The composites quality prepared from commercial wheat flour and 5, 10, 15 or 20% of hemp
flour was characterized by the Mixolab rheological test. Study is related to three defatted …

Abstract Fusarium Head Blight, one of the most devastating diseases on small-grain cereals,
has caused severe epidemics worldwide, altering yield and quality parameters of grains and …

Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum
aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were …

Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten
proteins and related proteins from barley, rye, and some varieties of oat. There are no …

Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 μm)
was prepared by milling whole grain. The effect of particle size on the thermo-mechanical …

The contribution of gliadins to the baking performance of wheat has been widely discussed.
In the present study we report the properties of the flours of fifteen transgenic wheat lines …

The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at
the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four …

A new flour blend (F) composed of selected milling and leaving passages with a high
content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid …

Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium
hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle …

In this work, the response surface methodology was used to determine the optimum level of
input variables, gluten deformation index (mm) and the level of grape seed flour (%) addition …