Results 141 to 150 of about 3,303 (174)

Preparation and characterization of churro dough with malt bagasse flour

International Journal of Gastronomy and Food Science, 2022
Abstract Malt bagasse is an interesting by-product from the beer industry that can be used to develop flour for bakery products such as churros. This work aimed to develop a formulation of churro dough by partially replacing wheat flour with malt bagasse flour, and to evaluate its microbiological, physicochemical, and sensory properties. Malt bagasse
FRANCISCO Lucas Chaves Almeida, Mariana De Oliveira Silva, Weysser Souza   +2 more
exaly   +2 more sources

Measurement of thermal diffusivity of potato, malt bread and wheat flour

Journal of Food Engineering, 1995
Abstract The thermal diffusivity of three food products, Pentland Dell potato, malt bread and wheat flour, was determined using a thermal diffusivity tube under transient heat transfer conditions by two different methods, the log method and the slope method, both based on the solutions of the Fourier equation.
T R A Magee
exaly   +2 more sources

Development of Diastatic Enzymes of Malt and Flour

Industrial and Engineering Chemistry, 1932
S. Jozsa, H. C. Gore
exaly   +2 more sources

Nutritive value of malted millet flours

Qualitas Plantarum Plant Foods for Human Nutrition, 1986
The changes in proximate composition, phytate phosphorus, thiamine and ascorbic acid content of finger millet, pearl millet and foxtail millet during progressive germination were studied. Germination resulted in a slight decrease in total protein and minerals, a marked fall in phytate-phosphorus and a significant increase in the ascorbic acid content ...
N. G. Malleshi, H. S. R. Desikachar
openaire   +1 more source

Properties of flour obtained from malted grains – review

2022
Germination as part of the malting process produces malt flour, which can be obtained from various grains (e.g., barley, sorghum, wheat, and rye). Malting is a technological process that involves several operations: steeping, germination, kilning and cleaning, resulting in malt as the final product, which is usually used for brewing. Further milling of
Nakov, Gjore, Temkov, Mishela, Lazova Borisova, Iliana, Lukinac, Jasmina   +3 more
openaire   +2 more sources

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES

SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings, 2023
The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities.
Daniela Stoin, Calin Jianu, Ariana Velciov, Monica Negrea, Mariana-Atena Poiana   +4 more
openaire   +1 more source

Effect of Malting and Fermentation on the Physicochemical Properties of Maize Flour

Journal of Advances in Food Science & Technology
The study investigated the effects of malting and fermentation on the physicochemical properties of maize flour. Maize grains were subjected to malting and fermentation to produce malted fermented maize flour (MFM), malted non-fermented maize flour (MNFM), non-malted fermented maize flour (NMFM), and non-malted non-fermented maize flour (NMNFM).
Love Amauche Egbegbedia, Peter Agorye Adie, Friday Godwin Okibe, Vachefon Heuvey Forwoukeh   +3 more
openaire   +1 more source

Effects of malting conditions on the properties of malt flour from some selected Cameroon maize varieties

Cameroon Journal of Experimental Biology, 2008
The effect of malting conditions on some biochemical and functional properties of malt flours of grains of four selected maize cultivars was studied in a 3x4x5 factorial design. The studied factors were: the hydration levels of the gains prior to germination (30%, 45%, 60%), the maize cultivars used (CMS 8501, CMS 8704, CHC 201 and hybrid ...
Kameni, A, Kouebou, CP, Fendoung, G, Aboubakar, AKD, The, C, Mbofung, MF   +5 more
openaire   +2 more sources

Non-starch polysaccharides in barley and malt: a mass balance of flour fractionation

Journal of Cereal Science, 1991
Flours from dehusked barley and malt were fractionated to obtain water-insoluble cell wall material for structural studies of cell wall polysaccharides and study of their enzymic degradation. Composition was determined for all the fractions obtained. Mass balances were calculated to quantify losses of water-soluble material and to monitor major changes
Viëtor, R.J., Voragen, A.G.J., Angelino, S.A.G.F., Pilnik, W.   +3 more
openaire   +2 more sources