Results 111 to 120 of about 63,374 (298)

Study on the Difference of Quality Characteristics of Different Flour Flow of Wheat Low-temperature Milling System

Liang you shipin ke-ji
The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system, which could provide reference and basis for the production of different special wheat flour.
CHANG Liu, SUN Hui, DUAN Xiao-liang, HONG Yu, WU Hai-bin, ZHOU Gui-ying   +5 more
doaj   +1 more source

THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

Scientific Papers Animal Science and Biotechnologies, 2023
This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3 ...
RODICA CHEREJI, IULIANA CRETESCU, RODICA CĂPRIŢĂ   +2 more
doaj  

Pre milling debranning of wheat with a commercial system to improve flour quality. [PDF]

J Food Sci Technol, 2022
Barroso Lopes R, Salman Posner E, Alberti A, Mottin Demiate I.   +3 more
europepmc   +1 more source

Preliminary Quality Evaluation of Selected Plantain Flour (Musa Paradisiaca) Sold in Port Harcourt Markets, Nigeria

, 2015
Post harvest loss is a major problem limiting the production of plantain. In recent years, farmers and plantain processors have adopted processing of plantain into flours as a means of market diversification and consequently curtailing glut.
M.N, Adindu, O.A., Ogundare-Akanmu, M.E, Inana   +2 more
core  

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Identification of Glu-D1 Alleles and Novel Marker-Trait Associations for Flour Quality and Grain Yield Traits under Heat-Stress Environments in Wheat Lines Derived from Diverse Accessions of Aegilops tauschii. [PDF]

Int J Mol Sci, 2022
Mohamed IES, Kamal NM, Mustafa HM, Abdalla MGA, Elhashimi AMA, Gorafi YSA, Tahir ISA, Tsujimoto H, Tanaka H.   +8 more
europepmc   +1 more source

Control of konzo in the Democratic Republic of Congo

, 2011
Konzo is an upper motor neuron disease that causes irreversible paralysis of the legs mainly in children and young women^1,2^, due to consumption of large amounts of cyanogens from poorly processed cassava, the staple food of tropical Africa^3^.
Ian C. Denton, Chretienne Mandombi, J. P. Banea, N Kuwa, J. Howard Bradbury, D Nahimana   +5 more
core  

Donkwa Enriched With Goron‐Tula (Azanza garckeana) Modulates Sexual Behavior and Activity of Enzymes Linked With Erectile Dysfunction in High‐Fat Diets/ Streptozotocin‐Induced (STZ/HFD) Diabetic Rats

Food Chemistry International, EarlyView.
(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi, O. S. Ijarotimi, A. A. Badejo   +2 more
wiley   +1 more source

Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies

Foods
High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different.
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, Małgorzata Tabaszewska, Jacek Słupski, Joanna Wydurska   +5 more
doaj   +1 more source

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality. [PDF]

Foods, 2021
Rivera J, Deliephan A, Dhakal J, Aldrich CG, Siliveru K.   +4 more
europepmc   +1 more source