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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Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2011 The study aims of research Effect of the Addition of Cassava Leaf Meal in Rations Commercial to performance and CP 707 is to determine the extent of the effect of the addition of cassava leaf meal in commercial feed to performance of broiler strains CP ...
Dede Risnajati
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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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Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
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THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS [PDF]
Journal of Engineering Science (Chişinău), 2020 Fermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora ...
SIMINIUC, Rodica
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Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
Insects, 2023 Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality.
Maribel Aybar +5 more
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(Bio)degradable polymeric materials for sustainable future—Part 3: Degradation studies of the PHA/wood flour-based composites and preliminary tests of antimicrobial activity [PDF]
, 2020 © 2020 The Authors. Published by MDPI. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.3390/ma13092200The need for a ...
Janeczek, Henryk +10 more
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WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a
D. Zhygunov +4 more
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Identification of carbohydrate parameters in commercial unripe banana flour
Food Research International, 2016 Summary Unripe banana flour (UBF), which is rich in resistant starch (RS), has shown several positive physiological effects in clinical trials. Although such observations encourage the emergence of UBF in the food market, specific identity or quality standards for the product are still lacking.
Hoffmann Sardá, Fabiana A. +6 more
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QUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA [PDF]
Journal of Food Quality, 1985 ABSTRACTArepas made from midwestern‐grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P<0.01) after frozen storage and reheating according to Instron values ...
CAROLE A. Z. HARBERS +2 more
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