Results 21 to 30 of about 212,509 (305)

Study of the relationship between the quality indicators of flour and its technological properties [PDF]

BIO Web of Conferences, 2022
This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina, Savkina Olesya, Burikina Maria, Parakhina Olga, Nutchina Maria, Lavrenteva Natalia   +5 more
doaj   +1 more source

Rheological study of mixed flour: wheat (Triticum vulgare), barley (Hordeum vulgare) and potato (Solanum tuberosum) for use in the preparation of bread

Scientia Agropecuaria, 2012
With wheat flour imported and domestic wheat cereals produced in the country, and the potato tuber, a rheological study was performed to determine the most suitable proportions of substitution of wheat flour imported with the latter and its feasibility
Galo Sandoval, Mario Álvarez, Mayra Paredes   +2 more
doaj   +1 more source

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

Yield and Quality in Purple-Grained Wheat Isogenic Lines [PDF]

, 2020
Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread ...
Akin, Beyhan, Aydogan, Sinan, Baenziger, Peter Stephen, Bhatta, Madhav, Chudinov, Vladimir, Dreisigacker, Susanne, Gordeeva, Elena, Govindan, Velu, Guzman, Carlos, Güler, Safure, Karaduman, Yasar, Khlestkina, Elena, Morgounov, Alexey, Nehe, Ajit, Poudel, Rachana, Rose, Devin J., Shamanin, Vladimir, Subasi, Kemal, Zelenskiy, Yuriy   +18 more
core   +2 more sources

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

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

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

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

Pengaruh Proporsi Tapioka Dan Terigu Terhadap Sifat Fisikokimia Dan Organoleptik Kerupuk Berseledri [PDF]

, 2013
Crackers is a popular food in Indonesia. Currently developing the cracker is a cracker without protein in the addition of vegetable materials (vegetable crackers). The addition of celery in cracker can be used as a diversification effort.
Kusuma, T. D. (Theodora), Surjoseputro, S. (Sutarjo), Suseno, T. I. (Thomas)   +2 more
core   +2 more sources

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