Cereal Chem. 88(5):525–532 Commercial wheat (Triticum aestivum em. Thell) flour milling produces flour streams that differ in water absorption levels because of variability in protein concentration, starch damaged by milling, and nonstarch polysaccharides. This study characterized the distribution of water-extractable (WE) nonstarch polysaccharides (NSP) in long-flow pilot-milling streams of so...

Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-for...

The mechanism of the action of chemical bread improvers has recently been the subject of wide discussion. J0rgensen (9, 10, 11 j 12,13),^ and Balls and Hale (2, 3) have advanced the theory that the improvement of baking quality caused by oxidizing agents, such as potassium brómate and potassium iodate, is due to the fact that they inactivate the proteinases of flour, thereby inhibiting the acti...

Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The formulations evaluated for physical properties, chemical composition and sensory acceptability. flour obtained was characterised in terms dietary fibre content used as a partial substitute wheat flour, proportions 11.5%, 17.3% 23%. presented high its resulted an increase ash, lipids fibres...

The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effect...

In 1920 Johns and Finks’ reported a series of experiments whose results suggested the desirability of utilizing peanut flour as a supplement to wheat flour. In this article they state: “Bread made with a mixture of 25 parts of peanut flour and 75 parts of wheat flour 174 per cent extraction] furnished adequate proteins and water-soluble vitamine for normal growth.” These authors had previously ...

A high performance liquid chromatographic method was developed for determination of aflatoxin B1 (AFB1) in foods using a monolithic column with sample clean up on an immunoaffinity column. The method was validated for analysis of AFB1 in rice, bread, puffed corn snack, wheat flour and peanut samples. The average recoveries for AFB1 in different foods ranged from 94.4 to 102.5% with the coeffici...

Genetic manipulation using linear DNA was applied to the common wheat variety Xindong No. 26 via particle bombardment with the aim to improve bread-making quality of flour. Initially, 2 biolistic parameters, helium pressure and target distance, were optimized using plasmid pAHC25. We transformed wheat immature embryo scutella with the linear 1Dx5 gene without selectable markers. The highest tra...

Bread is a food made from wheat flour which can be used as an alternative substitute. Wheat still imported. Therefore, one way to reduce the increase in import numbers by using local ingredients that raw materials for making white bread. Local are cassava tubers, kimpul uwi tubers. The use of bread add variety and value purpose this study was determine effect proportions tuber addition glycerol...