Results 241 to 250 of about 20,205 (272)
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Density Dependence of the Dielectric Properties of Wheat and Whole-Wheat Flour
Journal of Microwave Power, 1984Etablissement d'equations pour le calcul de la constante dielectrique d'un materiau pulverulent ou d'un materiau particulaire a densite donnee : on utilise les mesures effectuees sur grain de ble et sur farine de ble a teneurs en eau de 8,5 a 14,7 %
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Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour
The American Journal of Clinical Nutrition, 1992Fractional absorption of calcium from bread made either from intrinsically or extrinsically labeled whole-wheat flour was compared in 11 healthy adult women. The intrinsic label was provided by 45Ca injected individually into stems of wheat plants during growth.
C M, Weaver +3 more
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The Journal of Nutrition, 1993
Plasma cholesterol concentrations were significantly lower in rats fed a cholesterol-free diet containing white wheat flour than those fed the diet with whole wheat or wheat bran. Concentrations of total bile acids and neutral sterols in cecal digesta were significantly higher in rats fed wheat flour than in those fed whole wheat, wheat pollard or ...
R J, Illman, G B, Storer, D L, Topping
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Plasma cholesterol concentrations were significantly lower in rats fed a cholesterol-free diet containing white wheat flour than those fed the diet with whole wheat or wheat bran. Concentrations of total bile acids and neutral sterols in cecal digesta were significantly higher in rats fed wheat flour than in those fed whole wheat, wheat pollard or ...
R J, Illman, G B, Storer, D L, Topping
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Development of a Generic Fermentation Feedstock from Whole Wheat Flour
1997There is an inevitability that one day much of the finite resource we currently use as feedstock for the production of chemicals and energy will have been consumed (or will no longer be available) and industry will be obliged to turn to renewable resources as replacement raw materials.
Webb, C, Wang, R
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Journal of Biofuels, 2011
The objective of the present work was to add value to two different samples of wheat flour, namely- whole wheat flour and debran wheat flour, through production of ‘glucose’ (reducing sugars), and to intensify glucose production (yield) by means of ultrasound treatment and microwave irradiation.
Ashwini Sajgure +2 more
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The objective of the present work was to add value to two different samples of wheat flour, namely- whole wheat flour and debran wheat flour, through production of ‘glucose’ (reducing sugars), and to intensify glucose production (yield) by means of ultrasound treatment and microwave irradiation.
Ashwini Sajgure +2 more
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Guideline for the Production of Laboratory-Milled Whole Wheat Flour
2023This guideline has been developed to assist laboratories that want to produce whole wheat flour at the laboratory level. Such whole wheat flour can then be used for rheological or bake tests.
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Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans
1985Lysine has been established as being the first limiting amino acid in wheat as it is for most cereal grains for meeting protein nutritional needs of humans. Therefore, it would seem reasonable that wheat cultivar providing grain containing lysine at highest levels per unit of protein would also be of highest protein nutritional quality.
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Effect of superheated steam treatment on the lipid stability of whole wheat flour
Food Chemistry, 2021Wan-Ting Jia, Xiao-Na Guo, Ke-Xue Zhu
exaly
Standard methods for whole wheat flour evaluation.
CFW Plexus, 2013Art Bettge, S. Finnie
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