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Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
non-traditional ingredient durum semolina texture pasta cooking quality
2016/5/11
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta sample...
Cookie Making Potential of Composite Flour Containing Wheat, Barley and Hemp
wheat composite flour barley flour hemp product baking test cookie cluster analysis
2015/12/30
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour
as expected, and positively influenced its cookie making potential. Dehulled or co...
Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle
mills food safety pest control insecticides fumigant
2015/3/30
In the milling industry, the Tribolium confusum is hard to exterminate pest. We measured the concentration time product (Ct-P) achieved during the hydrogen cyanide (HCN) fumigation and examined whethe...
RECREATION AND SIMULATION OF PREINDUSTRIAL FLOUR PROCESSES IN THE MARGIN OF RIVERS
Cultural Heritage Augmented Reality Preindustrial activities Simulation of processes
2015/3/3
Manufacture and preindustrial activities have configured infrastructures and commercial development along several centuries. Both regional economic and social environment of the present days can be se...
Evaluation of wheat/non-traditional flour composite
dietary fibre flour, minerals proteins resistant starch baking test
2014/7/10
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used ...
Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks
Bambara Groundnut Processing Methods
2016/6/2
This study evaluated the effects of either germination, roasting or germination-roasting of Bambara groundnut (BGN) seeds prior to milling into flour, on their chemical composition and determined acce...
Formulation of Value Added Biscuits Using Defatted Coconut Flour
Defatted Coconut Flour Value Added Biscuits
2016/6/2
An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both...
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
rheofermentometer yeast fermentable sugars Principal Component Analysis HPLC
2014/2/24
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
spray-dried sourdough dough rheology flour
2014/2/24
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough...
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications – a review
bioavailability folic acid iron sensory changes vitamin A zinc
2014/2/24
Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countri...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
2016/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Composition and Functional Properties of Cowpea (Vigna ungiculata L. Walp) Flour and Protein Isolates
Composition Functional Properties
2016/6/1
Protein isolates from dehulled defatted cowpea (Vigna ungiculata L.) seeds were prepared using isoelectric (CPIA) precipitation and micellization (CPIB) procedures. Proximate analysis gave 75% crude p...
Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour
Proximate Composition Physico-chemical Properties
2016/6/1
Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical ...
Evaluation of immunore activity of wheat bread made from fermented wheat flour
gliadins immunoreactivity lactic acid bacteria bread, wheat
2014/2/25
Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and doug...