Fractional exhaled nitric oxide levels in relation to work-related respiratory burden and sensitization to wheat flour and multigrain in bakers.
Sign Up to like & getrecommendations! Published in 2021 at "Clinical and translational allergy"
DOI: 10.1002/clt2.12018
Abstract: BACKGROUND Work-related lower airway symptoms (WR-LAS), rhinitis (WRR), and asthma (WRA) are very common among bakers, due to airborne exposure to wheat flour and multigrain. Limited data is available regarding fractional exhaled nitric oxide (FeNO)… read more here.
Keywords: wheat flour; respiratory burden; sensitization; work related ... See more keywords
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10264
Abstract: BACKGROUND Pre-harvest sprouting of wheat is negatively considered because of the high enzymatic activities that lead to the worsening of bread-making performance of the related flours. On the contrary, improvements in bread properties (i.e. volume… read more here.
Keywords: wheat flour; wheat; making performance; whole wheat ... See more keywords
Alterations of selenium level and speciation during milling and cooking in different wheat cultivars.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12405
Abstract: BACKGROUND Se deficiency is a recognized problem that threatens the health of people worldwide, wheat is grown worldwide and is one of the major sources of dietary Se. Since there are few studies have investigated… read more here.
Keywords: milling cooking; wheat; different wheat; wheat flour ... See more keywords
Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of separation science"
DOI: 10.1002/jssc.201800073
Abstract: The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring… read more here.
Keywords: water; wheat flour; water absorption; absorption capacity ... See more keywords
Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2975-2
Abstract: Our objective was to assess the relationship between wheat flour analytical values and baked good properties based on equipment and processes near to those of mid-size bakery companies, including fermentation interruption. Thirty-four physical properties of… read more here.
Keywords: wheat flour; baked good; flour analytical; good properties ... See more keywords
Effects of flour mean particle size, size distribution and water content on rheological properties of wheat flour doughs
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03315-y
Abstract: This investigation is focused on the granulometric and rheological analysis of two kinds of wheat flour, i.e. type 0 and type 00. The granulometric analysis was carried out using a laser diffraction particle size analyzer.… read more here.
Keywords: particle size; wheat flour; size distribution; water ... See more keywords
Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch
Sign Up to like & getrecommendations! Published in 2019 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-019-00753-7
Abstract: Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type… read more here.
Keywords: wheat flour; flour cookies; maize starch; high amylose ... See more keywords
Difference of trace element exposed routes and their health risks between agriculture and pastoral areas in Bay County Xinjiang, China
Sign Up to like & getrecommendations! Published in 2019 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-019-04606-3
Abstract: AbstractThe concentration level related to toxicities of trace elements in drinking water, rice, wheat flour, and their associated negative impacts on human health have become an emergent issue in China. Because Xinjiang is the largest… read more here.
Keywords: wheat flour; risk; rice; water ... See more keywords
Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9605-3
Abstract: Improving the antioxidant and pasting properties of wheat flour could help enhance its health benefits and industrial uses. Hence, this study evaluated the effect of mango kernel flour addition on the phenolics profile, antioxidant activity… read more here.
Keywords: wheat flour; mkf; addition; properties wheat ... See more keywords
Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00725-5
Abstract: Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers.… read more here.
Keywords: dough; quality; wheat flour; rheology ... See more keywords
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2591-y
Abstract: Abstract The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass… read more here.
Keywords: wheat flour; wheat dough; wheat; evaluation different ... See more keywords