Results 41 to 50 of about 22,035 (306)
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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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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Journal of Hygiene, 1909 A case recently tried before Mr Justice Warrington (The Flour Oxidising Co., Ld.v. J. and R. Hutchinson) has brought to light, what I do not imagine is a matter of common knowledge, namely that large quantities of flour both in this country and abroad are artificially bleached in order it would appear primarily to satisfy the fancy of the public for ...
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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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Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study
Biology and Life Sciences Forum, 2023 This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff.
Agata Wojciechowicz-Budzisz +5 more
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International Journal on Food, Agriculture and Natural Resources, 2022 The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted
Sangam Dahal +4 more
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, 2021 The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours.
Attaugwu, R. N. +2 more
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Grain & Oil Science and Technology, 2023 The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir.
Nafiya Qadir, Idrees Ahmed Wani
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Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
MoleculesThe food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a ...
Ana Belen Martín-Diana +5 more
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On the Bleaching of Flour and the Addition of so-called “improvers” to Flour [PDF]
Journal of Hygiene, 1911 The practice of flour bleaching originated in this country about ten years ago; bleaching, however, is said to have been attempted in France two or three years prior to this. The practice was rapidly adopted by millers in the United Kingdom, in America, and elsewhere. Such bleaching is applied only to roller-milled flour.
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