Results 21 to 30 of about 20,205 (272)
Rheological behaviour of whole wheat flour [PDF]
13th World Congress of Food Science & Technology, 2006 During transformation of flour into bread, phytate content decreases as consequence of the activity of native phytase, but usually not to such extent to greatly improve mineral bioavailability in whole wheat products being the particle size distribution of bran one of the most important variable to take into consideration because the major phytate ...
M. Haros, A. Ferrer, C. Rosell
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Sorghum Flour: A Valuable Ingredient for Bakery Industry?
Applied Sciences, 2020 The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour.
Livia Apostol +4 more
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Determination and Survey of Deoxynivalenol in White Flour, Whole Wheat Flour, and Bran [PDF]
Journal of AOAC INTERNATIONAL, 1996 Abstract A liquid chromatographic (LC) method for determining deoxynivalenol (DON) in white flour, whole wheat flour, and bran was developed. A 25 g test portion was extracted with acetonitrile-water (84 + 16), and the extract was filtered and applied to a column containing a combination of charcoal, Celite, and other adsorbents.
M W, Trucksess +5 more
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International Journal of Food Science, 2021 Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity.
Natalia Naumenko +4 more
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Acta Universitatis Sapientiae: Alimentaria, 2023 Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially ...
Bodor K. +4 more
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Foods, 2023 The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight ...
Ashley Pruett +3 more
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Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017 [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2017 Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage.
Jauković Marko M. +3 more
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Understanding whole‐wheat flour and its effect in breads: A review [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2020 Abstract Although the consumption of whole grains, including bread made with whole‐wheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole‐wheat products is low compared to that of white breads.
Manuel Gómez +2 more
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Determination of Deoxynivalenol in Whole Wheat Flour and Whear Bran [PDF]
Journal of AOAC INTERNATIONAL, 2002 Abstract A liquid chromatographic (LC) method was developed for determining deoxynivalenol (DON) in whole wheat flour and wheat bran. A 15 g test sample was extracted with acetonitrile–water (84 + 16, v/v) and applied to a Romer MycoSep cleanup column.
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Foods, 2021 Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition.
Jayani Kulathunga +3 more
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