whole wheat flour
Selected indexed studies
- Understanding whole-wheat flour and its effect in breads: A review. (Compr Rev Food Sci Food Saf, 2020) [PMID:33337058]
- Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. (Food Chem, 2021) [PMID:34020364]
- Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics. (J Food Sci, 2024) [PMID:39169542]
_Worker-drafted node — pending editorial review._
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Sources
- Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta. (2020) pubmed
- Understanding whole-wheat flour and its effect in breads: A review. (2020) pubmed
- Effect of wheat bran and whole wheat flour on manti quality. (2023) pubmed
- Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women. (2020) pubmed
- Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. (2021) pubmed
- Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics. (2024) pubmed
- 3D printing performance of gels from wheat starch, flour and whole meal. (2021) pubmed
- Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion. (2024) pubmed
- Dietary Whole Wheat Flour Intake in Pakistan: A Cross-Sectional Insight into Long-Term Dementia Prevention. (2026) pubmed
- Effects of particle size on quality characteristics of stone-milled whole wheat flour. (2023) pubmed