Wheat Flour - an overview | ScienceDirect Topics
Wheat flour is a powdered product made from wheat kernel and mainly used for manufacturing various bakery and pasta products, such as breads, cakes, biscuits and noodles (Zareef et al., 2021). As one …
The role of wheat flour minor components in predicting water absorption
Jan 15, 2025 · Water absorption in wheat flour is a crucial parameter for optimizing bread-making processes. The determinants of wheat flour water absorption were investigated through the analysis …
Prediction of wheat flours composition using fourier transform infrared ...
Jan 1, 2023 · Many methods used for analyzing the composition of wheat grains requires a lot of work, and the extraction of compounds of interest from wheat flour by using chemical solvents, may require …
Research progress on properties of pre-gelatinized starch and its ...
Jun 1, 2022 · In order to provide a theoretical basis for the application of pre-gelatinized starch in wheat flour products, the physical and chemical properties of pre-gelatinized starch and its application in …
Whole Wheat Flour - an overview | ScienceDirect Topics
Whole wheat flour is defined as a type of flour made from the whole grain of wheat, which retains the bran, germ, and endosperm, offering nutritional benefits compared to white flour. It has a shorter …
How to impact gluten protein network formation during wheat flour …
Feb 1, 2019 · Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main …
Starch granules and their size distribution in wheat: Biosynthesis ...
Jan 1, 2023 · Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm …
Rapid determination of protein, starch and moisture content in wheat ...
Apr 1, 2023 · The result indicated that the NIR-HSI technology is a promising approach for predicting the protein, starch and moisture content of wheat flour effectively and accurately. It also provided a …
Wheat flour constituents: how they impact bread quality, and how to ...
Jan 1, 2005 · The vast majority of bread is traditionally produced from wheat flour. Apart from its major constituent starch, wheat flour also contains many other t…
Effects of ingredient and processing conditions on the rheological ...
Feb 1, 2023 · 1. Introduction For a good control of the overall quality of whole wheat bread products, a comprehensive investigation on the rheological properties of whole wheat flour dough has to be …