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... the results of the study are said to increase knowledge of the bread making properties of the two flours, and show the suitability of both acha and iburu flour to be used for bread making

... 5 per cent, while almost all non-semolina flours have lower protein content, making them unsuitable for pasta production ... due to the high price and falling supply of semolina and other gluten rich flours, in some parts of the world pasta’s have been partially or totally substituted with other flours, including as ordinary wheat flour, corn, rice, oats, legumes or pea flours ... however, the replacement or partial substitution of semolina with other flours has adverse effects on the quality of the final product, said the authors

the size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study. the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours.

the size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study. the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours.

... a blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a spanish study ... their investigation involved the analysis of single and multigrain flours in doughs and breads in terms of nutritional added value, palatability, shelf and handling during processing ... commercial common wheat flour (white) and whole flours from spelt, kamut, buckwheat, rye and oat were purchased from the spanish market

... however they noted that the application of extrusion to legume flours is a relatively new area

... “the results of this paper could be relevant for the production of gluten-free crackers based on buckwheat flours …the introduction of buckwheat crackers in the market would increase the diversity of functional bakery products and, even more importantly, of functional foods suitable for celiac disease patients,” wrote the researchers, led by ivana sedej, of the institute for food technology at the university of novi sad, serbia

... with a clear clean-label trend affecting food formulation across europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions ... michael gusko, managing director of leading german milling group kampffmeyer food innovation says there is clear demand in the convenience and bakery sectors for these solutions, where advantages include clean-label appeal, and good ph shear stability that "simple commodity flours" cannot match

... the group has established strong market positions in cereal specialties, enzymes, esters, extruded ingredients, lactose, specialty lipids, specialty powders, specialty flours, yeast extracts and whey protein concentrates/isolates with locations worldwide

... currently, non-gluten flours and starches - derived from varying sources such as rice, potato, tapioca, brown rice, millet, teff, and quinoa - are being used in food formulations