Journal articles on the topic 'Whole wheat flours'
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Olagunju, Aderonke Ibidunni, Peace Chioma Ekeogu, and Oluwaseun Cege Bamisi. "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread." British Food Journal 122, no. 11 (May 5, 2020): 3585–600. http://dx.doi.org/10.1108/bfj-10-2019-0773.
Full textZhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (September 21, 2021): 1687. http://dx.doi.org/10.3390/pr9091687.
Full textGangola, Manu Pratap, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, and Ravindra N. Chibbar. "Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate." Foods 11, no. 5 (February 23, 2022): 645. http://dx.doi.org/10.3390/foods11050645.
Full textKaur, Jaspreet, Amarjeet Kaur, and Jaspreet Singh. "Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones." British Food Journal 119, no. 4 (April 3, 2017): 909–20. http://dx.doi.org/10.1108/bfj-07-2016-0308.
Full textAhmed Rabie, Mohamed Maray, and Mahmoud Safia. "Evaluation of Some Local and Imported Wheat Cultivars: Chemical, Rheological Properties and Mineral Contents of Their Flours." International Journal of Food Processing Technology 8 (September 23, 2022): 1–8. http://dx.doi.org/10.15379/2408-9826.2022.08.01.
Full textKaraoðlu, M. M. "Effect of Cephalaria syriaca addition on rheological properties of composite flour." International Agrophysics 26, no. 4 (October 29, 2012): 387–93. http://dx.doi.org/10.2478/v10247-012-0054-2.
Full textBorokini, Funmilayo B., Labunmi Lajide, Funmilayo Gbenga-Fabusiwa, and Mariam Oloye- Quadri. "Assessment of nutritional and sensory qualities of whole grains cookies formulated from vegetables and mushrooms." Caliphate Journal of Science and Technology 5, no. 1 (January 14, 2023): 66–74. http://dx.doi.org/10.4314/cajost.v5i1.10.
Full textTripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (September 10, 2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.
Full textVéha, A., P. Szabó, T. Bartók, and E. Gyimes. "Milling technological experiments to reduce Fusarium toxin contamination in wheat." Acta Universitatis Sapientiae, Alimentaria 8, no. 1 (January 1, 2015): 55–62. http://dx.doi.org/10.1515/ausal-2015-0004.
Full textRenzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.
Full textRWUBATSE, Bernard, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, and Clement BITWAYIKI. "Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour." Acta agriculturae Slovenica 117, no. 1 (March 31, 2021): 1. http://dx.doi.org/10.14720/aas.2021.117.1.1523.
Full textGuerra-Oliveira, Priscila, Mayara Belorio, and Manuel Gómez. "Waste Bread as Main Ingredient for Cookie Elaboration." Foods 10, no. 8 (July 29, 2021): 1759. http://dx.doi.org/10.3390/foods10081759.
Full textDankwa, Rita, Heikki Aisala, Eugenie Kayitesi, and Henriette L. de Kock. "The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives." Foods 10, no. 12 (December 14, 2021): 3095. http://dx.doi.org/10.3390/foods10123095.
Full textCiudad-Mulero, María, Lillian Barros, Ângela Fernandes, Isabel C.F.R. Ferreira, Mª Jesús Callejo, Mª Cruz Matallana-González, Virginia Fernández-Ruiz, Patricia Morales, and José M. Carrillo. "Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients." Nutrients 12, no. 2 (February 17, 2020): 504. http://dx.doi.org/10.3390/nu12020504.
Full textCong, Wen, Edisson Tello, Christopher T. Simons, and Devin G. Peterson. "Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours." Molecules 27, no. 4 (February 16, 2022): 1331. http://dx.doi.org/10.3390/molecules27041331.
Full textGonzález-Montemayor, Angela Mariela, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, and Raúl Rodríguez-Herrera. "Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread." Foods 10, no. 9 (September 20, 2021): 2227. http://dx.doi.org/10.3390/foods10092227.
Full textHung, Pham Van, Tomoko Maeda, and Naofumi Morita. "Dough and bread qualities of flours with whole waxy wheat flour substitution." Food Research International 40, no. 2 (March 2007): 273–79. http://dx.doi.org/10.1016/j.foodres.2006.10.007.
Full textMushtaq, Ayesha. "Sensory Evaluation of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapati." Journal of Natural & Ayurvedic Medicine 3, no. 2 (April 16, 2019): 1–21. http://dx.doi.org/10.23880/jonam-16000184.
Full textPatrascu, Livia, Iuliana Banu, Ina Vasilean, and Iuliana Aprodu. "Effects of Germination and Fermentation on the Functionality of Whole Soy Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 73, no. 2 (November 28, 2016): 126. http://dx.doi.org/10.15835/buasvmcn-asb:12150.
