Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour,...

Specific bronchial challenges provide information about the relationship between inhaled dose of allergen and change in lung function, but the intermediate pathways remain largely obscure. The aim of this study was to investigate the relationships between the early asthmatic response and 1) the inhaled dose of wheat flour, 2) the concentration of wheat flour, 3) the duration of the exposure, an...

wheat flour is known as the best nutrients supplier for human. in this research, the effects of combined application of nitrogen fertilizer, farmyard manure (fym), sewage sludge and municipal waste compost on nutrients concentrations of wheat flour (triticum aestivum cv. alvand) were studied in a randomized complete blocks design with 15 treatments and three replicates in agricultural research ...

This work examined the effect of mixing time on three different flour dough systems: bread-flour wheat dough, all-purpose flour wheat dough, and cake flour wheat dough. Both ultrasound and conventional rheology techniques were used to examine the effect of mixing on these dough systems. Fundamental ultrasound results were obtained at 3.5 MHz; velocity and attenuation showed peak values at the o...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...

Cereal Chem. 70(l):77-80 Soft white wheat flours from varied growing conditions were analyzed However, when the correction for protein content was not taken into for selected variables of gluten and components of flour lipid to identify account, total protein was shown to be negatively correlated with cookie those that are associated with baking quality as measured by cookie diameter. Among the...

Insect fragments in commercial wheat flour are a major concern to the milling industry because consumers expect high quality and wholesome products at the retail level. Thus, the US Food and Drug Administration (FDA) has established a defect action level of 75 insect fragments per 50 g of flour. Millers routinely test their wheat flour to comply with this federal requirement and to deliver soun...

BACKGROUND Vitamin A deficiency is a major public health nutrition problem, affecting an estimated 190 million preschool-aged children and 19 million pregnant and lactating women globally, and 83 million adolescents in Southeast Asia alone. Its consequences (disorders) include xerophthalmia (the leading cause of early childhood blindness), increased severity of infection, anemia, and death. Bec...