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Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
Foods, 2021 One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained ...
Juan Fernández-Peláez +3 more
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Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds [PDF]
, 2018 Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition.
Hernando Ariza Calderón +5 more
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Foods, 2017 Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies.
Marta Mesías, Francisco J. Morales
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Basic Thermal Parameters of Selected Foods and Food Raw Materials
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials.
Monika Božiková +4 more
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, 2019 Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour are largely unknown.
David W Konas +11 more
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Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]
, 2012 The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo +2 more
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Formation of acrylamide during baking of shortcrust cookies derived from various flours
Czech Journal of Food Sciences, 2012 Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like ...
Karolina Miśkiewicz +2 more
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Foods, 2020 The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours.
Shiqi Huang +3 more
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Foods, 2022 Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet
Masala Mudau +2 more
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Functional and physicochemical properties of flours of six Mucuna species [PDF]
, 2011 Legume flours were prepared from six species of mucuna bean, M. Veracruz mottle, M. rajada, M. cochinchinensis, M. deerigeana, M. pruriens and M. veracruz white.
Oshodi, AA, Adeyemi, IA, Adebowale, YA
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