Wheat flour

The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC.

6p viisac 23-09-2023 7 0   Download

Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol.

7p viisac 23-09-2023 1 0   Download

As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The main objective of this study is to determine the ratio of incorporation of baobab fruit pulp flour with wheat flour for the production of a functional biscuit.

10p viisac 23-09-2023 1 1   Download

In this work, we aimed to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder ranged from 5 to 20% of the wheat flour by weight.

8p vicedric 08-02-2023 6 3   Download

Part 1 of ebook "Gluten-free cookery: The complete guide for gluten-free or wheat-free diets" provide readers with content about: food from plants; dairy products; meat; fish and other seafood; other ingredients; fobidden - food ingredients to avoid equipment; gluten-free flour mixes; recipes for feeding children; breakfast; lunch and snack dishes;... Please refer to the ebook for details!

112p duonghanthienbang 05-10-2022 7 5   Download

Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated.

8p schindler 30-12-2021 6 0   Download

The effects of normal and hard milling and different conditioning times on flour properties of Egyptian wheat Sakha 94 and Gemmeiza 11 were studied. The dough rheological properties of resultant dough were evaluated using farinograph, alveograph and Rapid Visco-Analyzer (RVA) instruments.

9p schindler 30-12-2021 5 0   Download

The aim of this work was to evaluate some physical and chemical properties of watermelon rind and sharlyn melon peel powders and its utilization as partially, substituted of wheat flour at levels of 2.5%, 5.0% and 7.5% or fat at levels of 5.0%, 10% and 15% in cake making.

13p schindler 30-12-2021 14 1   Download

The aim of this study was to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as a partial replacement for wheat flour on physicochemical and sensory properties of Egyptian balady flat bread.

7p schindler 30-12-2021 18 0   Download

The main aim of this study was to explore the possibility of producing a fiber-enriched pan bread and buns using psyllium husk, coarse wheat bran and fine wheat bran fractions to the white wheat flour, so that these products have either similar or even softer crumb properties than the bread or buns made from wholegrain wheat flour.

6p schindler 30-12-2021 8 0   Download

This study was undertaken to quantify the levels of lutein in two different species of marigold flowers, as affected by three different drying processes, as well as to investigate the retention of lutein from marigold flower powders in the baked pan bread.

7p schindler 30-12-2021 10 0   Download

The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.

6p mudbound 10-12-2021 16 1   Download

The Indian Traditional Sweet (Instant Sheera Mix) is a blend of semolina, wheat flour and moong dal flour roasted with ghee & furnished with the Indian mango flavor which has significant amounts of proteins and carbs along with high energy content. The formulation and standardization of blended Instant Sheera Mix was conducted in order to develop innovative formulation of Sheera Mix and study the changes in Sheera quality during storage. The blending of semolina, foxnut, wheat flour, moong dal flour, sugar was done.

12p trinhthamhodang11 27-04-2021 10 1   Download

The main objectives of this study were to develop jackfruit-based high fiber cookies by utilizing jackfruit rind flour in cookies formulation, and to characterize physical properties of produced high fibre cookies. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three different ratios (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRF.

8p caygaocaolon11 21-04-2021 14 0   Download

The present study was conducted to evaluate nutritional importance of foxtail millet incorporated pizza base and barnyard millet incorporated pizza base. The results on functional properties showed that barnyard millet flour had significantly higher water absorption (158.63 ml/100g), fat absorption (146.67 ml/100g) , while refined wheat flour had significantly higher emulsion activity (42.99 %), emulsion stability (40.70 %), dough raising capacity (92.54 %) and wet and dry gluten content (26.42 and 9.22 %, respectively).

8p chauchaungayxua10 19-03-2021 17 2   Download

The present study was undertaken with the objectives to study the effect of addition of sprouted decorticated Roselle seed flour with wheat flour on rheological properties for bakery products. For this study the Roselle seed were procured from the local market and then soaking, sprouting/germination and decortications treatments were given to the seeds.

11p chauchaungayxua10 19-03-2021 9 2   Download

Bananas are among the world‟s leading food crops, after rice, wheat and maize. Banana is a dessert fruit for millions and it contains nearly all the essential nutrients. Banana accounts for 31.7 per cent of the total fruit production in India. It has short shelf life of 6- 10 days under tropical condition. Converting this perishable fresh fruit into shelf stable high value products like powder flour will be of immense value. The present study was undertaken to develop health mix from `Chakkai banana variety.

6p chauchaungayxua11 23-03-2021 12 2   Download

In the present study microwave assisted processing of mustard meal was done in order to reduce its selected anti-nutritional components. The processed mustard meal (PMM) was then evaluated for partial replacement (2.5, 5 and 7.5%) of wheat flour in the cookies formulation and the effect of incorporation on the physicochemical and organoleptic properties were determined.

8p trinhthamhodang9 16-12-2020 14 1   Download

Nagpur mandarin powder cookies (S2) prepared from composite sample of wheat flour (100g) and 10 % Nagpur mandarian powder. Prepared Nagpur mandarin powder cookies (S2) was evaluated along with similar commercial food sample (coded as S1, S3) for their liking by trained panel members using standard fuzzy logic sensory technique. The developed samples were tested for their quality attributes as colour, flavour, texture and overall acceptability.

11p caygaocaolon7 18-09-2020 14 1   Download

Increasing demand for healthful and functional foods has given impetus to dairy processing industry especially traditional dairy product sector for development of tastier and healthier Indian sweetmeats. The objective of the present study was to develop functional doda-burfi supplemented with additional fiber and calcium fortification. The optimization was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Effect of supplementation of oat fiber (1-3 %) and calcium (50-100 mg/100 ml of milk) was studied in doda burfi following standard recipe.

14p cothumenhmong7 09-09-2020 22 3   Download