Full textEjaz, Rebia, Mian Kamran Sharif, Imran Pasha, Sabiha Abbas, Abdul Wadood, Abdul Wadood, and Ayesha Amin. "Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals." Biological Sciences - PJSIR 60, no. 1 (April 30, 2017): 19–26. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.19.26.
Full textSkřivan, Pavel, Marcela Sluková, Lucie Jurkaninová, and Ivan Švec. "Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours." Applied Sciences 11, no. 13 (July 1, 2021): 6138. http://dx.doi.org/10.3390/app11136138.
Full textSadohara, Rie, Donna M. Winham, and Karen A. Cichy. "Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization." Foods 11, no. 14 (July 20, 2022): 2146. http://dx.doi.org/10.3390/foods11142146.
Full textCiudad-Mulero, María, María Cruz Matallana-González, María Jesús Callejo, José M. Carrillo, Patricia Morales, and Virginia Fernández-Ruiz. "Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims." Agronomy 11, no. 1 (January 8, 2021): 108. http://dx.doi.org/10.3390/agronomy11010108.
Full textCiudad-Mulero, María, María Cruz Matallana-González, María Jesús Callejo, José M. Carrillo, Patricia Morales, and Virginia Fernández-Ruiz. "Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims." Agronomy 11, no. 1 (January 8, 2021): 108. http://dx.doi.org/10.3390/agronomy11010108.
Full textTosi, E. A., E. D. Ré, R. Masciarelli, H. Sánchez, C. Osella, and M. A. de la Torre. "Whole and Defatted Hyperproteic Amaranth Flours Tested as Wheat Flour Supplementation in Mold Breads." LWT - Food Science and Technology 35, no. 5 (August 2002): 472–75. http://dx.doi.org/10.1006/fstl.2002.0892.
Full textŠkrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.
Full textDauda, A. O., O. A. Abiodun, O. A. Akintayo, A. A. Babayeju, K. O. Salami, and I. A. Oyekanmi. "Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat." Agrosearch 20, no. 1 (August 18, 2020): 45–58. http://dx.doi.org/10.4314/agrosh.v20i1.5s.
Full textMiamoto, Juliana De Brito Maia, Joelma Pereira, and Suzan Kelly Vilela Bertolucci. "Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food." Nutrição Brasil 17, no. 1 (June 17, 2018): 9. http://dx.doi.org/10.33233/nb.v17i1.716.
Full textXia, Tianyi, Yujin Moon, Nayeon Baek, Hyejin Cho, and Meera Kweon. "Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance." Korean Journal of Food and Cookery Science 37, no. 3 (June 30, 2021): 229–37. http://dx.doi.org/10.9724/kfcs.2021.37.3.229.
Full textVojáčková, Klára, Jiří Mlček, Soňa Škrovánková, Anna Adámková, Martin Adámek, Jana Orsavová, Martina Bučková, Vlastimil Fic, Lenka Kouřimská, and Martin Búran. "Biologically active compounds contained in grape pomace." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 854–61. http://dx.doi.org/10.5219/1433.
Full textHOSSAIN, BELLAL, S. INAM, M. A. MAMUN, and M. SUZAUDDULA. "Studies on the Effect of Low Glycemic Index for Multi-Whole Grain Formulated Flour Samples in Type 2 Diabetic Patients." Current Research in Nutrition and Food Science Journal 6, no. 3 (October 20, 2018): 672–77. http://dx.doi.org/10.12944/crnfsj.6.3.09.
Full textTsirivakou, Athina, Eleni Melliou, and Prokopios Magiatis. "A Method for the Rapid Measurement of Alkylresorcinols in Flour, Bread and Related Products Based on 1H qNMR." Foods 9, no. 8 (July 31, 2020): 1025. http://dx.doi.org/10.3390/foods9081025.
Full textKIMURA, KEITAROU, HIROMI KAMEYA, DAISUKE NEI, YOSHITERU KAKIHARA, SHOJI HAGIWARA, HIROSHI OKADOME, KATSUO TANJI, SETSUKO TODORIKI, USHIO MATSUKURA, and SHINICHI KAWAMOTO. "Dynamics of Radioactive Cesium (134Cs and 137Cs) during the Milling of Contaminated Japanese Wheat Cultivars and during the Cooking of Udon Noodles Made from Wheat Flour." Journal of Food Protection 75, no. 10 (October 1, 2012): 1823–28. http://dx.doi.org/10.4315/0362-028x.jfp-12-166.
