Microwave drying and grinding characteristics of wheat (Triticum aestivum)

Effect of Microwaves on Technological and Rheological Properties of Suni-Bug (Eurygaster spp) Damaged and Undamaged Wheat Flour

“…The total protein contents was not affected significantly (p<0.05) by heating with microwave treatment. The ranges of moisture value and protein content in samples are similar to the results obtained from previously studies (Doty and Baker 1977;Campaña et al, 1986Campaña et al, , 1993Lupano and Anón 1987;Türker and Elgün 1998;Walde et al, 2002;Vadimbal and Jayas 2007).…”

“…This finding indicated that thermal denaturation of glutens in sound and damaged samples might be with different microwave times owing to having different levels of proteolytic activity in flours. The changes in WG content are similar to the findings previously reported by many authours (Doty and Baker 1977;MacArthur, 1981;Campaña et al, 1986Campaña et al, , 1993Lupano and Anón, 1987;Koksel et al, 1993;Türker and Elgün, 1998;Kaasov et al, 2002;Walde et al, 2002).…”

“…Also, these results in gluten index indicated improvement of dough elasticty and strengh due to the partial inactivation of excessive proteolytic activity from wheat bug enzyme and gluten strength development. The harsh gluten occuring by thermal process were reported by many authors (Koksel et al, 1993;Ugareiah and Hackenberger, 2001;Kaasov et al, 2002;Walde et al, 2002).…”

“…The wet gluten (WG) contents of sound and damaged Baker 1977;MacArthur 1981;Campaña et al, 1986Campaña et al, , 1993Kaasov et al, 2002;Walde et al, 2002;Vadimbal and Jayas 2007), limited information is available about the effects of microwave application on quality parameters such as some technological and rheological aspects of the flour milled from suni-damaged wheat (Sivri and Köksel 1996;Türker and Elgün 1998). Our main objective in this investigation was to examine the effects of microwave energy on some specific technological and rheological properties of flours produced from undamaged and damaged wheat by suni-bug and to describe the effects of microwave treatment on excessive proteolytic enzymes in flours.…”

Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)

“…The particle size distribution during milling has been extensively studied for various agricultural materials like wheat (Irani and Fong 1961;Irani and Callis 1963;Kirylic and Michniewicz 1990;Walde et al 2002), pea flour (Maaroufi et al 2000), buckwheat (Steadman et al 2001), wheat and barley straws, corn stover and switch grass (Mani et al 2004) and lentil, cowpea, black gram, green gram and bengal gram (Indira and Bhattacharya 2006).…”