Results 11 to 20 of about 20,205 (272)
Acta Agriculturae Slovenica, 2021 The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing.
Bernard RWUBATSE +5 more
doaj +3 more sources
Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour [PDF]
British Journal of Nutrition, 2010 To compare the glycaemic index (GI) of newly developed ‘atta mix’ roti with whole wheat flour roti. Eighteen healthy non-diabetic subjects consumed 50 g available carbohydrate portions of a reference food (glucose) and two test foods (whole wheat flour roti and atta mix roti) in random order after an overnight fast.
Ganesan, Radhika +5 more
openaire +3 more sources
Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour
Applied Food ResearchAlkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates.
Jun Wang +7 more
doaj +2 more sources
Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour
Алматы технологиялық университетінің хабаршысы, 2022 Recently, in developed countries, bakery products made from sprouted grains, whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour.
L. Alashbayeva +4 more
doaj +3 more sources
Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta
Journal of Food Science, 2019 Background: When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. However, products labeled as whole wheat can still contain a substantial amount of non-whole grain wheat, leading to confusion for consumers trying to maximize their whole grain intake. A biomarker of whole grain is needed to reveal the whole
David W. Killilea +2 more
openaire +4 more sources
Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread
Foods, 2022 The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation.
Syed Saif Alam +7 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 +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
doaj +1 more source
Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread
Liang you shipin ke-ji, 2023 The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree.
GAO Kun +4 more
doaj +1 more source
Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage [PDF]
Cereal Chemistry, 2008 ABSTRACTThe stability of vitamin E during 297 days of storage of wheat flour and whole wheat flour ground on a stone mill or a roller mill, respectively, were studied. One day after milling, the total content of vitamin E, expressed in vitamin E equivalents (α‐TE), was 18.7 α‐TE and 10.8 α‐TE for stone‐milled and roller‐milled wheat flour, respectively.
Engelsen, Merete Møller +1 more
openaire +2 more sources