Works matching DE "FLOUR quality"

Results: 457

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 87, doi. 10.1080/15428052.2023.2191874

By:

Oyeyinka, Samson A.;
Bassey, Ini-Abasy V.

Publication type:

Article

Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 3, p. 371, doi. 10.1080/15428052.2021.1948480

By:

Mironeasa, Silvia;
Codină, Georgiana Gabriela

Publication type:

Article

Effect of Coconut Flour on Biscuit Quality.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 3, p. 278, doi. 10.1080/15428052.2021.1978362

By:

Jiamjariyatam, Rossaporn;
Roskhrua, Piyanuch;
Attiwittayaporn, Suriya

Publication type:

Article

Nutrient Composition and Functional Properties of Okra Seed Flour and Some Quality Attributes of its Soups.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 4, p. 285, doi. 10.1080/15428052.2020.1759169

By:

Omoniyi, Saheed A.;
Idowu, Michael A.;
Francis, Peace N.;
Adeola, Abiodun A.

Publication type:

Article

Use of Transglutaminase in Bakery Products.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 549, doi. 10.1080/15428052.2019.1681045

By:

Amante, Patrícia Regina;
Fante, Camila Argenta;
Pires, Renato Lins

Publication type:

Article

Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 4, p. 363, doi. 10.1080/15428052.2016.1160016

By:

Adeyeye, Samuel A. O.;
Akingbala, John O.

Publication type:

Article

Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum).

Published in:

Molecular Breeding, 2021, v. 41, n. 9, p. 1, doi. 10.1007/s11032-021-01238-9

By:

Wang, Yan;
Chen, Qing;
Li, Yang;
Guo, Zhenru;
Liu, Caihong;
Wan, Yongfang;
Hawkesford, Malcolm;
Zhu, Jing;
Wu, Wang;
Wei, Meiqiao;
Zhao, Kan;
Jiang, Yunfeng;
Zhang, Yazhou;
Xu, Qiang;
Kong, Li;
Pu, Zhien;
Deng, Mei;
Jiang, Qiantao;
Lan, Xiujin;
Wang, Jirui

Publication type:

Article

Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum).

Published in:

Molecular Breeding, 2021, v. 41, n. 8, p. 1, doi. 10.1007/s11032-021-01238-9

By:

Wang, Yan;
Chen, Qing;
Li, Yang;
Guo, Zhenru;
Liu, Caihong;
Wan, Yongfang;
Hawkesford, Malcolm;
Zhu, Jing;
Wu, Wang;
Wei, Meiqiao;
Zhao, Kan;
Jiang, Yunfeng;
Zhang, Yazhou;
Xu, Qiang;
Kong, Li;
Pu, Zhien;
Deng, Mei;
Jiang, Qiantao;
Lan, Xiujin;
Wang, Jirui

Publication type:

Article

Production and characterization of a disomic 1M/1D Triticum aestivum-Aegilops comosa substitution line.

Published in:

Molecular Breeding, 2021, v. 41, n. 2, p. 1, doi. 10.1007/s11032-021-01207-2

By:

Kang, Liangzhu;
Dai, Shoufen;
Song, Zhongping;
Xiang, Qin;
Zuo, Yuanyuan;
Bao, Tingyu;
Chen, Guoyue;
Wei, Yuming;
Zheng, Youliang;
Liu, Gang;
Li, Jian;
Yan, Zehong

Publication type:

Article

豫西南小麦品种馒头制作适宜性研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009

By:

魏益民;
张磊;
赵博;
严军辉;
汪江华;
张影全;
张波;
郭波莉

Publication type:

Article

海水稻米糠饼干生产工艺优化及其品质特性分析.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 4, p. 111, doi. 10.16210/j.cnki.1007-7561.2022.04.015

By:

何静盈;
李海玲;
皮彩玉;
唐振冬;
徐杰;
苏伟明;
钟赛意

Publication type:

Article

Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour.

Published in:

Gels (2310-2861), 2023, v. 9, n. 2, p. 73, doi. 10.3390/gels9020073

By:

Yang, Liping;
Zhang, Houfang;
Huang, Biao;
Hao, Shimian;
Li, Songnan;
Li, Peiyan;
Yu, Haibing

Publication type:

Article

Improving Non-wheat Flour Quality As a Form of Local Food Conservation.

