Results 201 to 210 of about 35,221 (255)

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread. [PDF]

Foods
Wang C, Wang Y, Wang N, Ren J.
europepmc   +1 more source

Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies. [PDF]

Molecules
Moon Y, Kweon M.
europepmc   +1 more source

Characterization of waxy Diploid Wheat Flour and its Possible Practical Use. [PDF]

J Appl Glycosci (1999)
Crofts N, Fujita S, Miura S, Hosaka Y, Oitome NF, Yoshida S, Nakamura M, Fujise A, Iwaki K, Murai K, Fujita N.   +10 more
europepmc   +1 more source

Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour. [PDF]

J Food Sci
Han H, Lee E, Kweon M.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Wheat and wheat flours

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 ...
W. Bushuk, M. G. Scanlon
openaire   +1 more source

Yeasts from Wheat and Flour

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...
C P, Kurtzman, L J, Wickerham, C W, Hesseltine   +2 more
openaire   +2 more sources

Alpha-Activity of Wheat and Flour

Nature, 1961
IN 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
openaire   +2 more sources

Wheat and Wheat Flour

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.
openaire   +1 more source

Changes in flour lipids during the storage of wheat flour

Journal of the Science of Food and Agriculture, 1972
AbstractHigh‐ 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 ...
T A, Clayton, W R, Morrison
openaire   +2 more sources

Experience with wheat and wheat flour CRMs

Fresenius' Journal of Analytical Chemistry, 1998
The 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
openaire   +1 more source