Results 11 to 20 of about 56,935 (308)
Food Production, Processing and Nutrition, 2023 The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour.
Rowland Monday-Ojo Kayode +4 more
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Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review
Foods, 2023 Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods.
Gamze Yazar
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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 +4 more
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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. +4 more
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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 +4 more
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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 +6 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
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Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage [PDF]
Cereal Chemistry, 2008 ABSTRACTThe stability of vitamin E during 297 days of storage of wheat flour and whole wheat flour ground on a stone mill or a roller mill, respectively, were studied. One day after milling, the total content of vitamin E, expressed in vitamin E equivalents (α‐TE), was 18.7 α‐TE and 10.8 α‐TE for stone‐milled and roller‐milled wheat flour, respectively.
Engelsen, Merete Møller +1 more
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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 +10 more
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