Effect of Polyphenols on Mixing Properties and Solvent Retention of Wheat Flour Doughs

2021 ◽  
Author(s):  
Bong‐Kyung Koh ◽  
Teepakorn Kongraksawech ◽  
Andrew S. Ross
Keyword(s):  
Wheat Flour ◽  
Mixing Properties ◽  
Solvent Retention

Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour

2005 ◽  
Vol 42 (2) ◽  
pp. 261-266 ◽  
Author(s):  
Sewa Ram ◽  
Vinamrata Dawar ◽  
R.P. Singh ◽  
Jag Shoran
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Mixing Properties ◽  
Solvent Retention ◽  
Solvent Retention Capacity

Wheat flour solvent retention capacity, pasting and gel texture

2016 ◽  
Vol 8 (3) ◽  
pp. 439-445
Author(s):  
M.S. Alamri ◽  
S. Hussain ◽  
A. Mohamed ◽  
M.A. Osman
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Gel Texture ◽  
Solvent Retention ◽  
Solvent Retention Capacity

Sources of Variation in the Solvent Retention Capacity Test of Wheat Flour

Crop Science ◽  
2003 ◽  
Vol 43 (5) ◽  
pp. 1628-1633 ◽  
Author(s):  
Mary J. Guttieri ◽  
Edward Souza
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Sources Of Variation ◽  
Solvent Retention Capacity

Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour Blends

2002 ◽  
Vol 79 (3) ◽  
pp. 332-339 ◽  
Author(s):  
Hamid A. Naeem ◽  
Norman L. Darvey ◽  
Peter W. Gras ◽  
Finlay MacRitchie
Keyword(s):  
Wheat Flour ◽  
Storage Proteins ◽  
Mixing Properties ◽  
Flour Blends

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

2009 ◽  
Vol 86 (3) ◽  
pp. 313-318 ◽  
Author(s):  
Zenta Nishio ◽  
Hanaki Oikawa ◽  
Takanobu Haneda ◽  
Masako Seki ◽  
Miwako Ito ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Amylose Content ◽  
Sponge Cake ◽  
Solvent Retention ◽  
Cake Quality

Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 201-210 ◽  
Author(s):  
Manuela Mariotti ◽  
Mara Lucisano ◽  
Maria Ambrogina Pagani ◽  
Perry K.W. Ng
Keyword(s):  
Gluten Free ◽  
Heating Rates ◽  
Mixing Properties ◽  
Solvent Retention

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

2016 ◽  
Vol 93 (1) ◽  
pp. 100-103 ◽  
Author(s):  
In Young Bae ◽  
Hyeon Ji Kim ◽  
George E. Inglett ◽  
Suyong Lee
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
Whole Grain ◽  
Oil Uptake ◽  
Mixing Properties ◽  
In Vitro Starch Digestibility

scholarly journals Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sang Sook Kim ◽  
Yang Soo Byeon ◽  
Mi Jeong Kim ◽  
Dabeen Lee ◽  
Han Sub Kwak
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Antioxidant Properties ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Milling Yield ◽  
Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

2011 ◽  
Vol 53 (3) ◽  
pp. 312-318 ◽  
Author(s):  
Annelies E. Duyvejonck ◽  
Bert Lagrain ◽  
Bram Pareyt ◽  
Christophe M. Courtin ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Relative Contribution ◽  
Solvent Retention ◽  
Solvent Retention Capacity
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