Results 201 to 210 of about 41,135 (216)
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Nature, 1965
A NUMBER of reports have recently been published concerning investigations of the ‘zwickel’ (wedge) and ‘haft’ (adhering) protein fractions of wheat flour and their influence on the separation of flour fractions of different protein content by air-classification procedures1–4,11.
C. B. Coulson, A. K. Sim
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A NUMBER of reports have recently been published concerning investigations of the ‘zwickel’ (wedge) and ‘haft’ (adhering) protein fractions of wheat flour and their influence on the separation of flour fractions of different protein content by air-classification procedures1–4,11.
C. B. Coulson, A. K. Sim
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Lecithins and lysolecithins of wheat flour
Journal of the American Oil Chemists' Society, 1967AbstractLecithin and lysolecithin from the bound lipid of Thatcher wheat endosperm were separated and purified by column and thin‐layer silicic acid chromatography. Lecithin was hydrolyzed with phospholipaseA (Crotalus adamanteus) and the products isolated and purified by silicic acid chromatography.
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Changes in flour lipids during the storage of wheat flour
Journal of the Science of Food and Agriculture, 1972AbstractHigh‐ and low‐grade spring and winter wheat flours of ∼13% moisture were stored at 15, 25 and 37 °C and the lipids were then extracted with water‐saturated n‐butanol.In the original (control) flours there were more neutral lipids and glycolipids in low‐grade winter than in high‐grade winter and in low‐grade spring than in high‐grade spring ...
W.R. Morrison, T. A. Clayton
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Bulletin of Indonesian Economic Studies, 1971
(1971). Wheat Flour Consumption. Bulletin of Indonesian Economic Studies: Vol. 7, No. 1, pp. 78-95.
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(1971). Wheat Flour Consumption. Bulletin of Indonesian Economic Studies: Vol. 7, No. 1, pp. 78-95.
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Thermal Properties of Wheat Flour
Starch - Stärke, 1970AbstractData from several sources were pooled to develop a regression equation for predicting the heat capacity of either flour or unmilled wheat at specified temperatures and moisture contents. Similarly, relationships were developed for predicting the heat of hydration of flour at specified moisture contents.
T. D. Wheelock, E. B. Lancaster
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The Chemistry of Strength of Wheat Flour
The Journal of Agricultural Science, 1907Before proceeding to discuss the immediate subject of this communication, it may be well to recapitulate shortly the views on the general question of the meaning of strength of flours which I expressed in the last number of this journal. It may perhaps be remembered that I suggested that strength, as defined by Humphries and Biffen, to be the capacity ...
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Interdependence of wheat and wheat flour prices
2012Prices of wheat and grain mill products significantly affect to the economic performance of business policy. The paper analyzes the structure of the cost of wheat and has found differences according to types and groups of costs in the period 2005-2010. These changes were reflected in the price of flour.
Ranogajec, Ljubica +2 more
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Determination of Moisture in Wheat and Flour.
Industrial & Engineering Chemistry, 1924Betty Sullivan, Harry Snyder
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