Trace elements in wheat, flour and bread, and their relations

Determination of the Σ-Λ mixing angle from QCD sum rules Alıyev, Tahmasıb; Savcı, Mustafa (Springer Science and Business Media LLC, 2016-8) The Σ-Λ mixing angle is calculated in framework of the QCD sum rules by using the general form of the interpolating current. We find that our prediction for the mixing angle is (1.15 ± 0.05)0. A comparison of our result with the predictions of the quark model, chiral perturbation theory, and lattice QCD approach, and also with the results of the QCD sum rules method existing in literature, is presented.
Atomic spectral methods for the analysis of trace metals, particularl mercury, in marine environmental samples. Ramelow, Gerald John; Balkaş, Turgut İ.; Department of Chemistry (1978)
Utilization of chestnut flour in gluten-free bread formulations Demirkesen, Ilkem; Mert, Behiç; Şümnü, Servet Gülüm; Şahin, Serpil (2010-12-01) In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. In addition, the influence of hydrocolloid blend (xanthan-locustbean gum (LBG), xanthan-guar gum blend) and emulsifier DATEM on the rheological properties of dough formulations and quality parameters of breads were also investigated for the samples having chestnut/rice flour ratio of 10/90, 20/80, 30/70 and 40/60. Herschel-Bulkley model was found ...
Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition Dik, Tunay; Yöndem Makascıoğlu, Füsun (Wiley, 2002-1-18) The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to flour ratio in dough making (400–710 g kg−1), maturation time (45–660 s) and the type of flour. Two grades of bread wheat flour and durum clear flour were studied. The effects of aging at ambient temperature for up to 29 days and the addition of ascorbic acid at 100 or 500 mg kg−...
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics Demirkesen, Ilkem (2016-08-01) The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated. Elevated flour replacement levels led to increases in extensional viscosity values reflecting higher force requirement to deform dough samples. Similarly, replacement of rice flour with chestnut flour led to higher complex moduli values. Cookie samples prepared by replacement of 40% rice flour with chestnu...

Citation Formats

N. Aras, R. Ercan, W. Zhang, and A. Chatt, “Trace elements in wheat, flour and bread, and their relations,” 1996, p. 156, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67789.