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Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming.
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...
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 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 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...
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...
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...

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