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Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Cryo-SEM gluten microstructure SDS-PAGE SEM
2014/7/10
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the lat...
Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
Trifoliate Yam Processed Flours
2016/6/2
The use of additives (trona solutions) in pre treatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studied. Selected...
Determination of the Proximate Composition, Total Carotenoid, Reducing Sugars and Residual Cyanide Levels of Flours of 6 New Yellow and White Cassava (Manihot esculenta Crantz) Varieties
Proximate Composition Total Carotenoid
2016/6/1
The proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new elite yellow and white cassava varieties: UMUCASS 38, UMUCASS 36, UMUCASS 37, TMS05/0473, TM...
A Simple Method for Determination of Deoxynivalenol in Cereals and Flours
mycotoxins deoxynivalenol HPLC immunoaffinity chromatography
2014/3/14
An effective and fast method for determination of deoxynivalenol (DON) in cereals and flours has been developed. The immunoaffinity
column was used for the isolation of DON from wheat, corn, rice and...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Solvent retention capacity for different wheats and flours evaluation
commercial wheat wheat variety composite flour SRC Tukey’s test
2014/2/25
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacit...
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
mixolab alveograph rheofermentometer dough baking quality
2014/2/26
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour suppl...
Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding
Starch Damage Pasting Properties Rice Flours Produced Dry Jet Grinding
2014/5/23
Milling method and particle size affect some properties of rice flour. To prepare ultra-fine rice flour of <30 μm, hammer and dry jet grinding methods were examined and the effect of particle size on ...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy
japonica amylose pasting properties maximum viscosity
2009/6/18
The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittan...
In Vitro Protein Digestibility of Flours and Cooked Pastes Prepared from White Common Beans （Phaseolus vulgaris L. cv. Yukitebou）
white common bean protein digestibility pepsin
2009/5/20
Dehulled or whole white common beans were crushed and milled, then cooked with or without enzyme treatment. Protein digestibility of the flour and cooked pastes were examined by in vitro pepsin assay....
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
grain amaranth composite flour wheat spelt dough properties
2014/3/7
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite f...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum（S. bicolor）Flours and Rolled Flour Products（Arraw）
Malting Germination Rheological Properties Millet Sorghum Flours
2009/1/21
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches
hydroxypropylated tapioca starch acetylated tapioca starch phosphorylated cross-linked tapioca starch bread dough
2008/4/20
Three kinds of chemically modified tapioca starches, i.e., hydroxypropylated tapioca starch (HTS), acetylated tapioca starch (ATS) and phosphorylated cross-linked tapioca starch (PTS), were substitute...
Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour
stone-mortar milled quinoa flour roller milled and roasted-quinoa flour lipase breadmaking dough properties
2008/4/20
Two kinds of whole quinoa seeds, the stone-mortar milled quinoa flour (SMQ) and the roller milled and roasted-quinoa flour (RMRQ), were tested for their chemical, rheological and breadmaking character...