253 Results Found

Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its rec...

Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to st...

Alternaria toxins are mycotoxins produced by various Alternaria species which, besides the Fusarium species, represent the principal contaminants of wheat worldwide. As currently, only limited information on the behaviour of Alternaria toxins during...

Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flour...

Deoxynivalenol (DON, vomitoxin) is a natural-occuring mycotoxin mainly produced by Fusarium graminearum, a food-borne fungi widely distributed in crops and it is one of the most important mycotoxins in wheat and wheat-based foods and feeds. DON affec...

The worldwide production of cement is growing every year due to its increased use in the construction. Cement production is affiliated with an environmental concern as it contributes to the CO2 emissions. It is imperative to reduce the cement product...

Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgrade...

Biofortification is one of the most successful approaches to enhance the level of micronutrients in wheat. In the present study, wheats with zinc biofortification (foliar fertilization and breeding strategies) were milled into five components (whole...

The use of purpose-selected wheat in brewing is limited because it is either not suitable for the application of usual agrotechnical measures or, more often, is not adapted to specific climatic conditions. As unmalted wheat in brewing can cause proce...

There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, tra...

Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is...

To promote domestic wheat production in South Korea, four functional colored wheat varieties with varying amylose contents: Ariheuk (AH), Arijinheuk (AJ), Ariheukchal (AC), and Sintong (ST), were developed. This study examined their bread-making perf...

The present work highlights the advances of integrated starch and bioethanol production as an attractive industrial solution for complex wheat exploitation to value-added products focusing on increased profitability. Bioethanol is conventionally prod...

The aim of this study was to investigate the distribution of total yellow pigments, total phenolic compounds, and their antioxidant activities in various durum wheat milling fractions. Carotenoid composition of yellow pigment extract was also examine...

In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 4...

Damaged starch typically arises from mechanical damage caused by the action of the roller mills during the wheat flour milling process. The content of resulting damaged starch in the flour significantly influences its characteristics, emphasizing the...

Wheat is the third most cultivated cereal in the world and represents the major contributor to human nutrition. Milling wheat by-products such as husks (17–20% of the total processing output weight), even if still containing high-value-added bi...

Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To underst...

Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditiona...

The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an i...

To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary st...

This study evaluates the agronomic and environmental performance of pelletized compost derived from olive mill waste as a sustainable alternative to mineral fertilizers for cultivating wheat (Triticum turgidum L.) under conventional tillage methods....

Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient is reflected in mill fractions using three cultivars (Claire, Apache, and Akteur) grown wi...

The quality of grain products from organic agriculture is an important subject of research for food safety and consumer health. The aim of the study was to examine the grain of spring wheat from organic agriculture according to their infestation by F...

To standardise research activity and determine alcohol yield from native Irish hard wheat grain, a benchmark approach that reflects Irish industry norms is required. The goal of this study was to optimise milling parameters, grain particle size, and...

Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The sil...

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chi...

Many staple foods originate from durum wheat and its milling products; because of this, it is very important to know their characteristics. This study investigates elemental contents in these products and if differences exist because of organic farmi...

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and r...

Wheat bran forms the outermost part of the kernel, which is typically discarded as a by-product. Depending on the milling process, bran can be separated into four fractions: coarse bran (CB), coarse weatings (CW), fine weatings (FW), and low-grade fl...

The milling process is a critical technological step that regulates wheat flour characteristics and ultimately determines end-product quality. This study systematically evaluated the effects of three key milling parameter adjustments in a laboratory-...

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composi...

This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat sa...

Bran friability (particle size distribution after milling) and water retention capacity (WRC) impact wheat bran functionality in whole grain milling and baking applications. The goal of this study was to identify genomic regions and underlying genes...

Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characteri...

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant techno...

This paper presents the dedusting systems of a wheat mill in SC Agro Chirnogi, located in the southeastern area of Romania, and the physical characteristics of the material at the inlet, specifically at the base of the bagfilter systems. Samples were...

The experiment was performed on 66 breeding lines of Triticum polonicum, four T. durum cultivars, four T. aestivum cultivars, and one T. turanicum cultivar (Kamut® wheat). Wheat grain, bran, and flour were analyzed to determine the concentrations of...

Agronomic treatments and environmental conditions of cultivation affect the nutritional value and technological quality of durum-wheat-based products. The aim of this study was to determine the effect of 18 agronomic treatments that differed in nitro...

The focus of this paper is on the analysis of market imperfections in the French and U.K. wheat value chains. We used mark-up and mark-down models and stochastic frontier analysis to estimate the degree of market imperfections in two completely diffe...

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle...

This study examines the effects of the extreme drought and heatwaves that occurred in Romania during the summer of 2024 on the microbiological and mycotoxicological quality of wheat (Triticum aestivum) stored until April 2025, as well as on the quali...

The viability of co-composting of olive mill pomace added to sewage sludge with other organic residues was evaluated and the agronomic use of the final composts was investigated. Two composting piles at different carbon-nitrogen ratios were performed...

The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding...

Bioethanol is a renewable, environmentally-friendly biofuel conventionally produced through the alcoholic fermentation of sugary or starch-rich substrates by microorganisms, commonly Yeast Saccharomyces cerevisiae. Intermediates of industrial wheat f...

Using wheat flour milling (WFM) co-products in pig diets may reduce feed cost. Still, energy digestibility is lower for WFM co-products than for feed grains. Inadequate information exists about their fermentation characteristics and the relationship...

The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and tim...

This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted fr...

This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological p...

The fortification of wheat flour with micronutrients is a common strategy to increase vitamin and mineral intake. While wheat flour mills are often inspected by agencies affiliated with national ministries to ensure compliance with national fortifica...