Results 21 to 30 of about 444,654 (160)

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

Frontiers in Nutrition, 2022
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour.
Miaomiao Shi, Yanqiu Cheng, Fei Wang, Fei Wang, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +6 more
doaj   +1 more source

Protein quality in wheat [PDF]

, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core   +1 more source

Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough [PDF]

Hemijska Industrija
In this work, the antioxidant properties of three types of flour (wheat, buckwheat and millet flour) and rheological properties of three types of dough were investigated: wheat flour dough, dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.%
Rakin Marica B., Zarić Danica B., Krunić Tanja Ž., Bulatović Maja Lj.   +3 more
doaj   +1 more source

Study of the relationship between the quality indicators of flour and its technological properties [PDF]

BIO Web of Conferences, 2022
This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina, Savkina Olesya, Burikina Maria, Parakhina Olga, Nutchina Maria, Lavrenteva Natalia   +5 more
doaj   +1 more source

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS [PDF]

Journal of Productivity and Development, 2018
The effect of using Oat flour to improve the functional properties of cake and biscuit was explored. Oat flour in the  cake and biscuit formulation was replaced at four levels, 25, 50, 75 and 100% with whole meal wheat flour(wmwf).
Hoda Zaki, Abd el gawad El shawaf, Atteia El makhzangy, Ahmed Hussien   +3 more
doaj   +1 more source

The Preparation and Quality Evaluation of Biscuit Using Composite Flour by Mixing Wheat Flour, Chickpea Flour, and Peanut Flour

International Journal on Food, Agriculture and Natural Resources, 2022
The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95 ...
Sangam Dahal, Anish Dangal, Mahalaxmi Pradhananga, Diksha Timsina, Prekshya Timsina   +4 more
doaj   +1 more source

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

International Journal of Food Science, 2022
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour ...
Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie   +4 more
doaj   +1 more source

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines [PDF]

, 2009
Background Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the ...
Gilissen Ludovicus JWJ, Herpen, T.W.J.M., van, van der Meer, I.M., Dekking, L., Gilissen, L.J.W.J., Ludovicus JWJ Gilissen, Dirk Bosch, van den Broeck Hetty C, Cees Schuit, Liesbeth Dekking, Bosch, D., Smulders, M.J.M., Elma MJ Salentijn, van Herpen, T.W.J.M., Smulders Marinus JM, Dekking Liesbeth, van Herpen Teun WJM, Hamer Rob J, Rob J Hamer, Schuit Cees, Ingrid M van der Meer, Broeck, H.C., van den, Hamer, R.J., van der Meer Ingrid M, van den Broeck, H.C., Marinus JM Smulders, Bosch Dirk, Sub Membrane Biochemistry & Biophysics, Sub Membrane Enzymology begr. 01-06-12, Teun WJM van Herpen, Hetty C van den Broeck, Schuit, C., Salentijn, E.M.J., Salentijn Elma MJ, Membrane Enzymology   +34 more
core   +2 more sources

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Cogent Food & Agriculture, 2016
Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
Y.A. Bamigbola, O.O. Awolu, I.B. Oluwalana   +2 more
doaj   +1 more source

Effect of wheat flour with different quality in the process of making flour products

International Journal of Metrology and Quality Engineering, 2020
All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved.
Zhang Ang
doaj   +1 more source