Results 211 to 220 of about 212,509 (305)

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour. [PDF]

Foods
Chai Y, Wang R, Zhang B, Tang Y, Li C, Guo B, Li M.   +6 more
europepmc   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality. [PDF]

Foods
Yang A, Chen H, Tian H, An J, Shang L, Tao Y, Deng L.   +6 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Nutrient Profile, Energy Digestibility in Pigs, and In Vitro Degradation Characteristics of Wheat Flour Milling Co-Products. [PDF]

Animals (Basel)
Jha R, Regmi PR, Wang LF, Pharazyn A, Zijlstra RT.   +4 more
europepmc   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

Contamination of Wheat Flour and Processed Foodstuffs with Soybean and Mustard Allergenic Proteins. [PDF]

Int J Mol Sci
Bianco M, De Palma D, Pagano A, Losito I, Cataldi TRI, Calvano CD.   +5 more
europepmc   +1 more source

Formulation of Gluten‐Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study aimed to develop a gluten‐free biscuit with a low glycemic index by completely replacing wheat flour with flours from three local plant foods (tiger nut, dana, and avocado). The methodology began with the production of tiger nut and dana flours and avocado paste followed by the mixing plan and obtention of 09 (nine) formulations. The optimal
Ghislain Maffo Tazoho, Booh'boo Tchassi, Donald Sévérin Dangang Bossi, Stephano Tambo Tene, Hilaire Macaire Womeni, Inocent Gouado   +5 more
wiley   +1 more source

Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour. [PDF]

Foods
Wang Y, Zhang C, Li X, Xing L, Lv M, He H, Pan L, Ou X.   +7 more
europepmc   +1 more source

Wheats and Flours 1 [PDF]

Nature, 1911
openaire   +1 more source