Sterol Content Determination in Wheat Flour.

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

Cereal Cheill. XO(4):427·-436 Amy lose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. J:iourteen flour blends with amylose content ranges of < I to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appea...

Thermal Properties of Wheat Flour

Genotypic Variation in Wheat Flour Lysophospholipids.

Lysophospholipids (LPLs) are the most abundant polar lipids in wheat endosperm and naturally complex with amylose, affecting starch physicochemical properties. We analyzed LPLs in wheat flour from 58 cultivars which differ by grain hardness using liquid chromatography mass spectrometry (LCMS). There were significant differences in LPL content between cultivars, demonstrating that genotype rathe...

Effect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.

Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...

Simultaneous determination of residue from 58 pesticides in the wheat flour consumed in Tehran, Iran by GC/MS

Background: Food safety has a direct impact on human health and as such is a growing concern worldwide. Presence of harmful pesticide residue in food is a serious cause for concern among consumers so it is important to monitor levels of pesticides in foods. The aim of this study was simultaneous determination of amounts of 58 pesticides in 40 wheat flour samples collected from the Tehran market...