Relevant bibliographies by topics / Enrichment of wheat flour

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Enrichment of wheat flour'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 February 2022

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Journal articles on the topic "Enrichment of wheat flour"

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Špačková, Z., J. Příhoda, and S. Rovnaníková. "Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough." Czech Journal of Food Sciences 19, No. 6 (2013): 219–23. http://dx.doi.org/10.17221/6611-cjfs.

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Several ways are recommended how to avoid iodine deficiency in food of many countries’ population. In addition to the common use of salt fortified with KI, KJO<sub>3 </sub>can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO<sub>3</sub> on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO<sub>3</sub> was tested in combination with a commer
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Amoriello, Tiziana, Francesco Mellara, Vincenzo Galli, Monica Amoriello, and Roberto Ciccoritti. "Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains." Foods 9, no. 10 (2020): 1492. http://dx.doi.org/10.3390/foods9101492.

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Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As
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NOGUEIRA, Amanda de Cássia, Renata Alves de OLIVEIRA, and Caroline Joy STEEL. "Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates." Food Science and Technology 40, suppl 1 (2020): 97–105. http://dx.doi.org/10.1590/fst.06219.

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Apostol, Livia, Nastasia Belc, Liviu Gaceu, Valentin Vladut, and Oana Bianca Oprea. "Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery." Revista de Chimie 70, no. 6 (2019): 2048–53. http://dx.doi.org/10.37358/rc.19.6.7273.

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The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different propo
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C. Kudake, Dnyaneshwar, Amesh V. Pawar, Abhijeet B. Muley, Vishal R. Parate, and Mohammed I. Talib. "Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties." International Journal of Current Microbiology and Applied Sciences 6, no. 12 (2017): 204–13. http://dx.doi.org/10.20546/ijcmas.2017.612.026.

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Jakab, I., J. Tormási, V. Dhaygude, Zs Mednyánszky, L. Sipos, and I. Szedljak. "Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products." Acta Alimentaria 49, no. 1 (2020): 4–12. http://dx.doi.org/10.1556/066.2020.49.1.2.

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Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten impro
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Cavalcante Neto, Adeval Alexandre, João Da Paixão Soares, Cecília Teresa Muniz Pereira, Maron Stanley Silva Oliveira Gomes, and Armando Ubirajara Oliveira Sabaa-Srur. "Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type." Brazilian Journal of Food Research 7, no. 1 (2016): 105. http://dx.doi.org/10.3895/rebrapa.v7n1.3518.

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The pasta is a consumed food a globally with high levels of acceptability in all social classes. As basically consisting of wheat flour is considered an energy food but low in nutrients and high glycemic index. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of these products to improve their nutritional quality regarding the content of food fiber. The objective of this study was to develop technology for the production of noodles with the partial replacement of wheat flour by flour babassu mesocarp (FBM)
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Ranjbar, Akram, Ali Heshmati, Javad Karami Momtaz, and Aliasghar Vahidinia. "Effect of iron-enrichment on the antioxidant properties of wheat flour and bread." Journal of Cereal Science 87 (May 2019): 98–102. http://dx.doi.org/10.1016/j.jcs.2019.03.010.

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Sharma, Neil, Lauren Bambusch, Thu Le, Melinda Hayman, and Sergio J. Montez. "InstantLabs®Salmonella Species Food Safety Kit." Journal of AOAC INTERNATIONAL 97, no. 6 (2014): 1576–84. http://dx.doi.org/10.5740/jaoacint.13-222.

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Abstract The InstantLabs®Salmonella Species Food Safety Kit was validated against the International Organization for Standardization (ISO) reference method 6579:2002 for the detection of Salmonella species. The matrixes (unprocessed rolled oats, wheat flour, and oat flour) were inoculated with 1 CFU/test portion of Salmonella to generate fractional positives (5–15) in 20 inoculated samples. The matrixes were co-inoculated with Escherichia coli O157:H7 at 2–5 times the level of Salmonella to demonstrate the potential for using the same enrichment culture in the future to detect of multiple orga
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Pankratov, G. N., E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, and Ju R. Nagainikova. "TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS." Food systems 3, no. 3 (2020): 14–19. http://dx.doi.org/10.21323/2618-9771-2020-3-3-14-19.

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A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, whi
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Dissertations / Theses on the topic "Enrichment of wheat flour"

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Swindler, Jonathan Myers. "Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/4064.

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All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color,
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Franco, Fátima Cristina Silva. "Viabilidade tecnológica da incorporação de levedura excedentária de cerveja em massas panares." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/7059.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The present work had as main objective the possibility of valorize spent brewer’s yeast in food through the incorporation of Saccharomyces pastorianus in wheat flour-based doughs. Spent brewer’s yeast presents a considerable nutritional value being generally used as animal feed. In assessing of produced dough behavior, at different stages, empirical and non-empirical methods were used. Initially, formulations were studied at different substitution levels between 5 and 20% of wheat flour using spray dried spent yeast. As
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Souza, Neto Floriano Soeiro de. "AVALIAÇÃO DO PROCESSO DE ENRIQUECIMENTO DE FARINHA DE TRIGO COM APOIO DO CONTROLE DE PROCESSOS." Universidade Federal de Santa Maria, 2011. http://repositorio.ufsm.br/handle/1/8199.

