Processing of wheat flour

Thermal Properties of Wheat Flour

Impact of Wheat Flour Fortification on Anemia

This peer-reviewed article was written by the Food Fortification Initiative on 19 June 2013 For more information, e-mail [email protected] or see: www.FFInetwork.org Anemia and Public Health An estimated 30% of the world’s population is anemic [1]. Anemia can be caused by nutritional deficiency (e.g., iron, folate, vitamin B12, vitamin A) and non-nutritional factors (e.g., malaria, hookworm, ...

Ultrasound Study of Wheat Flour Properties

Effect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.

Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...

Effect of extraction rate on rheological properties of wheat flour

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...