{"id":"https://openalex.org/W2592859221","doi":null,"title":"Effect of extraction rate on rheological properties of wheat flour","display_name":"Effect of extraction rate on rheological properties of wheat flour","publication_year":2018,"publication_date":"2018-06-01","ids":{"openalex":"https://openalex.org/W2592859221","mag":"2592859221"},"language":"en","primary_location":{"id":"pmh:oai:doaj.org/article:bab7fbce38f949bc9e87f5932a477b0a","doi":null,"is_oa":true,"landing_page_url":"https://doaj.org/article/bab7fbce38f949bc9e87f5932a477b0a","pdf_url":null,"source":{"id":"https://openalex.org/S4306401280","display_name":"DOAJ (DOAJ: Directory of Open Access Journals)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":"cc-by-sa","license_id":"https://openalex.org/licenses/cc-by-sa","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 27-32 (2018)","raw_type":"article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["doaj"],"open_access":{"is_oa":true,"oa_status":"green","oa_url":"https://doaj.org/article/bab7fbce38f949bc9e87f5932a477b0a","any_repository_has_fulltext":true},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5020002431","display_name":"Vahideh Moradi","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I110525433","display_name":"Islamic Azad University, Tehran","ror":"https://ror.org/01kzn7k21","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433"]},{"id":"https://openalex.org/I155419210","display_name":"Islamic Azad University, Science and Research Branch","ror":"https://ror.org/03187yj51","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"Vahideh Moradi","raw_affiliation_strings":["Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran-Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran-Iran","institution_ids":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5014966835","display_name":"Babak Ghiassi Tarzi","orcid":"https://orcid.org/0000-0002-9861-6457","observed_orcids":["https://orcid.org/0000-0002-9861-6457"]},"institutions":[{"id":"https://openalex.org/I110525433","display_name":"Islamic Azad University, Tehran","ror":"https://ror.org/01kzn7k21","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433"]},{"id":"https://openalex.org/I155419210","display_name":"Islamic Azad University, Science and Research Branch","ror":"https://ror.org/03187yj51","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"Babak Ghiassi Tarzi","raw_affiliation_strings":["Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran-Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran-Iran","institution_ids":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5002418072","display_name":"Mehdi Farhoodi","orcid":"https://orcid.org/0000-0003-3886-4368","observed_orcids":["https://orcid.org/0000-0003-3886-4368"]},"institutions":[{"id":"https://openalex.org/I4210107800","display_name":"National Nutrition and Food Technology Research Institute","ror":"https://ror.org/02fgvvg92","country_code":"IR","type":"other","lineage":["https://openalex.org/I4210107800"]},{"id":"https://openalex.org/I58048189","display_name":"Shahid Beheshti University of Medical Sciences","ror":"https://ror.org/034m2b326","country_code":"IR","type":"education","lineage":["https://openalex.org/I58048189"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"Mehdi Farhoodi","raw_affiliation_strings":["Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran","institution_ids":["https://openalex.org/I4210107800","https://openalex.org/I58048189"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5069179674","display_name":"Amir Fallah","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I58048189","display_name":"Shahid Beheshti University of Medical Sciences","ror":"https://ror.org/034m2b326","country_code":"IR","type":"education","lineage":["https://openalex.org/I58048189"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"Amir Fallah","raw_affiliation_strings":["Food & Drug Deputy, Shahid Beheshti University of Medical Sciences, Tehran, Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Food & Drug Deputy, Shahid Beheshti University of Medical Sciences, Tehran, Iran","institution_ids":["https://openalex.org/I58048189"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":4,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":2,"citation_normalized_percentile":{"value":0.00216911,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":93},"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9994999766349792,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9994999766349792,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10733","display_name":"Wheat and Barley Genetics and Pathology","score":9.999999747378752e-05,"subfield":{"id":"https://openalex.org/subfields/1110","display_name":"Plant Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/wheat-flour","display_name":"wheat flour","score":0.9570000171661377},{"id":"https://openalex.org/keywords/extraction-rate","display_name":"extraction rate","score":0.8629999756813049},{"id":"https://openalex.org/keywords/dough-rheology","display_name":"dough rheology","score":0.9200000166893005},{"id":"https://openalex.org/keywords/alveograph","display_name":"alveograph","score":0.7879999876022339},{"id":"https://openalex.org/keywords/extensograph","display_name":"extensograph","score":0.9269999861717224},{"id":"https://openalex.org/keywords/farinograph","display_name":"farinograph","score":1.0},{"id":"https://openalex.org/keywords/flour-quality-assessment","display_name":"flour quality assessment","score":0.640999972820282},{"id":"https://openalex.org/keywords/dough-strength","display_name":"dough strength","score":0.7070000171661377},{"id":"https://openalex.org/keywords/method-correlation","display_name":"method