Results 81 to 90 of about 157,336 (314)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal +4 more
wiley +1 more source
Flour dust exposure variability in flour mills and bakeries
The Annals of Occupational Hygiene, 1995 As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour
Nieuwenhuijsen, M +3 more
openaire +3 more sources
Protección arancelaria, distorsiones de mercado y beneficios extraordinarios: la producción de harinas Castilla la Vieja, 1820-1841 [PDF]
, 1995 Editada en la Fundación Empresa PúblicaEl propósito de este trabajo es tratar de explicar el incretnento de la oferta castellana de harinas entre 1820 y 1841 como resultado de los cambios en la política comercial.
Moreno Lázaro, Javier
core
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage +3 more
wiley +1 more source
Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak +5 more
wiley +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
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +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
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
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