Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

Thermal Properties of Wheat Flour

comparison of wheat bread supplemented with hull less barley flour with wheat bread supplemented with hulled barley flour

barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...

Ultrasound Study of Wheat Flour Properties

effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour

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Effect of extraction rate on rheological properties of wheat flour

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...