Results 31 to 40 of about 686,393 (407)

Understanding whole-wheat flour and its effect in breads: A review.

Comprehensive Reviews in Food Science and Food Safety, 2020
Although the consumption of whole grains, including bread made with whole-wheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that ...
M. Gómez, L. C. Gutkoski, Ángela Bravo‐Núñez   +2 more
semanticscholar   +1 more source

Classification of different types of flours available in the Romanian market based on the nutrition content

Acta Universitatis Sapientiae: Alimentaria, 2023
Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially ...
Bodor K., Szilágyi J., Szakács O., Salamon B., Bodor Zs.   +4 more
doaj   +1 more source

Detection and Estimation of Soy Flour in Wheat Flour [PDF]

Journal of AOAC INTERNATIONAL, 1960
Y Pomeranz, G D Miller
openaire   +3 more sources

Investigation of cadmium contamination in wheat flour and assessment on dietary exposure in Shandong Province

Zhongguo shipin weisheng zazhi, 2023
ObjectiveThis study was designed to investigate cadmium （Cd） pollution levels in wheat and wheat flour in different cities of Shandong Province， as well as conduct preliminary health risk assessment of Cd intake via wheat flour.Methods1 789 samples of ...
YANG Yonghao, DONG Wenya, LIU Jing, CHU Zunhua, ZHAO Jinshan, ZHAO Xiulan, XIAO Peirui   +6 more
doaj   +1 more source

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Foods, 2020
Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods
T. Czaja, A. Sobota, R. Szostak
semanticscholar   +1 more source

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

Harčova Nauka ì Tehnologìâ, 2023
The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are ...
A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik   +4 more
doaj   +1 more source

Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens

Molecules, 2020
The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour
Natasha Sharma, Vandita Tiwari, Shreya Vats, A. Kumari, Venkatesh Chunduri, Satveer Kaur, Payal Kapoor, M. Garg   +7 more
semanticscholar   +1 more source

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

Frontiers in Nutrition, 2020
Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46
Raashid Ahmad Siddiqi, T. Singh, M. Rani, D. S. Sogi, M. A. Bhat   +4 more
semanticscholar   +1 more source

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Journal of Food Quality, 2020
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams.
Sang Sook Kim, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, Han Sub Kwak   +4 more
doaj   +1 more source

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