Results 141 to 150 of about 26,823 (302)

Chapter 4 Wheat Flour Industry

Chapter 4 Wheat Flour Industry
AHBR/658.11/Aj1 application/pdf ...
openaire  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Miller's Ol-Style flour bag design, 1929

, 1929
In 1858 industrialist Judson Moss Bemis (1833-1921) founded J. M. Bemis & Co. (later Bemis Brothers Bag Company, then Bemis Company, Inc.) in Saint Louis, Missouri.
Bemis Bag Company, Inc.
core  

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Modeling of protein enzymatic extraction from amaranth flour and seed

, 2015
The topic of the article is oriented at modeling of amaranth protein enzymatic hydrolysis. The purpose of the hydrolysis is to enrich the solid phase with very valuable amaranth protein which could be used not only in food industry to produce new ...
Kodriková, Klára, Kolomazník, Karel, Adámek, Milan   +2 more
core  

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Investigation of stress relaxation in hydrated gluten networks using spectral analysis

Gluten and its protein fractions were isolated from wheat flour. Stress relaxation in hydrated gluten, its protein fractions and varying percentage mixtures of the components were investigated by means of rheometry and confocal laser scanning microscopy.
Dahunsi, Oluwatodimu Samuel
core  

Velvi-Down cake flour bag design, 1933

, 1933
In 1858 industrialist Judson Moss Bemis (1833-1921) founded J. M. Bemis & Co. (later Bemis Brothers Bag Company, then Bemis Company, Inc.) in Saint Louis, Missouri.
Bemis Bag Company, Inc.
core  

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Optimization of Flour Blends for Domestic and Industrial Application

Current Journal of Applied Science and Technology, 2019
Leticia Amoakoah Twum, Akash Pare
openaire   +1 more source