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Food science & technology, ISSN 0023-6438, 11/2015, Volume 64, Issue 1, pp. 95 - 103
The GlutoPeak consists in high speed mixing of a small amount of wheat flour (<10 g) added with water, and in registering a torque vs. time curve in a very... 
Wheat flour | Multivariate analysis | GlutoPeak | Rheological parameters | Partial Least Squares Regression | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology
Journal Article
Croatian journal of food science and technology, ISSN 1847-3466, 11/2019, Volume 11, Issue 2, pp. 245 - 250
The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In... 
wheat flour | African walnut | biscuit | food quality
Journal Article
Journal of marketing, ISSN 1547-7185, 12/2018, Volume 24, Issue 3, pp. 35 - 38
Business today, the author maintains, is in the throes of a marketing revolution. This revolution is based on a change of philosophy, and one of its effects... 
Flour mills | Political revolutions | Wheat flour | Customers | Finance | Consumer advertising | Financial management | Consumer goods industries | Marketing | Business
Journal Article
01/2018, ISBN 1536137626
Book
Management of Sustainable Development, ISSN 2247-0220, 06/2015, Volume 7, Issue 1, pp. 33 - 36
The use of sourdough in bread production lead to development of safe, healthy and more palatable product and also contribute to the sustainability of... 
wheat flour | bread | sourdough | sustainability
Journal Article
Trends in food science & technology, ISSN 0924-2244, 2011, Volume 22, Issue 4, pp. 154 - 164
Wet fractionation processes are mainstream technology for producing plant-derived protein isolates. Unfortunately, wet fractionation involves consumption of... 
milling behavior | air classification | wheat-flour | mixing behavior | field peas | separation | mechanical-properties | grinding characteristics | starch | moisture-content | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Proteins
Journal Article
Journal of cereal science, ISSN 0733-5210, 09/2015, Volume 65, pp. 67 - 73
Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical... 
Image analysis | Bread-making process | Wheat flour | Chia | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Gluten
Journal Article
Carbohydrate polymers, ISSN 0144-8617, 2007, Volume 69, Issue 1, pp. 94 - 105
The affinity of xylan to cellulose is an important aspect of many industrial processes, e.g. production of cellulose, paper making and bio-ethanol production.... 
Xylan | Bacterial cellulose | Affinity | Adsorption | Structural characteristics | eucalyptus-globulus labill | mode | wheat-flour | bran | cell-walls | side-chains | purification | oligosaccharides | aspergillus-awamori | arabinoxylans | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Analysis | Cellulose
Journal Article
Applied and environmental microbiology, ISSN 0099-2240, 07/2018, Volume 84, Issue 13, p. e00283-18
Wheat flour has been associated with outbreaks of enterohemorrhagic Escherichia coli (EHEC), but little is known on EHEC's survival during storage and thermal... 
Foodborne pathogens | Cereal | Wheat flour | Enterohemorrhagic E. coli | Escherichia coli | Thermal tolerance | Life Sciences & Biomedicine | Microbiology | Biotechnology & Applied Microbiology | Science & Technology | Heat resistance | Deactivation | Outbreaks | Flour | Inactivation | Survival | Survival analysis | Reduction | E coli | Thermal resistance | Temperature effects | Bacteria | Kinetics | Wheat | Viability | Counting
Journal Article
Polymers, ISSN 2073-4360, 09/2018, Volume 10, Issue 10, p. 1070
Currently, the majority of binders used in wood particleboard (PB) manufacturing are formaldehyde-based synthetic resins. Because of the toxicity of... 
Spent sulfite liquor | Wheat flour | Bioadhesives | Wood composites | Polymer Science | Physical Sciences | Science & Technology | wheat flour | spent sulfite liquor | bioadhesives | wood composites
Journal Article
Journal of cereal science, ISSN 0733-5210, 05/2013, Volume 57, Issue 3, pp. 424 - 429
Extruded wheat flours, due to their increased water absorption capacity, constitute an opportunity to increase bread output in bakery production. However... 
Hydrothermal treatment | Wheat flour | Rheology | Bread yield | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Bakers and bakeries
Journal Article
Journal of food engineering, ISSN 0260-8774, 12/2014, Volume 143, pp. 74 - 79
•Wheat flour functionality and digestibility were modified by extrusion.•Extrusion led to an increase in the amount of damage starch and free sugars... 
Thermal properties | Extrusion | Wheat flour | Pasting properties | Hydration | Enzymatic hydrolysis | Food Science & Technology | Engineering | Engineering, Chemical | Life Sciences & Biomedicine | Technology | Science & Technology | Hydrolysis | Emulsification | Starches | Foods | Flour | Wheat
Journal Article