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RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2011 In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares ...
Jelena Dodić +3 more
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Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour [PDF]
Journal of Food Quality, 2021 Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality.
Wei Zhang +5 more
openaire +3 more sources
Journal of AOAC INTERNATIONAL, 1929 Mode of access: Internet.
J. Herbert Burgy, C. O. Swanson
+7 more sources
Organoleptic Differences of Biscuits Made From Yellow Pumpkin Flour as a Substitution of Wheat Flour [PDF]
, 2023 Introduction: Wheat flour is made from wheat which is a sub-tropical plant that can be grown easily in tropical environment like Indonesia. In response to this, efforts need to be made to find substitutes for wheat flour through increasing local food ...
Adu, Apris A +2 more
core +2 more sources
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour [PDF]
Applied Sciences, 2022 Demand to improve food quality attributes without the use of chemicals has risen exponentially in the past few years. Non-thermal plasma (NTP) (also called ‘cold plasma’) is becoming increasingly popular for this purpose due to its unique low-temperature and non-chemical nature.
Muhammad Jehanzaib Khan +3 more
openaire +2 more sources
The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]
, 2017 The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia) +4 more
core +2 more sources
Insects in Relation to Wheat Flour and Wheat Flour Substitutes1 [PDF]
Journal of Economic Entomology, 1919 n ...
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CAROTENOIDS OF HUNGARIAN WHEAT FLOUR
Journal of Biological Chemistry, 1940 Whether or not wheat flour contains provitamin A in amounts which could be of any importance for general nutrition is a question of considerable interest. Since Wesener and Teller (1) as well as Monier-Williams (2) considered carotene, C40H56, to be the chief fat-soluble pigment of flour, this claim has been more or less supported by numerous authors ...
Zechmeister, L., Cholnoky, L.
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Genotypic Variation in Wheat Flour Lysophospholipids [PDF]
Molecules, 2017 Lysophospholipids (LPLs) are the most abundant polar lipids in wheat endosperm and naturally complex with amylose, affecting starch physicochemical properties. We analyzed LPLs in wheat flour from 58 cultivars which differ by grain hardness using liquid chromatography mass spectrometry (LCMS).
Lei Liu +6 more
openaire +5 more sources