correlation","score":0.49000000953674316}],"concepts":[{"id":"https://openalex.org/C2778177282","wikidata":"https://www.wikidata.org/wiki/Q1396728","display_name":"Farinograph","level":3,"score":0.9854807257652283},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.734531819820404},{"id":"https://openalex.org/C168314062","wikidata":"https://www.wikidata.org/wiki/Q2550696","display_name":"Absorption of water","level":2,"score":0.6320186853408813},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.6069508194923401},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.5581799745559692},{"id":"https://openalex.org/C33923547","wikidata":"https://www.wikidata.org/wiki/Q395","display_name":"Mathematics","level":0,"score":0.5441350936889648},{"id":"https://openalex.org/C2776873940","wikidata":"https://www.wikidata.org/wiki/Q188672","display_name":"Bran","level":3,"score":0.539932370185852},{"id":"https://openalex.org/C4725764","wikidata":"https://www.wikidata.org/wiki/Q844704","display_name":"Extraction (chemistry)","level":2,"score":0.43792280554771423},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.38211938738822937},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.2177254855632782},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.2052459418773651},{"id":"https://openalex.org/C43617362","wikidata":"https://www.wikidata.org/wiki/Q170050","display_name":"Chromatography","level":1,"score":0.10131895542144775},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"pmh:oai:doaj.org/article:bab7fbce38f949bc9e87f5932a477b0a","doi":null,"is_oa":true,"landing_page_url":"https://doaj.org/article/bab7fbce38f949bc9e87f5932a477b0a","pdf_url":null,"source":{"id":"https://openalex.org/S4306401280","display_name":"DOAJ (DOAJ: Directory of Open Access Journals)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":"cc-by-sa","license_id":"https://openalex.org/licenses/cc-by-sa","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 27-32 (2018)","raw_type":"article"}],"best_oa_location":{"id":"pmh:oai:doaj.org/article:bab7fbce38f949bc9e87f5932a477b0a","doi":null,"is_oa":true,"landing_page_url":"https://doaj.org/article/bab7fbce38f949bc9e87f5932a477b0a","pdf_url":null,"source":{"id":"https://openalex.org/S4306401280","display_name":"DOAJ (DOAJ: Directory of Open Access Journals)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":"cc-by-sa","license_id":"https://openalex.org/licenses/cc-by-sa","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 27-32 (2018)","raw_type":"article"},"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","score":0.6875,"display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":14,"referenced_works":["https://openalex.org/W1973003902","https://openalex.org/W1979131336","https://openalex.org/W1998807304","https://openalex.org/W2004915006","https://openalex.org/W2008783163","https://openalex.org/W2011403994","https://openalex.org/W2025640934","https://openalex.org/W2038692486","https://openalex.org/W2051192573","https://openalex.org/W2123481693","https://openalex.org/W2132530555","https://openalex.org/W2176954998","https://openalex.org/W2463700910","https://openalex.org/W2489185782"],"related_works":["https://openalex.org/W4388098525","https://openalex.org/W2969387723","https://openalex.org/W4247288098","https://openalex.org/W2751373730","https://openalex.org/W4300008845","https://openalex.org/W7151680682","https://openalex.org/W109124235","https://openalex.org/W6962707033","https://openalex.org/W1823676533","https://openalex.org/W1964080429"],"abstract_inverted_index":{"The":[0,48,72],"effect":[1,85],"of":[2,10,17,27,31,55,68,102,112,119,141,155,162],"different":[3,41],"extraction":[4],"rates":[5],"(64%,":[6],"82%":[7],"and":[8,46,61,144,171],"90%)":[9],"wheat":[11,19,33],"flour":[12,20,34,69],"on":[13,86],"the":[14,18,28,32,52,62,82,103,113,120,145,158,163,177],"rheological":[15,29],"properties":[16,88],"dough":[21,35,87,182],"was":[22,36,58,115],"investigated.":[23],"A":[24],"complete":[25],"study":[26],"behavior":[30],"performed":[37],"by":[38],"using":[39],"three":[40],"instruments":[42],"namely":[43],"alveograph,":[44,142],"extensograph,":[45],"farinograph.":[47],"correlation":[49,108,126,168],"coefficient":[50],"among":[51,97,109],"various":[53],"parameters":[54,111,118,165],"applied":[56,98,159],"methods":[57,114,122],"also":[59],"determined":[60],"most":[63,161],"suitable":[64],"method":[65,179],"in":[66,79,100],"assessment":[67],"attributes":[70],"recognized.":[71],"lower":[73],"bran":[74],"concentration":[75],"(extraction":[76],"rate":[77],"64%)":[78],"flours":[80],"showed":[81],"better":[83],"pronounced":[84],"yielding":[89],"strengthened":[90],"dough.":[91],"Several":[92],"expected":[93],"associations":[94],"were":[95],"found":[96],"methods,":[99,160],"spite":[101],"fact":[104],"that":[105,128],"no":[106],"significant":[107,167],"all":[110],"observed,":[116],"some":[117],"measuring":[121],"had":[123,166],"very":[124],"strong":[125],"(p<0.01)":[127,169],"included":[129],"farinograph":[130],"water":[131],"absorption,":[132],"tenacity":[133],"(P),":[134],"extensibility":[135],"(L),":[136],"P/L,":[137],"swelling":[138],"index":[139],"(G)":[140],"energy":[143],"resistance":[146],"to":[147,180],"constant":[148],"deformation":[149],"after":[150],"50":[151],"mm":[152],"stretching":[153],"(R50)":[154],"extensograph.":[156],"Among":[157],"alveograph":[164],"together":[170],"it":[172],"might":[173],"be":[174],"used":[175],"as":[176],"recommended":[178],"assess":[181],"rheology.":[183]},"counts_by_year":[{"year":2025,"cited_by_count":1},{"year":2024,"cited_by_count":1}],"updated_date":"2026-05-06T06:10:43.113611","created_date":"2017-03-16T00:00:00"}
