RESEARCH REGARDING THE PROCESS OF OBTAINING FLOURS FOR VARIOUS DESTINATIONS BY USING THE ADMIXTURES OF WHEAT AT ROMAN MILLwheat plotadmixturerheological characteristicsflourdoughThe paper presents the manner of obtaining the flours for several destinations by mixing the wheat lots before milling. The ad...
Wheat flour is a necessity in our daily life. Wheat with impurities and pesticide residues will seriously affect the quality of wheat flour, and thereby wheat cleaning before milling is essential for the whiteness, purity, ash, pesticide residues, and other important indicators of flour. Wheat was...
Chemical components and the properties of different wheat flour (3M下,1Sf,1T下)and starch were investigated.The physicochemical properties were determined including granular size distribution,solubility and swelling power,as well as transparency,freeze stability and others.The results indicated that wheat ...
摘要: PROBLEM TO BE SOLVED: To provide new wheat flour for breads, having a low amylose content, and breads made from the wheat flour and showing a slow aging as compared with those of breads made from wheat flour for the breads, produced in foreign countries....
This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. Another setof18 samples was used to validate the models. The prediction models were developed using stepwise...
Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour ArticleOpen access03 April 2020 The 500-meter long-term winter wheat grain protein content dataset for China from multi-source data ...
Doughs substituted with native or modified tapioca starches had the same mixing tolerance as 100% wheat flour. The dough was frozen and stored for 1week... M Miyazaki,T Maeda,N Morita - 《European Food Research & Technology》 被引量: 46发表: 2008年 Quinoa Flour as a New Foodstuff for Im...
6d). Information on the volume distribution that can only be obtained by this imaging methodology with SoROCS will serve to improve the industrial performance of wheat flour foods. Fig. 6: Volumetric analysis of a 3D image. a 3D rendering of gluten in a 12%-NaCl noodle. Note, the 3D ...
The effects of microbial transglutaminase (TGM) on the viscoelastic profile of wheat flour doughs when added singly and in combination with hydrocolloids—... C Collar,C Bollaín - 《European Food Research & Technology》 被引量: 39发表: 2004年 Effect of Microbial Transglutminase on Physical and...
The quality and end use of wheat flour is linked to its farinograph characteristics, namely water absorption, dough development time, dough stability, and degree of softening. Near infrared (NIR) spectroscopy has been previously used to predict these properties, but the reported results are based ...