Full textOnyenweaku, Eridiong O., PA Ebai, CO Okonkwo, and WA Fila. "Comparative evaluation of the nutrient and anti-nutrient contents of edible flours consumed in Nigeria." African Journal of Food, Agriculture, Nutrition and Development 21`, no. 01 (February 2, 2021): 17254–71. http://dx.doi.org/10.18697/ajfand.96.19725.
Full textZafar, Tasleem A., Ahmed Aldughpassi, Abdulwahab Al-Mussallam, and Amani Al-Othman. "Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread." International Journal of Food Science 2020 (October 5, 2020): 1–9. http://dx.doi.org/10.1155/2020/8834960.
Full textMetcalfe, Merri C., Heather E. Estrada, and Stephen S. Jones. "Climate-Changed Wheat: The Effect of Smaller Kernels on the Nutritional Value of Wheat." Sustainability 14, no. 11 (May 27, 2022): 6546. http://dx.doi.org/10.3390/su14116546.
Full textKundu, Manju, Bhupendar Singh Khatkar, Neelam Gulia, and Rajesh Kumar. "Functional characterization of whole wheat flours for chapatti quality and acceptability." Journal of Food Science and Technology 56, no. 4 (March 14, 2019): 2296–304. http://dx.doi.org/10.1007/s13197-019-03721-w.
Full textTibola, Casiane Salete, Eliana Maria Guarienti, Alvaro Renato Guerra Dias, Marcio Nicolau, Rafaela Julyana Barboza Devos, and Daniela Dalbosco Teixeira. "Effect of debranning process on deoxynivalenol content in whole‐wheat flours." Cereal Chemistry 96, no. 4 (May 29, 2019): 717–24. http://dx.doi.org/10.1002/cche.10168.
Full textGranata, Gary, and Ralph H. Lane. "Crude Oil Content of Selected Oilseeds and Flours: A Comparison of Solvents." Journal of AOAC INTERNATIONAL 74, no. 4 (July 1, 1991): 692–94. http://dx.doi.org/10.1093/jaoac/74.4.692.
Full textIQBAL, SHAHZAD ZAFAR, BABER REHMAN, JINAP SELAMAT, NADIA AKRAM, MIRZA NADEEM AHMAD, MAIMUNIAH SANNY, RASHIDAH SUKOR, and NIK ISKANDAR SAMSUDIN. "Assessment of Fumonisin B1 Concentrations in Wheat and Barley Products in the Punjab Region of Pakistan." Journal of Food Protection 83, no. 8 (July 17, 2020): 1284–88. http://dx.doi.org/10.4315/0362-028x.jfp-19-361.
Full textOrhevba, Bosede Adelola, and Yahaya Ndanaimi. "Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread." European Journal of Agriculture and Food Sciences 3, no. 3 (June 7, 2021): 86–90. http://dx.doi.org/10.24018/ejfood.2021.3.3.297.
Full textKaraduman, Yaşar, Abdülvahit Sayaslan, and Arzu Akın. "GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs." Journal of Cereal Science 95 (September 2020): 103031. http://dx.doi.org/10.1016/j.jcs.2020.103031.
Full textMolina, María Teresa, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz, and Pedro Bouchon. "The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits." Foods 10, no. 10 (September 30, 2021): 2335. http://dx.doi.org/10.3390/foods10102335.
Full textNgwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (August 15, 2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.
Full textSengev, IA, DI Gernah, and MC Bunde-Tsegba. "Physical, chemical and sensory properties of cookies produced from sweet potato and mango mesocarp flours." African Journal of Food, Agriculture, Nutrition and Development 15, no. 72 (December 7, 2015): 10428–42. http://dx.doi.org/10.18697/ajfand.72.12845.
Full textDoblado-Maldonado, Andrés F., and Devin J. Rose. "Particle Distribution and Composition of Retail Whole Wheat Flours Separated by Sieving." Cereal Chemistry Journal 90, no. 2 (March 2013): 127–31. http://dx.doi.org/10.1094/cchem-09-12-0124-r.
Full textPulivarthi, Manoj Kumar, Eric Nkurikiye, Jason Watt, Yonghui Li, and Kaliramesh Siliveru. "Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours." Processes 9, no. 10 (October 15, 2021): 1836. http://dx.doi.org/10.3390/pr9101836.
Full textMahmood, Shahid, Imran Pasha, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Adnan, Bimal Chitrakar, and Muhammad Azam. "Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 25–31. http://dx.doi.org/10.3126/jfstn.v11i0.29706.
Full textPATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 6, 2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.
Full textPark, Sang Ha, Tomoko Maeda, and Naofumi Morita. "Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour." Journal of Applied Glycoscience 52, no. 4 (2005): 337–43. http://dx.doi.org/10.5458/jag.52.337.
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