Results 101 to 110 of about 22,035 (306)

Biopreservation in Flours and Bread

This chapter gives an updated perspective on biopreservation methods, current applications and perspectives in flours and baking goods. The main focus includes the promotion of food safety and hygiene, food safety contaminants, preventive control ...
Kostadinovic Velickovska, Sanja, Cvetkovski, Aleksandar, Rocha, Joao Miguel F., Kovacevik, Biljana, Esatbeyoglu, Tuba, Qamar, Muhammad   +5 more
core   +1 more source

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Características físico-químicas e avaliação das propriedades tecnológicas do feijão comum (Phaseolus vulgaris L.) [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O feijão é consumido de forma tradicional em todo o mundo.
Marquezi, Milene
core  

Relative viscosity of wholemeal flours.

, 2020
Wholemeal flours from DH populations from Y34Val (A), Y34Alt (B), Y34Ukr (C) and Y34Cla (D). Parental lines are shown in green (Yumai 34) and red (Valoris, Altigo, Ukrainka, Claire).
Marianna Rakszegi (5173493), Michelle Leverington Waite (8407194), Amanda Burridge (3581681), Gilles Charmet (2079463), Simon Griffiths (441313), Marie-Reine Perretant (8407188), Karolina Tremmel-Bede (8107448), Diana Passmore (8407179), Zoltán Bedő (6298559), Till K. Pellny (8407197), Simon Orford (3469664), Jackie Freeman (8407182), Alison Lovegrove (652028), Kirsty Hassall (7042094), Luzie U. Wingen (7773446), Ondrej Kosik (3746182), Rowan A. C. Mitchell (8407185), Peter R. Shewry (317029), Caroline Pont (8107452), Amy Plummer (4506958), Jerome Salse (8407191), Abigail Wood (8407176), Mehmet Ulker (8107446)   +22 more
core   +1 more source

Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak, Jayne E. Bock, Kristina Pizzi, Elaine Sopiwnyk, Kun Wang, Bin Xiao Fu   +5 more
wiley   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour [PDF]

The Analyst, 1914
n ...
openaire   +1 more source

Technical handbook on composite wheat flours : processing of tropical flours

, 1998
The technology of composite flours, in which imported wheat flour is totally or partially substituted by flours from locally grown cereals, tubers and legumes, is now well established.

core  

Nutritional composition and antidiabetic potential of fine and coarse flours from common and tartary buckwheat

Data will be made available on request.This study evaluates the nutritional and bioactive properties and the in vitro antidiabetic activity of fine and coarse flours derived from several common and tartary buckwheat (Fagopyrum esculentum Moench and ...
Lorenzo, Chiara di, Pozzoli, Carola; ;, Bani, Corinne, Bautista-Expósito, Sara, Pozzoli, Carola, Restani, Patrizia, Martínez-Villaluenga, Cristina, Peñas, Elena, Mercogliano, Francesca   +8 more
core   +1 more source

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source