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Application of xyloglucan to improve the gluten membrane on breadmakingMAEDA, Tomoko; YAMASHITA, Hisanobu; MORITA, Naofumi et al.Carbohydrate polymers. 2007, Vol 68, Num 4, pp 658-664, issn 0144-8617, 7 p.Article

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta makingINDRANI, D; SAI MANOHAR, R; RAJIV, Jyotsna et al.Journal of food engineering. 2007, Vol 78, Num 4, pp 1202-1206, issn 0260-8774, 5 p.Article

Effect of whole wheat flour on the quality of traditional Chinese SachimaLI WANG; LULU DENG; YINGYAO WANG et al.Food chemistry. 2014, Vol 152, pp 184-189, issn 0308-8146, 6 p.Article

Ascorbyl palmitate enhances iron bioavailability in iron-fortified breadPIZARRO, Fernando; OLIVARES, Manuel; HERTRAMPF, Eva et al.The American journal of clinical nutrition. 2006, Vol 84, Num 4, pp 830-834, issn 0002-9165, 5 p.Article

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Effect of Sourdough on Quality and Acceptability of Wheat Flour TortillasDEL REFUGIO ONTIVEROS-MARTINEZ, M; ARACELI OCHOA-MARTINEZ, L; GONZALEZ-HERRERA, Silvia M et al.Journal of food science. 2011, Vol 76, Num 9, issn 0022-1147, R266-R271Article

New approach to the extensogram interpretationBALINT, L; MOMIROVIC, J; HORVATIC, M et al.Nahrung (Weinheim). 1991, Vol 35, Num 7, pp 721-730, issn 0027-769XArticle

Herstellung von Weizenmehlen mit höherem Vitamingehalt = Préparation de farines de blé à forte teneur en vitamines = Production of wheat flour with higher vitamine contentsKATSARIS, M.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 12, pp 368-369, issn 0367-4177Article

Fate of chlorine during flour chlorination = Devenir du chlore au cours de la chloration des farinesWEI, C. I; GHANBARI, H. A; WHEELER, W. B et al.Journal of food science. 1984, Vol 49, Num 4, pp 1136-1153, issn 0022-1147Article

Microwave utilization in the rapid determination of flour moisture = Utilisation des microondes pour le dosage rapide de l'eau dans les farinesDAVIS, A. B; LAI, C. S.Cereal chemistry. 1984, Vol 61, Num 1, pp 1-4, issn 0009-0352Article

Determination of the proportion of acetic acid-insoluble protein in wheat flours by alkaline steam distillation = Détermination, par hydrodistillation alcaline, de la proportion de protéines insolubles dans l'acide acétique, dans la farine de bléRONALDS, J. A; O'BRIEN, L; ALLEN, S. J et al.Journal of cereal science (Print). 1984, Vol 2, Num 1, pp 25-29, issn 0733-5210Article

Bread-making potential of straight-grade and whole-wheat flours of Triumph and Eage-Plainsman V hard red winter wheats = Aptitude boulangère de farines complètes et de farines faibles de blé d'hiver Hard Red cultivars Triumph et Eagle-Plainsman VMODER, G. J. JR; FINNEY, K. F; BRUINSMA, B. L et al.Cereal chemistry. 1984, Vol 61, Num 4, pp 269-273, issn 0009-0352Article

Associations among soft wheat flour particle size, protein content, chlorine response, kernel hardness, milling quality, white layer cake volume, and sugar-snap cookie spread = Relations entre la dimension des particules des farines de blé tendre, la teneur en protéines, la sensibilité au chlore, la dureté des grains, l'aptitude à la mouture, le volume des gâteaux de type génoise et le diamètre des biscuits sablésGAINES, C. S.Cereal chemistry. 1985, Vol 62, Num 4, pp 290-292, issn 0009-0352Article

Factors affecting flowability of hard and soft wheat flours = Facteurs influant sur le comportement rhéologique des farines de blé dur et tendreNEEL, D. V; HOSENEY, R. C.Cereal chemistry. 1984, Vol 61, Num 4, pp 262-266, issn 0009-0352Article

Isolation and characterisation of (3-methoxy-4-hydroxyphenyl)-β-cellotrioside from wheat flour ; a substance involved in the reduction of disulphide-linked glutenin aggregates = Isolement et caractérisation du (méthoxy-3-hydroxyphényl-4)-β-cellotrioside de farine de blé : une substance ayant un rôle dans la réduction des agrégats de gluténine liée par des liaisons disulfureGRAVELAND, A; BOSVELD, P; LICHTENDONK, W. J et al.Journal of cereal science (Print). 1984, Vol 2, Num 2, pp 65-72, issn 0733-5210Article

Stand der Windsichtung in Frankreich = Etat du turboclassement en France = Air classification in FranceWILLM, C.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 7, pp 215-218, issn 0367-4177Conference Paper

Effect of scouring and conditioning variables on milling, rheological and baking properties of indian wheats = Effet des paramètres de nettoyage et de conditionnement sur les caractéristiques de mouture, rhéologiques et boulangères des blés indiensNAGI, H. P. S; BAINS, G. S.Journal of food science and technology (Mysore). 1983, Vol 20, Num 3, pp 122-124, issn 0022-1155Article

Heat induced formation of free radicals in wheat flourANDERSEN, Mogens L; ERICHSEN, Henriette R; SKIBSTED, Leif H et al.Journal of cereal science (Print). 2011, Vol 54, Num 3, pp 494-498, issn 0733-5210, 5 p.Article

A bench-scale high-shear wet-milling test for wheat flourSAYASLAN, Abdulvahit; SEIB, Paul A; OKKYUNG KIM CHUNG et al.Journal of food engineering. 2012, Vol 111, Num 2, pp 305-317, issn 0260-8774, 13 p.Article

A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie productionCOLOMBO, A; PEREZ, G. T; RIBOTTA, P. D et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 775-780, issn 0733-5210, 6 p.Article

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the MixolabRESELL, Cristina M; COLLAR, Concepcion; HAROS, Monica et al.Food hydrocolloids. 2007, Vol 21, Num 3, pp 452-462, issn 0268-005X, 11 p.Article

Impact of re-grinding on hydration properties and surface composition of wheat flourMOHAMAD SAAD, M; GAIANI, C; SCHER, J et al.Journal of cereal science (Print). 2009, Vol 49, Num 1, pp 134-140, issn 0733-5210, 7 p.Article

Iron absorption from wheat flour : effects of lemonade and chamomile infusionOLIVARES, Manuel; PIZARRO, Fernando; HERTRAMPF, Eva et al.Nutrition (Burbank, Los Angeles County, Calif.). 2007, Vol 23, Num 4, pp 296-300, issn 0899-9007, 5 p.Article

Study of wheat flour-cassava starch composite mix and the function of cassava mucilage in Chinese noodlesCHARLES, A. L; HUANG, T. C; LAI, P. Y et al.Food hydrocolloids. 2007, Vol 21, Num 3, pp 368-378, issn 0268-005X, 11 p.Article