A process for the production of wheat flour or semolina, comprising the steps of a) wetting the caryopses of wheat with such an amount of water as to bring their moisture content to at least 15 %, subjecting them to intense vibrations; b) subjecting the wet caryopses to a conditioning...
A process for the production of wheat flour or semolina, comprising the steps of a) wetting the caryopses of wheat with such and amount of water as to bring their moisture content to at least 15%, subjecting them to intense vibrations; b) subjecting the wet caryopses to a conditioning...
A process for the production of wheat flour or semolina, comprising the steps of a) wetting the caryopses of wheat with such and amount of water as to bring their moisture content to at least 15%, subjecting them to intense vibrations; b... G Tribuzio,A Lodi,A Gottofredi,... - US...
A traditional process of making sourdoughbread consists of providing wheat flour (rye may beused) and varying proportions of water, and allowingthe mixture to ferment at room temperature until opti-mum flavor and acidity develops. The “starter” mixtureis reworked regularly by adding flour and ...
This approach is illustrated in Fig. 4.2 where a 'strong wheat', namely Fresco, has been blended with a 'weak' wheat, namely Riband, in the proportion of 3 : 1 for the production of flour and the 'optimum' work input occurs at around 11 W h/kg. ...
preferably in the group consisting of durum wheat, soft wheat, turanicum wheat (Triticum turgidumssp. turanicum), rye, corn, rice, spelt, barley, sorghum, millet, oats, triticale, buckwheat, quinoa, and mixtures thereof, more preferably soft wheat flour. ...
Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined ...
Wheat flour and process for producing the same 优质文献 相似文献Bread quality-improving composition and bread producing process using the same This invention provides a bread quality-improving composition and a process for the production of bread using the composition. More particularly, it relates to...
The present invention relates to a process for the preparation of a product and/or products from whole grain by means of enzymatic hydrolysis and such product and/or products. It is known to use grain, preferably rice, maize, and wheat, (besides the common use as flour, grain, flakes and...
are an integral part of whole grains, and are often produced as a by-product of the mills through the production of refined flour (Rosberger.,2018)... SO El-Shafai,S Hegazy 被引量: 0发表: 2021年 Whole-grain cereal products and process for the production thereof The invention relates to...