Results 31 to 40 of about 63,374 (298)

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Foods, 2021
Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes
Aouatif Benali, Youness En-nahli, Younès Noutfia, Adil Elbaouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, Nadia Benbrahim, Mona Taghouti, Mohammed Ouhssine, Shiv Kumar   +10 more
doaj   +1 more source

Effects of buckwheat flour addition on the rheological properties of mixed flour dough and quality of Chinese leavened pancakes

Shipin yu jixie, 2023
Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the ...
FENG Li-ping, WANG Feng-cheng
doaj   +1 more source

Rapid and non-destructive detection of hyperspectral milk protein based on improved WOA-Elman neural network

Shipin yu jixie
Objective: To solve the problems of low accuracy, low efficiency, and strong manual dependence in existing milk protein detection methods. Methods: Based on hyperspectral imaging systems, proposed a combination of improved whale algorithm and Elman ...
CAO Jilei, GAO Peixin, LI Xinyu, XIAO Wenjing, LI Zhenyu   +4 more
doaj   +1 more source

Wheat and flour quality relations in a commercial mill

Czech Journal of Food Sciences, 2001
The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied.
M. Hrušková, K. Hanzlíková, P. Varáček   +2 more
doaj   +1 more source

Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

Current Research in Food Science, 2022
The quality and safety of wheat flour are of public concern since they are related to the quality of flour products and human health. Therefore, efficient and convenient analytical techniques are needed for the quality and safety controls of wheat flour.
Shun Zhang, Shuliang Liu, Li Shen, Shujuan Chen, Li He, Aiping Liu   +5 more
doaj   +1 more source

The Effect of Soy Flour on Cookie Quality

Analecta Technica Szegedinensia, 2016
Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content.
Petrović, Jovana, Pajin, Biljana, Šereš, Zita, Lončarević, Ivana, Fišteš, Aleksandar, Šubarić, Drago, Zarić, Danica   +6 more
openaire   +3 more sources

Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

Shipin gongye ke-ji, 2022
In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively.
Fenglian CHEN, Guiyao SUN, Ran AN, Linlin LIU, Yinyuan HE, Jing FAN, Yang YANG, Yuning JI, Yinmei GUO, Na ZHANG   +9 more
doaj   +1 more source

Climate Change Threatens Micronutrient Density of European Winter Wheat

Advanced Science, EarlyView.
Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao, Jennifer Michel, Eline Lorer, Markus Weinmann, Jacques Le Gouis, Claire Léon, Sibille Perrochon, David Alvarez, Vincent Leemans, Iñaki Balanzategui Guijarro, Jordi Moya Laraño, Sara Sánchez Moreno, Symanczik Sarah, Waibel Matthias, Hervé Vanderschuren, Cécile Thonar, Pierre Delaplace, Dominique Van Der Straeten   +17 more
wiley   +1 more source

Flour Treatment to Improve the Quality of Extrusion-cooked Rice-flour Products

Agricultural and Biological Chemistry, 1987
Defatted-dried rice flour and untreated rice flour were extruded with a twin-screw extruder, and the characteristics of the extrudates were compared with each other. The defatting and drying treatment was effective for improving the expansion ratio and the degree of gelatinization of the rice-flour extrudate.
KUMAGAI, Hitomi, LEE, Byeong-Heon, YANO, Toshimasa   +2 more
openaire   +2 more sources

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

Journal of Integrative Agriculture, 2018
The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study.
Seong-Woo Cho, Chon-Sik Kang, Hyeon Seok Ko, Byung-Kee Baik, Kwang-Min Cho, Chul Soo Park   +5 more
doaj   +1 more source