Results 51 to 60 of about 1,049 (174)

Effects of years on farinograph parameters and quality characteristics

, 2022
This study was conducted to determine the farinograph parameters and some quality characteristics of 15 bread wheat varieties grown in rainfed conditions in 2011-2012, 2012-2013 and 2013-2014 according to a randomized block trial design with two replication. The farinograph parameters (development time, water absorption, stabilsity and softening at the
Aydoğan, Seydi, Şahin, Mehmet, Akçacık, Aysun Göçmen, Demir, Berat, Hamzaoğlu, Sümeyra, Taner, Seyfi   +5 more
openaire   +1 more source

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, Volume 103, Issue 3, Page 311-324, May/June 2026.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough

Cereal Chemistry, Volume 103, Issue 3, Page 411-419, May/June 2026.
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson, G. A. Annor, D. Kaiser, P.‐N. T. Johnson   +3 more
wiley   +1 more source

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

Cereal Chemistry, 2009
ABSTRACTThe effect of hydrocolloids addition (0, 25, or 1.5 g/100 g of flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high‐methoxyl pectin (P), locust bean gum (LBG), and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by
Linlaud, Natalia Elina, Puppo, Maria Cecilia, Ferrero, Cristina   +2 more
openaire   +2 more sources

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS

Journal of Food Quality, 1992
Abstract The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content.
FRANK D. CONFORTI, JANET M. JOHNSON
openaire   +1 more source

Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality

“Agriculture for Life, Life for Agriculture” Conference Proceedings, 2018
AbstractThe aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed.
Radiana-Maria Tamba-Berehoiu, Ciprian N. Popa, Luminiţa Valerica Vişan, Vasilica Simion, Ricuţa Vasilica Dobrinoiu, Silvana Mihaela Dănăilă-Guidea   +5 more
openaire   +1 more source

Sustainable Nixtamalization of Wheat Bran by Microwave Processing and Eggshell‐Derived Calcium Citrate

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Nixtamalization with eggshell‐derived calcium citrate and mild microwave heating increases calcium content and in vitro calcium digestion in bran‐enriched bread, improving loaf volume and moisture retention. Overheating compromises bran structure and leads to poor bread quality.
Mustafa Şamil Argun, Cemalettin Sarıçoban, Mine Aslan, Nilgün Ertaş, Ilyas Atalar, Abdullah Kurt   +5 more
wiley   +1 more source

THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2015
This paper examined the effect of the addition of whole oat flour on dough farinographical parameters. In this regard, the successive amounts of 10 to 50% of whole oat flour were added to wheat flour type 550.
Ciprian Nicolae POPA, Radiana Mariana TAMBA - BEREHOIU, Rodica Elena CULEA   +2 more
doaj  

Micronization of Whole Grain Flours: Innovative Approaches for Improving Functional Characteristics and Product Performance

eFood, Volume 7, Issue 2, April 2026.
This review discusses the latest advances in micronization techniques for whole‐grain flours, emphasizing their impact on structural, physicochemical, techno‐functional, and nutritional attributes, as well as their implications for product development and sustainability.
Diksha Arora, Kamaljit Kaur, Taranpreet Kaur, Julia Sebastian, Seid Reza Falsafi   +4 more
wiley   +1 more source