Results 11 to 20 of about 159,018 (318)
Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal [PDF]
Journal of Food and Dairy Sciences, 2021 This study aims to produce healthy crackers by using mixes of wheat flour 72% extraction (W.F)with flour of grains (whole meal) such as maize flour (M.F), naked barley flour (B.F), quinoa flour (Q.F) and proso millet flour (P.F).
Mona Doweidar, M. Salem, Mona Hassan
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BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS [PDF]
Journal of Food and Dairy Sciences, 2009 This study is a trial to produce healthy biscuits supplemented with nutritional sources belonging to several plant families, rich in antioxidants. The investigated sources used for supplementation were thyme (herbs), parsley (vegetables), and
Mona Doweidar +2 more
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Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [PDF]
Food Technology Research Journal, 2023 The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa
Hanan, A. Hussien +1 more
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Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [PDF]
Food Technology Research Journal, 2023 This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and ...
Hanan, A. Hussien +2 more
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Influence of Coriander Seeds on Baking Balady Bread [PDF]
Journal of Food and Dairy Sciences, 2018 The results cleared that coriander seeds and wheat flour (82%extract) content of 10.50% and 1.20% for ether extract,19.25% and10.70% for protein, 6.45% and 1.04% for ash, 63.80%and 87.06% for total carbohydrates, 35.70% and 1.16% for crude fiber and436 ...
E. A. Rizk, G. S. El Hadidy
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Food Technology Research Journal, 2023 Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends.
Shereen, L. Nassef +2 more
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Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits [PDF]
Food Technology Research JournalIn order to increase the nutritional value of date seed and optimize the financial worth of these wastes, this study was conducted to assess the advantages of date seed (DSP) powder and germinated date seed powder (GDSP) by replacing them with wheat ...
Amira, M.A. Abd El-Salam +2 more
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Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
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Food Technology Research Journal, 2023 In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement
Gamal, S. El-Hadidy
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Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
International Journal of Technology, 2023 The article examined the ways of using highly effective technologies for the development of whole-wheat flour bread. Ion-ozone cavitation technology is used, which allows time reduction for dough making and bread baking.
Auyelbek Iztayev +6 more
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