Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat [PDF]
Foods, 2023 Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a
Jianhua Tang +4 more
doaj +4 more sources
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes [PDF]
Foods, 2023 Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten.
Herlina Marta +5 more
doaj +4 more sources
Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut [PDF]
Heliyon, 2023 This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics.
Mopelola A. Dada +3 more
doaj +2 more sources
Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits [PDF]
Journal of Food Science and Technology, 2014 The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W100), 85:5:5:5 (W85), 70:10:10:10 (W70) and 55:15:15:15 (W55), respectively.
Suresh Chandra
exaly +3 more sources
Development and analysis of composite flour bread [PDF]
Journal of Food Science and Technology, 2014 The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF:
Lakshmi, Menon +2 more
exaly +3 more sources
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour. [PDF]
Food Sci NutrABSTRACT The usage of food by‐products and waste has become a significant concern to stakeholders in food processing due to the environmental impact and the waste of resources. The soybean's by‐product is okara, which is rich in protein and other nutrients. The effects of substituting okara powder into whole wheat flour on nutritional
Adebowale OJ +3 more
europepmc +3 more sources
International Journal on Food, Agriculture and Natural Resources, 2022 The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95 ...
Sangam Dahal +4 more
doaj +2 more sources
Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents [PDF]
Frontiers in Nutrition, 2023 Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility.
Kareem Adebayo Koyum +5 more
doaj +2 more sources
Legume Science, 2020 The objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM).
Mandeep Singh Sibian +1 more
doaj +2 more sources
Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours. [PDF]
Food Chem XIn this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the ...
Liu Y +6 more
europepmc +4 more sources