Results 251 to 260 of about 212,509 (305)
Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread. [PDF]
FoodsMurariu OC +7 more
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Effect of Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour. [PDF]
Int J Food SciLewko P, Wójtowicz A, Rudaś M.
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Increasing wheat flour extraction rate for balanced starch-protein digestion and gut microbiota optimization: A strategy to enhance nutrition and mitigate food crises. [PDF]
Food Chem XZhang L +6 more
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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...
C P, Kurtzman +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...
C P, Kurtzman +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 ...
W. Bushuk, M. G. Scanlon
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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 ...
W. Bushuk, M. G. Scanlon
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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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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 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 and Flour Investigations
1911Topics include: Part I. Analyses and Tests of Crops of 1908 and 1909; Part II. The Composition and Milling Quality of Washington Wheats; Part III.
Thornber, W., Olson, George, Hadlock, W.
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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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