Results 141 to 150 of about 157,336 (314)

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities.
Marta, Herlina, Arifin, Heni R., Cahyana, Yana, Shifa Auliya Yusnia, Yana Cahyana, Herlina Marta, Heni Radiani Arifin, Dewi Sondari, Fetriyuna, Fetriyuna, Sondari, Dewi, Fetriyuna Fetriyuna, Yusnia, Shifa A.   +11 more
core   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

VALUE OF INCREASING KERNEL UNIFORMITY

Kernel uniformity is an important quality attribute that can now be measured at low cost. This study analyzes the profitability of sorting to increase wheat kernel uniformity.
Yoon, Byung-Sam, Lyford, Conrad P., Brorsen, B. Wade   +2 more
core  

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, EarlyView.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 more
wiley   +1 more source

A molecular toolbox for xanthophyll genes in wheat

, 2008
The biological accumulation of xanthophyll compounds responsible for differences in yellow colouration of the wheat endosperm is of considerable commercial interest for specific end use products.
Ryan, K., Barclay, I., Crawford, A.C., Shaw, K., Stefanova, K., Francki, M., McLean, R., Wilson, R.H., Lambe, W.   +8 more
core  

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar
Guadalupe Chaquilla-Quilca, Alma Rosa Islas-Rubio, Chaquilla-Quilca, Guadalupe, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Jesús Guadalupe Luna-Valdez, Silva-Paz, Reynaldo Justino, Reynaldo Justino Silva-Paz, Luna-Valdez, Jesús Guadalupe, Islas-Rubio, Alma Rosa, Vásquez-Lara, Francisco, Salcedo-Sucasaca, Lourdes   +11 more
core   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Immune response to flour and dust mites in a United Kingdom bakery.

, 1992
In a study of 279 United Kingdom bakery workers a high prevalence of immunological response to storage mites was found. To determine whether this was the consequence of exposure to storage mites in bakery work, a population of salt packing workers was ...
Nunn, A. J., Musk, AW, Gordon, S., Newman Taylor, A. J., Nunn, AJ, Venables, KM, Venables, K. H., Gordon, S, Tee, RD, Tee, R. D., Crook, B., Musk, A. W., Taylor, AJ, Venables, Katherine, Crook, B, Gordon, D. J., Gordon, DJ   +16 more
core  

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source