Results 1 to 10 of about 26,823 (302)
Research on the Potential Use of Grape Seed Flour in the Bakery Industry
Foods, 2022 Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due
Oana Bianca Oprea +3 more
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Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants [PDF]
Foods, 2022 The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing ...
Mihaela Multescu +3 more
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Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills [PDF]
International Journal of Food Studies, 2022 Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level.
Abeer S. Alhendi +5 more
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Sorghum Flour: A Valuable Ingredient for Bakery Industry? [PDF]
Applied Sciences (Switzerland), 2020 The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers ...
Belc Nastasia +2 more
exaly +3 more sources
Sources and Markets of Limestone Flour in Poland
Resources, 2020 Limestone flour is used in a variety of industrial sectors such as power and heat generation, glass-making, paper-making, the construction industry and construction materials manufacturing, the production of agriculture, plastics and rubber goods, as ...
Ewa Lewicka +3 more
doaj +3 more sources
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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Liang you shipin ke-ji, 2021 In order to explore the effect of the mix with a high ratio of potato flour and wheat flour on noodle processing and quality evaluation, the modified potato flour, which was pre-prepared with soybean protein isolate adding and ultrasonic treatment, was ...
YANG Xiao-qing, XU Ru
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STUDY OF CHEMICAL COMPOSITION UNCONVENTIONAL SPECIES OF FLOU R
Современная наука и инновации, 2022 Flour products are one of the most consumed products. Increasing the nutritional and biological value offlour products is one of the priority areas in the flour and bakery industry.
S. S. Gur'ev +5 more
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Sensors, 2023 The flour milling industry—a vital component of global food production—is undergoing a transformative phase driven by the integration of smart devices and advanced technologies.
Vasileios Boglou +2 more
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Contributions of the Chemist to the Flour Industry. [PDF]
Journal of Industrial & Engineering Chemistry, 1915 n ...
Wesener, John A., Teller, G.-E.-O. L.
openaire +2 more sources