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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
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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
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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
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 +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
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Assessment of Functional Properties of Wheat–Cassava Composite Flour [PDF]
Foods, 2023 Li M +6 more
exaly +2 more sources
تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية [PDF]
Assiut University Bulletin for Environmental Researches, 2021 This study aims contributing to reduce the large food gap that widens from year after year, caused by the import of large quantities of wheat and white flour as a result of the low self-sufficiency ratio of locally grown wheat grain, and healthy food ...
خالد حميد
doaj +1 more source
Characteristics of Composite Flour Made of Kidney Bean and Soybean
Journal of Applied Agricultural Science and Technology, 2023 Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour.
Merynda Indriyani Syafutri +6 more
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Nepal Journal of Biotechnology, 2023 Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical ...
Alina Bhandari, Srijana Thapaliya
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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
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