Results 161 to 170 of about 20,205 (272)
Wheat News Wheat Scoop For Immediate Release
, 2015 Make half your servings whole grain New year, new diet = New you? Kansas Commodity Classic to beheld on February 6 in Manhattan Celebrating Women: Heroes in Agriculture Remotely capturing wheat's potential Fortified grain foods help protect babies K ...
Kansas Wheat Commission
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh +2 more
wiley +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2018 Biscuits are products in which the qualitative characteristics depend primarily on the flour used. Digestion of starch influence on the glycemic index. It is important to know the percentage of starch digestion (degradation) in the body. Biscuits were produced at the laboratory at the University of Ruse “Angel Kanchev” – branch Razgrad, department of ...
Nakov, Gjore +5 more
openaire +3 more sources
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source
Thermal diffusivity measurements of wheat flour and wheat flour dough.
, 1996 A simple technique was used to measure thermal diffusivity of whole wheat flour and whole wheat flour dough at various moisture contents and temp. The technique, which employs simple thermal diffusivity apparatus, was based on transient heat transfer ...
Gupta, T. R.
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. [PDF]
Heliyon, 2020 Bhat NA, Wani IA, Hamdani AM.
europepmc +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar +7 more
wiley +1 more source
Effect of Improvers on the Quality of Whole Wheat Flour Bread
, 1992 Effect of improvers on the quality of whole wheat flour bread showed an increase in the specific loaf volume to varied levels. Sodium stearoyl-2-lactylate showed highest response in improving the specific loaf volume followed by polyoxyethylene sorbitan ...
Indrani, D., Venkateswara Rao, G.
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Dietary Whole Wheat Flour Intake in Pakistan: A Cross-Sectional Insight into Long-Term Dementia Prevention. [PDF]
NutrientsMasood F +5 more
europepmc +1 more source