Results 31 to 40 of about 1,971,768 (188)
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 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
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Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread
Legume Science, 2022 The effect of inclusion of peanut flour from 0% to 20% on dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread was studied.
Sihle G. Shongwe +3 more
semanticscholar +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
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Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits [PDF]
Journal of Food Science and Technology, 2014 The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W100), 85:5:5:5 (W85), 70:10:10:10 (W70) and 55:15:15:15 (W55), respectively.
Suresh, Chandra +2 more
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Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
Frontiers in Sustainable Food Systems, 2021 Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported.
H. T. Duguma +3 more
semanticscholar +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
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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
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Shelf life of composite flour mixtures [PDF]
BIO Web of Conferences, 2021 Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there is a need to enrich food products with essential fatty acids, especially Linolenic acid (w-3), the deficiency of which leads to serious ...
Kechkin Ivan +5 more
openaire +2 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
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