[HTML][HTML] Spatial distribution of functional components in the starchy endosperm of wheat grains
The starchy endosperm of the mature wheat grain comprises three major cell types, namely
sub-aleurone cells, prismatic cells and central cells, which differ in their contents of …
sub-aleurone cells, prismatic cells and central cells, which differ in their contents of …
Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review
S Siah, KJ Quail - Cereal Chemistry, 2018 - Wiley Online Library
Background and objectives Wheat noodles are a staple food for many Asian populations,
particularly in East and South‐East Asian countries. Fresh noodles are subject to …
particularly in East and South‐East Asian countries. Fresh noodles are subject to …
Carotenoid bioaccessibility from whole grain and degermed maize meal products
Although yellow maize (Zea mays) fractions and products are a source of dietary
carotenoids, only limited information is available on the bioavailability of these pigments …
carotenoids, only limited information is available on the bioavailability of these pigments …
Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics
The hydration capacities of different wheat flours (resulting from each stage of milling) were
measured according to three different methods based on centrifugation and on capillary …
measured according to three different methods based on centrifugation and on capillary …
Investigating the contribution of blending on the dough rheology of roller-milled hard red wheat
The flour functionality and particle size distribution of wheat flour obtained on roller milling
are dependent on the type of wheat, tempering conditions, and milling conditions. In this …
are dependent on the type of wheat, tempering conditions, and milling conditions. In this …
[HTML][HTML] Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing
Background Wheat is the major food grain consumed in temperate countries. Most wheat is
consumed after milling to produce white flour, which corresponds to the endosperm storage …
consumed after milling to produce white flour, which corresponds to the endosperm storage …
The latest innovations in wheat flour milling: A review
D Dziki - Agricultural Engineering, 2023 - sciendo.com
The milling process has evolved over time, employing various techniques to produce flour
with different particle sizes and applications. This paper discusses the advancements in the …
with different particle sizes and applications. This paper discusses the advancements in the …
Isolation and functional characterization of two independently‐evolved fatty acid Δ12‐desaturase genes from insects
We report the first isolation and characterization of insect fatty acid Δ12‐desaturase genes,
AdD12Des from house cricket (Acheta domesticus) and TcD12Des from the red flour beetle …
AdD12Des from house cricket (Acheta domesticus) and TcD12Des from the red flour beetle …
Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten …
P Fustier, F Castaigne, SL Turgeon… - Journal of Cereal …, 2008 - Elsevier
The aim of this study was to identify the biochemical parameters that alter the soft wheat flour
functionality for biscuit-making quality. A 9-point simplex centroid was used to investigate the …
functionality for biscuit-making quality. A 9-point simplex centroid was used to investigate the …
Investigating the Impact of Sprouting on Starch Properties of Wheat Flour and Non-Linear Rheological Behavior of Bread Dough
B Berk, ŞÖ Glaue, ÖY Bayram, S Ünlütürk - Food Hydrocolloids, 2025 - Elsevier
This study investigated the physical and technological properties of the sprouted refined
(SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their …
(SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their …