Relevant bibliographies by topics / Wheat flour

Contents

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

Academic literature on the topic 'Wheat flour'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Wheat flour"

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Maboh, J., M. I. Yusufu, and D. Ahure. "Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 80–90. http://dx.doi.org/10.9734/ejnfs/2023/v15i81328.

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Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemi
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Sayaslan, A., P. A. Seib, and O. K. Chung. "Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats." Food Science and Technology International 11, no. 4 (2005): 243–49. http://dx.doi.org/10.1177/1082013205056778.

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Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L
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Švec, I., and M. Hrušková. "Wheat flour fermentation study." Czech Journal of Food Sciences 22, No. 1 (2011): 17–23. http://dx.doi.org/10.17221/3402-cjfs.

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Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between com
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Roger, Ponka, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, and Fokou Elie. "Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour." International Journal of Food Science 2022 (June 9, 2022): 1–8. http://dx.doi.org/10.1155/2022/7274193.

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The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours.
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Dossa, Sylvestre, Christine Dragomir, Monica Negrea, Ileana Cocan, Ersilia Alexa, and Adrian Riviș. "Rheological characteristics of composite flour substituted by moringa leaf flour (Moringa oliefera) for bread-making." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 2 (2024): 115–22. http://dx.doi.org/10.59463/japt.2024.2.05.

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Moringa oleifera is a multi-purpose plant that is a major benefit to nutrition and health. Thanks to its nutritional properties, it can be used as a functional ingredient in bakery products. To achieve this, it is important to know the impact that this flour could have on the rheological and technological characteristics of bakery products. Thus, this study aimed to evaluate the rheological characteristics of four (4) types of moringa/wheat composite flours compared to wheat flour. The four composite flours formulated contained 2.5%, 5%, 7.5%, and 10% moringa flour respectively. Rheological an
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Arukwe, D. C., V. C. Ezeocha, and C. D. Osi. "Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea." Journal of Agriculture and Food Sciences 21, no. 1 (2023): 147–62. http://dx.doi.org/10.4314/jafs.v21i1.10.

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The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germin
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Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.

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Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits.
 Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) comp
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Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identifi
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Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

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We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According
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Kusnandar, Feri, Harya Danniswara, and Agus Sutriyono. "Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 9, no. 2 (2022): 67–75. http://dx.doi.org/10.29244/jmpi.2022.9.2.67.

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Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compare
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Dissertations / Theses on the topic "Wheat flour"

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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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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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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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Garr, Andrew Lee. "Analysis of flour market segments: a study of how specialty products affect volume, sales dollars, and margin dollars." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35270.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Andrew P. Barkley<br>The objectives of this thesis is to use regression models and market trends to determine whether the changing product mix of Ardent Mills has an impact on volume, sales dollars, and margin dollars. The results will be used to build a market analysis of Ardent Mills’ product mix strategy. Flour milling is a highly competitive industry. Ardent Mills is constantly looking to increase profits and become more valuable to its customers. Specialty products have created a new opportunity, but the opportunity c
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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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au, kryan@ccg murdoch edu, and Karon Magdalene Leanne Ryan. "Variation of flour colour in Western Australia adapted wheat: comparative genomics, molecular markers and QTL analysis." Murdoch University, 2005. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20061019.130337.

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The yellowness of flour colour ranges is an important quality trait in wheat for end-use products and is determined by the accumulation of carotenoids in the endosperm. The aims of this study were to develop EST-based molecular markers for genes encoding enzymes of the carotenoid biosynthetic pathway leading to xanthophyll accumulation and identify quantitative trait loci for flour colour (b*) and xanthophyll content in Western Australian adapted germplasm. A novel bioinformatic strategy was developed to identify rice genes encoding key enzymes of the carotenoid biosynthetic pathway and to
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Wanigasooriya, Leonard. "Mechanical characterisation and ram extrusion of wheat flour dough." Thesis, Imperial College London, 2006. http://hdl.handle.net/10044/1/11951.

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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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P, Mohammed Mohd Afandi. "Mechanical characterisation, processing and microstructure of wheat flour dough." Thesis, Imperial College London, 2012. http://hdl.handle.net/10044/1/10523.