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Government policies in health are directed to preventive measures. In this respect, it was established in 2002 by the Brazilian Federal government, and also being controlled in several countries, that iron and folic acid must be added to wheat and corn flour. The aim of this research was to investigate the wheat flour enrichment process with folic acid. Were searched twenty-three among the largest flour mills in Rio Grande do Sul. Sixty (60) samples of wheat flour bought in supermarkets in the central region of the state of RS were also tested for the dosage of folic acid with HPLC. The tests
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Bahrami, Niloufar. "Impact of wheat lipids on the functionality of wheat flour." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/33526/.

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Lipids are minor constituents of wheat flour, but are functional in bread making. As a result they have been extensively studied, but the published results are conflicting. It was therefore the objective of this study to understand better the impact of wheat lipids on wheat flour functionality and to propose approaches for positive modification of the flours. Initial work established quantitative and qualitative assessment methods for the non-starch lipids occurring in starch based systems. Seven solvent systems were compared for their ability to extract the non- starch lipids at ambient tempe
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Ahmed, Anikka Susan. "Investigation into interactions between emulsifiers and wheat starch/wheat flour." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/13249.

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Master of Science<br>Department of Grain Science and Industry<br>Yong-Cheng Shi<br>Jon M. Faubion<br>One long-term goal of cereal science research is to increase the shelf life of baked products and one approach to that goal has been the use of emulsifiers. Emulsifiers are surface-active agents, some of which improve specific properties of baked products. Two emulsifiers, sodium stearoyl lactylate (SSL) and oleyl lactylic acid (OLA) are similar in structure, the difference being the acid moiety: stearic versus oleic acid. Widely researched, SSL has found many uses in baked products. Howev
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Abiola, S. S., and O. O. Ewebajo. "Substitution of wheat flour for cassava flour in the manufacture of beef sausage." Journal for New Generation Sciences, Vol 7, Issue 2: Central University of Technology, Free State, Bloemfontein, 2009. http://hdl.handle.net/11462/527.

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Published Article<br>An experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein content were comparable with one another. However, fibre content increased with the increase in the levels of CF in the sausage. The highest fibre content of 0.43% was recorded in sausage with 15% CF. Fat content tended to decrease with increase in the levels of CF in the sausage.
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Kim, Renee Boyoung. "Quality preferences for wheat and wheat flour, noodle wheat markets in Japan and South Korea." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0010/NQ60313.pdf.

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Mog, David L. "An analysis of factors influencing wheat flour yield." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/12452.

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Master of Agribusiness<br>Department of Agricultural Economics<br>John A. Fox<br>The cost of wheat is the largest input cost for a flour mill, and as a result, profitability in wheat flour milling is determined in large part by milling efficiency – i.e., the amount of flour extracted per unit of wheat milled. In this project the objective was to quantify the influence of several measurable variables on flour mill efficiency. Data was collected from two commercial milling units of similar size. Linear regression was then used to estimate the relationship between flour yield and variables mea
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Arrieta-Martinez, Melania. "Biochemical and rheological properties of waxy wheat flour dough." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34455.

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Master of Science<br>Department of Grain Science and Industry<br>Yong-Cheng Shi<br>Jon Faubion<br>The rheological properties of two waxy and two normal wheat flours were investigated and the observed differences between them were explained by biochemical analysis. Protein analysis showed that waxy flour had lower polymeric to monomeric ratio (0.70 and 0.58 for waxy flour compared to 0.75 and 0.76 for normal flour) and higher gliadin content in waxy wheat dough (43.9 and 47.3 for waxy wheat dough compared to 41.0 and 41.7 for normal wheat dough). Waxy flour had high amounts of insoluble (IPP) a
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Yeboah, Nana Asare. "Purification and characterisation of gliadin fractions from wheat flour." Thesis, University of Kent, 1991. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293444.

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Books on the topic "Enrichment of wheat flour"

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United States International Trade Commission. Wheat, wheat flour, and semolina. U.S. International Trade Commission, 1994.

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Posner, Elieser S. Wheat flour milling. 2nd ed. American Association of Cereal Chemists, 2005.

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Posner, Elieser S. Wheat flour milling. American Association of Cereal Chemists, 1997.

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Mackie, Arthur B. World food grain trade, 1962-83: Wheat, rice, and wheat flour. U.S. Dept. of Agriculture, Economic Research Service, 1985.

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Mackie, Arthur B. World food grain trade, 1962-83: Wheat, rice, and wheat flour. U.S. Dept. of Agriculture, Economic Research Service, 1985.

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Leonard, K. Glycerol production from a whole wheat flour broth. UMIST, 1995.

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Chen, Bozhuang. Xiao mai ji mian fen. Beijing zhong xian tuo fang ke ji fa zhan you xian gong si, 2012.

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Wheat Flour. Elsevier, 2016. http://dx.doi.org/10.1016/c2015-0-06189-5.

