Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality

Cereal Chem. 84(3):271-275 Wheat protein quantity and composition are important parameters for wheat baking quality. The objective of this study was to use fractionation techniques to separate the proteins of flour mill streams into various protein fractions, to examine the distribution of these protein fractions, and to establish a relationship between protein composition and breadmaking quali...

Relationship of Flour Aleurone Fluorescence to Flour Refinement for Some Canadian Hard Common Wheat

Cereal Chem. 70(1):90-95 Millstreams from pilot-scale millings of commercially grown wheats fluorescence despite a high level of ferulic acid. For all wheat classes, from the Canadian hard common wheat classes Canada Western Red break flours gave a distinctly lower aleurone fluorescence than did reducSpring, Canada Prairie Spring, Canada Western Red Winter, and Canada tion flours of comparable ...

Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualitie...

Thermal Properties of Wheat Flour

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of lipids, and the characteristics, including peroxide value, antioxidant activity, and sensory prope...