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Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour
International Journal of Food Science and Technology, 2013 he cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat ...
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Upravlenie kachestvom (Quality management), 2023
This article is devoted to the study of issues related to the quality indicators of raw materials for the production of flour. The issue of a global problem related to the factors of the use of low-quality food raw materials and food products necessary for the preservation of human health is touched upon.
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This article is devoted to the study of issues related to the quality indicators of raw materials for the production of flour. The issue of a global problem related to the factors of the use of low-quality food raw materials and food products necessary for the preservation of human health is touched upon.
openaire +1 more source
Use of ultrasound for the determination of flour quality
Ultrasonics, 2007Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for
J M, Alava +6 more
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Influence of key component interactions in flour on the quality of fried flour products
Critical Reviews in Food Science and NutritionIn the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the ...
Mengyue Li +5 more
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Quality attributes of fermented yam flour supplemented with processed soy flour
Plant Foods for Human Nutrition, 1999Pretreated soy flour was used to replace 10, 20, 30 and 40% of fermented yam flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of 'amala', a popular West African food made from rehydrated yam flour, was investigated.
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Thiols in flour and breadmaking quality
Food Chemistry, 1988A differential pulse polarograph was used to measure accessible thiols in wheat flour suspensions at pH 4·2 with phenyl mercuric acetate as the reagent. Loaf volume per gram of loaf protein (LV) showed some inverse correlation with accessible thiol content of flour in a trial on 53 English wheats from 39 varieties (r = −0·523; P < 0·001). At least four
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Thiols in flour and baking quality
Food Chemistry, 1990Abstract Baking quality (LV) was defined as loaf volume per gram of loaf protein. Further attempts to find negative correlation between LV and small thiols bound by disulphide bonds (SS) to gluten failed, but this was almost certainly because the method was flawed.
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Wheat and flour quality: assessing grain quality
2012Grain quality after harvest 'sets the agenda' for all the stages further down the 'grain chain'- the sequence of events that leads through milling and baking to the consumer of the end product. Each of the many food products has a unique set of quality specifications, so the miller must select grain whose attributes will produce flour of specific and ...
Wrigley, C. W., Batey, I. L.
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