Results 1 to 10 of about 4,085 (242)

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat [PDF]

Foods, 2023
Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a
Jianhua Tang, Cong Xie, Wenping Chang, Zhenyang Quan, Xiangli Ding   +4 more
doaj   +2 more sources

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

International Journal of Food Science, 2022
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour ...
Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie   +4 more
doaj   +3 more sources

Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

Croatian Journal of Food Science and Technology, 2015
Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products.
Marie Hrušková, Ivana Jurinová, I. Švec   +2 more
doaj   +3 more sources

Development of cookies from wheat-yellow/white maize composite blends and their physical and sensory evaluation. [PDF]

PLoS ONE
Wheat is a staple food in many countries globally, but it alone cannot meet the dietary demands of the growing population. To address this, there is an increasingly critical need to integrate alternative cereals into diets, enhancing nutritional ...
Muhammad Adnan, Masood Sadiq Butt, Imran Pasha, Muhammad Shahid   +3 more
doaj   +2 more sources

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour [PDF]

Plants, 2022
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased ...
Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac, Jasmina Lukinac   +5 more
openaire   +4 more sources

The Preparation and Quality Evaluation of Biscuit Using Composite Flour by Mixing Wheat Flour, Chickpea Flour, and Peanut Flour

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 ...
Sangam Dahal, Anish Dangal, Mahalaxmi Pradhananga, Diksha Timsina, Prekshya Timsina   +4 more
doaj   +1 more source

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

Heliyon, 2023
This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics.
Mopelola A. Dada, Florence A. Bello, Franca O. Omobulejo, Funmilayo E. Olukunle   +3 more
doaj   +1 more source

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making

Foods, 2023
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini   +4 more
openaire   +3 more sources

EFFECT OF SUGARS &LYSINE OF BROAD BEAN FLOUR ADDING TO WHEAT FLOUR (COMPOSITE ) ON BROWN INDEX & FERMENTATION PRESSURE GAS [PDF]

Mesopotamia Journal of Agriculture, 2012
The study was conducted to determine reducing & non reducing sugars and lysine content of three species ( Sham , ILB and Aquadulce ) of Broad bean seed flour ( Vicia faba ) which obtained from ICARDA Ninevah / Iraq and were compared with those of wheat
Mazin M. Al- Zubaidy
doaj   +1 more source

Physicochemical properties of wheat-canna and wheat-konjac composite flours [PDF]

Journal of Food Science and Technology, 2012
Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly increased the amount of resistant starch (RS) but ...
Aprianita, Aprianita, Vasiljevic, Todor, Bannikova, Anna, Kasapis, Stefan   +3 more
openaire   +3 more sources