Classification of whole wheat flour using a dimensionless number

Classification of turbulence modification by dispersed spheres using a novel dimensionless number.

A novel dimensionless parameter, the particle moment number Pa, was derived using dimensional analysis of the particle-laden Navier-Stokes equations, in order to understand the underlying physics of turbulence modification by particles. A set of 80 previous experimental measurements where the turbulent kinetic energy was modified by particles was examined, and all results could clearly be divid...

Nutritional Profile of Whole-Grain Soft Wheat Flour

Cereal Chem. 88(5):473–479 Whole-grain wheat flour is used in baking to increase fiber content and to provide vitamins from the bran layers of the kernel. We surveyed whole-grain soft flour samples from North America to determine the nutritional profile using recently revised fiber quantification protocols, Codex 2009.1. Standard compositional and vitamin analyses were also included in the surv...

Thermal Properties of Wheat Flour

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread.

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of...

Lipid Extraction from Wheat Flour Using Supercritical Fluid Extraction

Cereal Chem. 81(6):693–698 Environmental concerns, the disposal cost of hazardous waste, and the time required for extraction in current methods encouraged us to develop an alternate method for analysis of wheat flour lipids. Supercritical fluid extraction (SFE) with carbon dioxide has provided that medium and the method is fully automatic. Crude fats or nonstarch free lipids (FL) were extracte...