Results 231 to 240 of about 20,205 (272)
Enzymic browning of whole wheat meal flour
Journal of the Science of Food and Agriculture, 1972 AbstractVarious factors responsible for the extensive browning of dough prepared from the whole wheat meal flour of Mexican wheats have been investigated. The major factors determining this enzymic browning appear to be the high activity of tyrosinase and the concentration of free tyrosine and total phenols present in these wheats.
R, Singh, I S, Sheoran
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Effect of whole wheat flour on the quality of traditional Chinese Sachima
Food Chemistry, 2014The effects of whole wheat flour (WWF) on the properties of the dough and the final quality of Sachima were investigated. Refined wheat flour (RWF) in the recipe for Sachima dry mix was replaced with WWF at different levels. The farinograph characteristics of the Sachima dough were significantly weakened by adding WWF, except for the water absorption ...
Li Wang, Yingyao Wang, Haifeng Qian
exaly +3 more sources
Sensory Analysis of Whole Wheat/Soy Flour Breads
Journal of Food Science, 2003ABSTRACT: Breads containing 0% to 40% defatted soy flour, 35% to 100% whole wheat flour, and 0% to 35% white bread flour were prepared. Beany or bitter flavor ratings for the yeast‐leavened breads containing up to 30% soy flour were not significantly different from the control whole wheat bread.
Abdellatif A Mohamed
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Chemical composition and acceptability of yam flour supplemented with whole wheat and soy flour
Nigerian Journal of Nutritional Sciences, 2018 Objective: The study was conducted to determine chemical composition of yam flour substituted with soy and whole wheat flour and acceptability of 'amala' prepared from the yam flour blends.Materials and methods: The yam flour was prepared using conventional method adopted from traditional method of yam flour production.
Oroniran, O.O. +2 more
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Whole wheat and white wheat flour— the mycobiota and potential mycotoxins
Food Microbiology, 2000Abstract Mold growth has detrimental effects on the quality of flour and may result in mycotoxin contamination. The search for potential mycotoxins—almost 400 are known—is time-consuming and expensive. However, detailed knowledge about the mycobiota and especially the toxin producing fungi enables the effective search for these toxic fungal ...
M Weidenbörner +3 more
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THE USE OF WHOLE WHEAT FLOUR IN THE PRODUCTION OF CUPCAKE
Mechanics and Technologies, 2023Кекс өндірісіндегі өнімдердің тағамдық құндылығын арттыруды қамтамасыз ету үшін бүтін бидайдан тартылған ұнды қолдану мүмкіндігі зерттелді. Өнімдердің органолептикалық және физикалық-химиялық көрсеткіштерін ескере отырып, кекстердің рецептурасына қосылатын толық бидай ұнын химиялық қопсытқыштарда қолданудың маңыздылығы анықталды. Бұл өнім тағамдық және
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Dough and bread qualities of flours with whole waxy wheat flour substitution
Food Research International, 2007Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with the hope that breads made from WWF would improve the quality based on the superior properties of the waxy flour in retardation of bread staling.
Pham Van Hung +2 more
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Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour
Journal of Food Process Engineering, 2015AbstractFormation of large wet agglomerates during nontraditional pasta manufacturing is problematic to the pasta industry. The objective of this research was to characterize the wet agglomeration properties of semolina and a whole hard white winter wheat flour fortified with fine flaxseed flour (FF) and coarse flaxseed flour (CF).
Elena de la Peña +2 more
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Food Analytical Methods, 2013
A rapid and accurate fluorescence polarization (FP) immunoassay has been optimized for the determination of deoxynivalenol (DON) in wheat bran and whole-wheat flour. A preliminary treatment with activated charcoal was used to eliminate the strong matrix effect due to highly colored interfering compounds present in raw wheat bran extracts. In particular,
Valenzano S +6 more
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A rapid and accurate fluorescence polarization (FP) immunoassay has been optimized for the determination of deoxynivalenol (DON) in wheat bran and whole-wheat flour. A preliminary treatment with activated charcoal was used to eliminate the strong matrix effect due to highly colored interfering compounds present in raw wheat bran extracts. In particular,
Valenzano S +6 more
openaire +1 more source