 hour, plus rising 1.
Wheat was harvested at three maturation stages: flowering (Mar 12, 2011), milk (Mar 31, 2011) and dough stage (Apr 13, 2011), respectively.
05) in wheat and it was near 60% at the dough stage (Table 2).
In addition, wheat silage at the dough stage had no butyric acid and less N[H.
1997) studied the changes in yields of whole crop wheat in Israel; their results showed that the increase in DM yields from milk to dough stage was approximately 40%.
Kernels used for the filter selection were collected from ears that were wound-inoculated with Aspergillus flavus in the late milk to early dough stage of kernel maturity.
For the dough stage, the sponge is further mixed with water, sugar, nonfat dry milk, shortening, salt, and the remaining flour.
The dough stage contained the remaining 30% HRSW flour.
During the dough stage of development, the sponge is remixed with water, sugar, nonfat dry milk, shortening, salt and the remaining flour.
Barley, oats, rye, and wheat make nutritious hay if cut when stems and leaves are still green and the grain is in the soft dough stage.
So if farmers are considering making urea-treated WCW this season, they should harvest once the grains reach the hard dough stage at approximately 70pc DM," he said.
The study of interaction effected of varieties in various stages of lodging on grain nitrogen concentration showed that, Tarom and Shirodi variety of highest grain nitrogen concentration of the control treatment (no lodging), Started of Young heading, Dough stages (with 0.