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Characteristic variations of the different types of wheat are important agricultural considerations.
In this research, Uranium (238U), Thorium (232Th) and Potassium (40K) specific activity in (Bq/kg) were measured in (12) different types of wheat flours that are available in Iraqi markets.
Since wheat flour is one of the essential foods that is consumed in Iraqis daily lives, the desire to establish a national baseline of radioactivity exposure from different types of wheat flour samples that available in Iraq markets is very critical.
Using the microarray technique, Coram et al. [ 23- 25] identified genes involved in basal defense and different types of wheat resistance to stripe rust.
You also want to mix different types of wheat flour substitutes.
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The present study has presented the specific activity of radionuclides 238U, 232Th and 40K using gamma ray spectroscope in different type of wheat flour that are regularly consumed by adults age in Iraq.
The model is developed by considering blending of different types of the wheat for producing different products, locating new silos and different modes of transportation in all levels of the chain, and also adding the export sector.
Additionally, HMF concentrations in different types of flours, including wheat, whole wheat, bread flour and rye flour, were investigated.
In Greece they make this dish with rusks -- twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye.
These studies cover different types of raw material (e.g. wheat straw, corn stover, olive tree, softwood) and mixing systems (e.g. rotating drums and stirred tanks) and give the impression that the influence of an increasing WIS content vary depending on these factors.
Although alkaline pretreatment has been studied on different types of lignocellulosic biomass including switchgrass, corn stover, wheat straw, rice straw, and rice hulls [ 13], most of the research on alkaline pretreatment has focused on optimization of the process parameters to improve substrate digestibility [ 13- 15].
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