Results 91 to 100 of about 56,935 (308)

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Brazilian Journal of Food Technology, 2017
Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta.
Vanessa Naciuk Castelo-Branco, Janaína Nogueira Guimarães, Lívia Souza, Marcella Rodrigues Guedes, Patrícia Moreira Silva, Luana Limoeiro Ferrão, Roberta Fontanive Miyahira, Renata Rangel Guimarães, Suzana Maria Lemos Freitas, Marta Citelli dos Reis, Lilia Zago   +10 more
doaj   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Solvent retention capacity for different wheats and flours evaluation

Czech Journal of Food Sciences, 2012
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a
Ivan Švec, Marie Hrušková, Jan Karas, Taťána Hofmanová   +3 more
doaj   +1 more source

Wheat News Wheat Scoop For Immediate Release

, 1997
The Indian Wheat Market Cleaner U.S. Wheat Shipments To Japan Gluten Industry Seeks E.U. Trade Relief No-Till America Celebrate Bread, The Low-Fat Choice U.S./World Food Aid Continues Decline The Threat To American-Made Wheat Gluten The Year Of Karnal ...
Kansas Wheat Commission.
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour

Applied Food Research
Alkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates.
Jun Wang, Xuesong Zhang, Yufei Wang, Chao Gao, Guodong Wang, Jingming Yang, Beilei Cai, Zhu Wang   +7 more
doaj   +1 more source

RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2011
In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares ...
Nada Nikolić, Jelena Dodić, Mirjana Mitrović, Miodrag Lazić   +3 more
doaj  

WHEAT IMPORT DEMAND IN THE JAPANESE FLOUR MILLING INDUSTRY: A PRODUCTION THEORY APPROACH

The translog cost function is used to analyze import demand for wheat differentiated by class and country of origin in the Japanese wheat flour milling industry. Results indicate that U.S.
Koo, Won W., Sakurai, Takeshi, Mao, Weining, Suomala, Jon P.   +3 more
core  

Other title: Kansas Wheat Commission recipes 1999

, 1999
Title from cover.Apple Kuchen -- -- 100% Whole Wheat Bread -- Stuffed Stromboli Loaves -- Whole Grain Pumpkin Muffins -- Swedish Rye Bread -- Norwegian Crackerbread -- Tangy Cranberry Twists -- Whole Wheat Cookies -- Wheat Flour Tortillas -- Cheesy ...
Kansas Wheat Commission.
core  

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source