wheat flour
 
Notes:
None found
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Name: triticum aestivum l. kernel flour
CAS Number: 130498-22-5 
ECHA EC Number: 310-127-6
Category: food starch and cosmetic agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Appearance: white to amber powder (est)
Food Chemicals Codex Listed: No
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Organoleptic Properties:
Odor Strength: low
Odor Description:
at 100.00 %. 
bland
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: abrasives
bulking agents
viscosity controlling agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
ADM
ADM H&R ALL PURPOSE FLOUR
Odor: characteristic
Use: ADM H&R All Purpose Flour can be used in cakes, biscuits, breads, pastries, pie crusts and deep dish pizza crust.
ADM
BAKERS FLOUR
Flavor: characteristic
BAKERS FLOUR is commonly used in breads, cakes, donuts, sweet doughs, cookies, macaroni, dry mixes, pizza crusts, tortillas, pancake and waffle mixes. Characteristics: Light, heat-treated flour.
ADM
COMMANDER FLOUR
Flavor: characteristic
Spring wheat, standard patent flour for use in hearth breads, pizzas, and hoagies.
ADM
DURUM SEMOLINA
Flavor: characteristic
Granular product, golden-yellow color for use in premium quality pasta products.
ADM
FARINA
Flavor: characteristic
FARINA is coarse ground wheat endosperm. It may be used as a dusting flour in place of corn meal on hearth breads or English muffins or in hot cereals.
ADM
GIGANTIC HIGH GLUTEN FLOUR
Flavor: characteristic
Premium high gluten, spring wheat flour.
ADM
GLENROSE PASTRY
Flavor: characteristic
Glenrose Pastry flour is unbleached and primarily used in cookies and pastries.
ADM
HARVEST QUEEN® AND THREE STARS
Flavor: characteristic
Hearth and pan breads
ADM
HAWAIIAN SWEET BREAD BASE
Flavor: characteristic
Application: A unique blend of ingredients designed to produce the unusual and very popular Hawaiian Sweet Bread. Hawaiian Bread, also referred to as Portuguese Bread, is generally sold in round loaves and sold unsliced. It is a very sweet, tender and visually appealing bread with a flavor reminiscent of tropical fruits.
ADM
KANSAS DIAMOND WHITE WHOLE WHEAT FLOUR
Flavor: characteristic
ADM
MAJESTIC FLOUR
Flavor: characteristic
Majestic Flour can be used in pan breads, soft rolls, hard rolls, hearth breads, hamburger and hot dog buns, pizza crusts and yeast-raised sweet goods
ADM
MONARCH® HIGH RATIO CAKE FLOUR
Flavor: characteristic
MONARCH® HIGH RATIO CAKE FLOUR is used for extra fine granulation, chlorinated
ADM
MONARCH® PASTRY FLOUR
ADM
SQ® 48 MEAT EMULSION BINDER
Flavor: characteristic
SQ® 48 is modified wheat flour produced specifically for the Canadian meat industry. SQ®48 is a good source of both protein and starch (carbohydrate), and can be used as a filler binder in the production of prepared meat products.
ADM
STONE GROUND WHOLE WHEAT
Flavor: characteristic
STONE GROUND WHOLE WHEAT flour has a somewhat different flavor and texture that many bakers prefer for its promotional value. Available in coarse, medium, and fine granulations. Used in whole wheat breads, whole wheat rolls, and blended wheat breads.
ADM
SWAN PASTRY FLOUR
ADM
TEA TABLE CAKE FLOUR
ADM
TOASTED NUTRISOY® FLOUR
ADM
TOP KING FLOUR
ADM
WHOLE WHEAT FLOUR
Ardent Mills
American Beauty
Flavor: characteristic
Premium-quality, high-ratio cake flour milled from cleaned, sound, soft red winter wheat. Layer cakes, sheet cakes, wedding cakes, cupcakes, pound cakes, sponge cakes, chiffon cakes, angel food cakes, snack cakes, tortes and jelly rolls.
