Results 61 to 70 of about 8,516 (254)

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Ultrasound-treated moringa leaf powder enhances nutritional quality and phytochemical properties of fermented finger millet–Bambara groundnut flour blends

Frontiers in Food Science and Technology
This study investigated the impact of ultrasonicated Moringa oleifera leaf powder (UMOLP) incorporation on the various food properties of fermented finger millet-Bambara groundnut flour (FFM-FBGN). Two groups (A and B) of composite flour were formulated,
Masala Mudau, Oluwafemi Ayodeji Adebo
doaj   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Mise au point de pains composites à base de melanges de farines de sorgho-ble et analyse texturale [PDF]

Biotechnologie, Agronomie, Société et Environnement, 1999
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated.
Blecker C., Balla A., Deroanne C., Oumarou M., Paquot M.   +4 more
doaj  

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

The Effects of Coupling Agents on the Mechanical and Thermal Properties of Eucalyptus Flour/HDPE Composite

MATEC Web of Conferences, 2015
The aim of this research was to study the effects of the coupling agents, FusabondTM E-528 (polyethylene-grafted maleic anhydride; PE-g-MA, MA) and Amino Silane (Si), on the thermal properties, and mechanical properties of Eucalyptus flour-HDPE composite.
Metanawin Siripan, Pengrung Phiromrat, Metanawin Tanapak   +2 more
doaj   +1 more source

Determination and Optimization of Flour for Producing Crispy Baby Tilapia using Plackett Burman Design and Central Composite Design Method

Squalen, 2017
Research on processing of crispy baby tilapia (Oreochromis niloticus) was conducted to obtain type and proportion of flour on this product with central composite design method.
Syamdidi Syamdidi, Diah Ikasari, Hasta Octavini   +2 more
doaj   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Chemistry Central Journal, 2018
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds.
Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste   +8 more
doaj   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source