Notes on Storage of Wheat Flours

Acid-Modified Wheat Flours

Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties – A Survey in Hungary

Wheat-based food has great importance in human nutrition: in European countries they provide 20–30% of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic and environmental factors (varieties, soil type, geographical location of the growing area, etc.), therefore, it is complicated to estimate ho...

Quality changes in cocoyam flours during storage

Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...

Functional properties of waxy wheat flours: genotypic and environmental effects

A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check...

Vitamin B6 and Pyridoxine Glucoside Content of Wheat and Wheat Flours

Cereal Chem. 73(6):770-774 Analysis of different wheats and flours for vitamin B6 using water exin PN (0.9-2.7 nmol/g). Mean values (± standard deviations) were 5.0 ± tracts and reverse-phase high-performance liquid chromatography 1.8 nmol/g for total vitamin B6; 1.7 ± 0.5 nmol/g for PN; and 3.4 ± 1.8 revealed significant variation in content of pyridoxine (PN) and pyrinmollg for PNG. American ...