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Assessment of Functional Properties of Wheat–Cassava Composite Flour [PDF]
Foods, 2023 Yayuan Zhang
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
doaj +1 more source
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
doaj +1 more source
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 +1 more source
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 +1 more source
Open Agriculture, 2020 The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the
Bamidele Oluwaseun P. +1 more
doaj +1 more source
Journal of Materials Research and Technology, 2020 Using NaOH/ urea solution to partially dissolve wood flour, a novel nano-TiO2 photocatalytic composite was prepared by hydrothermal method with insoluble wood flour as bio-carrier and dissolved components of wood flour as accelerant.
Judi Ye, Chen Chao, Jianguo Hong
doaj +1 more source
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 +1 more source
Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads [PDF]
Food and Feed Research, 2021 The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30%
Simić Marijana Z. +6 more
doaj +1 more source