The objectives of this study were to investigate quality changes in whole flour of immature
wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45° C) and to …

The aims of this work were to assess the influence of the physicochemical composition of
whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as …

This paper presents a study on the effect of storage conditions on wheat flour quality for 30
months. Such study may be of interest for research projects conducted over long periods …

This study evaluated the physicochemical characteristics of wheat flour by the sowing time.
The protein content of wheat flour ranged from 10.21% in control (plain flour) to 16.02% in …

The relationship between soft wheat flour characteristics and sugar snap cookie (SSC)
quality was analyzed using SSC diameter (SSCD) as an indicator of SSC quality. Various …

This work aimed to identifing the limit of acceptability in wheat‐based fried snacks (WBFS)
by consumers; measuring the quality properties of WBFS fried in oil with different levels of …

For 30 spring wheat cultivars, the bread‐loaf volume, the total bread‐baking scores and the
total chapati scores were considered as dependent variables, and 16 other quality attributes …

Partially baked frozen (PBF) process prolongs bread shelf life, but diminishes its volume and
crumb texture. Therefore, we investigated the possibility of using sourdough for the quality …

Abstract 30 mainstream wheat breeds from China and 2 from Australian were evaluated to
analyze the correlation between grain quality traits, protein/starch properties and the …

Quality attributes of wheat and its flour strongly influence the processability, end-product
performance, and consumer acceptability of wheat-based products. The quality of whole …