Results 21 to 30 of about 63,374 (298)
Shipin gongye ke-ji, 2022 The purpose of this research was to determine wheat quality characteristics of individual flour flow, to better define their functional characteristics in flour blending, and to develop patent flour with certain quality specifications.
Jiabao GUO +5 more
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PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
Harčova Nauka ì Tehnologìâ, 2023 The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and ...
D. Zhygunov +7 more
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Microanalytical Quality of Wheat Flour
Journal of Food Protection, 1983 A survey was made to determine the sanitary quality of wheat flour. Samples were collected and analyzed by the USDA Federal Grain Inspection Service under the quality check program for contract government purchases. The Association of Official Analytical Chemists' method for light filth in flour was used to extract fragments of insects, feathers and ...
John S, Gecan, John C, Atkinson
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Quality of wheat flour and oat flour mixes for flour tortilla
Journal Urban-Rural and Regional Economy, 2019 Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas.
Víctor Morales-Guzman +2 more
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The effect of the stale bread flour addition on flour and bread quality
International Journal of Food Engineering, 2020 Abstract In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour.
Hacer Meral, M. Murat Karaoğlu
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Study on quality characteristics of cassava flour and cassava flour short biscuits [PDF]
Food Science & Nutrition, 2019 AbstractIn this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied.
Haiqin Lu +6 more
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Shipin yu jixie, 2022 Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles.
YANG Yong-hong
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Evolutionary Applications, 2019 Australia has one of the oldest modern wheat breeding programs worldwide although the crop was first introduced to the country in 1788. Breeders selected wheat with high adaptation to different Australian climates, while ensuring satisfactory yield and ...
Reem Joukhadar +3 more
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Evaluation and Screening of High-quality Dumpling Flour by Mixolab
Shipin gongye ke-ji, 2023 The present study evaluated and screened high quality dumpling flour using the analytical equipment, mixolab. The corresponding result aimed to provide theoretical support for high efficient dumpling flour blending.
Maomao QIN +6 more
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THE WHEAT INTROGRESSIVE FORM EVALUATION BY GRAIN BIOCHEMICAL AND TECHNOLOGICAL PROPERTIES
Вавиловский журнал генетики и селекции, 2018 To create stress-resistant, productive and quality wheat varieties, the genetic diversity of wild and cultured relatives is often used – various species belonging to the genera Triticum and Aegilops. Previously, with Triticum militinae, T. timopheevii, T.
A. I. Abugaliyeva, T. V. Savin
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