Results 11 to 20 of about 44,363 (245)

Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour

Applied Food Research
Alkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates.
Jun Wang, Xuesong Zhang, Yufei Wang, Chao Gao, Guodong Wang, Jingming Yang, Beilei Cai, Zhu Wang   +7 more
doaj   +2 more sources

Classification of different types of flours available in the Romanian market based on the nutrition content

Acta Universitatis Sapientiae: Alimentaria, 2023
Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially ...
Bodor K., Szilágyi J., Szakács O., Salamon B., Bodor Zs.   +4 more
doaj   +1 more source

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

Harčova Nauka ì Tehnologìâ, 2023
The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are ...
A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik   +4 more
doaj   +1 more source

Investigation of cadmium contamination in wheat flour and assessment on dietary exposure in Shandong Province

Zhongguo shipin weisheng zazhi, 2023
ObjectiveThis study was designed to investigate cadmium （Cd） pollution levels in wheat and wheat flour in different cities of Shandong Province， as well as conduct preliminary health risk assessment of Cd intake via wheat flour.Methods1 789 samples of ...
YANG Yonghao, DONG Wenya, LIU Jing, CHU Zunhua, ZHAO Jinshan, ZHAO Xiulan, XIAO Peirui   +6 more
doaj   +1 more source

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Journal of Food Quality, 2020
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams.
Sang Sook Kim, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, Han Sub Kwak   +4 more
doaj   +1 more source

POSSIBILITY OF MAKING HIGH QUALITY WHEAT BREAD FROM RESEARCH-32 WHEAT CULTIVATED LOCALLY IN THE REPUBLIC OF YEMEN [PDF]

Arab Universities Journal of Agricultural Sciences, 2005
This study has been conducted to investigate the possibility of using flour of wheat grain var. Research-32, cultivated locally in the Republic of Yemen, in making high quality bread.
Gihan M. Abu-Elela
doaj   +1 more source

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

Frontiers in Nutrition, 2022
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour.
Miaomiao Shi, Yanqiu Cheng, Fei Wang, Fei Wang, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +6 more
doaj   +1 more source

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Foods, 2021
Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes
Aouatif Benali, Youness En-nahli, Younès Noutfia, Adil Elbaouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, Nadia Benbrahim, Mona Taghouti, Mohammed Ouhssine, Shiv Kumar   +10 more
doaj   +1 more source

Rheological study of mixed flour: wheat (Triticum vulgare), barley (Hordeum vulgare) and potato (Solanum tuberosum) for use in the preparation of bread

Scientia Agropecuaria, 2012
With wheat flour imported and domestic wheat cereals produced in the country, and the potato tuber, a rheological study was performed to determine the most suitable proportions of substitution of wheat flour imported with the latter and its feasibility
Galo Sandoval, Mario Álvarez, Mayra Paredes   +2 more
doaj   +1 more source

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, Savkina Olesya, Burikina Maria, Parakhina Olga, Nutchina Maria, Lavrenteva Natalia   +5 more
doaj   +1 more source