Results 41 to 50 of about 20,205 (272)

Functional characterization of whole wheat flours for chapatti quality and acceptability [PDF]

Journal of Food Science and Technology, 2019
Chapattis or flat breads act as integral component in the diet of people in India and its subcontinents and, therefore, function as the main source of nutrition and energy. The major ingredient used for chapatti preparation is whole wheat flour and as a result chapatti quality is primarily dependant on the quality of wheat utilized.
Manju, Kundu, Bhupendar Singh, Khatkar, Neelam, Gulia, Rajesh, Kumar   +3 more
openaire   +2 more sources

Soil and foliar selenium application: Impact on accumulation, speciation, and bioaccessibility of selenium in wheat (Triticum aestivum L.)

Frontiers in Plant Science, 2022
A comprehensive study in selenium (Se) biofortification of staple food is vital for the prevention of Se-deficiency-related diseases in human beings. Thus, the roles of exogenous Se species, application methods and rates, and wheat growth stages were ...
Min Wang, Min Wang, Fei Zhou, Nan Cheng, Ping Chen, Yuanzhe Ma, Hui Zhai, Mingxing Qi, Nana Liu, Nana Liu, Yang Liu, Li Meng, Gary S. Bañuelos, Dongli Liang, Dongli Liang   +14 more
doaj   +1 more source

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Adaptação de métodos para avaliação da qualidade tecnológica de farinha de trigo integral [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O trigo é amplamente consumido nos países de produção primária e em outros onde ele não é ...
Oro, Tatiana
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Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

Liang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +1 more source

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Production and Evaluation of Probiotic Whole Wheat Flour

Asian Journal of Dairy and Food Research, 2019
This study investigated the production and evaluation of probiotic whole wheat flour using two probiotic cultures, Lactobacillus acidophilus and Lactobacillus casei. The probiotic cultures were added in the lyophilized form, individually and in combination to formulate probiotic whole wheat flour.
Loveleen Kaur Sarao, M Arora
openaire   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Protein quality in wheat [PDF]

, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core