QR Code

The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour

None

Saved in:

Bibliographic Details
Main Authors:	Nikolić, Nada, Lazić, Miodrag
Format:	Electronic Book Chapter
Language:	English
Published:	IntechOpen 2011
Subjects:	Life Sciences
Online Access:	https://www.intechopen.com/chapters/22598
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough
by: Rakin Marica B., et al.
Published: (2025-01-01)

Influence of sorghum flour on the rheological properties of semi-finished wheat product
by: V. A. Bukhovets, et al.
Published: (2023-07-01)

The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour
by: E. N. Shabolkina, et al.
Published: (2022-02-01)

Isoflavone Content and Composition in Soybean
by: Tepavcevic, Vesna, et al.
Published: (2011)

Influence of potato flour on dough rheological properties and quality of steamed bread
by: Xing-li LIU, et al.
Published: (2016-11-01)

The Role of Empirical Rheology in Flour Quality Control
by: Hadnađev, Tamara Dapčević, et al.
Published: (2011)

Low-carbon, environment-friendly, ultrahigh-filled wood flour/polyethylene composites: Effects of wood flour content and compatibilizer on mechanical properties, creep resistance, and rheological behavior
by: Haitao Fu, et al.
Published: (2025-07-01)

Effects of ionizing radiation on rheological properties of seasoned cassava bacon flour defatted
by: Ana Paula Nunes de Sá, et al.
Published: (2021-04-01)

Extraction and Enzymatic Modification of Functional Lipids from Soybean Oil Deodorizer Distillate
by: Torres, Carlos F., et al.
Published: (2011)

Soybean the Main Nitrogen Source in Cultivation Substrates of Edible and Medicinal Mushrooms
by: Zied, Diego Cunha, et al.
Published: (2011)

Optimization of functional, mineral composition, and sensory properties of somali injera from local wheat blended with soybean and chickpea flour
by: Shamsedin Mahdi Hassan, et al.
Published: (2025-09-01)

Dietary Content and Gastrointestinal Function of Soybean Oligosaccharides in Monogastric Animals
by: Z., Zdunczyk, et al.
Published: (2011)

Properties of Soybean for Best Postharvest Options
by: Manuwa, Seth I.
Published: (2011)

Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour
by: Jian-sheng CHEN, et al.
Published: (2012-12-01)

Bakery properties of composite mixtures of wheat and spelt flour
by: N. S. Sanzharovskaya, et al.
Published: (2018-09-01)

The main reasons of difference between the quality of bought wheat and the flour made in Russia
by: A. V. Alabushev, et al.
Published: (2018-05-01)

Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat–Partially Defatted Peanut Composite Flour
by: Tengetile Mkoko, et al.
Published: (2025-01-01)

Physiological Quality of Conventional and RR Soybean Seeds Associated with Lignin Content
by: Gris, Cristiane Fortes, et al.
Published: (2011)

Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour
by: E. N. Shabolkina, et al.
Published: (2022-09-01)

Nondestructive Estimation of the Contents of the Functional Elements in Soybean by Near Infrared Reflectance Spectroscopy
by: Sato, Tetsuo
Published: (2011)

Study of the moisture content of soybeans based on dielectric property of soybean
by: ZHU Zhe-yan, et al.
Published: (2005-03-01)

The study of rheological and physical dough properties of the winter wheat varieties
by: N. S. Kravchenko, et al.
Published: (2021-12-01)

Functional Properties of Soybean Food Ingredients in Food Systems
by: Jideani, V. A.
Published: (2011)

Sourdough and Bread Properties as Affected by Soybean Protein Addition
by: Espinosa, Josué Peñaloza-, et al.
Published: (2011)

IRRADIATION EFFECT ON PEROXIDATION INDEX ON OKARABASED SOYBEAN FLOUR
by: Ana Paula Nunes
Published: (2019-02-01)

Photo- and Free Radical-Mediated Oxidation of Lipid Components During the Senescence of Phototrophic Organisms
by: Rontani, Jean-François
Published: (2012)

Formulation of Nutrient-Enriched Wheat-Based Cookies Using Defatted Soybean Flour and Moringa stenopetala Leaf Powder
by: Melat Bereket Sherif, et al.
Published: (2025-01-01)

World practice of wheat flour classification
by: A. V. Baskakov, et al.
Published: (2024-10-01)

High Pressure Treatments of Soybean and Soybean Products
by: Ghafoor, Kashif, et al.
Published: (2011)

Bridging agriculture and food: Aqueous ozone treatment optimizes wheat flour chracteristics and dough rheology to enhance bread quality in Iranian cultivars
by: Elmira Bamyar, et al.
Published: (2025-08-01)

Nuage Components and Their Contents in Mammalian Spermatogenic Cells, as Revealed by Immunoelectron Microscopy
by: Onohara, Yuko, et al.
Published: (2012)

Advances in Soybean and Soybean By-Products in Monogastric Nutrition and Health
by: Nahashon, Samuel N., et al.
Published: (2011)

Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas
by: Taha Mukhtar, et al.
Published: (2025-07-01)

Soybean and Obesity
by: Monteros, Laura A. González Espinosa de los, et al.
Published: (2011)

Soybean and Allergy
by: Sugiura, Keiji, et al.
Published: (2011)

Soybean Phospholipids
by: Liu, Daicheng, et al.
Published: (2011)

Physicochemical, Functional and Rheological Properties of Soy Protein Isolates Prepared with Various Iranian Soybean Cultivars
by: Behdad Shokrollahi Yancheshmeh, et al.
Published: (2025-07-01)

Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour
by: E. P. Victorova, et al.
Published: (2018-06-01)

Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread
by: Fryderyk Sikora, et al.
Published: (2025-07-01)

The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour
by: Е. N. Shabolkina, et al.
Published: (2021-09-01)