Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

2007 ◽  
Vol 46 (2) ◽  
pp. 119-131 ◽  
Author(s):  
P. Fustier ◽  
F. Castaigne ◽  
S.L. Turgeon ◽  
C.G. Biliaderis
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Biscuit Making

Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

2020 ◽  
Vol 26 (2) ◽  
pp. 215-222
Author(s):  
Zenta Nishio ◽  
Miwako Ito ◽  
Kanenori Takata ◽  
Daisuke Goshima ◽  
Koki Matsushita ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
The Relationship

Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Pinki Saini ◽  
Neelam Yadav ◽  
Devinder Kaur ◽  
V. K. Gupta ◽  
Bandana Kaundal ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Flour ◽  
Flour Blends ◽  
Biscuit Making

Hydrolysis of soft wheat flour: enhanced functional properties and the effect of starch on allergenicity reduction

2021 ◽  
Author(s):  
Ivana Gazikalović ◽  
Jelena Mijalković ◽  
Nataša Šekuljica ◽  
Nevena Luković ◽  
Sonja Jakovetić Tanasković ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Soft Wheat ◽  
Hydrolysis Of

Effects of cobalt-60 γ-irradiation and mechanical damage on soft wheat flour

1964 ◽  
Vol 15 (10) ◽  
pp. 701-711 ◽  
Author(s):  
B. S. Miller ◽  
V. L. Koenig ◽  
H. Trimbo ◽  
Alide Ogrins
Keyword(s):  
Wheat Flour ◽  
Mechanical Damage ◽  
Soft Wheat ◽  
Γ Irradiation

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

2013 ◽  
Vol 58 (3) ◽  
pp. 424-430 ◽  
Author(s):  
Malena Moiraghi ◽  
Leonardo Vanzetti ◽  
Laura Pflüger ◽  
Marcelo Helguera ◽  
Gabriela Teresa Pérez
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
Rye Translocations

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

2014 ◽  
Vol 37 ◽  
pp. 221-228 ◽  
Author(s):  
Anneleen Pauly ◽  
Bram Pareyt ◽  
Ellen Fierens ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Aqueous Phase ◽  
Soft Wheat ◽  
Foaming Properties

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

2009 ◽  
Vol 90 (2) ◽  
pp. 228-237 ◽  
Author(s):  
P. Fustier ◽  
F. Castaigne ◽  
S.L. Turgeon ◽  
C.G. Biliaderis
Keyword(s):  
Wheat Flour ◽  
Quality Attributes ◽  
Soft Wheat ◽  
Dough Rheology
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