Results 11 to 20 of about 212,509 (305)

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

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

Impact of Weather Conditions and Farming Systems on Size Distribution of Starch Granules and Flour Yield of Winter Wheat [PDF]

, 2020
The size distribution of wheat-grain starch granules has an impact on the yield of finne flour. The aim of the study was to compare the impact of conventional (mineral fertilizers, pesticides) and organic farming treatments (cover crops, composted cattle
Alaru, Maarika, Eremeev, Viacheslav, Jõudu, Ivi, Keres, Indrek, Loit, Evelin, Luik, Anne, Riisalu, Anu, Sats, Andres, Talgre, Liina   +8 more
core   +2 more sources

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, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng   +5 more
openaire   +2 more sources

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

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), Korenets, Y. (Yuriі), Nazarenko, I. (Iryna), Nykyforov, R. (Radion), Simakova, O. (Olga)   +4 more
core   +2 more sources

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

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 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