Results 231 to 240 of about 4,085 (242)

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Cereal Chemistry, 2020
AbstractBackground and objectivesGermination of pulse seeds can effectively improve the functional and nutritional properties of resultant flours for broader food applications to deliver multiple health benefits. However, there is a lack of understanding on the performance of germinated pulse flours in bakery goods, particularly in bread.
Rashim Setia, Zhixin Dai, Michael T. Nickerson, Elaine Sopiwnyk, Linda Malcolmson, Yongfeng Ai   +5 more
openaire   +1 more source

Recipe standardization of bread using cassava-wheat composite flour

Journal of Culinary Science & Technology, 2018
A culturally acceptable standard recipe was developed for two types of breads using cassava-wheat composite flour.
Enoch Aryeetey, Faustina D. Wireko-Manu, Jemima O. Asante, Damian Laryea, William O. Ellis, Ibok Oduro, Micheal Ngadi   +6 more
openaire   +1 more source

Rheology and baking potential of wheat/plantain composite flour

Journal of the Science of Food and Agriculture, 1990
AbstractThe possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour.
E Afolabi Bamidele, Anthonia O Cardoso, Olorunfemi Olaofe   +2 more
openaire   +1 more source

Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours

2022
Marie Hrušková, Ivan Švec, Ivana Jurinová   +2 more
openaire   +1 more source

CHEMICAL CHARACTERIZATION OF WHEAT-GERMINATED LEGUMES COMPOSITE FLOURS

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings, 2021
Georgiana Gabriela Codina, Madalina Iuga, Silviu Stroe, Silvia Mironeasa   +3 more
openaire   +1 more source

Wheat, Wheat Flour, and Bread Composite Prices

The Economic Journal, 1923
openaire   +1 more source

Characteristics of Breadfruit-Wheat Composite Flour Cookies with Mung Bean Flour: A Study of Flour Proportions

Food Science and Technology Journal (Foodscitech)
This research aims to determine the effect of adding breadfruit flour and green bean flour to cookie products, as well as the characteristics of breadfruit-wheat composite flour cookies with the addition of green bean flour. Processing food products in the form of cookies by using breadfruit flour as a local raw material is expected to reduce ...
Azis, Nur, Puspitasari, Diana, Rejeki, Fungki Sri, Wedowati, Endang Retno   +3 more
openaire   +1 more source

Protein Composition and Physical Properties of Wheat Flour Doughs

1998
The protein compositional factors determining extensograph maximum resistance (Rmax) and extensibility (Ext) of wheat flour dough were investigated using size-exclusion HPLC. In a study of a set of 158 wheat samples, Rmax correlated best with a fraction of the polymeric protein above a critical molecular weight estimated to be about 250,000. Ext showed
openaire   +1 more source

The Composition and Quality of Mexican Wheats and Wheat Flours

Agronomy Journal, 1914
openaire   +1 more source

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Assiut Journal of Agricultural Sciences, 2016
openaire   +1 more source