Results 161 to 170 of about 49,249 (212)

Germination-Induced Biofortification: Improving Nutritional Efficacy, Physicochemical Properties, and In Vitro Digestibility of Black Rice Flour. [PDF]

Foods
Zhu L, Xie Q, Qin D, He Y, Yuan H, Mao Y, Pan Z, Li G, Xia X.   +8 more
europepmc   +1 more source

Can There be Differences in Blood Glucose Fluctuations with Consumption of Cornbread in Obesity and Normal-Weight Individuals: A Randomized Controlled Trial. [PDF]

Plant Foods Hum Nutr
Cesur F, Hatunoglu HN, Saglam G.
europepmc   +1 more source

Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. [PDF]

Foods
Palavecino P, Carrillo Parra E, Rodriguez M, Curti MI, Shmidt MB, Ribotta P.   +5 more
europepmc   +1 more source

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Studies on the rheological and gelatinization characteristics of waxy wheat flour

International Journal of Biological Macromolecules, 2014
The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics
Huanxin, Zhang, Wei, Zhang, Chunzhong, Xu, Xing, Zhou   +3 more
openaire   +3 more sources

Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies

Food and Bioprocess Technology, 2017
A large variety of foods including soups, sauces, and other items that may experience freezing use specialty ingredients to prevent negative effects of freezing. While multiple modified starches derived from maize are available to do this, unmodified flours that may be able to carry a “natural” label are not used widely.
Ryan J. Kowalski, Alexander Meldrum, Siyuan Wang, Helen Joyner, Girish M. Ganjyal   +4 more
openaire   +2 more sources

Dough and bread qualities of flours with whole waxy wheat flour substitution

Food Research International, 2007
Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with the hope that breads made from WWF would improve the quality based on the superior properties of the waxy flour in retardation of bread staling.
Pham Van Hung, Tomoko Maeda, Naofumi Morita   +2 more
openaire   +2 more sources

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Journal of Cereal Science, 2017
Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased ...
Meng Niu, Gary G. Hou, Siming Zhao
openaire   +2 more sources

Staling of Bread as Affected by Waxy Wheat Flour Blends

Cereal Chemistry, 2002
ABSTRACTCrumb softness and improved shelf life of bread is often achieved by incorporating expensive shortenings in the formulation. We hypothesized that similar results could be achieved by blending bread wheat flour with waxy (low amylose) durum wheat flour.
Monisha Bhattacharya, Sofia V. Erazo‐Castrejón, Douglas C. Doehlert, Michael S. McMullen   +3 more
openaire   +2 more sources

Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

Journal of Food Science, 2016
Abstract Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant‐rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv.
Emily F, Fleischman, Ryan J, Kowalski, Craig F, Morris, Thuy, Nguyen, Chongjun, Li, Girish, Ganjyal, Carolyn F, Ross   +6 more
openaire   +3 more sources