Heat treatment alters the functional properties of wheat flour and hence its performance in baking applications. This work evaluates the effects of heat treatment on the functionality of wheat flour in two cake matrixes termed high- and low- ratio cake formulations.
Tritordeum is a new natural cereal. It is combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense) native to Chile and Argentina. ...
In a humid maritime climate, evaluating the Hagberg falling number is of paramount importance in the receipt of cereals and more particularly milling wheat.
Determination of wheat quality always represents a challenge. There is a need for standardized methods that are repeatable, reproducible and as predictive as possible of the end use quality....
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Using multiple linear regression (MLR) based on quantitative and qualitative testing to predict quality of Yellow Alkaline Noodles
The aim of this study was to propose an analytical strategy to predict noodle quality from wheat flour, hence permitting a better segregation of the best suited wheat cultivars.
During the past decade, fibers were introduced in the cereals industries processes with the aim to improve nutritional benefit of traditional wheat food. ...
Laboratory milling is a very important part of wheat quality control procedures. There is a need to laboratory mill wheat, in a repeatable and reproducible manner in order to obtain flour for further analysis. ...
Sugar has always been a commonly used ingredient in the bakery industry for taste enhancement. However, high-sugar diets have been associated with obesity, inflammation, high triglyceride and high blood pressure levels — all risk factors for heart disease.
As represented in the standards, precision includes several conditions including repeatability and reproducibility, the critical differences that are indispensible indicators for quantifying the variability of the method.
Pre-harvest sprouting or germination on the mother plant and latematurity alpha-amylase cause alpha-amylase activity increase. .... A new device, Amylab FN ...
Heat treatment alters the functional properties of wheat flour and hence its performance in baking applications. This work evaluates the effects of heat treatment on the functionality of wheat flour in two cake matrixes termed high- and low- ratio cake formulations.
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20190122
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