Results 11 to 20 of about 200,831 (310)
Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties [PDF]
LifeCarob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the ...
Sebastiano Rosati +5 more
doaj +2 more sources
Foods, 2023 Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to ...
Mst. Meherunnahar +7 more
doaj +1 more source
Wheat and flour quality relations in a commercial mill [PDF]
Czech Journal of Food Sciences, 2001 The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological ...
M. Hrušková +2 more
openaire +2 more sources
Greek Landrace Flours Characteristics and Quality of Dough and Bread
Foods, 2023 Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition.
Adriana Skendi +3 more
doaj +1 more source
Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder [PDF]
, 2014 The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp).
Alberto, Maria Rosa +6 more
core +1 more source
Ethylene Dibromide Residues in Biscuits and Commercial Flour
Journal of AOAC INTERNATIONAL, 1981 Abstract Flour and biscuit samples from a school lunch program were analyzed for ethylene dibromide (EDB). Flour samples were extracted with hexane at room temperature with maximum extraction of EDB in 4 days. Biscuits were extracted by steam distillation with hexane; optimum recoveries were obtained by a triple extraction of the sample.
D M, Rains, J W, Holder
openaire +2 more sources
Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]
, 2016 This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina +3 more
core +1 more source
Molecules, 2021 The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving.
Vicente Espinosa-Solis +9 more
doaj +1 more source
AIMS Agriculture and Food, 2023 Banana is a highly nutrient-dense, widely produced and consumed tropical fruit. Luvhele and mabonde non-commercial unripe banana cultivars were used to produce the flour and substituted the wheat flour at four levels (10%, 20%, 30% and 40%) for dough ...
Mutshidzi Matidza +2 more
doaj +1 more source
Effect of milling speed on the quality and storage stability of maize flour [PDF]
, 2016 This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial ...
Sidhu, Gagandeep Kaur +2 more
core +2 more sources