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Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review [PDF]
Foods, 2023 Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods.
Gamze Yazar
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Genetics of a diverse soft winter wheat population for pre-harvest sprouting, agronomic, and flour quality traits [PDF]
Frontiers in Plant Science, 2023 Soft winter wheat has been adapted to the north-central, north-western, and south-central United States over hundreds of years for optimal yield, height, heading date, and pathogen and pest resistance.
Nisha Patwa, Bryan W. Penning
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Grain & Oil Science and Technology, 2020 The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with ...
Nhlanhla Mtelisi Dube +2 more
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Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review
Rice ScienceHigh-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour ...
Tian Yu +9 more
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Effect of Flour Particle Size on Chemical and Rheological Properties of Wheat Flour Dough [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2022 The present study evaluates the effect of wheat flour particle sizes on the chemical and rheological properties of flatbread dough. Three wheat flour samples with particle sizes smaller than 125μm, 125-150μm, and 150-180μm were examined for their ...
Adel Mirza Alizadeh +5 more
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Foods, 2022 The aim of this study was to test the significant effects of inorganic sulfur and cysteine on grain protein and flour quality in wheat and to provide a theoretical basis of wheat cultivation techniques with high yield and quality. In the field experiment,
Jian Cai +8 more
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The study of rheological and physical dough properties of the winter wheat varieties
Зерновое хозяйство России, 2021 There have been represented the study results of flour quality of the winter bread wheat varieties of semi-intensive type of the FSBSI Agricultural Research Center “Donskoy”.
N. S. Kravchenko +3 more
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Foods, 2022 Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited.
Rie Sadohara +2 more
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Agronomy, 2021 Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content (GPC)
Viola Landolfi +2 more
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Study of the relationship between the quality indicators of flour and its technological properties [PDF]
BIO Web of Conferences, 2022 This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina +5 more
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