Ardent Mills
ConAgra Mills H&R
Flavor: characteristic
Hotel and restaurant premium-quality, all-purpose flour milled from cleaned, sound hard wheat. All varieties of white pan breads, dinner rolls, pancakes, waffles, biscuits, scones, cookies, quick breads, pizza dough, breadsticks, tortillas, sauces, gravies, batters and breadings.
Ardent Mills
Eagle Mills Artisan Bread Flour
Flavor: characteristic
Milled from selected premium hard white wheat. Naturally fermented artisan breads such as baguettes and other hearth-baked crusty breads and rolls.
Ardent Mills
Eagle Mills® Organic All-Purpose Flour
Flavor: characteristic
Certified organic premium-quality all-purpose flour milled from cleaned, sound hard wheat. All varieties of white pan breads, dinner rolls, pancakes, waffles, biscuits, scones, cookies, quick breads, pizza dough, breadsticks, tortillas, muffins, sauces, gravies, batters and breadings.
Ardent Mills
Eagle Mills® Organic Pastry Flour
Flavor: characteristic
Certified organic wheat grown and processed in accordance with Oregon Tilth Standards. All varieties of cookies, crackers, pie crusts, biscuits, pretzels, muffins, cookies and crackers.
Ardent Mills
Eagle Mills® Organic Spring Wheat
Flavor: characteristic
Certified organic, premium-quality high-gluten flour milled from cleaned sound hard red wheat. Hearth breads, hard and Kaiser rolls, bagels, European crusty breads, rye breads, thin-crust pizza dough.
Ardent Mills
Eagle Mills® Organic Whole Wheat
Flavor: characteristic
Certified organic wheat grown and processed in accordance with Oregon Tilth Standards. Organic whole wheat breads and rolls, bagels, tortillas, pizza dough, pretzels, muffins, cookies and crackers. Available in fine, medium, coarse, crushed and cracked.
Ardent Mills
Eagle Mills® Organic Bread Flour
Flavor: characteristic
Certified organic wheat grown and processed in accordance with Oregon Tilth Standards. All varieties of pan breads and soft rolls, sweet dough, yeast-raised doughnuts, pizzas, flat breads, batters and breadings.
Ardent Mills
King Midas No.1 Semolina
Flavor: characteristic
Premium-quality semolina milled from cleaned, sound durum wheat. All pasta products, particularly extruded long and short pasta goods.
Ardent Mills
King Midas Special
Flavor: characteristic
Premium-quality bakers flour milled from cleaned, sound hard red wheat. Hearth breads, hard and Kaiser rolls, European crusty breads, specialty pan breads, hamburger and hot dog buns, thin- and thick-crust pizza, English muffins, pretzels, bagels, and croissants.
Ardent Mills
Kyrol
Flavor: characteristic
Premium high-gluten flour milled from cleaned, sound hard wheat. Hearth breads, hard and Kaiser rolls, bagels, European crusty breads, rye breads, and thin-crust pizza dough.
Ardent Mills
La Unica Tortilla Flour
Flavor: characteristic
Tortilla flour milled from cleaned, sound wheat. Well suited for die-cut, hand-stretched and pressed tortillas.
Ardent Mills
Magnifico Special
Flavor: characteristic
Milled from cleaned, sound hard red wheat. Hearth breads, hard and Kaiser rolls, European crusty breads, specialty pan breads, hamburger and hot dog buns, thin- and thick-crust pizza, English muffins, pretzels, bagels, and croissants.
Ardent Mills
Minnesota Girl
Flavor: characteristic
Premium-quality bakers flour milled from cleaned, sound hard red wheat. All varieties of white pan breads, specialty pan breads, Danish, sweet dough, thick- and deep-dish pizza dough, breadsticks, tortillas and flat breads, and pretzels, yeast-raised donuts, batters and breadings.
Ardent Mills
Mumbai Gold™ Fresh Chakki Atta
Flavor: characteristic
Specially selected durum wheat flour with two times the fiber of refined flour, ideal for a variety of flat breads. Milled to traditional specifications for taste, appearance, texture and functionality.
