Wheat Flour - an overview | ScienceDirect Topics
Cake flour is a short patent soft wheat flour having about 7.5% protein. Special-purpose flours include pastry flour, which is a longer patent soft wheat flour than cake flour, and self-rising flour, to which salt and leavening agent have been added for convenient use in …
Wheat Flour - an overview | ScienceDirect Topics
Wholemeal flour is of 100% extraction and wheat meal flours in between these extraction rates, normally around 84% extraction. The flour will contain moisture of about 13–15%. The wheat flour is composed of carbohydrate (as starch), protein and fat, together with some fibre, ash and trace minerals and vitamins.
Rapid determination of protein, starch and moisture content in …
2023年4月1日 · In recent years, spectral analysis technology has been used for testing seed quality, such as the determination of protein, wet gluten, moisture, ash, and sedimentation in wheat flour (Chen et al., 2021), protein content, moisture content, and flour color b* values in grain, flour and dough (Dowell et al., 2006), protein content and farinograph stability in wheat …
The role of wheat flour minor components in predicting water …
The water absorption of wheat flour is a complex and multifactorial phenomenon. Thus, any model relying on a single explanatory variable has exhibited low predictive performances. M ss stands out as the most robust single-variable model with a R 2 of 0.52 ( Table 2 ), while the four-variable model M 2 , a good compromise between the number of ...
Wheat Flour - ScienceDirect
Chapter 8 - Products from Soft Wheat Flour. Pages 111 - 129. View chapter. Select Chapter 9 - Pasta, Noodle, and Breakfast Cereal Products.
Understanding the effects of dry heat treatment on wheat flour …
2023年9月1日 · The X-ray diffraction patterns of wheat flour (A); the FTIR spectra of wheat flour(B); the R1045/1022 of wheat flour (C) and gelatinization characteristics of wheat flour (D). a, native flour; b, c, d was represented native wheat flour treated at 80 °C for 10, 20, and 30 min, respectively; e, f, g was represented native wheat flour treated at ...
Physicochemical characterization and microbiology of wheat and …
2019年5月15日 · The results of physicochemical parameters are given in Table 1. The highest pH value was found in whole rye flour T 130 (6.44) and the lowest in wheat flour T 65 (6.04). Similar results were found in wheat flours from Alegre, Brazil (5.28) (Vieira, Freitas, Silva, Barbosa, & Silva, 2015) and in samples from Tocantins, Brazil in a range from 6.0 ...
Effects of cottonseed flour and enzyme addition on the wheat …
2024年1月1日 · Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding-a review Cereal Chemistry , 88 ( 2011 ) , pp. 537 - 552 , 10.1094/CCHEM-07-11-0092
Effect of electron beam pretreated wheat flour on dough properties
5 天之前 · This work used electron beam irradiation (EBI) to pretreat wheat flour with five doses (0, 2, 4, 6, and 8 kGy) and analyzed the subsequent effects on dough and bread characteristics. The results indicated that EBI enhanced gas release during dough fermentation. Notably, bread prepared from irradiated wheat flour (at 2, 4, 6, 8 kGy) exhibited a ...
Milling and flour quality - ScienceDirect
2012年1月1日 · 8.4. Flour milling and flour quality. Quality is a term that encompasses a large number of parameters with respect to the product delivered from the flourmill to the baker. Essentially, it means satisfying the baker’s requirement for consistent performance from the flour.