In presenting the case for fortified flour I have purposely tried to avoid argument and to deal with established facts. I must, however, recall the strong preference of the public for white bread as against even the slightly darker bread made from 80% extraction flour. I can, of course, give, and on other occasions have given, proof of it, but I am assuming that it is accepted by this Society, ...

The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indica...

Cereal Chem. 73(5):605-612 Wheat grain was spiked with five levels of three grain protectant mixtures, aged, then milled and further processed into a wide range of end products including seven types of bread and noodles. Enzyme-immunoassay methods for quantitation of residues of three organophosphate (fenitrothion, chlorpyrifos-methyl, and pirimphos-methyl), two synthetic pyrethroid (bioresmeth...

Cereal Chem. 87(5):409–414 Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant ...

alpha-amylase activity of wheat flour is one of the important factors to determine its suitability for baguette bread making. in this study, setareh flour (81% extraction rate) was procured from six flourmills situated in six climatically different provinces. ph, moisture, ash, wet gluten and alpha-amylase activity tests were applied on flour samples and showed that the alpha-amylase activity i...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and bipha...

Methods to sequentially extract and fractionate wheat flour proteins were evaluated to reliably quantify gliadins, glutenins, and albumins/globulins in single flour samples. Compositions of the resulting protein fractions were analyzed by RP-HPLC combined with SDS-PAGE. Unknown proteins were identified by mass spectrometry or N-terminal sequencing. The best separation and recovery of discrete a...

A series of experiments was conducted to determine the effect of a flour food source on survival of red flour beetle, Tribolium castaneum (Herbst), and confused flour beetle, Tribolium confusum (DuVal), exposed to the labeled rate (0.5 mg/cm2) of Protect-It, a marine formulation of diatomaceous earth. Beetles were exposed at 27 degrees C, and 40, 57, and 75% RH in 62-cm2 petri dishes. When beet...