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
Effects of particle size on quality characteristics of stone-milled whole wheat flour.
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DOI: 10.1002/jsfa.12465
Abstract: BACKGROUND Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 μm) was obtained by combining… read more here.
Keywords: particle size; size; stone milled; whole wheat ... See more keywords
Classification of whole wheat flour using a dimensionless number
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2811-5
Abstract: The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior… read more here.
Keywords: number; wheat flour; dimensionless number; whole wheat ... See more keywords
Pre- and post-pellet whole grain inclusions enhance feed conversion efficiency, energy utilisation and gut integrity in broiler chickens offered wheat-based diets
Sign Up to like & getrecommendations! Published in 2017 at "Animal Feed Science and Technology"
DOI: 10.1016/j.anifeedsci.2016.12.001
Abstract: Abstract In order to investigate whole grain feeding strategies seven dietary treatments were offered to 8 replicates (6 birds per cage) of male Ross 308 chicks from 7 to 28 days post-hatch. A steam-pelleted, wheat-based diet… read more here.
Keywords: post pellet; wheat; pellet whole; whole wheat ... See more keywords
Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
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DOI: 10.1016/j.foodchem.2020.126497
Abstract: The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from… read more here.
Keywords: bread; micronized whole; whole wheat; sensory evaluation ... See more keywords
Identification of inhibitors of pinellic acid generation in whole wheat bread.
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DOI: 10.1016/j.foodchem.2021.129291
Abstract: Bitterness is a common aversive flavor attribute of foods associated with low consumer acceptance. Untargeted LC-MS flavoromic profiling was utilized to identify endogenous compounds that influence the generation of the bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic… read more here.
Keywords: wheat; identification inhibitors; generation; wheat bread ... See more keywords
Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.
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DOI: 10.1016/j.foodchem.2021.130135
Abstract: Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect of simulated gastrointestinal digestion and probiotic fermentation on releasing of phenolic acids from whole wheat foods (bread,… read more here.
Keywords: wheat; phenolic acids; wheat products; digestion ... See more keywords
Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry
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DOI: 10.1016/j.foodcont.2020.107691
Abstract: Abstract Wheat phenolic compounds have benefits of maintaining health and reducing risks of some chronic diseases and cancers. Wheat breeders and producers are becoming interested in producing specialty wheat with a higher amount of bioactive… read more here.
Keywords: wheat; quantification total; acid whole; whole wheat ... See more keywords
Whole wheat bread: Effect of bran fractions on dough and end-product quality
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.011
Abstract: Abstract Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran… read more here.
Keywords: wheat; end product; bran; product quality ... See more keywords
Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread
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DOI: 10.1016/j.jcs.2017.12.005
Abstract: Abstract This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed… read more here.
Keywords: steamed bread; wheat; bran; surface smoothness ... See more keywords
Bioactive components and health beneficial properties of whole wheat foods.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c00705
Abstract: Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases and cancer. The health benefits of whole wheat foods are… read more here.
Keywords: wheat; components health; whole wheat; wheat foods ... See more keywords