Results 191 to 200 of about 41,135 (216)
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. [PDF]
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Mycologia, 1970
The yeast flora of wheat and flour from six geographical areas was examined. Cryptococcus albidus was the most commonly found species on wheat from all six areas, but it was not present in the flou...
Clifford W Hesseltine +2 more
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The yeast flora of wheat and flour from six geographical areas was examined. Cryptococcus albidus was the most commonly found species on wheat from all six areas, but it was not present in the flou...
Clifford W Hesseltine +2 more
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1993
Wheat is the world’s most important food grain. It provides about 20% of the total food calories and proteins to the people of the world. It is the main staple in 43 countries for at least 35% of the world’s population. Dependence upon wheat varies widely with geographic region: in Europe over 30% of the food calories are derived from wheat, while in ...
M. G. Scanlon, W. Bushuk
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Wheat is the world’s most important food grain. It provides about 20% of the total food calories and proteins to the people of the world. It is the main staple in 43 countries for at least 35% of the world’s population. Dependence upon wheat varies widely with geographic region: in Europe over 30% of the food calories are derived from wheat, while in ...
M. G. Scanlon, W. Bushuk
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Alpha-Activity of Wheat and Flour
Nature, 1961IN their work on naturally occurring radioactivity in man and his environment, Mayneord and his co-workers have indicated1,2 the wide range of alpha-radioactivity found in the more common foodstuffs. Using the same experimental method, we have recently made measurements on a number of samples of wheat and wheat products of known origin, and wish in ...
E. Marsden, E. N. Greer
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The ANNALS of the American Academy of Political and Social Science, 1926
IN order objectively and judiciously to appraise the position and purpose of wheat culture and exports of the United States, we must include consideration of the wheat of Canada. From the standpoint of North American wheat growing, agriculturally and geographically, the boundary between Canada and the United States is artificial.
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IN order objectively and judiciously to appraise the position and purpose of wheat culture and exports of the United States, we must include consideration of the wheat of Canada. From the standpoint of North American wheat growing, agriculturally and geographically, the boundary between Canada and the United States is artificial.
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THERMAL DIFFUSIVITY MEASUREMENTS of WHEAT FLOUR and WHEAT FLOUR DOUGH
Journal of Food Process Engineering, 1996A simple technique was used to measure thermal diffusivity of whole wheat flour and whole wheat flour dough at various levels of moisture and temperatures. the experimental values showed good agreement with the calculated values. It was found that thermal diffusivity of dough increases with moisture and temperature below 60C, but above 60C its value ...
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wheat flour chemistry and biochemistry
2014Biochemical aspects of the main components of wheat flour (proteins, carbohydrates, and lipids) are presented and discussed with a focus on those properties of relevance to the baking industry. As well as considering compositional and structural issues for each of the major macromolecules in flour, particular attention is paid to the interactions among
F. Bonomi, P. Ferranti, G. Mamone
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Experience with wheat and wheat flour CRMs
Fresenius' Journal of Analytical Chemistry, 1998The Chemical Section of OHM [1–2] embarked on the preparation of a wheat sample series as CRMs in 1992. The certification process has been carried out according to the recommendations of ISO. Since then a series of wheat flour samples has been developed as well.
J. Budai, J. Fükő
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Novel breads of non-wheat flours
Food Chemistry, 2019The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and ...
Torbica, Aleksandra +2 more
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