Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality.

In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.

Effects of vacuum degrees (0.00, 0.02, 0.

Effects of wheat flour particle size on physicochemical properties and quality of noodles.

The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.

Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties.

In the present paper, the properties of different ultrafine flour samples, including particle size distribution, damaged starch content, falling number, and pasting properties, were examined. The results indicated that the particle size decreased significantly after jet milling, as the rotation speed and grinding time increased, and the damaged starch content significantly increased as the size of the flour/starch decreased; this is in contrast to the significant decrease in falling number. Significant differences in pasting temperature were observed between straight-grade flour (68.

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.

Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience.

Detoxification of Deoxynivalenol by Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products.

Deoxynivalenol (DON) is a type B trichothecene that occurs predominantly in grains such as wheat, maize, and barley and has been implicated in incidents of mycotoxicoses in both humans and farm animals. In the present study, we chose Co γ-ray irradiation to degrade DON. First, the degradation effect of irradiation on DON was analyzed.

Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone.

Fusarium Head Blight (FHB) or scab is a fungal disease of cereal grains. Wheat scab affects the yield and quality of wheat and produces mycotoxins such as deoxynivalenol (DON), which can seriously threaten human and animal health. In this study, gaseous ozone was used to degrade DON in wheat scab and the degradation products of ozonolysis were analyzed by ultra-performance liquid chromatography quadrupole-orbitrap mass spectrometry (UHPLC Q-Orbitrap).

Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat.

Deoxynivalenol (DON) is the secondary metabolite of Fusarium graminearum, which is always found in Fusarium head blight of wheat. In this study, gaseous ozone was used to treat both DON solution and scabbed wheat to investigate the effectiveness of ozone treatment on DON degradation and the effect of ozone on the quality parameters of wheat. It was found that gaseous ozone had a significant effect on DON reduction in solution, when 10 mg l(-1) gaseous ozone was used to treat a 1 μg ml(-1) of DON solution, the degradation rate of DON was 93.