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Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)
Gluten NIRS protein, Zeleny sedimentation
2011/6/29
Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming.
Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation
Laboratory Milling Method Whole Grain Soft Wheat Flour Evaluation
2014/5/23
Whole grain wheat products are a growing portion of the foods marketed in North America, yet few standard methods exist to evaluate whole grain wheat flour. This study evaluated two flour milling syst...
Changes in Maximum Viscosity of Wheat Flour and the Relationship to climatic Conditions during Ripening
α-Amylase activity Calendar day Maximum viscosity Mean air temperature Precipitation Sunshine time
2009/7/28
In order to study the relationship between climatic conditions and maximum viscosity (MV) in wheat flour, changes in MV and α-amylase activity by calendar day were investigated. Two winter and two spr...
Annual Variation of Whiteness of Wheat Flour in Northern Kyushu and Related Factors
Flour color Wheat Multiple-regression analysis Production year Precipitation Protein content
2009/7/9
Annual variation of wheat flour whiteness was examined to establish cultivation techniques for producing good quality wheat with high (superior) and stable flour whiteness. The degree of flour whiten...
Annual Variation in Maximum Viscosity of Wheat Flour and the Relationship to the Precipitation during the Ripening Period in Northern Kyushu
Wheat Wheat flour Maximum viscosity Stage of ripening Annual variation Bulk density
2009/7/8
Annual variation of maximum viscosity (MV) of wheat flour and the relationship between MV and the precipitation during the ripening period were studied in order to establish cultivation techniques f...
Development of a Simple Method of Evaluating Polyphenol Oxidase Activity in Wheat Flour
Simple evaluation method Wheat Yellow alkaline noodle Discoloration Polyphenol oxidase activity
2009/7/7
The bright and yellow color of yellow alkaline noodles (YAN) is a desirable end-use quality. There is a high correlation between dough discoloration and polyphenol oxidase (PPO) activity in wheat see...
The physico-chemical and microbiological properties of wheat flour in Thrace
Physico-chemical quality microbiological quality wheat flour Thrace
2010/1/11
The physico-chemical and microbiological properties of wheat flour samples (type 650) obtained from 7 different locations in the Thrace region (Turkey) were assessed. Totally 142 wheat flour samples w...
Application of the mercury porosimetry to the porosity study of wheat flour extrudates
wheat flour extrudates internal porosity mercury porosimetry
2008/11/26
Wheat flour products manufactured with a single and twin screw extruder at different extrusion -cooking variables were studied. The effects of extrusion -cooking conditions were related to the followi...
Influence of the storage of wheat flour on the physical properties of gluten
wheat flour storage wet gluten water absorption Glutomatic
2008/11/18
The lengthening of the flour storage period caused a gradual
diminution of the quantity of the washed out gluten as well as an
increase in the GI value. Depending on the wheat cultivar, sorption
pr...
Wheat flour flowability as affected by water activity, storage time and consolidation
flow function powder shear test wheat flour
2008/11/10
The influence of water activity, storage time and consolidation on the flowability of wheat flour were evaluated. Powder flowability was measured using a Jenike shear tester according to the Jenike pr...
LONG-TERM EFFICACY OF PROTEIN-ENRICHED PEA FLOUR AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE) IN WHEAT FLOUR
Protein-enriched pea flour Long-term efficacy Toxicity
2010/12/3
Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour...
November 24, 2006，Your favorite bread, breakfast cereal or pasta might tomorrow be made with wheat flour that's more nutritious than ever. Agricultural Research Service (ARS) and university scientists...