Results 151 to 160 of about 44,363 (245)

Lipid Binding in Worked Wheat Flour Doughs

, 1973
Peter S. Wood
openalex   +1 more source

NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

, 2021
Christopher Joseph Etti, Victoria G. Ekanem   +1 more
openalex   +1 more source

Chemometrics for Discriminating the Geographical Origin of Korean and Imported Wheat Flour. [PDF]

J Food Sci
Sim KS, Kim H, Kim YK, Kim HJ.
europepmc   +1 more source

Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Bo Wei, Lujun Zhang, Renchun Fan, Qi Zhang, Jiazhu Sun, Changbin Yin, Dongcheng Liu, Xiukun Liu, Aifeng Liu, Yuling Jiao, Caixia Gao, Xu Jia, Xianping Wang, Aimin Zhang, Xinyou Cao, Daowen Wang, Xiangqi Zhang   +16 more
wiley   +1 more source

Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye Bread

, 2020
Darman Roger Djouldé, Gaston Zomegni, Djomdji Ngouya, Lendzemo Venassius, Alphonse Youri   +4 more
openalex   +1 more source

Potential Contributions of Edible Oil and Wheat Flour Fortification on Reducing Inadequate Micronutrient Intake in Ethiopia. [PDF]

Ann N Y Acad Sci
Tang K, Tadesse H, Moges T, Kebebe T, Battcock G, Becher E, Gashu D, Ahmed A, Abera W, de Pee S, Tessema M, Knight F.   +11 more
europepmc   +1 more source

A High Soluble‐Fibre Allele in Wheat Encodes a Defective Cell Wall Peroxidase Responsible for Dimerization of Ferulate Moieties on Arabinoxylan

Plant Biotechnology Journal, EarlyView.
ABSTRACT Increasing dietary fibre (DF) intake is an important target to improve health. An attractive strategy for this is to increase DF in wheat which is derived principally from the endosperm cell wall polysaccharide arabinoxylan (AX). The water‐extractable form of this (WE‐AX) accounts for most soluble dietary fibre (SDF), which is believed to ...
Rowan A. C. Mitchell, Ondrej Kosik, Abdul Kader Alabdullah, Anneke Prins, Maria Oszvald, Till K. Pellny, Jackie Freeman, Kirstie Halsey, Caroline A. Sparks, Alison Huttly, James Brett, Michelle Leverington‐Waite, Simon Griffiths, Peter R. Shewry, Alison Lovegrove   +14 more
wiley   +1 more source

Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies. [PDF]

PLoS One
Alejandro Ruiz FE, Jácome JFO, Pinargote MGC, Mora JR, Landázuri AC, Duchicela PV, Espinoza JV, Beltrán-Ayala P, Andrade-Cuvi MJ, Álvarez-Suárez JM.   +9 more
europepmc   +1 more source

Polar Lipid and Fatty Acid Profiles of Oat Groats Substantially Influenced by Field Management: A Comparison of Cultivars, Sowing Times and Fertilizer Composition

Plant, Cell &Environment, EarlyView.
ABSTRACT The polar lipids in oat grains are crucial due to their biological functions, nutritional quality, potential use in food flavour and processing, the protection they provide against biotic and abiotic stresses, and their ability to act as cellular signalling molecules.
Syed Rehmat Ullah Shah, Lena Engström, Carl Grey, Anders Jonsson, Johanna Wetterlind, Cecilia Tullberg   +5 more
wiley   +1 more source

Effect of varied flour composition on some nutrient characteristics of cookies from Akidi, wheat and yellow maize composite flour

Adindu Linus-Chibuezeh, Chidiamara Onyinyechi Adindu-Linus, Chinwendu Elizabeth Okoye, Florence Elesunachi Ejeh   +3 more
openalex   +2 more sources