Results 51 to 60 of about 20,205 (272)
Utilization of Whole Wheat Flour and Its Blends in Cookies Production [PDF]
, 2015 In this study, it was aimed to produce cookie with substitution of whole wheat flour at different ratios. For this purpose, Gerek-79 wheat samples were milled using on laboratory type hammer mill in order to obtain whole wheat flour.
Demir, Mustafa Kursat
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Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source
Variability in wheat: factors affecting its nutritional value
, 2008 Wheat is a common raw material used to provide energy in broiler diets. Its apparent metabolisable energy and its influence on broiler performance varies between wheat samples.
den Hartog, L.A. +4 more
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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
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Improving the quality of whole wheat bread by using various plant origin materials
Czech Journal of Food Sciences, 2013 The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated.
Hüseyin Boz, Mehmet Murat Karaoğlu
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Innovation in Pinsa Romana Production: a Response Surface Methodology Approach
Chemical Engineering Transactions, 2021 Pinsa romana (PR) is a typical elongated pizza, produced with the addition of small amount of soy and rice flours to refined soft wheat flour, which guarantee the crust crunchiness and the crumb softness. The current PR recipe asks high water content (75-
Tiziana Amoriello +4 more
doaj +1 more source
Quality Characteristics of Sulgidduk with Whole Wheat Flour
Food Engineering Progress, 2010 A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products.
Eun-Suk Lee +3 more
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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 stability of alpha-tocopherol in whole-wheat flour and corn meal during heating [PDF]
, 2006 Includes bibliographical ...
Wisjaja, Kelvin
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Whole Grain Muffin Acceptance by Young Adults
Foods, 2018 Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined ...
Thomas Mellette +3 more
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