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., 2021). As one of important consumable raw materials in our daily lives, wheat flour provides numerous nutrients, such as carbohydrates, protein, and minerals.
Wheat Flour - ScienceDirect
Chapter 8 - Products from Soft Wheat Flour. Pages. 111-129. View chapter. Select Chapter 9 - Pasta, Noodle ...
Wheat Flour - an overview | ScienceDirect Topics
Wheat flour represents the product of processing wheat grain and is a most important raw material for various branches of the food manufacturing industry, including the baking industry, the confectionery industry, the pasta products industry and others. Utilization of flour in the above industries has made it possible to accumulate certain ...
The role of wheat flour minor components in predicting water …
The water absorption of wheat flour is a complex and multifactorial phenomenon. Thus, any model relying on a single explanatory variable has exhibited low predictive performances. M ss stands out as the most robust single-variable model with a R 2 of 0.52 ( Table 2 ), while the four-variable model M 2 , a good compromise between the number 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). a, native flour; b, c, d was represented native wheat flour treated at 80 °C for 10, 20, and 30 min, respectively; e, f, g was represented native wheat flour treated at ...
Behavior of wheat flour dough at different pretreated …
2023年3月15日 · Wheat flour and products are widely used in the diet of consumers and play an irreplaceable role. A large number of literature have reported the extensive application of thermal treatment in the quality improvement of wheat flour, including superheated steam treatment (Ma et al., 2022, Ma et al., 2022), repeated wet heat pretreatment (Xie, Li, Chen, & Zhang, 2019), dry …
Wheat flour superheated steam treatment induced changes in …
2021年9月1日 · Wheat is one of the most important cereal grains throughout the world. Wheat flour is usually used as the major ingredient of cereal-based foodstuff including breads, noodles, cookies, and cakes (Mann, Schiedt, Baumann, Conde-Petit, & Vilgis, 2014).
Effect of long-term storage conditions on wheat flour and bread …
2021年6月1日 · Commercial type 55 wheat flour was supplied by Moulins Soufflet SA (France). The flour came from wheat harvested in the 2015/2016 season and contained no additives. A sandwich bread dough recipe was used for bread-making trials at the beginning of the experiment and after 30 months.
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 grain flour than 683–747 in other wheat, 267.38 in refined flour than 106–180 in other wheat. Dong-yun et al. (2014) also reported that BW had the highest mean flavonoid ...
Prediction of wheat flours composition using fourier transform …
2023年1月1日 · The moisture content seems to be comparable for all wheat species. The ranges were from 10.80 to 13% with a medium of 11.75–11.87%. This parameter is a critical one for wheat flour quality being very important for shelf life of the wheat flour giving essential information for storing and wheat processing (Codină, Dabija, & Oroian, 2019). In ...