Ardent Mills
Nufiber
Flavor: characteristic
NuFiber is the all-natural, nutrient-dense bran and germ flour milled from white wheat. We start with white wheat specially selected to yield bran and germ that are lighter in color and milder in flavor than traditional whole wheat bran and germ. Then we grind the bran and germ to a fine particle size using our proprietary milling technology. NuFiber is naturally stabilized, significantly reducing enzyme activity and yielding consistent quality and shelf life beyond what you get from standard bran and germ. This gives you greater flexibility in production and distribution, and makes NuFiber the ideal solution for maintaining quality over extended timelines. NuFiber’s fine particle size and light color eliminates visible bran specks in your products, making it possible to amp up the nutrition with less impact on the taste, texture or appearance.
Ardent Mills
Occident
Flavor: characteristic
Premium-quality bakers flour milled from cleaned, sound hard red wheat. White pan breads, specialty pan breads such as wheat, raisin and multigrain, hamburger and hot dog buns, dinner rolls, coffee cakes, and cinnamon rolls, pizza dough, tortillas, pretzels, and croissants.
Ardent Mills
Organic Whole Wheat
Flavor: characteristic
Certified Organic whole wheat flour grown and processed in accordance with Oregon Tilth Standards. Organic whole wheat breads and rolls, bagels, tortillas, pizza dough, pretzels, muffins, cookies and crackers.
Ardent Mills
Powerful
Flavor: characteristic
Premium clear flour milled from cleaned, sound hard red wheat. All varieties of rye breads and rolls, pumpernickel, bagels, pretzels, hard and Kaiser rolls, and European crusty breads.
Ardent Mills
Producer
Flavor: characteristic
High-gluten flour milled from cleaned, sound hard red wheat. Hearth breads, hard and Kaiser rolls, bagels, European crusty breads, rye breads, thin-crust pizza, breadsticks, pita and flat breads, English muffins, specialty pan breads, and croissants.
Ardent Mills
Soft Whole Wheat
Flavor: characteristic
Premium-quality soft whole wheat flour milled from cleaned, sound, soft red or white winter wheat. Cookies, crackers and pastry products where the taste and nutritional value of whole wheat is desired.
Ardent Mills
Stone Ground Hard Whole Wheat
Flavor: characteristic
Premium-quality whole wheat flour milled from cleaned, sound, hard red or white spring wheat. Whole wheat breads and rolls, bagels, tortillas, pizza dough, pretzels, muffins, cookies and crackers.
Ardent Mills
Ultragrain® The Future of Whole Grains, Today
Flavor: characteristic
When ConAgra Mills launched Ultragrain whole wheat flour in 2004, it began positively changing consumer perceptions about whole grains. Combining whole wheat's goodness with the refined-flour taste, appearance and texture mainstream consumers love, Ultragrain gave manufacturers a unique, best-of-both-worlds solution for formulating more nutritious products.
Ardent Mills
Ultragrain® Soft
Flavor: characteristic
Ultra-fine whole wheat flour with the taste, texture and appearance of white flour. Milled from specially selected white wheat with patented milling technology. Provide whole grain nutrition with refined flour appeal in cakes, cookies, crackers and pastries.
Ardent Mills
White Spray
Flavor: characteristic
High-quality pastry flour milled from cleaned, sound, soft winter wheat. Cookies, bars, pie dough, biscuits, scones, muffins, quick breads, cake donuts, brownies, pancakes, waffles, sauces, gravies, batters and breadings.
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: food starch and cosmetic agents
Recommendation for wheat flour usage levels up to:
 not for fragrance use.
 
Recommendation for wheat flour flavor usage levels up to:
 not for flavor use.
