Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties
, 2018 WOS:000433212100008Whole-grain wheat flour bread is superior to refined white-flour bread in terms of nutritional quality; yet, it is often time poor in loaf volume, texture, flavour and colour.
Şahin, Nazlı +3 more
core +1 more source
Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation. [PDF]
Front Nutr, 2022 Tian C +5 more
europepmc +1 more source
Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
Micronized whole wheat flour and xylanase application: dough properties and bread quality. [PDF]
J Food Sci Technol, 2021 Both J +5 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley +1 more source
BiologyConsumption of whole-grain wheat has been associated with positive health outcomes, but it remains unclear whether different types of wheat elicit varying effects on the gut microbiome and intestinal inflammation.
Gigi A. Kinney +6 more
doaj +1 more source
The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions. [PDF]
Foods, 2021 Huang Y +5 more
europepmc +1 more source
The Chemical Composition of Authentic Samples of Whole Wheat Flours and Modified Whole Wheat Flours
Journal of AOAC INTERNATIONAL, 1930 S C Rowe, L H Bailey
openaire +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
Wheat News Wheat Scoop For Immediate Release
, 2014 Winter survival of wheat New Year's Resolution: Keep the Wheat Boswell named Director of Communications Wheat industry leaders attend IGP flour milling course Wheat Foods Council battles fad diets Kansas Commodity Classic just around the corner Farm Bill
Kansas Wheat Commission
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