Results 61 to 70 of about 212,509 (305)

Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi terhadap Sifat Fisikokimia dan Organoleptik Cookies [PDF]

, 2015
Substitution of wheat flour with kidney bean flour can be done because both are starch-based materials. The use of kidney bean flour can reduce the use of wheat flour and increase the utilization of local food. The use of pregelatinized kidney bean flour
Dewi, S. (Sandra), Sutedja, A. M. (Anita), Trsinawati, C. Y. (Chatarina)   +2 more
core  

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Genetic control of wheat flour end-use quality and rheology by genome-wide association studies. [PDF]

Plant Genome
Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Menor de Gaspar J, Cuthbert RD, Yuefeng R, Knox R, Fu B, Wang K, Sangah JS, Berraies S, Meyer B, Bokore FE, Isidro Y Sánchez J.   +10 more
europepmc   +2 more sources

PEMBUATAN TEPUNG KETELA YANG DIMODIFIKASI DENGAN PROSES FERMENTASI SEBAGAI SUBTITUSI TEPUNG TERIGU [PDF]

, 2010
In the middle of wheat flour price rising, now it is developed other flour alternative as wheat flour substitution which is from cassava. This flour is named MOCAL. MOCAL flour is made as wheat flour substitution which is still imported so it can save
Anggita, Afriyani Dewi, Rizah, Muyassaroh AL   +1 more
core  

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson, G. A. Annor, D. Kaiser, P.‐N. T. Johnson   +3 more
wiley   +1 more source

Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies

Foods
High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different.
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, Małgorzata Tabaszewska, Jacek Słupski, Joanna Wydurska   +5 more
doaj   +1 more source

DEVELOPMENT OF THE WHEAT FLOUR INDUSTRY IN TÜRKİYE AND ANALYSIS OF THE INTERNATIONAL COMPETITIVENESS [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022
This study revealed the development of wheat production and trade in the world and Türkiye, and the level of international competitiveness in wheat flour was determined. Türkiye ranks second in world wheat imports in terms of quantity and fourth in terms
Bahri KARLI, Bektas KADAKOGLU, Merve Muruvvet DAG, Alamettin BAYAV   +3 more
doaj  

Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]

, 2018
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа), Liubych, V. (Vitalii), Novak, L. (Larysa), Osokina, N. (Nina), Priss, O. (Olesia), Pushkarova-Bezdil, T. (Tetiana), Pusik, L. (Ludmila), Pusik, V. (Volodumur), Verkholantseva, V. (Valentуna)   +8 more
core  

Synergistic Enhancement: Whole Wheat Substrate Improves Memory in Mice by Optimizing Folate Metabolism and Systemic Antioxidant Capacity

Food Bioengineering, EarlyView.
ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi, Songyi Lin, Meina Zhang, Yue Tang   +3 more
wiley   +1 more source