Results 21 to 30 of about 4,085 (242)

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

Sensors, 2023
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated.
Mart?nez-Mart?n, Iv?n, Hern?ndez-Jim?nez, Miriam, Revilla Mart?n, Isabel, Vivar Quintana, Ana Mar?a   +3 more
openaire   +4 more sources

Comprehensive assessment of the quality of flour wheat-flax composite mixtures for the production of enriched bread

Новые технологии, 2023
In the modern world there are constant large-scale changes that indicate the need for the development and launching new food products to meet the body's needs for energy and nutrients, since most products on the food market are unbalanced in the main ...
N. A. Revyakina, N. V. Sokol
doaj   +1 more source

Determination of the quality of composite flour mixtures [PDF]

E3S Web of Conferences, 2023
This article presents the results of the analysis of wheat and lentil grains grown in the conditions of Uzbekistan. The chemical composition, protein content and amino acid content of lentils were determined.
Khamidova Feruza, Kholmirzaev Ilkhomjon
doaj   +1 more source

Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

Croatian Journal of Food Science and Technology, 2019
This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour.
IDOWU MICHAEL AYODELE, ADEOLA ABIODUN ADEROJU, OKE EMMANUEL KEHINDE, AMUSA AYODEJI JOSEPH, OMONIYI SAHEED ADEWALE   +4 more
doaj   +1 more source

Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat

Legume Science, 2020
The objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM).
Mandeep Singh Sibian, Charanjit Singh Riar   +1 more
doaj   +1 more source

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Cogent Food & Agriculture, 2016
Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours.
Idrees Ahmed Wani, Dalbir Singh Sogi, Paras Sharma, Balmeet Singh Gill   +3 more
doaj   +1 more source

Development and characterization of bread from wheat, banana (Musa spp), and orange-fleshed sweet potato (Ipomoea batatas L.) composite flour

Cogent Food & Agriculture, 2023
Malnutrition is a major challenge in Ethiopia. On the other hand, there is high production of banana and orange-fleshed sweet potatoes in the northern part of Ethiopia. However, it is exposed to postharvest loss without value addition to them. This study
Masresha Gebeyehu Ewunetu, Ararsa Tessema, Meaza Kitaw   +2 more
doaj   +1 more source

Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut [PDF]

Croatian Journal of Food Science and Technology, 2018
To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%).
ŠVEC, IVAN, HRUŠKOVÁ, MARIE, KADLČÍKOVÁ, IVANA   +2 more
openaire   +3 more sources

Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Agriculture & Food Security, 2021
Background The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC).
Patrick Ngirabakunzi Irakiza, Géant Basimine Chuma, Tresor Zongwe Lyoba, Marcelin Aganze Mweze, Jean Mubalama Mondo, Parent Kulimushi Zihalirwa, Sylvain Mapatano, Alphonse Zihalirwa Balezi, Gustave Nachigera Mushagalusa   +8 more
doaj   +1 more source

PERENCANAAN BISNIS TEPUNG KOMPOSIT DENGAN SISTEM BAGI HASIL

Jurnal Teknologi Industri Pertanian, 2019
The successful of composite flour business planning is required a feasibility study and revenue sharing system. The objective of this research is to design the business plan for composite flour through feasibility study and revenue sharing system.
Darsasa Herdiana Anggriyanto, Marimin, Yandra Arkeman   +2 more
doaj   +1 more source