Results 21 to 30 of about 44,363 (245)

Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough [PDF]

Hemijska Industrija
In this work, the antioxidant properties of three types of flour (wheat, buckwheat and millet flour) and rheological properties of three types of dough were investigated: wheat flour dough, dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.%
Rakin Marica B., Zarić Danica B., Krunić Tanja Ž., Bulatović Maja Lj.   +3 more
doaj   +1 more source

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

International Journal of Food Science, 2022
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour ...
Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie   +4 more
doaj   +1 more source

The Preparation and Quality Evaluation of Biscuit Using Composite Flour by Mixing Wheat Flour, Chickpea Flour, and Peanut Flour

International Journal on Food, Agriculture and Natural Resources, 2022
The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95 ...
Sangam Dahal, Anish Dangal, Mahalaxmi Pradhananga, Diksha Timsina, Prekshya Timsina   +4 more
doaj   +1 more source

Comparative Analysis of Roller Milling Strategies on Wheat Flour Physicochemical Properties and Their Implications for Microwave Freeze-Dried Instant Noodles [PDF]

Foods
Chen J, Zhang P, Li L, Yang T, Cao W, Liu W, Duan X, Ren G.   +7 more
europepmc   +3 more sources

Effect of wheat flour with different quality in the process of making flour products

International Journal of Metrology and Quality Engineering, 2020
All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved.
Zhang Ang
doaj   +1 more source

KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]

Jurnal Teknologi & Industri Hasil Pertanian, 2020
Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies.
Ahmad Zaki Mubarok, Solisa Vania Joelita Sembiring   +1 more
doaj   +1 more source

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Foods, 2022
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry.
Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley   +3 more
doaj   +1 more source

Optimization of Separation Parameters of Wheat Aleurone Layer Flour and Their Influence on Characteristics of Wheat Flour and Dough [PDF]

Shipin Kexue
To effectively obtain high-quality wheat aleurone layer flour suitable for food processing, the effects of milling speed and mesh size on the nutritional and functional components of wheat aleurone layer flour were investigated, and the optimal ...
LUO Dan, MA Junzhe, SANG Ziqing, XIE Qiang, CHEN Chen, WANG Jianying, XUE Wentong
doaj   +1 more source

Karakterisasi fisikokimia dan functional properties tepung kulit buah jeruk bali (Citrus maxima) dan tepung kulit buah nangka (Artocarpus heterophyllus)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022
Jackfruit and pomelo are tropical fruits that are popular among the people of Southeast Asia, including Indonesia because of their nutritional content such as carbohydrates, protein, minerals, and vitamins that are very beneficial for the health of the ...
Karina Natalie, Tjandra Pantjajani, Ardhia Deasy Rosita Dewi, Maria Goretti M. Purwanto   +3 more
doaj   +1 more source

EFFECT OF SUGARS &LYSINE OF BROAD BEAN FLOUR ADDING TO WHEAT FLOUR (COMPOSITE ) ON BROWN INDEX & FERMENTATION PRESSURE GAS [PDF]

Mesopotamia Journal of Agriculture, 2012
The study was conducted to determine reducing & non reducing sugars and lysine content of three species ( Sham , ILB and Aquadulce ) of Broad bean seed flour ( Vicia faba ) which obtained from ICARDA Ninevah / Iraq and were compared with those of wheat
Mazin M. Al- Zubaidy
doaj   +1 more source