THE MYCOFLORA OF THE ENVIRONMENT wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5-7 days on Malt Extract Agar with chloramphenicol (100 mg L(-1)) and the results...

Fermentation of dietary fibre by the gut microflora may enhance levels of SCFA, which are potentially chemoprotective against colon cancer. Functional food containing wheat aleurone may prevent cancer by influencing cell cycle and cell death. We investigated effects of fermented wheat aleurone on growth and apoptosis of HT29 cells. Wheat aleurone, flour and bran were digested and fermented in v...

this research studied the addition of hull-less barley and wheat malt flour on the qualitative parameters of semi-voluminous bread (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). a completely randomized design was used with 3 treatments (control, use of malted wheat, use of barley flour) in 4 replications. a sensory evaluation and the ...

Cereal Chem. 70(1):90-95 Millstreams from pilot-scale millings of commercially grown wheats fluorescence despite a high level of ferulic acid. For all wheat classes, from the Canadian hard common wheat classes Canada Western Red break flours gave a distinctly lower aleurone fluorescence than did reducSpring, Canada Prairie Spring, Canada Western Red Winter, and Canada tion flours of comparable ...

Gelatinisation and retrogradation of starch in wheat flour systems and whole wheat grains were studied using differential scanning calorimetry (DSC) and the impact of these events on starch digestibility was investigated. Retrogradation of starch was studied with partially and fully cooked (boiled at 100°C for 12 min and 32 min, respectively) wheat grains that were subjected to storage at 22°C ...

Adaptation of polyphenol oxidase measuring methods (AACCI Method 22-85) for wheat meal and flour and their relationship to alkaline noodle color Noodle color is a critical sensory attribute in raw noodles. Darkening of noodles is due to the polyphenol oxidase (PPO) activity, which is a concern for the noodle industry and breeders. A method for measuring PPO activity of wheat kernels has been ap...

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holdi...

INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...

In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descript...

INTRODUCTION AND OBJECTIVE Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for Fusarium growth. DON affects animal and human health causing vomiting, acute tempo...