Results 11 to 20 of about 11,839 (290)
EFFECT OF SUGARS &LYSINE OF BROAD BEAN FLOUR ADDING TO WHEAT FLOUR (COMPOSITE ) ON BROWN INDEX & FERMENTATION PRESSURE GAS [PDF]
Mesopotamia Journal of Agriculture, 2012 The study was conducted to determine reducing & non reducing sugars and lysine content of three species ( Sham , ILB and Aquadulce ) of Broad bean seed flour ( Vicia faba ) which obtained from ICARDA Ninevah / Iraq and were compared with those of wheat
Mazin M. Al- Zubaidy
doaj +2 more sources
Journal of the Saudi Society of Agricultural Sciences, 2017 Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage
Elisa Julianti +3 more
doaj +3 more sources
Functional properties of composite flour: a review [PDF]
Food Research, 2020 Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of ...
Hasmadi M. +4 more
openaire +3 more sources
The potential of composite flour (sago and fish) as a source of raw materials for frozen food processing [PDF]
BIO Web of ConferencesA mixture of sago flour and fish flour (Ilisha elongata) can be used as a composite flour source of raw material for food processing production of functional value. The research aimed to determine the characteristics of composite flour from sago and bang
Sumarto Sumarto +4 more
doaj +2 more sources
International Islamic University Malaysia Engineering Journal, 2022 Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source.
Dita Kristanti, Woro Setiaboma
doaj +3 more sources
Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes
Journal of Culinary Science & Technology, 2016 [EN] This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at 0%, 10%, and 30%). Effect of composite flour on proximal composition, color, porosity, texture, and sensory characteristics of ...
Purificación García-Segovia +5 more
openaire +3 more sources
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making [PDF]
Foods, 2023 The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated
Oscar Moreno-Araiza +4 more
openaire +4 more sources
CyTA - Journal of FoodThis study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour.
Adeyemi Ayotunde Adeyanju +4 more
doaj +2 more sources
Assessment of Functional Properties of Wheat–Cassava Composite Flour [PDF]
Foods, 2023 Yayuan Zhang
exaly +2 more sources
FORMULATION AND PROXIMATE COMPOSITION OF ACHA PLANTAIN COMPOSITE FLOUR.
, 2014 In recent years, research efforts in the developing countries have focused on the formulation of food with low glycemic content and high nutritive value. Acha and plantain flour have been found to meet this criteria and so the need to formulate food with acha and plantain composite flour at different ratio to complement each other’s nutritive ...
Bosa, S.O +3 more
openaire +3 more sources