Results 81 to 90 of about 11,839 (290)

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +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

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Acta Universitatis Cibiniensis. Series E: Food Technology, 2017
Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology.
Awolu Olugbenga Olufemi, Olokunsusi Eunice Yetunde   +1 more
doaj   +1 more source

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +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  

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 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

Quality evaluation of noodles from millet flour blend incorporated composite flour

, 2010
48-54This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour.
Srinivasan, T, Mohankumar, Jemima Beryl, Vijayakumar, T Poongodi   +2 more
core  

Mango (Mangifera indica L.) kernel flour as a potential ingredient in the development of composite flour bread

, 2016
Fruit residues and seed flours have been used to supplement food and feed because of their nutrient dense composition. The present study was undertaken to identify the feasibility of utilizing cereal-legume-seed kernel composite flour in preparation of ...
Majumdar, Swarnali Dutta; M.O.P. Vaishnav College for Women, Ravi, Usha ; M.O.P. Vaishnav College for Women, Menon, Lakshmi ; M.O.P. Vaishnav College for Women   +2 more
core   +1 more source