African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 984

Full Length Research Paper

Rheological characteristics and baking quality of flours from Nigerian grown wheat

Gloria Nwakaegho Elemo
  • Gloria Nwakaegho Elemo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Adetokunbo Adetola Osibanjo
  • Adetokunbo Adetola Osibanjo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Olubunmi Phebean Ibidapo
  • Olubunmi Phebean Ibidapo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Akinyele Oluwatosin Ogunji
  • Akinyele Oluwatosin Ogunji
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Wahab Bolanle Asiru
  • Wahab Bolanle Asiru
  • Department of Project Development and Design Federal Institute of Industrial Research, Oshodi, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Turaki Zakari
  • Turaki Zakari
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
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Oluwasina Gbenga Olabanji
  • Oluwasina Gbenga Olabanji
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
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  •  Received: 16 January 2017
  •  Accepted: 27 September 2017
  •  Published: 31 December 2017

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Hatcher DW, Bellido GG, Anderson MJ (2009). Flour particle size, starch damage, and alkali reagent: impact on uni-axial stress relaxation parameters of yellow alkaline noodles. Cereal Chem. 86(3):361-368.
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Roselle CM, Collar C, Haros M (2007). Assessment of hydrocolloid on the thermo-mechanical properties of wheat using the mixolab. Food Hydrocoll. 21:452-462.
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Selomulyo VO, Zhou W (2007). Frozen bread dough: Effects of freezing storage and dough improvers. J. Cereal Sci. 45:1-17.
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Tronsmo KM, Faergestad EM, Schofield JD, Magnus S (2003). Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. Cereal Sci. 38:205-215.
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Shittu TA, Raji AO, Sanni LO (2007). Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Res. Inter. 40(2):280-282.
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Sliwinski EL, Kolster P, Prins PA, Van Vliet T, (2004). On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs. J. Cereal Sci. 39:247-264.
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United States Department of Agriculture (USDA), Global Agricultural Information Network (GAIN) (2014). Grain and Feed Annual Report, Washington, USA.