Results 101 to 110 of about 187,289 (309)
Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018 The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%.
Adriana PĂUCEAN +5 more
doaj +1 more source
Challenges to Increasing Dietary Fiber in White Flour and Bread [PDF]
Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups.
Lovegrove, A. +3 more
core +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Possibilities of using acorn flour in products Based on flour [PDF]
, 2016 Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more
Koceva Komlnić, Daliborka +2 more
core +1 more source
Innovation and sustainability: a new challenge for Malagasy SMEs
Journal of Perspectives in ManagementThis research emphasises the challenges confronting Small and Medium-sized Enterprises (SMEs) in finding ways to reconcile sustainability and innovation. There are many obstacles to overcome in African countries such as Madagascar.
Vazoly Fiadanampo Manarinjara +1 more
doaj +1 more source
Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour [PDF]
The Analyst, 1914 n ...
openaire +1 more source
South Korean Millers’ Preferences for the Quality Characteristics of Hard White Wheat that is Used in Producing All-purpose Flour [PDF]
Using the choice-based conjoint analysis and self explicated approach, I elicited South Korean millers’ preference and willingness to pay for the quality characteristics of hard white wheat that is used in producing all-purpose flour.
Henneberry, Shida Rastegari +1 more
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Food Chemistry International, EarlyView.(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi +2 more
wiley +1 more source
Foods, 2019 The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition,
Shiqi Huang +2 more
doaj +1 more source
Tuna meat (Thunnus atlanticus - blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality ...
Nafly Comilo Tiven +1 more
core +1 more source