Results 221 to 230 of about 4,085 (242)

Detection and estimation of cereal and oilseed flours in wheat-based composite flours

, 1976
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Bread‐making properties of different pulse flours in composites with refined wheat flour

Journal of Texture Studies, 2023
AbstractThere has been a growing demand for pulses due to the nutrition, health benefits, and agronomical advantages, along with the recommendation of international organizations to diversify the use of pulses. Lentil, yellow pea, and chickpea were studied for their effect on the quality of the bread when incorporated into refined wheat flour.
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li   +4 more
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Composition of wheat‐flour lipids

Journal of the Science of Food and Agriculture, 1970
AbstractLipids were extracted from a single sample of wheat flour using three solvent systems: ethanol–diethyl ether–water (2:2:1 by vol.); chloroform–methanol (2:1 by vol.); and water‐saturated n‐butanol. Analysis of the extracts and of residual lipid in the extracted flour showed that water‐saturated n‐butanol was the most efficient solvent.Wheat ...
T. A. Macmurray, W. R. Morrison
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Functional Properties of Wheat‐Bean Composite Flours

Journal of Food Science, 1983
ABSTRACT Functional properties of wheat flour and its blends with six bean flours at three levels of replacement (10, 20, and 30%) were investigated. Water and oil absorption, foaming capacity and stability, and emulsifying activity and stability increased with increasing levels of bean flours in the blends.
S. S. DESHPANDE, P. D. RANGNEKAR, S. K. SATHE, D. K. SALUNKHE   +3 more
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Acceptability of wheat-sorghum composite flour products: An assessment

Plant Foods for Human Nutrition, 1994
The acceptability of sorghum as human food has been a problem in Tanzania even in regions showing promising potential for its production and utilization. Reasons given for low acceptability of sorghum products as human foods include unpleasant colour, aroma, mouthfeel, taste, unpleasant aftertaste and stomachfeel.
M M, Keregero, K, Mtebe
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Optimal oxidant requirement of wheat‐oat composite flours

Food / Nahrung, 1988
AbstractA series of experiments were used to study the combinations of oxidants (ascorbic acid and/or potassium bromate), water and oat flour in a composite maximizing loaf volume. Differences in yeast batches dominated the oxidative requirements of composite flours. Only oat flour significantly reduced loaf volume, whereas water tended to increase it.
B. D. Oomah, L. P. Lefkovitch
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Separation and composition of ‘polar’ wheat‐flour lipids

Journal of the Science of Food and Agriculture, 1965
AbstractThe lipids of an untreated white flour, which had been milled commercially from Canadian wheat, were extracted at −23° with chloroform–methanol and freed from contaminating non‐lipids (including lipophilic protein) by means of aqueous potassium citrate. They were then eluted on a preparative scale from columns of silicic acid, using continuous,
J. J. Wren, Anna D. Szczepanowska
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Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. I. The Effect of Non-Wheat Starches in Composite Doughs

Canadian Institute of Food Science and Technology Journal, 1974
Abstract Some functional properties relative to breadmaking of starches and flours prepared from tubers of yam (Dioscorea rotundata Poir., Dioscorea alata L., Dioscorea cayenensis Lam.), cormels of cocoyam (Xanthosoma sagittifolium Schott.), roots of cassava (Manihot utilissima Pohl.), fruits of plantain (Musa paradisiaca L.), and grains ...
V. Rasper, J. Rasper, G.L. Mabey
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Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. II. Amylolytic Susceptibility of Non-Wheat Starches

Canadian Institute of Food Science and Technology Journal, 1974
Abstract Starches from tubers of some species of the genus Dioscorea (D. rotundata Poir.), D. alta. L., D. cayenensis Lam., D. esculenta (Lour.) Birk., roots of cassava (Manihot utilissima Pohl.), cormels of cocoyam (Xanthosoma sagittifolium Schott.), fruits of plantain (Musa paradisiaca L.) together with starches from sorghum (Sorgho ROF) and millet
V. Rasper, G. Perry, C.L. Duitschaever
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