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https://www.readbyqxmd.com/read/28078724/application-of-multi-block-analysis-and-mixture-design-with-process-variable-for-development-of-chocolate-cake-containing-yacon-smallanthus-sonchifolius-and-maca-lepidium-meyenii
#1
Marcela Marta Lazaretti Tormena, Luana Tabalipa de Medeiros, Patrícia Casarin de Lima, Gabriela Possebon, Renata Hernandez Barros Fuchs, Evandro Bona
BACKGROUND: In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using the k-means. RESULTS: After segmentation, regression models were constructed for overall acceptability of each group, it is obtained R(2)ajusted values of 92...
January 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28078265/classification-of-31-korean-wheat-triticum-aestivum-l-cultivars-based-on-the-chemical-compositions
#2
Induck Choi, Chon-Sik Kang, Choon-Kee Lee, Sun-Lim Kim
Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078259/effects-of-blends-of-low-protein-winter-wheat-flour-and-barley-byproducts-on-quality-changes-in-noodles
#3
Na-Young Lee
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28071006/sensory-qualities-of-pastry-products-enriched-with-dietary-fiber-and-polyphenolic-substances
#4
Patrycja Komolka, Danuta Górecka, Krystyna Szymandera-Buszka, Anna Jędrusek-Golińska, Krzysztof Dziedzic, Katarzyna Waszkowiak
BACKGROUND: Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes - taste, flavour, texture etc. METHODS: The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat flour...
April 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28068489/legumes-as-functional-ingredients-in-gluten-free-bakery-and-pasta-products
#5
Martina Foschia, Stefan W Horstmann, Elke K Arendt, Emanuele Zannini
The increasing demand of gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28035155/effect-of-gelatinized-flour-fraction-on-thermal-and-rheological-properties-of-wheat-based-dough-and-bread
#6
H Carrillo-Navas, A Y Guadarrama-Lezama, E J Vernon-Carter, S García-Díaz, I Reyes, J Alvarez-Ramírez
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28017986/incorporation-of-carrot-pomace-powder-in-wheat-flour-effect-on-flour-dough-and-cookie-characteristics
#7
Mukhtar Ahmad, Touseef Ahmed Wani, S M Wani, F A Masoodi, Adil Gani
Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28002684/effects-of-caffeine-on-endurance-capacity-and-psychological-state-in-young-females-and-males-exercising-in-the-heat
#8
Silva Suvi, Saima Timpmann, Maria Tamm, Martin Aedma, Kairi Kreegipuu, Vahur Ööpik
Acute caffeine ingestion is considered effective in improving endurance capacity and psychological state. However, current knowledge is based on the findings of studies that have been conducted on male subjects mainly in temperate environmental conditions, but some physiological and psychological effects of caffeine differ between the sexes. The purpose of this study was to compare the physical performance and psychological effects of caffeine in young women and men exercising in the heat. Thirteen male and 10 female students completed 2 constant-load walks (60% of thermoneutral peak oxygen consumption on a treadmill until volitional exhaustion) in a hot-dry environment (air temperature, 42 °C; relative humidity, 20%) after caffeine (6 mg·kg(-1)) and placebo (wheat flour) ingestion in a double-blind, randomly assigned, crossover manner...
January 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/27992769/functional-food-applications-of-dextran-from-weissella-cibaria-rba12-from-pummelo-citrus-maxima
#9
Rwivoo Baruah, Ndegwa H Maina, Kati Katina, Riikka Juvonen, Arun Goyal
Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1→6) linkages in the main chain and 3% α-(1→3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α-amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25...
February 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27983809/a-collaborative-study-determination-of-mycotoxins-in-corn-peanut-butter-and-wheat-flour-using-stable-isotope-dilution-assay-sida-and-liquid-chromatography-tandem-mass-spectrometry-lc-ms-ms
#10
Kai Zhang, Matthew R Schaab, Gavin Southwood, Elizabeth R Tor, Linda S Aston, Wenlu Song, Brian Eitzer, Sanghamitra Majumdar, Theodore Lapainis, Huy Mai, Kevin Tran, Aref El-Demerdash, Victor Vega, Yanxuan Cai, Jon W Wong, Alexandra J Krynitsky, Timothy H Begley
A collaborative study was conducted to evaluate stable isotope dilution assay (SIDA) and LC-MS/MS for the simultaneous determination of aflatoxins B1, B2, G1, and G2; deoxynivalenol; fumonisins B1, B2, and B3; ochratoxin A; HT-2 toxin; T-2 toxin; and zearalenone in foods. Samples were fortified with 12 (13)C uniformly labeled mycotoxins ((13)C-IS) corresponding to the native mycotoxins and extracted with acetonitrile/water (50:50 v/v), followed by centrifugation, filtration, and LC-MS/MS analysis. In addition to certified reference materials, the six participating laboratories analyzed corn, peanut butter, and wheat flour fortified with the 12 mycotoxins at concentrations ranging from 1...
