Results 21 to 30 of about 56,935 (308)

POSSIBILITY OF MAKING HIGH QUALITY WHEAT BREAD FROM RESEARCH-32 WHEAT CULTIVATED LOCALLY IN THE REPUBLIC OF YEMEN [PDF]

Arab Universities Journal of Agricultural Sciences, 2005
This study has been conducted to investigate the possibility of using flour of wheat grain var. Research-32, cultivated locally in the Republic of Yemen, in making high quality bread.
Gihan M. Abu-Elela
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

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

Frontiers in Nutrition, 2022
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour.
Miaomiao Shi, Yanqiu Cheng, Fei Wang, Fei Wang, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +6 more
doaj   +1 more source

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

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

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS [PDF]

Journal of Productivity and Development, 2018
The effect of using Oat flour to improve the functional properties of cake and biscuit was explored. Oat flour in the  cake and biscuit formulation was replaced at four levels, 25, 50, 75 and 100% with whole meal wheat flour(wmwf).
Hoda Zaki, Abd el gawad El shawaf, Atteia El makhzangy, Ahmed Hussien   +3 more
doaj   +1 more source

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

, 2021
Azodicarbonamide (ADA) additives are limited or prohibited from being added to wheat flour by various countries because they may produce carcinogenic semicarbazide in humid and hot conditions.
Zhao, Chunjiang, Chunjiang Zhao, Xiaobin Wang, Wang, Xiaobin   +3 more
core   +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

Microanalytical Quality of Wheat Flour

Journal of Food Protection, 1983
A survey was made to determine the sanitary quality of wheat flour. Samples were collected and analyzed by the USDA Federal Grain Inspection Service under the quality check program for contract government purchases. The Association of Official Analytical Chemists' method for light filth in flour was used to extract fragments of insects, feathers and ...
John S, Gecan, John C, Atkinson
openaire   +2 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