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on the substantiation of a health claim related to high fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
 triticum aestivum l. kernel flour
Chemidplus: 0130498225
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References:
 triticum aestivum l. kernel flour
Pubchem (sid): 135273922
Synonyms   Articles   Notes   Search   Top
Other Information:
Wikipedia: View
Wikipedia2: View2
FAO: REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
 abrasives 
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Occurrence (nature, food, other): note
 wheat kernel flour
Search Trop  Picture
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Synonyms:
 american beauty
 atlas flour
progressive baker flours
eagle mills artisan bread flour
eagle mills organic bread flour
ADM cake flour
monarch hi ratio cake flour
tea table cake flour
 cavalier high-gluten flour
 commander flour
 conagra mills H&R
 crushed wheat
 dominator flour
 durum semolina
 eagle mills organic all-purpose flour
 eagle mills organic spring wheat
 eagle mills organic whole wheat
 farina
 flaky crust
wheat flour
 gigantic high gluten flour
 glenrose pastry
 golden hawk flour
retail grocery flours
 H&R all-purpose flour
 harvest queen and three stars
 healthy choice all-purpose flour with ultragrain T1 & T2
 hi rise high-gluten flour
 hickory flour
primo mulino italian-style flour
 king midas extra fancy
 king midas no.1 semolina
 king midas special
 kyrol
 magnifico special
 majestic flour
 minnesota girl
 mumbai gold fresh chakki atta
 occident
 organic whole wheat
eagle mills organic pastry flour
monarch pastry flour
swan pastry flour
 polar bear flour
 producer
 regal high-gluten flour
 robin hood flour
 soft whole wheat
 special whole wheat and stone ground flour
 springup flour
 stone ground hard whole wheat
 stone ground whole wheat
 top king flour
la unica tortilla flour
 triticum aestivum kernel flour
 triticum vulgare kernel flour
 ultragrain the future of whole grains, today
 ultragrain soft
kansas diamond white whole wheat flour
soft wheat flour
sprouted white spring whole wheat flour
stone-ground whole wheat flour
wheatselect white spring whole wheat flour
whole wheat flour
pregelatinized wheat flour –aquatex
caribbean wheat flours
cracked wheat nuggets
 white spray
 winter standard patent
 ZF plus and triumph
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Articles:
Info: Washington Island
PubMed: Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour.
J-Stage: A Systematic Strategy for Proteomic Analysis of Chloroplast Protein Complexes in Wheat
Info: Chef Tony Mantuano
PubMed: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
Info: Capital Brewery | Ed Janus | Farm and Sparrow
PubMed: Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
Info: Wisconsin Meets New York City
PubMed: Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
Info: Cress Spring Bakery
PubMed: Analytical, nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour.
PubMed: Component-resolved diagnosis of wheat flour allergy in baker's asthma.
PubMed: Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
PubMed: Application of oxidized starch in bake-only chicken nuggets.
PubMed: Quality characteristics of gluten free cookies prepared from different flour combinations.
PubMed: [Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread].
PubMed: Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures.
PubMed: Glycopeptide Enrichment Using a Combination of ZIC-HILIC and Cotton Wool for Exploring the Glycoproteome of Wheat Flour Albumins.
PubMed: Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis.
PubMed: Influence of defatted soy flour addition on the quality and stability of pretzel type product.
PubMed: Biofortification of wheat grain with iron and zinc: integrating novel genomic resources and knowledge from model crops.
PubMed: Effect of inhalation exposure to wheat flour on sputum levels of brain-derived neurotrophic factor.
PubMed: Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
PubMed: Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry.
PubMed: Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran.
PubMed: Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran.
PubMed: Effect of whole wheat flour on the quality of traditional Chinese Sachima.
PubMed: Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread.
PubMed: Value addition of traditional wheat flour vermicelli.
PubMed: The function for estimating the separation efficiency of the wheat flour milling process.
PubMed: Studies on the rheological and gelatinization characteristics of waxy wheat flour.
PubMed: Quality characteristics of bread produced from wheat, rice and maize flours.
PubMed: Fibres as an additive for oil reduction in deep fat fried poori.
PubMed: Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality.
PubMed: Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties.
PubMed: External mill monitoring of wheat flour fortification programs: an approach for program managers using experiences from Jordan.
PubMed: Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.
