Wheat Flour - an overview | ScienceDirect Topics
Cake flour is a short patent soft wheat flour having about 7.5% protein. Special-purpose flours include pastry flour, which is a longer patent soft wheat flour than cake flour, and self-rising flour, to which salt and leavening agent have been added for convenient use in …
Wheat Flour - an overview | ScienceDirect Topics
Wholemeal flour is of 100% extraction and wheat meal flours in between these extraction rates, normally around 84% extraction. The flour will contain moisture of about 13–15%. The wheat flour is composed of carbohydrate (as starch), protein and fat, together with some fibre, ash and trace minerals and vitamins.
Genetic dissection of flour whiteness through genome-wide …
The whiteness of wheat flour is an important index that affects the color of flour products. In this study, 207 wheat accessions were used to construct an association population for GWAS analysis. Six SNPs significantly associated with FW were identified on chromosomes 1AS, 1BL, 4AL, 5AL, 5DS, and 7AL, among which the SNP AX-108932464 on 7AL ...
Wheat Flour - ScienceDirect
Chapter 8 - Products from Soft Wheat Flour. Pages 111 - 129. View chapter. Select Chapter 9 - Pasta, Noodle, and Breakfast Cereal Products.
Rapid determination of protein, starch and moisture content in …
2023年4月1日 · In recent years, spectral analysis technology has been used for testing seed quality, such as the determination of protein, wet gluten, moisture, ash, and sedimentation in wheat flour (Chen et al., 2021), protein content, moisture content, and flour color b* values in grain, flour and dough (Dowell et al., 2006), protein content and farinograph stability in wheat flour (Barbon Junior 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). 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 ...
The effects of wheat cultivar, flour particle size and bran content …
2023年6月1日 · Whole wheat flour doughs with larger-sized bran appear to have a stronger water holding capacity (Noort et al., 2010). This results in the weaker doughs that have a greater degree of starch retrogradation. Additionally, there was a significant effect of bran content on the Yangmai23 doughs with larger-sized flours (Table 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 a visco-elastic dough, which is fermented and baked. Wheat flour is the major ingredient and consists mainly of starch (ca. 70–75%), water (ca. 14%) and proteins (ca. 10 ...
Flour fortification for nutritional and health improvement: A review
2019年11月1日 · Highlights. •. Micronutrient deficiencies can lead to unfavourable health consequences. •. Wheat, maize and rice, are a popular and common food in the world's populations diet. •. Flour is a suitable vehicle for micronutrient fortification. •. Flour fortification improves the health of vulnerable populations.
Physicochemical characterization and microbiology of wheat and …
2019年5月15日 · The results of physicochemical parameters are given in Table 1. The highest pH value was found in whole rye flour T 130 (6.44) and the lowest in wheat flour T 65 (6.04). Similar results were found in wheat flours from Alegre, Brazil (5.28) (Vieira, Freitas, Silva, Barbosa, & Silva, 2015) and in samples from Tocantins, Brazil in a range from 6.0 ...