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., …
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). …
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 …
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 transglutaminase on the retrogradation of wheat flour
2024年7月1日 — The microstructure of the wheat flour samples with and without TG treatment. The yellowish-orange color represents protein, and the green color represents starch in the wheat …
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 …
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 …
Wheat Protein - an overview | ScienceDirect Topics
Wheat is an important source of protein and nutrition for many countries around the globe. The production of wheat and its sustainability as a vital crop are discussed. The different …