Foods, 2022 Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry.
Jana van Rooyen +3 more
doaj +2 more sources
Microanalytical Quality of Wheat Flour
Journal of Food Protection, 1983 A survey was made to determine the sanitary quality of wheat flour. Samples were collected and analyzed by the USDA Federal Grain Inspection Service under the quality check program for contract government purchases. The Association of Official Analytical Chemists' method for light filth in flour was used to extract fragments of insects, feathers and ...
John C. Atkinson, John S Gecan
openaire +3 more sources
KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine] [PDF]
Jurnal Teknologi & Industri Hasil Pertanian, 2020 Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies.
Mubarok, Ahmad Zaki +1 more
core +3 more sources
The determination of amino-acids in wheat flour [PDF]
Biochemical Journal, 1934 RESP ...
Leslie William Samuel
openaire +4 more sources
Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality [PDF]
, 2016 The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the ...
Durá, Ángela +3 more
core +2 more sources
Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough [PDF]
Shipin Kexue, 2023 The effect of Spirulina powder on the rheological properties, microstructure and gluten properties of wheat flour dough was investigated. The results showed that in terms of mixograph characteristics, the addition of Spirulina powder generally increased ...
LI Ping, LÜ Yingguo, LI Xueqin, CHEN Jie
doaj +1 more source
FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY
Zernovì Produkti ì Kombìkorma, 2023 This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour.
D. Zhygunov +7 more
doaj +1 more source
Sustainable plant-based ingredients as wheat flour substitutes in bread making
npj Science of Food, 2022 Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation.
Yaqin Wang, Ching‐Sung Jian
semanticscholar +1 more source
INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING
Zernovì Produkti ì Kombìkorma, 2022 In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality ...
D Zhygunov +7 more
doaj +1 more source