Results 31 to 40 of about 20,205 (272)

A New Whole Wheat Flour [PDF]

Scientific American, 1915
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openaire   +1 more source

Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

Crop Journal, 2015
The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8 μg gallic acid equivalents g− 1), total
Yaoguang Li , Dongyun Ma, Dexiang Sun , Chenyang Wang , Jian Zhang , Yingxin Xie , Tiancai Guo    +6 more
doaj   +1 more source

Study on the Optimization of the Formula of Potato Scone andIts Texture Characteristics

Shipin gongye ke-ji, 2023
In order to enrich potato staple products and improve the sensory quality of scones, the rheological properties of mixed dough of potato flour and wheat flour were studied.
Yuhu FU, Shihua XIN, Qing WU, Xiaoping YANG, Huiyan LIU, Haitian FANG   +5 more
doaj   +1 more source

Effects of genotype and sowing date on phytostanol-phytosterol content and agronomic traits in wheat under organic agriculture [PDF]

, 2009
Cereals are an important source of sterols and stanols in the human diet. The present study underlines the effect of genotype and weather conditions in bread wheat, on total sterol and stanol content (TSS), agronomic traits, proteins and ash content ...
Merah, Othmane,, Cerny, Muriel, Bouniols, Andrée, Mouloungui, Zephirin,, Alignan, Marion,, Alignan, Marion, Mouloungui, Zéphirin, Cerny, Muriel,, Merah, Othmane, Roche, Jane   +9 more
core   +1 more source

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Food Chemistry: X, 2020
Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white ...
Juan Wang, Gultakin Hasanalieva, Liza Wood, Christos Anagnostopoulos, Georgios Ampadogiannis, Eleftheria Bempelou, Maroula Kiousi, Emilia Markellou, Per Ole Iversen, Chris Seal, Marcin Baranski, Vanessa Vigar, Carlo Leifert, Leonidas Rempelos   +13 more
doaj   +1 more source

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh

Binus Business Review, 2014
The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour.
Dianka Wahyuningtias, Trias Septyoari Putranto, Raden Nana Kusdiana   +2 more
doaj   +1 more source

Bio-efficacy of iron and zinc fortified wheat flour along with bio-assessment of its hepatic and renal toxic potential

Brazilian Journal of Biology, 2022
Study was planned to assess the bio-efficiency along with toxicity of iron and zinc fortified whole wheat flour in Sprague dawley albino rats. Whole wheat flour was fortified with different dosage of sodium iron EDTA (NaFeEDTA), ferrous sulphate (FeSO4),
S. Malika, A. Ullah, A. A. Anjum, M. M. K. Sattar, T. Ali, R. Manzoor   +5 more
doaj   +1 more source

Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability. [PDF]

J Food Sci Technol, 2018
The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA ...
Rebellato AP, Klein B, Wagner R, Azevedo Lima Pallone J.   +3 more
europepmc   +2 more sources

Effects of fat replacement on properties of whole wheat bread

Brazilian Journal of Pharmaceutical Sciences, 2014
Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet.
Patrícia Matos Scheuer, Bruna Mattioni, Pedro Luiz Manique Barreto, Flávio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, Sílvia Biondi, Mariana Kilpp, Alicia de Francisco   +7 more
doaj   +1 more source