Results 31 to 40 of about 4,085 (242)

Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor.
null Marwah, W Hatta, null Nahariah
openaire   +1 more source

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits [PDF]

Journal of Food Science and Technology, 2012
The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose.
Himeda, Makhlouf, Yanou, Nicolas Njintang, Fombang, Edith, Facho, Balaam, Kitissou, Pierre, Mbofung, Carl M. F., Scher, Joël   +6 more
openaire   +3 more sources

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

Journal of Culinary Science & Technology, 2023
This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labelled as A, B, C, and D. Flour samples showed significant variations in composition, with
Samson A. Oyeyinka, Ini-Abasy V. Bassey
openaire   +1 more source

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products

Foods
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain ...
Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, Ersilia Alexa   +7 more
doaj   +1 more source

Mise au point de pains composites à base de melanges de farines de sorgho-ble et analyse texturale [PDF]

Biotechnologie, Agronomie, Société et Environnement, 1999
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated.
Blecker C., Balla A., Deroanne C., Oumarou M., Paquot M.   +4 more
doaj  

Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

International Journal of Food Studies, 2014
Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional
Olapade Abiodun Adekunle, Adeyemo Abimbola Mary   +1 more
doaj   +1 more source

Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient- Dense Composite Flour

European Journal of Nutrition & Food Safety, 2023
Aim: To study the production of Nutrient – Dense Composite Flour from the blends of whole wheat flour, soybean flour (full fat) and oyster meat powder. Study Design: The study was design using the D-optimal combination design of Response Surface Methodology (RSM). Place and Duration of Study: The study was carried out at Department of Food,
Wilson Tamunotonye Orunaboka, Sulaimon Babatunde Kosoko, Victor Chigozi Wabali, Abimbola Abisola Olokoshe   +3 more
openaire   +1 more source

MicroRNA‐375‐3p Targets Fatty Acid Synthase and Relish to Regulate Energy Allocation During Pupal Metamorphosis and Starvation

Advanced Science, EarlyView.
During pupal metamorphosis and starvation, elevated 20‐hydroxyecdysone (20E) and suppressed insulin trigger Forkhead box O (FOXO) nuclear translocation, enhancing miR‐375‐3p expression. This downregulates fatty acid synthase (FASN) and Relish, promoting lipid breakdown for energy while prioritizing antioxidant responses over immune functions to support
Peng Chen, Meiqi Cheng, Jianhui Wang, Jing Tang, Xiaoqiao Huang, Yusi Li, Huiling Zhou, Ling Zhang, Yi Dong, Chengjun Li, Bin Li   +10 more
wiley   +1 more source

Kenyan Farmers' Policy Priorities During Economic Crisis and Stability: Insights From a Best‐Worst Scaling Experiment

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Amid rising food and fertilizer prices, understanding farmers' policy preferences is critical for effective crisis response. We use best‐worst scaling experiment to assess Kenyan mobile‐owning crop farmers' preferences for government support under high and normal price scenarios.
Mywish K. Maredia, John Olwande, Jacob Ricker‐Gilbert, David L. Mather, Nicole M. Mason   +4 more
wiley   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source