Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour

Thermal Properties of Wheat Flour

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...

Modeling the Effect of Water Activity on Thermal Resistance of Salmonella in Wheat Flour

MODELING THE EFFECT OF WATER ACTIVITY ON THERMAL RESISTANCE OF SALMONELLA IN WHEAT FLOUR By Danielle F. Smith Salmonella is able to survive in low-moisture environments, is known to be more heat resistant as product water activity decreases, and recently has been implicated in several outbreaks and/or recalls associated with low-moisture foods. Therefore, the specific objectives were to: (1) Ev...

Association Mapping and Validation of QTLs for Flour Yield in the Soft Winter Wheat Variety Kitahonami

The winter wheat variety Kitahonami shows a superior flour yield in comparison to other Japanese soft wheat varieties. To map the quantitative trait loci (QTL) associated with this trait, association mapping was performed using a panel of lines from Kitahonami's pedigree, along with leading Japanese varieties and advanced breeding lines. Using a mixed linear model corrected for kernel types and...

Rheological and Thermal Studies of Damaged Wheat Flour as Affected by Increasing Levels of Microbial

RHEOLOGICAL AND THERMAL STUDIES OF DAMAGED WHEAT FLOUR AS AFFECTED BY INCREASING LEVELS OF MICROBIAL 2 TRANSGLUTAMINASE 4 P.A. Caballero, A. Bonet , C.M. Rosell , M. Gómez, 1 Area de Tecnología de Alimentos. Universidad de Valladolid. Avda de Madrid, 44. 6 34004-Palencia. Spain. E-mail: [email protected] 2 Instituto de Agroquímica y Tecnología de Alimentos (CSIC). P.O. Box 73, 461008 Burjasso...