Results 221 to 230 of about 201,464 (259)
Some of the next articles are maybe not open access.
Implementation of commercial oat and sorghum flours in brewing
European Food Research and Technology, 2013Brewing with commercial flours has the potential to reduce mashing times and improve brewhouse efficiency. At present, however, no studies are available assessing the application of commercial oat and sorghum flours as brewing adjuncts. Therefore, the objectives of this study were to evaluate the quality and processability of mashes/worts produced with
Birgit Schnitzenbaumer +3 more
openaire +1 more source
Food and Bioprocess Technology, 2011
The technological assessment of chestnut flour doughs was studied using Mixolab® apparatus, establishing a comparison with gluten (soft, hard and whole wheat) and gluten-free (rice and yellow corn) flour doughs as well as corn starch pastrymaking and breadmaking formulations.
Ramón Moreira +3 more
openaire +1 more source
The technological assessment of chestnut flour doughs was studied using Mixolab® apparatus, establishing a comparison with gluten (soft, hard and whole wheat) and gluten-free (rice and yellow corn) flour doughs as well as corn starch pastrymaking and breadmaking formulations.
Ramón Moreira +3 more
openaire +1 more source
Rheology of commercial chestnut flour doughs incorporated with gelling agents
Food Hydrocolloids, 2011Abstract The rheological properties of chestnut flour (CF) doughs incorporated with agar, hydroxypropylmethyl cellulose (HPMC) and xanthan at different concentrations (0.5, 1.0, 1.5, 2.0%, flour basis) were determined at 30 °C using a controlled stress rheometer. The mixing behavior at the same temperature was achieved by the Mixolab® apparatus.
R. Moreira, F. Chenlo, M.D. Torres
openaire +2 more sources
Compatibility of softwood flour and commercial biopolymers in injection molding
Polymer Composites, 2009AbstractThis study is focused on wood flour‐reinforced biopolymers for injection molding. Eight commercial biopolymers were compounded with 30 and 50% wood flour and injection molded. Thermal processability via extrusion was evaluated by use of the resulting melt pressure, melt temperature, and machine load, during injection molding the injection ...
Eva Sykacek +2 more
openaire +1 more source
Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives
Plant Foods for Human Nutrition, 2020Concerns about the nutritional and sensory qualities of gluten-free (GF) products has generated interest in the evaluation of novel gluten-free ingredients. Folate content is of particular interest due to limited sources of enriched folic acid in a GF diet as well as lack of nutrient composition data in novel flours.
Jennifer A. Jamieson +2 more
openaire +2 more sources
The rheology of bread dough made from four commercial flours
Rheologica Acta, 2002A selection of four commercial flours has been subjected to extensive rheological measurements as part of a comprehensive program of wheat improvement. The results have been used to determine which of the many types of rheological measurements provide significant discrimination between various types of modern baker's flours (including biscuit flours ...
Matti Keentok +4 more
openaire +1 more source
Gamma radiation effects on commercial Mexican bread making wheat flour
Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms, 2006Abstract Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility.
Z. Agúndez-Arvizu +6 more
openaire +1 more source
Journal of the Science of Food and Agriculture, 2000
Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control.
Rivelino, Flores-Farías +5 more
openaire +2 more sources
Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control.
Rivelino, Flores-Farías +5 more
openaire +2 more sources
Utilisation of cereal-legume flour blends in commercial and traditional bread
Quality Assurance and Safety of Crops & Foods, 2018Commercial or traditional breads are commonly produced using refined wheat flour that contains limited amount of beneficial compounds such as minerals, dietary fibre, vitamins and phytochemicals wh...
Yaver E., Bilgiçli N.
openaire +1 more source
Performance Evaluation of Mills and Separators in a Commercial Flour Mill
Food and Bioproducts Processing, 2005This paper describes the result of a process study undertaken to determine the performance of the break- and reduction-rolls and plansifters in a commercial flour mill. The parameters measured included the flow rates of selected streams, their ash and moisture contents, and their particle size distributions.
H.W.H. Al-Mogahwi, C.G. J. Baker
openaire +1 more source