Results 131 to 140 of about 1,971,768 (188)

Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.

International Journal of Biological Macromolecules, 2020
The effect of Artemisia sphaerocephala Krasch. gum (ASKG) addition on the dough performance and structural characteristics of the wheat-chickpea composite flour-based product was studied.
Fang Jia, Zhen Ma, Xinzhong Hu
semanticscholar   +1 more source

Composition of wheat‐flour lipids

Journal of the Science of Food and Agriculture, 1970
AbstractLipids were extracted from a single sample of wheat flour using three solvent systems: ethanol–diethyl ether–water (2:2:1 by vol.); chloroform–methanol (2:1 by vol.); and water‐saturated n‐butanol. Analysis of the extracts and of residual lipid in the extracted flour showed that water‐saturated n‐butanol was the most efficient solvent.Wheat ...
T. A. Macmurray, W. R. Morrison
openaire   +1 more source

Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya

, 2020
Cookies free from gluten were developed using rice-chickpea composite flour with added exudate gums of acacia, apricot or karaya. The proximate composition of rice, chickpea and their composite flours was measured.
Afshan Mumtaz Hamdani, I. A. Wani, N. A. Bhat   +2 more
semanticscholar   +1 more source

Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

Journal of Culinary Science & Technology, 2020
This study aimed at producing gluten-free chicken sausages using High-Quality Cassava Flour (HQCF) and coconut composite flour as fillers. The composite flour constituted 20% of the sausage recipe.
Dorcas Oluwadara Ayandipe, A. A. Adebowale, O. Obadina, K. Sanwo, S. Kosoko, C. Omohimi   +5 more
semanticscholar   +1 more source

Bread‐making properties of different pulse flours in composites with refined wheat flour

Journal of Texture Studies, 2023
AbstractThere has been a growing demand for pulses due to the nutrition, health benefits, and agronomical advantages, along with the recommendation of international organizations to diversify the use of pulses. Lentil, yellow pea, and chickpea were studied for their effect on the quality of the bread when incorporated into refined wheat flour.
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li   +4 more
openaire   +2 more sources

Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.

Food Chemistry, 2019
The impact of kansui on the dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles was investigated. For noodle dough, both the relative crystallinity and degree of order obtained from X-ray diffraction and Fourier ...
Fang Jia, Zhen Ma, Xiaolong Wang, Xiaoping Li, Liu Liu, Xinzhong Hu   +5 more
semanticscholar   +1 more source

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2020
Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect. Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to improve the glycemic effect of bread; however, the non-gluten ...
T. Zafar, A. Allafi, Dina S AlKandari, A. Al-Othman   +3 more
semanticscholar   +1 more source

Antinutrients and Bioavailability of Nutrients in Maize, Cassava and Soybeans Composite Flour

, 2020
Composite flour production and utilization in Nigeria and globally is on the increase. This is to take advantage of its nutritional and health benefits at the same time increase the food value of certain cereals and tubers.
F. Z. Igbua, S. O. Adejo, N. Igoli, A. A. Daagema   +3 more
semanticscholar   +1 more source

Physico-Chemical Characteristics of Composite Flours

Journal of Milk and Food Technology, 1975
Physico-chemical parameters that influence dough attributes and baking quality were investigated in single and composite flours. Considerable variation in the starch and protein components was observed in the different formulations of wheat and substituent flours. Incorporation of kurakkan, sorghum, or manioc flour increased gelatinization temperature,
M. W. PULLE, K. INO
openaire   +1 more source

Composition of Flours from Samoan Breadfruit

Journal of Food Science, 1984
ABSTRACT Flours from the pulp of seven varieties of breadfruit ( Artocarpus altilis ) at various stages of maturity were prepared and analyzed. Crude protein content ranged from 2.90–5.08%, crude fat from 0.80–1.93%, crude fiber from 2.87–6.56%, ash from 1.90–4.08%, total ...
MICHAEL WOOTTON, FAALE TUMAALII
openaire   +1 more source