Results 21 to 30 of about 17,866 (161)
Jurnal Pangan dan Agroindustri, 2021 Autism disorders can reduce the ability to communicate, socialize, and respond to the environment. Some children with autism disorders are allergic to gluten.
Nita Maria Rosiana +2 more
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Corn Wingko Processing Optimization Using Response Surface Methodology
International Journal on Food, Agriculture and Natural Resources, 2020 Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma.
Jariyah Jariyah +2 more
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Corn flour substitution at pastry production
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Being gluten-free, the substitution of corn flour in pastry can affect pastry’s technological and textural properties. This research aimed to determine the effect of corn flour on the physical pastry and to know the right concentration of corn flour, which the panelists prefer.
Aniswatul Khamidah, Sri Satya Antarlina
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Jurnal Teknologi dan Industri Pangan, 2009 The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the
Cynthia Gracia C.L +2 more
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EFFECT OF INCORPORATION OF CORN BYPRODUCTS ON QUALITY OF PAN BREAD FROM WHEAT FLOUR [PDF]
Journal of Environmental Science, 2018 In the present study, corn milling by-products especially with high protein or fiber content (i.e. corn and corn gluten meal) were used in replacing part of wheat flour to the production of pan bread.The effect of blending level (0, 5, 10, 15 and 20%) of
El-Tellawy,. F. M +2 more
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Functional Properties of Extruded Corn Flour
Turkish Journal of Agricultural Engineering Research, 2021 Effect of extrusion cooking on hydration properties (water absorption index (WAI), water solubility index (WSI)), and viscosity (peak viscosity (PV), final viscosity (FV)) of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content (MC), temperature (T), and screw ...
Sharmila PATIL +6 more
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Fermentation, 2022 Phenolic compounds are secondary metabolites produced by plants, and their study has been increased in recent years due to their ability to improve human health. The aim of this work was the determination of phenolic compounds presents in blue corn flour
Guadalupe Villarreal-Rodríguez +8 more
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Czech Journal of Food Sciences, 2018 Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM).
Na XIAN, Guohua HU
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Effect of lupin flour incorporation of mechanical properties of corn flour tortillas [PDF]
Food Science and Technology, 2019 Abstract Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages ...
HERNANDEZ-CHAVEZ, Juan Francisco +5 more
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Effect of gluten-free flour on physical properties and quality characteristics of biscuits [PDF]
Research Journal of Applied Biotechnology, 2019 Celiac disease is an autoimmune disorder characterized by intolerance to gluten. So, the aim of this study is to produce gluten-free biscuits for individuals with gluten allergy.
M. Abol-Ela, Jehan Ali
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