Published in:

KnE Social Sciences, 2019, v. 2019, p. 146, doi. 10.18502/kss.v3i18.4708

By:

Soesilowati, Etty;
Kariada, Nana;
Paramita, Octavianti

Publication type:

Article

FLOUR QUALITY ANALYSIS AND ITS RELATIONSHIP WITH GRAIN YIELD FOR THREE WHEAT VARIETIES.

Published in:

International Journal of Agricultural & Statistical Sciences, 2022, v. 18, p. 1843

By:

Al-Azawi, Nagham M.;
Jabbar, Ahmed Fahem;
Khasanovich, Kozyrev A.;
Kozyrev, S. G.;
Alawadi, Hussam F. Najeeb

Publication type:

Article

STUDY OF TOTAL AFLATOXIN CONTAMINATION IN FLOUR SAMPLES FROM TIRANA, ALBANIA.

Published in:

Journal of Hygienic Engineering & Design, 2023, v. 43, p. 35

By:

Shtëmbari, Afërdita;
Memushaj, Lorena

Publication type:

Article

Commercial bakers and the relocalization of wheat in western Washington State.

Published in:

Agriculture & Human Values, 2013, v. 30, n. 3, p. 365, doi. 10.1007/s10460-012-9403-9

By:

Hills, Karen;
Goldberger, Jessica;
Jones, Stephen

Publication type:

Article

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application.

Published in:

Frontiers in Plant Science, 2019, p. N.PAG, doi. 10.3389/fpls.2019.00642

By:

Xue, Cheng;
Matros, Andrea;
Mock, Hans-Peter;
Mühling, Karl-Hermann

Publication type:

Article

Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.

Published in:

3 Biotech, 2019, v. 9, n. 10, p. N.PAG, doi. 10.1007/s13205-019-1887-1

By:

Xiang, Lan;
Huang, Lin;
Gong, Fangyi;
Liu, Jia;
Wang, Yufan;
Jin, Yarong;
He, Yu;
He, Jingshu;
Jiang, Qiantao;
Zheng, Youliang;
Liu, Dengcai;
Wu, Bihua

Publication type:

Article

Effects of wheat kernel size on hardness and various quality characteristics.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 5, p. 459, doi. 10.3920/QAS2019.1552

By:

Acar, O.;
Sanal, T.;
Köksel, H.

Publication type:

Article

Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 3, p. 295, doi. 10.3920/QAS2018.1319

By:

Karaduman, Y.;
Önder, O.;
Sayaslan, A.;
Aydın, N.

Publication type:

Article

Barley flour addition decreases the oil uptake of wheat chips during frying.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 621, doi. 10.3920/QAS2014.0472

By:

Yuksel, F.;
Karaman, S.;
Kayacier, A.

Publication type:

Article

Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 469, doi. 10.3920/QAS2014.0402

By:

Shokoohi, M.;
Razavi, S. H.;
Labbafi, M.;
Vahidinia, A.;
Gharibzahedi, S. M. T.

Publication type:

Article

Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 335, doi. 10.3920/QAS2013.0358

By:

Hussain, S.;
Anjum, F. M.;
Butt, M. S.;
Alamri, M. S.;
Mohamed, A. A.

Publication type:

Article

Sensory and nutritional attributes of samh flour and dates powder supplemented cookies.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 261, doi. 10.3920/QAS2013.0350

By:

Alruqaie, I. M.;
Al-Ghamidi, F. A.

Publication type:

Article

Results of an international ring test for the determination of the rheological properties of wheat flour dough using the Haubelt Flourgraph E 7 (ICC standard no. 180).

Published in:

Quality Assurance & Safety of Crops & Foods, 2014, v. 6, n. 4, p. 469, doi. 10.3920/QAS2013.0289

By:

Jbeily, A. C.;
Haubelt, G.;
Myburgh, J.;
Svacinka, R.

Publication type:

Article

CHOPIN Technologies apparatus to master wheat and flour quality.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 155, doi. 10.1111/j.1757-837X.2012.00166.x

By:

Remlinger, S.

