A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

2008 ◽  
Vol 88 (14) ◽  
pp. 2551-2555 ◽  
Author(s):  
Matthew A Turner ◽  
Cindy HN Soh ◽  
Nishath K Ganguli ◽  
Mike J Sissons
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Dough Rheology ◽  
Effect Of Water ◽  
Water Extractable

Effect of Sorghum Flour Addition onIn VitroStarch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

2014 ◽  
Vol 79 (8) ◽  
pp. S1560-S1567 ◽  
Author(s):  
Imran Khan ◽  
Adel M. Yousif ◽  
Stuart K. Johnson ◽  
Shirani Gamlath
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Consumer Acceptability ◽  
Sorghum Flour

Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

2017 ◽  
Vol 24 (3) ◽  
pp. 242-250 ◽  
Author(s):  
Roberto Ciccoritti ◽  
Giovanna Terracciano ◽  
Alessandro Cammerata ◽  
Daniela Sgrulletta ◽  
Viviana Del Frate ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Hydrothermal Treatment ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Fine Fraction ◽  
Raw Material ◽  
Air Classification ◽  
The Difference ◽  
Ultra Fine Grinding ◽  
Water Extractable

This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.

scholarly journals Effect of Water-Extractable Carboxylic Acids in Crude Oil on Wettability in Carbonates

2011 ◽  
Vol 25 (6) ◽  
pp. 2587-2592 ◽  
Author(s):  
S. Jafar Fathi ◽  
T. Austad ◽  
S. Strand
Keyword(s):  
Crude Oil ◽  
Carboxylic Acids ◽  
Effect Of Water ◽  
Water Extractable

A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

2012 ◽  
Vol 47 (12) ◽  
pp. 2561-2573 ◽  
Author(s):  
Wesam A. AbuHammad ◽  
Elias M. Elias ◽  
Frank A. Manthey ◽  
Mohammed S. Alamri ◽  
Mohamed Mergoum
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Comparison Of Methods ◽  
Gluten Strength

The Null-4A Allele at the Waxy Locus in Durum Wheat affects Pasta Cooking Quality

2002 ◽  
Vol 35 (3) ◽  
pp. 287-297 ◽  
Author(s):  
R. Sharma ◽  
M.J. Sissons ◽  
A.J. Rathjen ◽  
C.F. Jenner
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Waxy Locus
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