Wheat Flour - an overview | ScienceDirect Topics
Wheat flour is a powdered product made from wheat kernel and mainly used for manufacturing various bakery and pasta products, such as breads, cakes, biscuits and noodles (Zareef et al., …
Macromolecular networks interactions in wheat flour dough …
2022年1月1日 · The quantity of disulfide bonds in wheat dough or flour was determined using the method by Chan and Wasserman (1993) with some modifications. Dough powder or flour of …
Understanding the effects of dry heat treatment on wheat flour …
2023年9月1日 · The X-ray diffraction patterns of wheat flour (A); the FTIR spectra of wheat flour(B); the R1045/1022 of wheat flour (C) and gelatinization characteristics of wheat flour (D). …
Flour fortification for nutritional and health improvement: A review
2019年11月1日 · The first cereal product to be largely fortified was wheat flour, and the first recommendations about cereals fortification from the World Health Organization (WHO) …
Effects of ingredient and processing conditions on the rheological ...
2023年2月1日 · A basic formula for whole wheat flour dough is composed of refined wheat flour (gluten proteins), wheat bran (dietary fibre) and water. The content and composition of gluten …
Heat-moisture treatment can modulate all-purpose wheat flour for …
2024年9月1日 · In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 …
Composition, characteristics and health promising prospects of …
2021年6月1日 · Mellen et al. (2008) observed that BW had highest TFC value (μg/g dry weight) i.e. 876 in whole wheat flour than 694–841.81 in other wheat, 790.47 in partially debranned …
Wheat flour constituents: how they impact bread quality, and how …
2005年1月1日 · In wheat breadmaking, flour, water, salt, yeast and/or other micro-organisms (often with the addition of non-essential ingredients, such as e.g. fat and sugar) are mixed into …
Physicochemical characterization and microbiology of wheat and …
2019年5月15日 · Standard Portuguese wheat flours range from type 55–65 (white wheat flour) used in pastry, to type 150 (wholemeal flour) used in pastas and whole grain bread. Standards …
Improving of noodle quality caused by starch-protein interaction …
2023年10月1日 · Strong-gluten wheat flour was used as the base flour, whereas waxy wheat flour was added at levels of 0%, 10%, 15%, 20%, and 25% by mass ratio, and these compound …