Functional Characteristics of Sprout-Damaged Soft White Wheat Flours

1981 ◽  
Vol 46 (4) ◽  
pp. 1018-1020 ◽  
Author(s):  
K. LORENZ ◽  
R. VALVANO
Keyword(s):  
Functional Characteristics ◽  
White Wheat ◽  
Wheat Flours

scholarly journals Nutritive Value of Commonly Consumed Bread in Yemen

2009 ◽  
Vol 6 (2) ◽  
pp. 437-444 ◽  
Author(s):  
Mohammed S. Al-MussaliI ◽  
Mohsen A. Al-Gahri
Keyword(s):  
Nitric Acid ◽  
Nutritive Value ◽  
Staple Food ◽  
White Wheat ◽  
Wet Digestion ◽  
Nutritive Values ◽  
Statistical Program ◽  
Bakery Industry ◽  
Nutritive Composition ◽  
Wheat Flours

Bread has always been considered as the staple food of choice in Yemen. Because of the paucity of information on the nutritive composition of commonly consumed breads, this study was conducted. Samples were collected randomly from 10 bakeries located in different districts of Aden province, using white wheat and brown wheat flours produced in two different national milling plants located in Aden & AL-Hoddidah. Fresh crumb moisture, protein, fat, Ash, carbohydrates and energy were analyzed. Minerals such as Na, K, Mg, Mn, Fe, Zn and Cu also determined using flame AAS after wet digestion by conc. nitric acid. The results were analyzed using the statistical program (Genestat-5). The results showed that bakery industry in Yemen does have problems with bread nutritive values especially in protein content and other minerals mainly K, Zn and Cu that are important for health to Yemeni consumer.

Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats

2005 ◽  
Vol 11 (4) ◽  
pp. 243-249 ◽  
Author(s):  
A. Sayaslan ◽  
P. A. Seib ◽  
O. K. Chung
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Water Soluble ◽  
High Yield ◽  
Wet Milling ◽  
White Wheat ◽  
Freeze Dried ◽  
Flour Yield ◽  
Milling Properties ◽  
Wheat Flours

Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L* of the oven-dried gluten fractions from the low-PPO flours were ~ 1-3% higher than those from the white and red wheat flours. As the flour yield increased, the L* of the dry gluten fractions from all flours decreased likewise. However, the high-yield low-PPO white wheat flour gave the dry gluten with almost equal L* to the gluten isolated from the straight-grade red wheat flour, indicating the potential of the low-PPO white wheat flour in manufacturing brighter gluten.

Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours

1992 ◽  
Vol 72 (2) ◽  
pp. 369-375 ◽  
Author(s):  
J. E. Kruger ◽  
B. Morgan ◽  
K. R. Preston ◽  
R. R. Matsuo
Keyword(s):  
Spring Wheat ◽  
Quality Evaluation ◽  
Testing Machine ◽  
Height Ratio ◽  
Laboratory Procedure ◽  
Flour Quality ◽  
White Wheat ◽  
Physical Measurements ◽  
Universal Testing ◽  
Wheat Flours

A laboratory procedure for preparing and evaluating end-product characteristics of Chinese steamed buns from Canadian wheat flours is described. A blend of 60% Canada Western Red Winter (80% patent) and 40% Canada Western Soft White Spring (straight grade) wheat flours was evaluated and subsequently used as the control flour. Buns were prepared by a straight dough procedure using only flour, yeast and water. Evaluation of bun quality included measurement of volume with a loaf volumeter, symmetry by the width-to-height ratio, physical measurements of hardness, cohesiveness and gumminess with the Instron Universal Testing Machine, and color (L*, a*, b*) of crust and crumb using the HunterLab Labscan II Colorimeter. Buns prepared from different classes of Canadian wheats were evaluated. Both Canada Western Red Winter and Canada Western Red Spring wheat flours produced steamed buns which were similar to the control, whereas those made from a non-blended Canada Western Soft White wheat flour produced a less appealing product.Key words: Wheat, steamed buns, test-baking, flour, quality evaluation

Identifying functional characteristics of soft white wheat for saltine crackers

2020 ◽  
Author(s):  
Lingzhu Deng ◽  
Gary G. Hou ◽  
Min Xu ◽  
Jayne Bock
Keyword(s):  
Functional Characteristics ◽  
White Wheat

Functional characteristics of rat pancreatic islets maintained in culture after exposure to human interleukin 1

Diabetes ◽  
1988 ◽  
Vol 37 (7) ◽  
pp. 916-919 ◽  
Author(s):  
D. L. Eizirik ◽  
E. Strandell ◽  
K. Bendtzen ◽  
S. Sandler
Keyword(s):  
Pancreatic Islets ◽  
Interleukin 1 ◽  
Functional Characteristics ◽  
Rat Pancreatic Islets

THE BASIC DIRECTIONS OF PERFECTION OF TAX SYSTEM

2018 ◽  
Author(s):  
Вера Шумилина ◽  
Vera Shumilina ◽  
Анастасия Борзых ◽  
Anastasia Borzykh ◽  
Александр Трандофилов ◽  
...  
Keyword(s):  
Russian Federation ◽  
The State ◽  
Functional Characteristics ◽  
Tax System ◽  
The Russian Federation

The article discusses the features and main ways to improve the functioning of the tax system of the Russian Federation. The main criteria of functional characteristics of the category of taxes are revealed. The main directions of management of the tax system in the financial activities of the state. The most effective measures to improve the tax system are identified.

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