Results 11 to 20 of about 201,464 (259)
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
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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
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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
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
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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
Solvent retention capacity for different wheats and flours evaluation
Czech Journal of Food Sciences, 2012 The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a
Ivan Švec +3 more
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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
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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
Technological quality of dough and breads from commercial algarroba–wheat flour blends [PDF]
Journal of Food Science and Technology, 2017 Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied.
Correa, María Jimena +5 more
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Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour [PDF]
, 2017 Bakery industry is heavily depended on wheat flour due to its favorable properties. This dependency has proven disadvantageous for Bakery industry in countries where wheat cultivation is not possible.
Navaratne, S. (Seneveratne) +2 more
core +1 more source