Results 231 to 240 of about 6,011 (263)

Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

Current Nutrition & Food Science, 2017
Background: Potato flour, being nutritious and a high source of carbohydrates, has been explored for the manufacturing of biscuits. Methods: Replacement of refined wheat flour with potato flour at various levels (5 to 30%) was done for the preparation of biscuit.
Pinki Saini, Neelam Yadav, Devinder Kaur, V. K. Gupta, Bandana Kaundal, Pragya Mishra, Anjali Mishra, Rajendra Kumar   +7 more
openaire   +1 more source

Functional characteristics of cowpea flours in foods

Journal of the American Oil Chemists' Society, 1990
Functionality of legume flours as food ingredients is influenced by genetic and agronomic factors, storage, composition and processing. The processing of flour from dry cowpeas (Vigna unguiculata) is a simpler technology than that utilized for oilseed flour production. A defatting step is not required because the crude fat content of cowpeas is low (∼1–
openaire   +1 more source

Modifying Flour to Improve Functionality

2003
Howitt, C. A., Tamás, L., Solomon, R. G., Gras, P. W., Morell, M. K., Békés, F., Appels, R.   +6 more
openaire   +2 more sources

Rice Flour and Starch Functionality

2018
Jinsong Bao, Christine J. Bergman
openaire   +1 more source

Functional and physicochemical properties of flours and starches from different tuber crops

International Journal of Biological Macromolecules, 2020
Baili Feng, Xiangwei Gong, Honglu Wang   +2 more
exaly  

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours

Foods, 2022
Associate Professor Moses Basitere, Vusi Mshayisa, Nthabeleng Vanqa   +2 more
exaly  

Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion

Food Hydrocolloids, 2021
Erick Heredia-Olea, Johanan Espinosa-Ramirez, Julian De La Rosa-Millan   +2 more
exaly  

Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour

European Food Science and Engineering
The use of wheat flour alone in the formulation of many products in Africa not only causes a large deficit in the balance of trade, but also nutritional problems, as it is poor in many nutrients. Thus, the present article concern the physico-chemical and functional properties of flours formulated from coconut and wheat.
openaire   +2 more sources

Impact of functional flours from pineapple by-products on human intestinal microbiota

Journal of Functional Foods, 2020
Sara Silva, Pintado M, Lorenzo Pastrana   +2 more
exaly  

Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

Food Bioscience, 2021
Ah-Na Kim, M Shafiur Rahman, Sung-Gil Choi   +2 more
exaly