Results 11 to 20 of about 245,020 (344)
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
Foods, 2021 Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite ...
Kali Kotsiou +4 more
semanticscholar +1 more source
Liang you shipin ke-ji, 2021 The fat-related enzymes of whole wheat flour cause the increase in fatty acid value, the tallowiness of whole wheat flour and the higher microbial count.
DU Yu-meng +5 more
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The Relationship between Attitudes toward Parents,Trust in Interpersonal Relationship and Attitudes to Premarital Relationship with a Desire to Marry the Young Single in Isfahan City [PDF]
مطالعات زن و خانواده, 2018 This study examined the relationship between attitude toward parents,interpersonal trust relationship,to pre-marital relationship among the young single with the desire to marry in Esfahan city.The research design is descriptive and correlational.The ...
Mahshid Riahi, Flour Khayatan
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Established Prediction Models of Bread Sensory Evaluation Results Based on Data Analysis Methods
Liang you shipin ke-ji, 2022 In this paper, 66 samples belonging to 12 varieties of domestic high-gluten wheat in 2021 were collected, and their physicochemical, rheological and bread sensory properties were analyzed.
HUANG Xu +5 more
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Frontiers in Nutrition, 2020 Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46
Raashid Ahmad Siddiqi +4 more
semanticscholar +1 more source
PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
Harčova Nauka ì Tehnologìâ, 2023 The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and ...
D. Zhygunov +7 more
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Understanding whole-wheat flour and its effect in breads: A review.
Comprehensive Reviews in Food Science and Food Safety, 2020 Although the consumption of whole grains, including bread made with whole-wheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that ...
M. Gómez +2 more
semanticscholar +1 more source
Sustainability Assessment Methodologies: Implications and Challenges for SIDS
Ecologies, 2021 Over the past years, an increasing number of initiatives was considered to address emerging global sustainability issues. Sustainability assessment tools were the most commonly applied methodologies towards measuring sustainability performance. There are
Pierre Olivier St Flour +1 more
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Functional properties of composite flour: a review
Food Research, 2020 Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples.
Hasmadi M. +4 more
semanticscholar +1 more source
A fuzzy based sustainability assessment tool for small island states
Current Research in Environmental Sustainability, 2022 The global change between human activities and the natural environment has evolved with technological growth and economic development. Due to their size and small population, small island states have become the most vulnerable to these irreversible ...
Pierre Olivier St Flour +1 more
doaj +1 more source