Topic
Wheat flour
About: Wheat flour is a research topic. Over the lifetime, 15531 publications have been published within this topic receiving 178324 citations.
Papers published on a yearly basis
Papers
More filters
TL;DR: The authors used a framework for culinary product innovations as a distinctive capability specifically to foodservice operations, and used a rice flour beignet project as a case study of the proposed process.
Abstract: This study utilizes a framework for culinary product innovations as a distinctive capability specifically to foodservice operations. Following a more thorough discussion of the innovation process in Part I, results are provided using a rice flour beignet project as a case study of the proposed process. The rice flour beignet study uses a culinary identity perspective and provides an example of the linking process between firm objectives and the external environment. Using this framework, rice flour beignets were formulated that provide 45% lower oil absorption, 32% fewer calories and are preferred over the traditional wheat flour beignet by consumers and a trained sensory panel.
1,405 citations
TL;DR: In this article, the authors provide the basics on the processability and quality determining wheat flour constituents and present common concepts on their fate during the breadmaking process as well as on approaches targeted to influence their functionality.
Abstract: The vast majority of bread is traditionally produced from wheat flour. Apart from its major constituent starch, wheat flour also contains many other types of substances of which the gluten, the non-starch polysaccharides as well as the lipids are the most important in terms of their impact on the processability of the raw material and in terms of the quality of the final products. We here provide the basics on the processability and quality determining wheat flour constituents and present common concepts on their fate during the breadmaking process as well as on approaches targeted to influence their functionality.
870 citations
TL;DR: In this article, the potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in breadmaking, is reported.
642 citations
TL;DR: For the past 50 years the function of arabinoxylans in bread-making has been the subject of much debate and controversy as discussed by the authors, and a survey of the relevant work is presented in this paper.
642 citations
TL;DR: A collaborative study was conducted to determine the total dietary fiber (TDF) content of food and food products, using a combination of enzymatic and gravimetric procedures.
Abstract: A collaborative study was conducted to determine the total dietary fiber (TDF) content of food and food products, using a combination of enzymatic and gravimetric procedures. The method was basically the same as published earlier (J. Assoc. Off. Anal. Chem. (1984) 67, 1044-1052), with changes in the concentration of alcohol and buffers, time of incubation, sample preparation, and some explanatory notes, all with the intent of decreasing the coefficient of variation (CV) of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, wheat bran, oats, corn bran, and whole wheat flour were analyzed by 9 collaborators. TDF was calculated as the weight of the residue minus the weight of protein and ash. CV values of the data from all laboratories for 7 of the samples ranged from 1.56 to 9.80%. The rice and soy isolate samples had CV values of 53.71% and 66.25%, respectively; however, each sample contained only about 1% TDF. The enzymatic-gravimetric method for determining TDF has been adopted official first action.
623 citations