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The mechanical behaviour of dough, gluten and starch was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. Mechanical loading tests revealed rate dependent behaviour for both the starch and gluten constituents of dough. There is evidence from Cryogenic Scanning Electron Microscopy (Cryo-SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. In addition, the Lodge material model was found to deviate from the tension and shear stress-strain test data by a considerably lar
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Books on the topic "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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P, Davis Sharon, Millers' National Federation, and Wheat Foods Council, eds. From wheat to flour. Millers' National Federation, 1996.

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

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

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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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Pescio, Fernando. Producción de harinas y subproductos de trigo. Ministerio de Economía y Obras y Servicios Públicos, Secretaría de Agricultur, Ganadería y Pesca, 1994.

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ICC '89 Symposium (1989 Lahti, Finland). Wheat end-use properties: Wheat and flour characterization for specific end-uses : proceedings from ICC '89 Symposium, June 13-15, 1989, Lahti, Finland. University of Helsinki, Dept. of Food Chemistry and Technology, 1989.

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Shevt︠s︡ova, V. N. Ot︠s︡enka investit︠s︡ionnoĭ privlekatelʹnosti otrasleĭ realʹnogo sektora ėkonomiki: Monografii︠a︡. Gos. universitet upravlenii︠a︡, 2007.

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Shevt︠s︡ova, V. N. Ot︠s︡enka investit︠s︡ionnoĭ privlekatelʹnosti otrasleĭ realʹnogo sektora ėkonomiki: Monografii︠a︡. Gos. universitet upravlenii︠a︡, 2007.

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Sánchez, Patricia Luna. Molino de San Antonio antes Molino de Cortés: Inversionistas en la molinería, Queretana (1608-1942). Fondo Editorial de Querétaro, 2005.

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Book chapters on the topic "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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Prajapat, Rakesh Kumar, Manas Mathur, Sarita Kumari, et al. "Trends and Approaches of Wheat Flour and End-Product Fortification Technologies." In Wheat Science. CRC Press, 2023. http://dx.doi.org/10.1201/9781003307938-14.

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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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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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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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Appels, R., P. Gras, B. C. Clarke, R. Anderssen, I. Wesley, and F. Békés. "Molecular Genetic Studies on Processing Traits of Wheat Flour." In Wheat in a Global Environment. Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-3674-9_6.

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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 "Wheat flour"

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Jangra, S., R. Mishra, and R. Prakash. "Impact of Cold Atmospheric Pressure Plasma Treatment on Wheat Flour: A Physicochemical and Functional Analysis." In 2024 IEEE International Conference on Plasma Science (ICOPS). IEEE, 2024. http://dx.doi.org/10.1109/icops58192.2024.10627441.

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Cazacu, Mihaela, Monica Negrea, Ileana Cocan, Calin Jianu, and Ducu Stef. "PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.12.

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The aim of the project concerns the production, characterization and impact on consumers of biscuits with wholemeal flour and grated carrots. The innovative character results from the use of wholemeal flour, which, unlike white flour, retains the bran and wheat germ, making it richer in fiber, vitamins and minerals. This contributes to a lower glycemic index and a superior nutritional profile. Carrots provide moisture and natural sweetness and are also an important source of beta-carotene, fiber and other vitamins and by adding orange essence, the flavor of the biscuits is greatly enhanced, ad
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Kechkin, I., V. Ermolaev, M. Yakovchenko, E. Gurkovskaya, and I. Glebova. "Flour drade method of obtaining wheat-flax flour." In PROCEEDINGS OF THE II INTERNATIONAL CONFERENCE ON ADVANCES IN MATERIALS, SYSTEMS AND TECHNOLOGIES: (CAMSTech-II 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0092483.

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Costa, Mylena Lillyan Alves da, and Mauricio Johnny Loos. "Manufacturing process and research into the acceptability of special-shaped bread with partial replacement of wheat flour with green banana flour in a small bakery." In I Seven International Engineering Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/seveniengineering-027.

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By definition, bread is the product obtained by baking, under technologically appropriate conditions, a dough, whether fermented or not, prepared with wheat flour and/or other flours that naturally contain gluten-forming proteins or added thereto, and water, which may contain other ingredients. Wholemeal bread is defined as a product prepared, necessarily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran (BRASIL, 2000).
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Shcherbakova, N. A. "Ways of using cereal flours for modeling the recipe composition of pastry flour products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-245.

