Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread [PDF]
Antioxidants, 2013 Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical ...
Lilei Yu, Anne-Laure Nanguet, Trust Beta
doaj +6 more sources
Effect of wheat bran and whole wheat flour on manti quality
Anais da Academia Brasileira de Ciências, 2023 Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is no report ...
EDA AKTAS-AKYILDIZ
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The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking [PDF]
BMC Chemistry, 2021 In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough
Chenling Qu +5 more
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Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§ [PDF]
Food Technology and Biotechnology, 2023 Research background. The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health.
Valentina Nikolić +4 more
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Liang you shipin ke-ji, 2022 The development of grain milling techniques promotes the progress of fine grain processing. However, long-term intake of refined flour products induces nutritional imbalance the incidence rate of hypertension, diabetes, and increasing cardiovascular ...
NIU Meng, HOU Gary G.
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Classification of whole wheat flour using a dimensionless number. [PDF]
J Food Sci Technol, 2017 The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior of different whole wheat flours, as well as pre-mixes of refined wheat flour with different replacement levels of wheat ...
Sehn GAR, Steel CJ.
europepmc +4 more sources
Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution
LWT - Food Science and Technology, 2017 Abstract Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it.
Gary G Hou, Len Marquart, Arnaud Dubat
exaly +2 more sources
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough [PDF]
MoleculesTo reduce the adverse effects of bran on whole wheat flour products. In this study, seven reconstituted whole wheat flours were prepared and used to determine the effects of microwave and steam treatment on bran.
Xuhua Liu +6 more
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Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst) [PDF]
Journal of Plant Protection and Pathology, 2023 The red flour beetle, Tribolium castaneum, is an important pest in wheat and maize mills. The goal of this study to determine the level of risk via examining the survival rate, oviposition, and development phases of this pest.
S. Awadalla, +3 more
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Liang you shipin ke-ji, 2021 The fat-related enzymes of whole wheat flour cause the increase in fatty acid value, the tallowiness of whole wheat flour and the higher microbial count.
DU Yu-meng +5 more
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