Publication type:

Article

A new standard for the industrial production of high quality Atta flour.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 151, doi. 10.1111/j.1757-837X.2012.00160.x

By:

Reddy, J.;
Weinmann, S.;
Heine, D.;
Conde-Petit, B.

Publication type:

Article

Optimising quality assessment of Indian wheat flour for Atta and Maida products.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 153, doi. 10.1111/j.1757-837X.2012.00164.x

By:

Dubat, A.

Publication type:

Article

IoT-Based Real-Time Crop Drying and Storage Monitoring System.

Published in:

International Journal of Distributed Sensor Networks, 2023, p. 1, doi. 10.1155/2023/4803000

By:

Viviane, Ishimwe;
Masabo, Emmanuel;
Joseph, Habiyaremye;
Rene, Mitsindo;
Bizuru, Elias;
Amoretti, Michele

Publication type:

Article

Experimental studies of a hybrid peeling process for cassava roots.

Published in:

Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 3, p. 170

By:

Adekola, Adegoke;
Moruf, Oke;
Kazeem, Oriola;
Oludare, Adekoyeni;
Lateef, Sanni;
Abdul-Rasaq, Adebowale

Publication type:

Article

VIS/NIR spectral signature for the identification of peanut contamination of powder foods.

Published in:

Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 2, p. 310

By:

Ghosh, Satyabrata;
Cuadrado Domínguez, Teresa R.;
Diezma, Belén;
Lleó, Lourdes;
Barreiro, Pilar;
García Lacarra, Teresa;
Roger, Jean-Michel

Publication type:

Article

Hydrated chia seed effect on wheat flour and bread technological quality.

Published in:

Agricultural Engineering International: CIGR Journal, 2015, p. 259

By:

Švec, Ivan;
Hrušková, Marie

Publication type:

Article

EFFECT OF PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH PURPLE SWEET POTATO FLOUR ON THE PROPERTIES AND QUALITY OF NOODLES.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2022, v. 22, n. 9, p. 21476, doi. 10.18697/ajfand.114.22555

By:

Uthai, N.;
Suktanarak, S.;
Chetyakamin, L.;
Thumrongchote, D.

Publication type:

Article

EFFECT OF SODIUM CHLORIDE CONCENTRATION ON THE FUNCTIONAL PROPERTIES OF SELECTED LEGUME FLOURS.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2012, v. 12, n. 6, p. 6700, doi. 10.18697/ajfand.54.11130

By:

Ahmed, S. H.;
Babiker, E. E.;
Mohamed^Ahmed, I. A.;
Eltayeb, M. M.;
Ahmed, S. O.

Publication type:

Article

Selection of salt level in noodle making using technique for order of preference by similarity to ideal solution.

Published in:

Journal of Food & Nutrition Research, 2024, v. 63, n. 4, p. 344

By:

MALIK, MANISHA;
TOMAR, DEVYANI;
SINGH, NARPINDER;
KHATKAR, BHUPENDAR SINGH

Publication type:

Article

Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making.

Published in:

Journal of Food & Nutrition Research, 2015, v. 54, n. 1, p. 69

By:

PEJCZ, EWA;
MULARCZYK, AGNIESZKA;
GIL, ZYGMUNT

Publication type:

Article

Qualité microbiologique des farines de blé consommées au Maroc.

Published in:

Canadian Journal of Microbiology, 2012, v. 58, n. 2, p. 145, doi. 10.1139/w11-139

By:

Ennadir, Jihane;
Hassikou, Rachida;
Ohmani, Farida;
Hammamouchi, Jamila;
Bouazza, Fatima;
Qasmaoui, Aicha;
Mennane, Zakaria;
Touhami, Amina Ouazzani;
Charof, Reda;
Khedid, Khadija

Publication type:

Article

Genome-wide association mapping of the 'super-soft' kernel texture in white winter wheat.

Published in:

Theoretical & Applied Genetics, 2021, v. 134, n. 8, p. 2547, doi. 10.1007/s00122-021-03841-y

By:

Aoun, Meriem;
Carter, Arron H;
Ward, Brian P;
Morris, Craig F

Publication type:

Article

Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality.

