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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 3 papers
Based on 2 papers
wheat flour → can have → microbial contamination
“SRW had the highest mold count (log10 3.06 cfu/g) and DUR the lowest (log10 2.85 cfu/g). SPG had the highest yeast count (log10 2.27 cfu/g) and SRW the lowest (log10 2.07 cfu/g). Highest APCs were found in DUR (log10 4.24 cfu/g), whereas the lowest were in SRW (log10 3.83 cfu/g). Of the samples tested, 12.8% were E. coli positive and 1.3% were Salmonella positive”
wheat flour → has → confidence limits
“From the data, 95% confidence limits of 5,700 cfu/g for mold, 110,000 cfu/g for APC, and 150 MPN/g for coliforms were determined for all wheat flours”
“Based on the results, the HPC sample had higher water absorption, longer cooking time and less cooking loss than the control.”
hydroxypropyl cellulose (HPC) → improves → water absorption, cooking time, and cooking loss of wheat flour spaghetti
“It also had better organoleptic and higher general acceptability than the control.”
hydroxypropyl cellulose (HPC) → improves → organoleptic and general acceptability of wheat flour spaghetti
“Replacement with gelatinized rice flour or acetylated rice starch resulted in generally higher DC, MC and FN and lower OU.”
wheat flour → replaced with → gelatinized rice flour or acetylated rice starch
“High fiber content of sprouted flour probably also adversely affected lysine availability.”
sprouted wheat flour → adversely affected → lysine availability
“The lipid concentration increased during sprouting, but the increase in protein and fiber contents was more substantial.”
sprouted wheat flour → increased → lipid concentration