Value addition of traditional wheat flour vermicelli

Thermal Properties of Wheat Flour

Effect of the addition of Psyllium fiber on wheat flour dough rheological properties

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

Specific sensitization in wheat flour and contributing factors in traditional bakers.

Skin prick tests (SPTs) play an important role in the diagnosis of bakers asthma and epidemiological field studies on frequencies of sensitization to wheat or rye flour. In many epidemiological studies the investigators have tried to reveal the determinants of specific sensitization, and atopy appears to be a very strong determinant for sensitization to flour allergens. Age and gender have not ...

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