Results 11 to 20 of about 4,085 (242)

Evaluation of wheat/non-traditional flour composite [PDF]

Czech Journal of Food Sciences, 2014
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level.
Taťana Hofmanová, Marie Hrušková, Ivan Švec   +2 more
openaire   +2 more sources

Assessment of Functional Properties of Wheat–Cassava Composite Flour

Foods, 2023
Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a
Mingjuan Li, Yayuan Zhang, Xiangrong You, Ying Wang, Kui Zhou, Ping Wei, Linyan Wei   +6 more
openaire   +3 more sources

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

Foods, 2022
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities.
Asmaa Benayad, Mona Taghouti, Aouatif Benali, Abdelmajid Zouahri, Samir Bikri, Youssef Aboussaleh, Nadia Benbrahim, Shiv Kumar   +7 more
doaj   +1 more source

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Foods, 2021
The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological ...
Ionica Coțovanu, Silvia Mironeasa
doaj   +1 more source

Wheat-Legume Composite Flour Quality

International Journal of Food Properties, 2010
Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress ...
Dora Fenn, Odean M. Lukow, Gavin Humphreys, Paul G. Fields, Joyce I. Boye   +4 more
openaire   +1 more source

Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture design

Cogent Food & Agriculture, 2020
A D-optimal mixture design was used to study the effects of blending ratio of wheat, sprouted mungbean, and maize flour on functional properties of composite flour and physico-chemical properties and sensory attributes of composite bread.
Nkosephayo T. Manyatsi, W. K. Solomon, J.S. Shelembe   +2 more
doaj   +1 more source

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Chemistry Central Journal, 2018
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds.
Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste   +8 more
doaj   +1 more source

Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

BIO Web of Conferences, 2020
The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France).
Rustemova Ainash, Kydyraliev Nurudin, Sadigova Madina, Batyrbayeva Nurgul   +3 more
doaj   +1 more source

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Foods, 2023
Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten.
Herlina Marta, Christine Febiola, Yana Cahyana, Heni Radiani Arifin, Fetriyuna Fetriyuna, Dewi Sondari   +5 more
doaj   +1 more source

Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan

Journal of the Saudi Society of Agricultural Sciences, 2017
Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage
Elisa Julianti, Herla Rusmarilin, Ridwansyah, Era Yusraini   +3 more
doaj   +1 more source