PubMed: A novel approach to evaluating the iron and folate status of women of reproductive age in Uzbekistan after 3 years of flour fortification with micronutrients.
PubMed: How the sourdough may affect the functional features of leavened baked goods.
PubMed: Evaluation of the bioaccessible fractions of Fe, Zn, Cu and Mn in baby foods.
PubMed: Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
PubMed: Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.
PubMed: [Effects of wheat flour fortification with folic acid on the prevalence of neural tube defects in Chile].
PubMed: Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.
PubMed: Development-associated microRNAs in grains of wheat (Triticum aestivum L.).
PubMed: A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours.
PubMed: Regulatory monitoring systems of fortified salt and wheat flour in selected ASEAN countries.
PubMed: Mycoflora study in a wheat flour mill of Argentina.
PubMed: [Analysis of part of flavor compounds in wheat by headspace sorptive extraction-gas chromatography].
PubMed: Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
PubMed: Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
PubMed: Baking properties and biochemical composition of wheat flour with bran and shorts.
PubMed: Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour.
PubMed: Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.
PubMed: Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.
PubMed: Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour.
PubMed: Metals in wheat flour; comparative study and safety control.
PubMed: Determination of organophosphorus pesticides and metabolites in cereal-based baby foods and wheat flour by means of ultrasound-assisted extraction and hollow-fiber liquid-phase microextraction prior to gas chromatography with nitrogen phosphorus detection.
PubMed: Double-blind cluster randomised controlled trial of wheat flour chapatti fortified with micronutrients on the status of vitamin A and iron in school-aged children in rural Bangladesh.
PubMed: Effect of heat treatment on wheat dough rheology and wheat protein solubility.
PubMed: Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.
PubMed: Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
PubMed: The suitability of teff flour in bread, layer cakes, cookies and biscuits.
PubMed: Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.
PubMed: [Research on the quantitative determination of lime in wheat flour by near-infrared spectroscopy].
PubMed: Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour.
PubMed: Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria.
PubMed: RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context.
PubMed: Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
PubMed: Fiber-free white flour with fructose offers a better model of metabolic syndrome.
PubMed: Development and certification of a reference material for Fusarium mycotoxins in wheat flour.
PubMed: Fortification of wheat flour and maize meal with different iron compounds: results of a series of baking trials.
PubMed: Flour fortification in South Africa: post-implementation survey of micronutrient levels at point of retail.
PubMed: Aflatoxin contamination of wheat flour and the risk of esophageal cancer in a high risk area in Iran.
PubMed: Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86.
PubMed: Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
PubMed: Degradation and fermentation characteristics of wheat coproducts from flour milling in the pig intestine studied in vitro.
PubMed: Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties.
PubMed: Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
PubMed: Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.
PubMed: Wheat flour based propionic acid fermentation: an economic approach.
PubMed: Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).
PubMed: Respiratory morbidity induced by occupational inhalation exposure to high concentrations of wheat flour dust.
PubMed: Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding?
PubMed: The influence of the presence of wheat flour on the antigenic activities of egg white proteins.
PubMed: Effect of zinc sulfate fortificant on iron absorption from low extraction wheat flour co-fortified with ferrous sulfate.
PubMed: Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour.
PubMed: Quality of bread supplemented with mushroom mycelia.
PubMed: A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.
PubMed: Low-calorie bread baked with charred cellulose granules and wheat flour to eliminate toxic xanthene food dye in the alimentary canal.
PubMed: Aflatoxin contamination in wheat flour samples from golestan province, northeast of iran.
PubMed: Performance of iron spot test with Arabic bread made from fortified white wheat flour.
PubMed: Iron-fortified wheat flour and iron deficiency among women.
PubMed: Effect of wheat flour fortified with sodium iron EDTA on urinary zinc excretion in school-aged children.
PubMed: Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.
PubMed: Grape seed as a functional food ingredient in bread-making.
PubMed: Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
PubMed: Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
PubMed: Dynamics of radioactive cesium (134Cs and 137Cs) during the milling of contaminated Japanese wheat cultivars and during the cooking of udon noodles made from wheat flour.
