Results 11 to 20 of about 63,374 (298)
, 2012 Flour quality is vitally important to improvements in breadmaking, and this in turn means that the milling process is critical to bread quality. Even though flour milling is mankind’s oldest continuously practised industry, transformative developments ...
M.G. Scanlon +15 more
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Effect of wheat flour with different quality in the process of making flour products
International Journal of Metrology and Quality Engineering, 2020 All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved.
Zhang Ang
doaj +2 more sources
Effect of Chickpea Flour on Noodle Quality and Glycemic Index
Shipin gongye ke-ji, 2022 To improve the application scope and economic value of chickpea, chickpea flour with different additions (0%, 10%, 20%, 30%, and 40%) was mixed with wheat flour to make noodles.
Xianting YIN +4 more
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Czech Journal of Food SciencesTuna 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
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Jurnal Pendidikan Tata Boga dan Teknologi, 2023 Nastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste.
Holinesti, Rahmi +3 more
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Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour
Journal of Food Quality, 2021 Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and
Wei Zhang +5 more
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The Large and Diverse Family of Mediterranean Flat Breads: A Database
Foods, 2022 An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project ...
Antonella Pasqualone +10 more
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Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
Foods, 2022 This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology.
Tianyi Xia, Kyeonghoon Kim, Meera Kweon
doaj +1 more source
EFFECT OF PLANTING DATE ON PHENOLOGY, PRODUCTIVITY AND FLOUR QUALITY OF SOME WHEAT CULTIVARS. [PDF]
Journal of Plant Production, 2012 A field experiment was conducted to determine the effect of two planting dates ; early (25th Oct.) and late (15th Dec.) in addition to the control planted at 20th Nov. on phenology, growth, yield ( yield components and yield quality) of four bread wheat
Rania El-Mantawy +3 more
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Proximate composition and functional properties of banana flour at different ripening stages [PDF]
, 2023 Bananas commonly grow in tropical areas and have many health benefits derived from both the inner and outer parts of the fruit. The proximate composition and functional properties of banana flour with varying ripening stages of plantain banana fruit ...
Sapei, Lanny; University of Surabaya Faculty of Engineering Department of Chemical Engineering Jl. Raya Kalirungkut Surabaya 60293
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