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Showing 1 to 20 of 72 for “"wheat flour"”.
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Lipid Binding in Worked Wheat Flour Doughs
… been made of factors affecting lipid binding in wheat flour doughs. Simple flour water doughs, wetted by a method which avoided the introduction of mechanical work, were used to follow changes in lipid binding during the initial stages of dough mixing. Varying the moisture content of such doughs …
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Investigation into interactions between emulsifiers and wheat starch/wheat flour
… products. However, how OLA interacts with starch/flour in baked products or how that interaction affects product quality is not well understood. The objective of this study was to understand the interactions between normal wheat starch and these emulsifiers, as well as the differences between SSL …
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Moisture Adsorption of Wheat Flour as Affected by Physical and Chemical Characteristics
Made available in DSpace on 2014-12-09T14:36:49Z (GMT). No. of bitstreams: 1 6406069.pdf: 4919404 bytes, checksum: 014fd8c7afa44c6cc1aea26253bd0c21 (MD5) Previous issue date: 1963
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Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour
Contaminated wheat flour has been identified as the probable vehicle of a multi-state outbreak of Escherichia coli O157:H7 associated with ready-to-bake cookie dough. Several cookie dough manufacturers are currently using heat-treated flour for ready-to-bake products, although data on thermal …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
Low-protein (7.35%) and high-protein (11.59%) flours were tested for bread baking with and without the addition of two substances commonly used as dough conditioners: ascorbic acid and diacetyl tartaric esters of monoglycerides (DATEM). The breadmaking properties of the flours were evaluated by …
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Rates of Moisture Adsorption of Wheat Flour as Affected by Physical and Chemical Characteristics
Made available in DSpace on 2014-12-09T14:36:55Z (GMT). No. of bitstreams: 1 6607823.pdf: 4230959 bytes, checksum: 61c5096db105823f678b51e72282d887 (MD5) Previous issue date: 1966
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Production of Selenium-enriched Wheat Protein Concentrates and Isolates for Enhancement of Wheat Flour Functionality
… cancer reduction. A level of 1 ppm of Se in flour has been recommended as a good starting point for food processing efforts. Se-fortified wheat protein concentrates (WPC, gluten) and isolates (WPI) can be used for fortification of weak flours. Our earlier studies determined that up to 77% of …
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The effect of nitrogen fertilization on protein content and bread baking properties of wheat flour
… growing seasons to Coker 916, a soft red winter wheat, on wheat grain and flour protein content and bread baking properties were examined. Nitrogen fertilization regimens tested included the single spring application of 168 kg/ha in growth stages 25 or 30, the split spring application of 224 …
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Effect of 1B/1R Chromosomal Translocation on Dough Rheology of Soft Red Winter Wheat Flour
Nine 1B/1R translocated soft red winter wheat (SRWW) varieties and six non-1B/1R varieties from two crop years (1995-1996 and 1996-1997), grown in two Virginia locations (Warsaw and Blacksburg), were studied to evaluate the effects of the 1R rye chromosome on soft wheat flour quality and baking …
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The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour
… procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour …
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High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values
Digitized by Kansas Correctional Industries
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In situ observation of the distribution and location of gliadin as a function of mixing time in wheat flour dough using quantum dots
… are a group of cereal proteins extracted from wheat flour. Gliadins contribute to viscosity and extensibility in dough. In our study, distribution and location of gliadins as a function of mixing time in model wheat flour dough were investigated for the first time using confocal laser scanning …
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Impact of Low-Amylose, Waxy Wheat (Triticum Aestivum L.) Flour Blends on Functional Tortilla Characteristics
<p>The impact of wheat flour starch components affecting end-use quality in food products is not well understood. However, the breeding of waxy wheat lines having low levels of amylose starch has provided new possibilities to characterize the impact of starch on end-use food quality and …
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The influence of formulation and processing on the retention of B vitamins in Asian noodles
Foods prepared from wheat flour represent a potential source of B group vitamins in thendiet. Although Asian noodles account for the end-use of at least twelve percent of all wheats produced globally, the contribution of these foods to dietary intakes of B vitamins is unknown. Other issues are the …
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Technological Study for the Evaluation of Brewing Raw Materials
… in the evaluation of selected raw materials. Wheat and barley flours and flaked barley were considered as possible substitutes for malt in the grist at levels of 10% to 25%. On technological and economic considerations wheat flour proved to be the most suitable mash-tun adjunct; the optimum …
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Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
… product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. …
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Wheat and coconut flour protein utilization by six young college women
… out to determine the utilization of coconut flour protein when used to replace a proportionate amount of wheat flour and dry skimmed milk protein in the formulation of a special milk bread called the Nutribun. This bread is used in the Philippines to supplement the protein-deficient diet of …
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