PubMed: Occupational protein contact dermatitis from wheat flour with IgE reactivity against α-amylase inhibitor.
PubMed: Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children.
PubMed: Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.
PubMed: Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions.
PubMed: Substituting normal and waxy-type whole wheat flour on dough and baking properties.
PubMed: Effectiveness of fortified flour for enhancement of vitamin and mineral intakes and nutrition status in northwest Chinese villages.
PubMed: Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.
PubMed: Proteome characterization of developing grains in bread wheat cultivars (Triticum aestivum L.).
PubMed: Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour.
PubMed: Effect of wheat flour characteristics on sponge cake quality.
PubMed: Antifungal effect of Mexican oregano (Lippia berlandieri Schauer) essential oil on a wheat flour-based medium.
PubMed: Catalytic characteristics of plant-esterase from wheat flour.
PubMed: Wheat flour fortification with folic acid: changes in neural tube defects rates in Chile.
PubMed: Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.
PubMed: Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
PubMed: Reduction in fat uptake of doughnut by microparticulated wheat bran.
PubMed: Soil chemicals properties and wheat genotype impact on micronutrient and toxic elements content in wheat integral flour.
PubMed: Indian social safety net programs as platforms for introducing wheat flour fortification: a case study of Gujarat, India.
PubMed: Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat.
PubMed: Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
PubMed: Effect of interleukin-18 gene polymorphisms on sensitization to wheat flour in bakery workers.
PubMed: Determination of organophosphorus pesticide residues in vegetables by an enzyme inhibition method using α-naphthyl acetate esterase extracted from wheat flour.
PubMed: Effect of sourdough on quality and acceptability of wheat flour tortillas.
PubMed: Lung function and skin prick test in wheat flour mill workers in Southwestern Iran.
PubMed: Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.
PubMed: Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour.
PubMed: Structure and organization within films of arabinoxylans extracted from wheat flour as revealed by various NMR spectroscopic methods.
PubMed: [Determination of aluminum in wheat flour food by microwave digestion-high resolution continuum source graphite furnace atomic absorption spectrometry].
PubMed: [Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique].
PubMed: Studies on fortification of wheat flour with defatted rice bran for chapati making.
PubMed: [Microbiological quality of wheat flour consumed in Morocco].
PubMed: Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
PubMed: Prebiotic effects of cassava fibre as an ingredient in cracker-like products.
PubMed: Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology.
PubMed: Simple and fast fluorescence detection of benzoyl peroxide in wheat flour by N-methoxy rhodamine-6G spirolactam based on consecutive chemical reactions.
PubMed: Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
PubMed: Secretomics identifies Fusarium graminearum proteins involved in the interaction with barley and wheat.
PubMed: Determination of benzoyl peroxide, as benzoic acid, in wheat flour by capillary electrophoresis compared with HPLC.
PubMed: Exposure to respirable flour dust and gliadin in wheat flour mills.
PubMed: Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
PubMed: Identification of genetic factors controlling kernel hardness and related traits in a recombinant inbred population derived from a soft × 'extra-soft' wheat (Triticum aestivum L.) cross.
PubMed: Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
PubMed: Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.
PubMed: Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
PubMed: Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
PubMed: Fenugreek bread: a treatment for diabetes mellitus.
PubMed: [Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch].
PubMed: Properties of duck meat sausages supplemented with cereal flours.
PubMed: Reducing acrylamide precursors in raw materials derived from wheat and potato.
PubMed: Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
PubMed: Preparation of low-fat uptake doughnut by dry particle coating technique.
PubMed: Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).
PubMed: Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed: Hypocholestrolemic and hypoglycemic effects of dietetic flour in rats.
PubMed: Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
PubMed: Evaluation of pumpkin seed products for bread fortification.
PubMed: [The use of deffated corn germ in flour manufactured to bakery products].
PubMed: [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
PubMed: Wheat products as acceptable substitutes for rice.
PubMed: Characterization of Chilean hazel nut sweet cookies.
PubMed: Quinoa flour in baked products.
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