Results 21 to 30 of about 686,393 (407)
PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
Harčova Nauka ì Tehnologìâ, 2023 The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and ...
D. Zhygunov +7 more
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Frontiers in Nutrition, 2023 The gut microbiota promotes gastrointestinal health in humans; however, the effect of probiotics on the gut microbiota of healthy adults has not been documented clearly.
Zhonghui Gai +8 more
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European Food Research and Technology, 2021 Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour.
J. K. Korese +4 more
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Tikrit Journal for Agricultural Sciences, 2021 The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste.
Ali Muhsin Hamdi, Sabeeha Hussein Ahmed
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Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
Food Science & Nutrition, 2021 In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill.
Jinyue Pang +4 more
semanticscholar +1 more source
ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL
Agrointek, 2022 Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high.
Wahyu Kanti Dwi, Anita Wulandari
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, 2021 Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant ...
Alessio Cappelli, E. Cini
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Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
Foods, 2021 Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite ...
Kali Kotsiou +4 more
semanticscholar +1 more source
Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review
Foods, 2023 Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods.
Gamze Yazar
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Food Production, Processing and Nutrition, 2023 The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour.
Rowland Monday-Ojo Kayode +4 more
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