Results 211 to 220 of about 35,221 (255)

Lecithins and lysolecithins of wheat flour

Journal of the American Oil Chemists' Society, 1967
AbstractLecithin 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.
openaire   +2 more sources

THERMAL DIFFUSIVITY MEASUREMENTS of WHEAT FLOUR and WHEAT FLOUR DOUGH

Journal of Food Process Engineering, 1996
A 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 ...
openaire   +1 more source

Wheat Flour, Chemistry and Biochemistry

2014
Biochemical 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
openaire   +2 more sources

Interdependence of wheat and wheat flour prices

2012
Prices 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, Deže, Jadranka, Lončarić, Ružica   +2 more
openaire   +1 more source

Wheat Flour

Carbohydrate Polymers, 2003
Z. Zhang, J.F. Kennedy
openaire   +1 more source

Determination of Moisture in Wheat and Flour.

Industrial & Engineering Chemistry, 1924
Harry Snyder, Betty Sullivan
openaire   +1 more source

FLOUR | Analysis of Wheat Flours

2003
K.R. Preston, P.C. Williams
openaire   +1 more source

Nitrosamines in wheat flour

Food and Cosmetics Toxicology, 1968
openaire   +2 more sources

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Food Hydrocolloids, 2021
Xueming Xu, Shangyuan Sang
exaly  

Wheat and wheat flour. Gluten content

2015
  +7 more sources