Results 11 to 20 of about 17,866 (161)
Study on Quality Characteristics of Modified Corn Flour Noodle(改性玉米粉面条品质特性研究) [PDF]
Shipin kexue jishu xuebao, 2014 In this study,the cooking characteristics and textural properties of noodles being made of corn flour, modified corn flour ,and wheat flour were investigated.
JIANG Nan(姜 南) +2 more
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Jurnal Pendidikan Tata Boga dan Teknologi, 2023 Nastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste. The background of this research is because there is no utilization of corn flour raw material in nastar processing. Utilization of corn flour aims to reduce dependence on wheat flour, as well
Sukma Wahyuni, Rahmi Holinesti
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Heliyon, 2020 The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels.
Julie Mathilde Klang +4 more
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Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour [PDF]
American Journal of Chemical Engineering, 2020 The adsorption equilibrium moisture contents of corn chips (kokoro) made from blends of maize flour and Bambara nut flour was investigated by measuring water activities at 27°C, 37°C and 40°C using the static gravimetric method. Sorption isotherms followed a type II shape in water activities range from 0.10 - 0.80 showing characteristics of most ...
Babatunde Kazeem Adeoye +3 more
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Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour [PDF]
Shipin KexueIn this study, to enhance corn flour incorporated noodles, corn flour was treated by the addition of 16% quercetin followed by microwave irradiation at 320 W for 30 min before being used as a partial wheat flour substitute in noodles.
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng
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Jurnal Teknologi dan Industri Pangan, 2012 Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh
S. Joni Munarso2) +2 more
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Jurnal Teknologi dan Industri Pangan, 2015 The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles ...
Nurheni Sri Palupi +2 more
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Ziraa'ah: Majalah Ilmiah Pertanian, 2020 The study aims to determine the effect of various EM4 (effective microorganism) mixtures, sugarcane juices and corn flour on the physical quality of silage of Kumpai Grass (Hymenachine amplexicaulis).
Kastalani Kastalani +2 more
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Various Flours in Pastry Production Technology
Техника и технология пищевых производств, 2022 Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different.
Tamara V. Renzyaeva +2 more
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THE EFFECT OF THE USING CORN FLOUR LEVEL AND ADDITIVE TYPE ON QUALITY OF CORN BREAD [PDF]
Middle East Journal of Science, 2018 The effects of different levels of corn flours and additives on traditionally produced (in the Black Sea Region) corn bread’s quality parameters were studied; the breads containing different levels of corn flour (0%, 10%, 20%, 30%, 40%, 50%, 75%, 100%) in flour formulation were produced as two different additives type [(10% whole egg, 10% butter and 5%
KOTANCİLAR, Halis Gürbüz +2 more
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