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Bread‐making properties of different pulse flours in composites with refined wheat flour
Journal of Texture Studies, 2023AbstractThere 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 +4 more
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Variability in soy flour composition
Journal of the American Oil Chemists' Society, 2003AbstractSoy flour is commonly used as a protein source in industrial fermentations. As an essentially natural product, the composition of soy flour can vary from year to year as a result of changes in growing conditions. The composition of soy flour from a single manufacturing plant was determined over an 8‐yr period.
Michael A. Porter, Alison M. Jones
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ANALYSIS OF THE PHYSICO-CHEMICAL COMPOSITION OF COMPOSITE FLOUR
Mechanics and Technologies, 2021Мақалада дәнді дақылдардан жасалған композиттік ұнның физикалық-химиялық құрамына талдау жасалып, глютенсіз нан өндіру үшін шикізат ретінде пайдалану мүмкіндігі қарастырылды. Зерттелетін шикізат ретінде Ақмола облысындағы «Qazyna» ұн өндірісінде өндірілген құрама ұндар қолданылды.
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Composition of wheat‐flour lipids
Journal of the Science of Food and Agriculture, 1970AbstractLipids 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
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Composition, Digestibility and Application in Breadmaking of Banana Flour
Plant Foods for Human Nutrition, 2006Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that
E, Juarez-Garcia +4 more
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Biochemical composition and physicochemical properties of broccoli flours
International Journal of Food Sciences and Nutrition, 2009The objective of this research was to study the biochemical composition and physicochemical properties of three different flours prepared from broccoli crop remains. Florets, leaves and stalks of broccoli were dried at 60 degrees C, and the flours obtained were analysed for proximate composition, amino acid profile, fatty acid composition, and ...
Olga N, Campas-Baypoli +5 more
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Effect of Plasma Treatment on the Wood Flour for Wood Flour/PP Composites
Journal of Thermoplastic Composite Materials, 2009Contact angles of various monomers are measured by goniometer to calculate surface energies in order to select the monomer with highest surface energy. The highest surface energy is obtained with hexamethyl-disiloxane and is used in plasma coating the wood flour to improve its bonding and dispersion with the polypropylene (PP).
Byung-Sun Kim +3 more
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2023
The objective of this study was to investigate the effect of sorghum flour substitution to wheat flour on pasting and thermal properties of the composite flours as well as firmness of the flour gels and application of composite flour in pan bread. Wheat-to-sorghum flour ratio used were 100:0 (wheat control), 0:100 (sorghum control), 80:20, 60:40, 40:60
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The objective of this study was to investigate the effect of sorghum flour substitution to wheat flour on pasting and thermal properties of the composite flours as well as firmness of the flour gels and application of composite flour in pan bread. Wheat-to-sorghum flour ratio used were 100:0 (wheat control), 0:100 (sorghum control), 80:20, 60:40, 40:60
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INFLUENCE OF FLOUR COMPOSITE MIXTURE ON BAKING PROPERTIES OF RYE FLOUR
Известия вузов. Пищевая технология, 2018Исследовано влияние мучной композитной смеси, содержащей, % от массы смеси: 5 кукурузной муки, 10 нутовой муки, 20 овсяных отрубей, 65 пшеничной муки 1-го сорта, на хлебопекарные свойства ржаной муки. Установлено, что с увеличением дозировок вносимых в ржаную муку компонентов композитной смеси наблюдается увеличение показателя числа падения. Рассчитана
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IPS Journal of Nutrition and Food Science
Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the ...
T. A. Fatukasi +3 more
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Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the ...
T. A. Fatukasi +3 more
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