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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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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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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 ...
T A, Clayton, W R, Morrison
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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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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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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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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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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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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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