Results 71 to 80 of about 212,509 (305)
Substitusi Terigu dengan Tepung Labu Kuning terhadap Sifat Fisik dan Organoleptik Muffin [PDF]
, 2014 Muffin is one of the preferred foods by all groups of ages. Basically, wheat flour which is used in the muffin manufacturing are the medium flour and weak flour. Muffin is potential to be substituted with low protein flour such as pumpkin flour.
Budoyo, E. A. (Edwin) +2 more
core
Asymmetric Price Transmission in Indonesia's Wheat Flour Market [PDF]
, 2014 Data indicate that its domestic price in Indonesia has been increasing regardless of movements in the international price of wheat. A test for asymmetric price transmission from international wheat to domestic wheat flour markets is conducted using an ...
Taniguchi, Kiyoshi, Varela, Gonzalo J.
core +1 more source
Food Chemistry International, EarlyView.After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo +8 more
wiley +1 more source
INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko +3 more
doaj +1 more source
Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
WHEAT FLOUR SUBSTITUTION USING SWEET POTATO OR CASSAVA IN SOME BREAD AND SNACK ITEMS
Annals of Tropical Research, 1981 Cassava and sweet potato flour were processed and used to substitute wheat flour from 20 to 100% level in some yeast breads (pan de sal and hot rolls); quick breads (paborita, cheese crackers and coconut cookies) and snack items (polvoron, gollorias and
LS Palomar +2 more
doaj
USING MIXED-INTEGER PROGRAMMING TO DETERMINE THE POTENTIAL FOR FLOUR-MILLING INDUSTRY EXPANSION [PDF]
As in most predominantly agricultural states, agricultural producers in Oklahoma have expressed an interest in value-added processing opportunities. While Oklahoma produces mostly hard red winter wheat, most Oklahoma bakers require predominantly soft ...
Holcomb, Rodney B. +3 more
core +1 more source
Storage effects on flour quality of commonly consumed cereals [PDF]
, 2017 The present investigation was conducted to study the effect of storage period on flour quality of wheat, maize and pearl millet. Their flour were stored at 15 °C and 82 % relative humidity RH for one month and changes in fat acidity (FA), activities of ...
Berwal, Mukesh Kumar +2 more
core +2 more sources
Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
The flour of soft wheat in the technologies of food products
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2020 The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials.
G. Khomych +4 more
doaj +1 more source