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The paper defines the ways of using flour of cereals for modeling the recipe composition of flour confectionery products. A possible range of replacement of wheat flour with whole grain wheat flour from cereals (wheat, rye, oat, buckwheat) has been investigated and model flour mixtures have been developed that are a source of dietary fiber. The optimal ratio of a mixture with a high content of dietary fiber and magnesium was determined (wheat flour: buckwheat: whole grain wheat - 55:30:15).
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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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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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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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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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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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Reports on the topic "Wheat flour"

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Anderson, Olin, and Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.

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The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In
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Codex Subgroup, Committee on Toxicity. Assessment of the Codex report on food allergen thresholds. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.rif459.

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At the 45th session of the Codex Committee on Food Labelling (CCFL) held in May 2019, the FAO and WHO were asked to provide scientific advice on the following subjects by establishing an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens: Validation of Codex’s priority allergen list through risk assessment. Threshold levels in foods of the priority allergens. Appropriate use of precautionary allergen labelling (PAL). Review and establish exemptions for the food allergens. 2. The summary and conclusions report on threshold levels was published in August 2021, and the
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Wibawa, Tasha. What cost for riches from the ocean floor? Monash University, 2023. http://dx.doi.org/10.54377/a174-5512.

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Sears, Christine L. Pelvic Floor Disorders in Female Veterans: What a Difference an X Makes. Defense Technical Information Center, 2011. http://dx.doi.org/10.21236/ada550375.

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Anderson, Olin D., Gad Galili, and Ann E. Blechl. Enhancement of Essential Amino Acids in Cereal Seeds: Four Approaches to Increased Lysine Content. United States Department of Agriculture, 1998. http://dx.doi.org/10.32747/1998.7585192.bard.

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Cereal seeds are the basis of the human diet, and their amino acid composition is thus of major nutritional and economic importance. Currently, deficiencies in essential amino acids are addressed, when possible, by additionalprotein sources or by supplementing animal feed with non-cereal protein or synthetic amino acids. A number of strategies have been suggested to make cereal flours more complete and balanced sources of amino acids, although systematic examination of such strategies is rare. This project proposed to begin such a systematic examination using four complementary and parallel ap
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Canellas, João Vitor, Luciana Drugos, Fabio Ritto, Ricardo Fischer, and Paulo Jose Medeiros. What grafting materials produce greater new bone formation in maxillary sinus floor elevation surgery? A systematic review and network meta-analysis protocol. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2020. http://dx.doi.org/10.37766/inplasy2020.6.0106.

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Jacobsen, Nils. Linjebussens vekst og fall i den voksende byen: en studie av bybussenes geografiske kvalitet Stavanger – Sandnes 1920 – 2010. University of Stavanger, 2019. http://dx.doi.org/10.31265/usps.244.

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Linear city bus services are facing increased challenges from city growth. Increased number of inhabitants on increasing acres of built-up areas, makes it demanding to maintain adequate bus services within reasonable catchment areas. Number of departures per hour give a partial description of the bus service quality. Number of departures give reference to the time aspect of bus service quality, but say nothing about the geographical aspect. What part of the entire line network is within reach of direct bus service when frequencies are limited? To address the geographical aspect of bus service
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Schiller, Brandon, Tara Hutchinson, and Kelly Cobeen. Comparison of the Response of Small- and Large-Component Cripple Wall Specimens Tested under Simulated Seismic Loading (PEER-CEA Project). Pacific Earthquake Engineering Research Center, University of California, Berkeley, CA, 2020. http://dx.doi.org/10.55461/iyca1674.

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This report is one of a series of reports documenting the methods and findings of a multi-year, multi-disciplinary project coordinated by the Pacific Earthquake Engineering Research Center (PEER and funded by the California Earthquake Authority (CEA). The overall project is titled “Quantifying the Performance of Retrofit of Cripple Walls and Sill Anchorage in Single-Family Wood-Frame Buildings,” henceforth referred to as the “PEER–CEA Project.” The overall objective of the PEER–CEA Project is to provide scientifically based information (e.g., testing, analysis, and resulting loss models) that
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Guideline for the Production of Laboratory-Milled Whole Wheat Flour. Cereal & Grains Association, 2023. http://dx.doi.org/10.1094/aaccintmethod-26-05.01.

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Guideline for the Production of Laboratory-Milled Whole Wheat Flour. Cereal & Grains, 2023. http://dx.doi.org/10.1094/aaccintmethod-32-01.01.

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