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Pasting and Gel Behavior of Durum Wheat Derivatives [PDF]

Gels
Durum wheat (Triticum durum) is one of the main raw materials in the food industry, used primarily in the production of pasta. During milling, semolina and flour are obtained with different size distributions, and different compositional and functional ...
Diogo Salvati, Laura Moreno, Juan Manuel Antolín-Rodríguez, Manuel Gómez   +3 more
doaj   +2 more sources

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Foods, 2022
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed.
Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang, Zhihua Pang   +4 more
doaj   +1 more source

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

Foods, 2022
The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied.
Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem, Ibrahim A. Ababtain   +7 more
doaj   +1 more source

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina

Foods, 2023
The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created
Ismail Boluk, Seher Kumcuoglu, Sebnem Tavman   +2 more
doaj   +1 more source

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Foods, 2022
Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products.
Xinyuan Xie, Zhihe Yuan, Kai Fu, Jianhui An, Lingli Deng   +4 more
doaj   +1 more source

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Foods, 2022
Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its ...
Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang, Lingli Deng   +4 more
doaj   +1 more source

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Acta Universitatis Sapientiae: Alimentaria, 2020
Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and
Akinyele O. F., Ikujenlola A. V., Omobuwajo T. O.   +2 more
doaj   +1 more source

Physicochemical, rheological and structural properties of flours from six quinoa cultivars grown in Colombia

Frontiers in Sustainable Food Systems, 2022
BackgroundInclusion of quinoa in the diet of consumers has generated a challenge for quinoa producers and food processors, which involves the study of new cultivars and the functional properties of their flours.MethodsSix quinoa cultivars (Titicaca ...
Miguel García-Parra, María Paula Polo-Muñoz, Jhon Edinson Nieto Calvache, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta   +4 more
doaj   +1 more source

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Foods, 2020
Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and
Shahzad Hussain, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Syed Ali Shahzad, Ibrahim A. Ababtain   +6 more
doaj   +1 more source

Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters

Foods, 2021
The main goal of this study was to test the ability of an artificial neural network (ANN) for rice quality prediction based on grain physical parameters and to conduct a comparison with multiple linear regression (MLR) using 66 samples in duplicate.
Pedro Sousa Sampaio, Ana Sofia Almeida, Carla Moita Brites   +2 more
doaj   +1 more source