Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

2020 ◽  
Vol 26 (2) ◽  
pp. 215-222
Author(s):  
Zenta Nishio ◽  
Miwako Ito ◽  
Kanenori Takata ◽  
Daisuke Goshima ◽  
Koki Matsushita ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
The Relationship

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

2013 ◽  
Vol 58 (3) ◽  
pp. 424-430 ◽  
Author(s):  
Malena Moiraghi ◽  
Leonardo Vanzetti ◽  
Laura Pflüger ◽  
Marcelo Helguera ◽  
Gabriela Teresa Pérez
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
Rye Translocations

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Hydrolysis of soft wheat flour: enhanced functional properties and the effect of starch on allergenicity reduction

2021 ◽  
Author(s):  
Ivana Gazikalović ◽  
Jelena Mijalković ◽  
Nataša Šekuljica ◽  
Nevena Luković ◽  
Sonja Jakovetić Tanasković ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Soft Wheat ◽  
Hydrolysis Of

Effects of cobalt-60 γ-irradiation and mechanical damage on soft wheat flour

1964 ◽  
Vol 15 (10) ◽  
pp. 701-711 ◽  
Author(s):  
B. S. Miller ◽  
V. L. Koenig ◽  
H. Trimbo ◽  
Alide Ogrins
Keyword(s):  
Wheat Flour ◽  
Mechanical Damage ◽  
Soft Wheat ◽  
Γ Irradiation

scholarly journals To the question of the relationship between the amount of protein and the quality of gluten of wheat flour

2019 ◽  
Vol 1 (1) ◽  
pp. 32-33
Author(s):  
O.A. Savkina ◽  
◽  
L.I. Kuznetsova ◽  
M.S. Burykina ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
The Relationship

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

2014 ◽  
Vol 37 ◽  
pp. 221-228 ◽  
Author(s):  
Anneleen Pauly ◽  
Bram Pareyt ◽  
Ellen Fierens ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Aqueous Phase ◽  
Soft Wheat ◽  
Foaming Properties
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