Published in:

International Journal of Molecular Sciences, 2023, v. 24, n. 13, p. 11072, doi. 10.3390/ijms241311072

By:

Dai, Yi;
Li, Jinfeng;
Shi, Juntao;
Gao, Yujiao;
Ma, Haigang;
Wang, Yonggang;
Ma, Hongxiang

Publication type:

Article

Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars.

Published in:

International Journal of Molecular Sciences, 2021, v. 22, n. 14, p. 7709, doi. 10.3390/ijms22147709

By:

Cho, Kyoungwon;
Jang, You-Ran;
Lim, Sun-Hyung;
Altenbach, Susan B.;
Gu, Yong Q.;
Simon-Buss, Annamaria;
Lee, Jong-Yeol

Publication type:

Article

The effect of adding carrot or beetroot powders on the quality indicators of round cracknel products.

Published in:

Agronomy Research, 2022, v. 20, n. 2, p. 437, doi. 10.15159/AR.22.025

By:

Tikhiy, A. V.;
Barakova, N. V.;
Samodelkin, E. A.

Publication type:

Article

The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends.

Published in:

Agronomy Research, 2021, v. 19, n. 4, p. 1830, doi. 10.15159/AR.21.127

By:

Maradudin, M.;
Simakova, I.;
Fedonnikov, A.

Publication type:

Article

Comprehensive study on wheat flour quality attributes as influence by different agrotechnical factors.

Published in:

Agronomy Research, 2021, v. 19, n. 1, p. 147, doi. 10.15159/AR.21.011

By:

Magyar, Z.;
Pepó, P.;
Gyimes, E.

Publication type:

Article

Development of a rapid method for determination of gluten content in wheat flour.

Published in:

Agronomy Research, 2017, v. 15, n. S2, p. 1369

By:

Nazarova, V.;
Zhdanova, O.

Publication type:

Article

A study of factors which influence mould spoilage in flat (sourdough) bread.

Published in:

Agronomy Research, 2017, v. 15, n. S2, p. 1348

By:

Kuznetsova, L.;
Savkina, O.

Publication type:

Article

GLUTENIN DIVERSITY OF FLOUR WHEAT (Triticum aestivum L.) FOR COOKIE QUALITY IN MEXICO.

Published in:

Agrociencia, 2024, v. 58, n. 5, p. 533, doi. 10.47163/agrociencia.v58i5.2962

By:

Espitia-Rangel, Eduardo;
Martínez-Cruz, Eliel;
Eduardo Villaseñor-Mir, Héctor;
Huerta-Espino, Julio;
Hortelano-Santa Rosa, René

Publication type:

Article

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.

Published in:

Journal of Texture Studies, 2023, v. 54, n. 1, p. 92, doi. 10.1111/jtxs.12717

By:

Doddabematti Prakash, Shivaprasad;
Nkurikiye, Eric;
Rajpurohit, Bipin;
Li, Yonghui;
Siliveru, Kaliramesh

Publication type:

Article

Exploring the use of wheat-based low glycemic composite flour.

Published in:

International Journal of Farm Sciences, 2023, v. 13, n. 3, p. 61, doi. 10.5958/2250-0499.2023.00060.5

By:

SHARMA, ANKITA;
CHOUDHRY, MAYA

Publication type:

Article

INFLUENCE OF TEMPERING METHODS ON WAXY WHITE SORGHUM KERNEL, MILLING, AND FLOUR PROPERTIES.

Published in:

Journal of the ASABE, 2022, v. 65, n. 6, p. 1303, doi. 10.13031/ja.15221

By:

Yoganandan, Mohana;
Buenavista, Rania Marie;
Bean, Scott R.;
Aramouni, Fadi M.;
Dogan, Hulya;
Siliveru, Kaliramesh

Publication type:

Article

Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles.

Published in:

Cereal Chemistry, 2016, v. 93, n. 1, p. 100, doi. 10.1094/CCHEM-04-15-0063-N

By:

Bae, In Young;
Kim, Hyeon Ji;
Inglett, George E.;
Lee, Suyong

Publication type:

Article