Results 271 to 280 of about 31,405 (305)
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Functional Properties of Commercially Produced Wheat Flour Solubles
Canadian Institute of Food Science and Technology Journal, 1987Abstract The physicochemical properties of wheat flour solubles (WFS) obtained by ultrafiltration and spray-drying of a gluten-wheat starch plant effluent were investigated. Adjustment of pH of the retentate (from 3.0 to 5.5) before spray drying resulted in reduction of globulin and acetic acid soluble protein fractions, lower emulsifying and foaming
B.D. Oomah, J.J. Mathieu
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Compatibility of softwood flour and commercial biopolymers in injection molding
Polymer Composites, 2009AbstractThis study is focused on wood flour‐reinforced biopolymers for injection molding. Eight commercial biopolymers were compounded with 30 and 50% wood flour and injection molded. Thermal processability via extrusion was evaluated by use of the resulting melt pressure, melt temperature, and machine load, during injection molding the injection ...
Eva Sykacek +2 more
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Objective Texture Measurements of Commercial Wheat Flour Tortillas
Cereal Chemistry, 2002ABSTRACTTexture is a property of major importance in the evaluation of baked products. To determine a sample of commercial ranges for stretchability, rollability, firmness, and Kramer shear cell measurements for wheat flour tortillas using the TA‐XT2 texture analyzer, three separate sets of five tortilla brands purchased from stores in Manhattan, KS ...
Yufeng Mao +2 more
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Milling efficiency of triticale grain for commercial flour production
Journal of Cereal Science, 2013Triticale is a high yielding cereal grain, however low milling yields have discouraged its utilisation as a wheat alternative in processed flour products. This research investigated the role of hardness, grain size and tempering moisture on milling yields in modern triticale genotypes which do not exhibit shrivelled grain morphology.
A.L. Dennett, R.M. Trethowan
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Performance Evaluation of Mills and Separators in a Commercial Flour Mill
Food and Bioproducts Processing, 2005This paper describes the result of a process study undertaken to determine the performance of the break- and reduction-rolls and plansifters in a commercial flour mill. The parameters measured included the flow rates of selected streams, their ash and moisture contents, and their particle size distributions.
H.W.H. Al-Mogahwi, C.G. J. Baker
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Prediction models to evaluate baking quality instruments for commercial wheat flour [PDF]
Cereal ChemistryBackground and ObjectivesLoaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour ...
Louise Selga +2 more
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Journal of the Science of Food and Agriculture, 2000
Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control.
Rivelino, Flores-Farías +5 more
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Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control.
Rivelino, Flores-Farías +5 more
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Utilisation of cereal-legume flour blends in commercial and traditional bread
Quality Assurance and Safety of Crops & Foods, 2018Commercial or traditional breads are commonly produced using refined wheat flour that contains limited amount of beneficial compounds such as minerals, dietary fibre, vitamins and phytochemicals wh...
Yaver E., Bilgiçli N.
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The rheology of bread dough made from four commercial flours
Rheologica Acta, 2002A selection of four commercial flours has been subjected to extensive rheological measurements as part of a comprehensive program of wheat improvement. The results have been used to determine which of the many types of rheological measurements provide significant discrimination between various types of modern baker's flours (including biscuit flours ...
Matti Keentok +4 more
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Components of wheat flour as activator of commercial enzymes for bread improvement
European Food Research and Technology, 2016Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect.
De Gobba, Cristian +2 more
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