The Composition and Quality of Mexican Wheats and Wheat Flours

1914 ◽  
Vol 6 (2) ◽  
pp. 57-64 ◽  
Author(s):  
C. H. Bailey
Keyword(s):  
Wheat Flours

scholarly journals Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

2021 ◽  
Author(s):  
Xiaoqing Xiong ◽  
Chong Liu ◽  
Mengkun Song ◽  
Xueling Zheng
Keyword(s):  
Wheat Flours

Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance

2021 ◽  
Vol 37 (3) ◽  
pp. 229-237
Author(s):  
Tianyi Xia ◽  
Yujin Moon ◽  
Nayeon Baek ◽  
Hyejin Cho ◽  
Meera Kweon
Keyword(s):  
Whole Wheat ◽  
Wheat Flours

scholarly journals Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Li Li ◽  
Na Wang ◽  
Sen Ma ◽  
Songzhu Yang ◽  
Xuehua Chen ◽  
...  
Keyword(s):  
Relaxation Times ◽  
Frozen Storage ◽  
Bound Water ◽  
Intermediate Water ◽  
Proton Mobility ◽  
Flour Milling ◽  
Low Field ◽  
Relationship Of ◽  
Wheat Flours

This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.

scholarly journals Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Isabel Ramos ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Protein Quality ◽  
Pasting Properties ◽  
Content Increase ◽  
Substitution Level ◽  
Cooking Properties ◽  
L1 And L2 ◽  
Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

Effect of arabinoxylans on bread-making quality of wheat flours

1995 ◽  
Vol 53 (2) ◽  
pp. 165-171 ◽  
Author(s):  
Costas G. Biliaderis ◽  
Marta S. Izydorczyk ◽  
Onkar Rattan
Keyword(s):  
Bread Making ◽  
Wheat Flours

The effect of four Nigerian wheat flours on the loaf volume and sensory quality of bread

2003 ◽  
Vol 33 (1) ◽  
pp. 34-37 ◽  
Author(s):  
L.M. Keswet ◽  
J.A. Ayo ◽  
C.B. Bello
Keyword(s):  
Sensory Quality ◽  
Loaf Volume ◽  
Wheat Flours

The quality of noodles prepared from the flours of some Australian wheat

1971 ◽  
Vol 11 (49) ◽  
pp. 243 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Yellow Colour ◽  
Hard Wheat ◽  
Melanin Formation ◽  
Similar Protein ◽  
Subjective Tests ◽  
Australian Wheat ◽  
Wheat Flours

The brightness of Japanese noodles made from flours of eight varieties of wheat was found to depend inversely on the protein content, but hard wheat flours gave slightly whiter noodles than did others of similar protein content. Discolouration appeared to be related to melanin formation from tyrosine groups. The cooking quality of six varieties, both in respect of Japanese and Chinese noodles, was also investigated. Noodles made from Heron flour tended to lose their integrity with prolonged boiling. Emblem flour required longer cooking than the others, both for Chinese and Japanese noodles, while Raven flour gave the most attractive noodles according to subjective tests. In another set of comparisons, Olympic and Rencubbin flour developed significantly more yellow colour, when made into Chinese type noodles, than did other varieties. Olympic noodles were the most attractive after cookinq, as they retained their integrity and yellowness.

scholarly journals Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

2010 ◽  
pp. 19-24
Author(s):  
Norbert Boros ◽  
Mária B. Varga ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Mineral Fertilization ◽  
Baking Quality ◽  
Flour Protein ◽  
Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

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