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P, Davis Sharon, Millers' National Federation, and Wheat Foods Council, eds. From wheat to flour. Millers' National Federation, 1996.

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Group, Research. The 2000 World Market Forecasts for Imported Wheat Meal, Wheat Flour, and Meslin Flour. Icon Group International, 2000.

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Book chapters on the topic "Enrichment of wheat flour"

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Bonomi, Francesco, Pasquale Ferranti, and Gianfranco Mamone. "Wheat Flour." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch3.

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Schoch, H. J. "Recent developments in flour milling." In Wheat. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2672-8_5.

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Posner, Elieser S. "CHAPTER 5: Wheat Flour Milling." In WHEAT: Chemistry and Technology. AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127557.005.

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Cauvain, Stanley. "Wheat Milling and Flour Testing." In Technology of Breadmaking. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_12.

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Pagani, M. A., Alessandra Marti, and Gabriella Bottega. "Wheat Milling and Flour Quality Evaluation." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch2.

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Carson, Gordon R., and Nancy M. Edwards. "CHAPTER 4: Criteria of Wheat and Flour Quality." In WHEAT: Chemistry and Technology. AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127557.004.

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Kies, Constance. "Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans." In Amino Acid Composition and Biological Value of Cereal Proteins. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_34.

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Martínez, C. S., M. C. Bustos, and A. E. León. "Production of Pastas with Bread Wheat Flour." In Modernization of Traditional Food Processes and Products. Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7671-0_8.

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Faubion, J. M., and R. Carl Hoseney. "The Viscoelastic Properties of Wheat Flour Doughs." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_2.

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Lindner, K. "Fortification of Wheat Flour with Potato Protein." In Amino Acid Composition and Biological Value of Cereal Proteins. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_36.

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Conference papers on the topic "Enrichment of wheat flour"

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Haros, M., A. Ferrer, and C. Rosell. "Rheological behaviour of whole wheat flour." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060681.

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Fajardo, J., B. Sarria, L. Castellon, and D. Barreto. "Thermoeconomic Analysis of Wheat Flour Agroindustrial Plant." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-51652.

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This paper presents the development of an exergy and thermoeconomic analysis of a wheat flour agro-industrial plant, which was aimed to evaluate the energy use and establish the operation cost of its components, and to understand the cost formation process and the cost flow. It was found that throughout the production process exists an exergy destruction ratio of 95,08 %. It identified improvement opportunities in relation to cost, has recommended alterations with regard matter flows or an economic investment for change some components with low exergoeconomic factors: 2% planer of wheat bran,
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Shirin Pourafshar, Kurt A Rosentrater, and Padmanaban Krishnan. "A Review of Alternatives to Wheat Flour." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29885.

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Iuga, Madalina. "EFFECTS OF GRAPE SEEDS FLOUR ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017h/63/s25.027.

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Ariani, Risa Panti, and Luh Masdarini. "Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies." In 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200218.037.

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Stefan, Elena-Madalina, Gheorghe Voicu, Gabriel-Alexandru Constantin, George Ipate, and Mariana Munteanu. "Effect of whole buckwheat flour on technological properties of wheat flour and dough." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n393.

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Pedrosa Silva Clerici, Maria Teresa, and Andressa Rigoni Marcato. "Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour." In XXIII Congresso de Iniciação Científica da Unicamp. Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37036.

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Bonadio Araujo, Juliana, CAROLINE JOY STEEL, and Lara Brites. "FARINOGRAPHIC AND ALVEOGRAPHIC PROPERTIES OF WHEAT FLOUR INCORPORATED WITH BUCKWHEAT FLOUR (Fagopyrum esculentum Moench)." In XXIV Congresso de Iniciação Científica da UNICAMP - 2016. Galoa, 2016. http://dx.doi.org/10.19146/pibic-2016-50759.

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Julianti, Elisa, Ridwansyah, and Yerika Putri. "Physicochemical and Sensory Characteristics of Biscuits from Purple Sweet Potato Flour and Wheat Flour." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009981100550060.

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Lefebvre, J., and N. Mahmoudi. "The Pattern of Wheat Flour Dough Linear Viscoelastic Behaviour." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060653.

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Reports on the topic "Enrichment of wheat flour"

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S. W. Leavitt, A. D. Matthias, T. L. Thompson, and R. A. Rauschkolb. Soil carbon storage and N{sub 2}O emissions from wheat agroecosystems as affected by free-air CO{sub 2} enrichment (FACE) and nitrogen treatments. Final Report - February 12, 1999. Office of Scientific and Technical Information (OSTI), 1999. http://dx.doi.org/10.2172/765300.

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Leavitt, S. W., A. Matthias, and T. L. Thompson. Soil Carbon Storage and N{sub 2}O Emissions from Wheat Agroecosystems as Affected by Free-Air CO{sub 2} Enrichment (FACE) and Nitrogen Treatments. Annual Progress Report - Year 1: August 1, 1996 to July 31, 1997 [Final Report]. Office of Scientific and Technical Information (OSTI), 1999. http://dx.doi.org/10.2172/761932.

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