January 3, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27983687/phytochemical-pharmacokinetics-and-bioactivity-of-oat-and-barley-flour-a-randomized-crossover-trial
#11
Caleigh M Sawicki, Diane L McKay, Nicola M McKeown, Gerard Dallal, C -Y Oliver Chen, Jeffrey B Blumberg
While dietary fiber plays an important role in the health benefits associated with whole grain consumption, other ingredients concentrated in the outer bran layer, including alkylresorcinols, lignans, phenolic acids, phytosterols, and tocols, may also contribute to these outcomes. To determine the acute bioavailability and pharmacokinetics of the major phytochemicals found in barley and oats, we conducted a randomized, three-way crossover trial in 13 healthy subjects, aged 40-70 years with a body mass index (BMI) of 27-35...
December 15, 2016: Nutrients
https://www.readbyqxmd.com/read/27979245/formulation-of-yeast-leavened-bread-with-reduced-salt-content-by-using-a-lactobacillus-plantarum-fermentation-product
#12
Francesca Valerio, Amalia Conte, Mariaelena Di Biase, Veronica M T Lattanzio, S Lisa Lonigro, Lucia Padalino, Erica Pontonio, Paola Lavermicocca
A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). l-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979183/rapid-determination-of-total-protein-and-wet-gluten-in-commercial-wheat-flour-using-sisvr-nir
#13
Jia Chen, Shipin Zhu, Guohua Zhao
The determination of total protein and wet gluten is of critical importance when screening commercial flour for desired processing suitability. To this end, a near-infrared spectroscopy (NIR) method with support vector regression was developed in the present study. The effects of spectral preprocessing and the synergy interval on model performance were investigated. The results showed that the models from raw spectra were not acceptable, but they were substantially improved by properly applying spectral preprocessing methods...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979135/effects-of-wheat-bran-arabinoxylan-as-partial-flour-replacer-on-bread-properties
#14
Danika Koegelenberg, Annie F A Chimphango
Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979127/rheological-and-secondary-structural-characterization-of-rice-flour-zein-composites-for-noodles-slit-from-gluten-free-sheeted-dough
#15
Sungmin Jeong, Hee Won Kim, Suyong Lee
Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27977182/effects-of-fungicide-treatment-on-free-amino-acid-concentration-and-acrylamide-forming-potential-in-wheat
#16
Tanya Y Curtis, Stephen J Powers, Nigel G Halford
Acrylamide forms from free asparagine and reducing sugars during frying, baking, roasting, or high-temperature processing, and cereal products are major contributors to dietary acrylamide intake. Free asparagine concentration is the determining factor for acrylamide-forming potential in cereals, and this study investigated the effect of fungicide application on free asparagine accumulation in wheat grain. Free amino acid concentrations were measured in flour from 47 varieties of wheat grown in a field trial in 2011-2012...
December 28, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27973565/nutritional-profile-and-chemical-stability-of-pasta-fortified-with-tilapia-oreochromis-niloticus-flour
#17
Maria Lúcia G Monteiro, Eliane T Mársico, Manoel S Soares, Amanda O Magalhães, Anna Carolina V C S Canto, Bruno R C Costa-Lima, Thiago S Alvares, Carlos A Conte
Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C...
2016: PloS One
https://www.readbyqxmd.com/read/27960277/laser-induced-breakdown-spectroscopy-based-protein-assay-for-cereal-samples
#18
Banu Sezer, Gonca Bilge, Ismail Hakki Boyaci
Protein content is an important quality parameter in terms of price, nutritional value, and labeling of various cereal samples. However, conventional analysis methods, namely, Kjeldahl and Dumas, have major drawbacks such as long analysis time, titration mistakes, and carrier gas dependence with high purity. For this reason, there is an urgent need for rapid, reliable, and environmentally friendly technologies for protein analysis. The present study aims to develop a new method for protein analysis in wheat flour and whole meal by using laser-induced breakdown spectroscopy (LIBS), which is a multielemental, fast, and simple spectroscopic method...
December 14, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27942244/characterization-of-tamyb10-allelic-variants-and-development-of-sts-marker-for-pre-harvest-sprouting-resistance-in-chinese-bread-wheat
#19
Y Wang, X L Wang, J Y Meng, Y J Zhang, Z H He, Y Yang
Wheat grain color does not only affect the brightness of flour but also seed dormancy and pre-harvest sprouting (PHS) tolerance. The transcription factor Tamyb10 is an important candidate for R-1 gene, and the expression of its homologs determines wheat seed coat color. In the present study, the allelic variations of Tamyb10 were explored in a set of Chinese bread wheat varieties and advanced lines with different PHS tolerance, and a sequenced-tagged site (STS) marker for Tamyb10-D1 gene was developed, designated as Tamyb10D, which could be used as an efficient and reliable marker to evaluate the depth dormancy of wheat seeds...
2016: Molecular Breeding: New Strategies in Plant Improvement
https://www.readbyqxmd.com/read/27925030/production-of-crispy-bread-snacks-containing-chicken-meat-and-chicken-meat-powder
#20
Hulya Cakmak, Burak Altinel, Seher Kumcuoglu, Duygu Kisla, Sebnem Tavman
Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples...
October 2016: Anais da Academia Brasileira de Ciências
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