| Titles |
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English :
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Effect of Color and Particles Sizes On Wheat Meal Chemical Constituents and Qualities
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Arabic :
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تأثير اللون وحجم الحبيبات على المكونات الكيماوية والجودة لدقيق القمح
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| Abstract |
Color of wheat meal and flour constituents as an important characteristics completely related to the extraction rate and chemical constituents . In this study, wheat meal and flour ( 82% and 72% ex. rate) were fractionated according to particles size. Results show that wheat meal and flour were fractionated into 7 fractions starting from >500 μm to <160 μm. The fractions varied in their particle size, color and chemical constituents (protein, ash and fiber). It was found that fractions of large particle size contained high contents of protein, ash & fiber and consequently low content of starch . The color measurements for each fraction showed that the white color increased as the fraction particle size decreased.
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| Publication year |
2008
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| Pages |
5028, 2008
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| Availability location |
معهد بحوث تكنولوجيا الاغذية-9ش الجامعة- الجيزة
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| Availability number |
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Agric. Sci. Mansoura Univ
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| Author(s) from ARC |
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| External authors (outside ARC) |
عبد الرحمن عبد الرؤف عبد الرحمن
- معهد بحوث الهندسة الزراعية – مركز البحوث الزراعية
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Chemical composition.
Colour.
Wheat flour.
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| Publication Type |
Journal
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