Results 281 to 290 of about 1,834,588 (314)
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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
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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
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Milling efficiency of triticale grain for commercial flour production
Journal of Cereal Science, 2013Triticale is a high yielding cereal grain, however low milling yields have discouraged its utilisation as a wheat alternative in processed flour products. This research investigated the role of hardness, grain size and tempering moisture on milling yields in modern triticale genotypes which do not exhibit shrivelled grain morphology.
A.L. Dennett, R.M. Trethowan
exaly +2 more sources
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
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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
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Components of wheat flour as activator of commercial enzymes for bread improvement
European Food Research and Technology, 2016Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect.
De Gobba, Cristian +2 more
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Measurement of β-amylase in cereal flours and commercial enzyme preparations
Journal of Cereal Science, 1989A procedure previously developed for the assay of cereal-flour β-amylase has been improved and standardised. The improved procedure uses the substrate p-nitrophenyl maltopentaose (PNPG5) in the presence of near saturating levels of α-glucosidase. PNPG5 is rapidly hydrolysed by β-amylase but less readily by cereal α-amylases. The substrate is hydrolysed
Barry V. McCleary, Rachel Codd
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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
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THE EFFECT OF DIASTATIC MALT UPON THE LOAF VOLUMES OF COMMERCIAL FLOURS
Canadian Journal of Research, 1932A series of ten commercial flours of different protein contents and baking strengths was baked by a variety of methods to determine the effect of adding to the dough progressively increasing quantities of diastatic malt. The two lower malt concentrations, 2 and 4% respectively, increased the resulting loaf volumes in every case, but the highest ...
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An Investigation on the Suitability of Commercial Flours for Baklava Production
2012Oguz Acar +2 more
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Functional Properties of Protein and Chitin from Commercial Cricket Flour
2019The House Cricket (Acheta domesticus) is a promising alternative to traditional protein sources, as these insects produce over 12 times the mass of protein for a given mass of food/water when compared to cattle, while also producing lower amounts of greenhouse gases and NH3 emissions (Kim et al. 2017, Hanboonsong, Jamjanya and Durst 2013, Van Huis 2013)
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