Barley flour
Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
... of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat ...acorn flour elevated the dietary fibre ...
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SENSORY EVALUATION OF NUTRITIOUS HERBAL BREAD DEVELOPED BY INCORPORATION OF DILL LEAVES POWDER
... barley flour + cheak pea flour + wheat bran + garlic powder + dill leaf powder::59:10:25:3:2:2), T2(wheat flour + barley flour + cheak pea flour + wheat bran + garlic ...
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Effect of barley (Hordeum vulgare L ) flour incorporation on the baking quality of wheat (Triticum aestivum L ) flour
... WF flour must be corrected for optimal amylase activity [28]. For barley flour, the average falling time was 269 sec; this value approaches the optimal value but cannot in any way indicate that this ...
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Study of some additives effect on chemical composition and nutritive value of phragmites australis forage silage with in vitro gas production method
... of barley flour utilization in silage making on the fermentation parameters of common reed silage and its effects on animal ...of barley flour and for break link lignocellulosic used of ...
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Rheological Properties of Barley and Flaxseed Composites
... developed barley-flaxseed composites were unique because barley provides the soluble fiber β-glucan that is beneficial for improving food texture and preventing coronary heart disease along with the health ...
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Cookie making potential of composite flour containing wheat, barley and hemp
... wheat flour samples, somewhat higher WAB (mean ...a flour-water system (Duyvejonck et al. 2012). The addition of barley flour did not influence the amount of added water insofar as expected, ...
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Chia and teff as improvers of wheat barley dough and cookies
... and barley have a similar nutrition potential, nevertheless they could still be categorised as non- traditional ...wheat-barley flour with addition of chia and teff may facilitate their industrial ...
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Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits
... incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat ...buckwheat flour incorporated biscuit (70:20:10::WF:BF:BWF) was found to be at the top among the ...
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Preparation and Quality Evaluation of Pasta Substituted with Hull-less Barley
... less barley flour ...hull-less barley flour (510 ...hull-less barley had lower gelatinization temperature and higher maximum viscosity than the hull- barley as a result of the ...
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Development of Wafers Incorporated with Pearl Millet Flour & Barnyard Millet Flour
... millet flour and barnyard millet flour were developed and assessed for their nutritional & sensory ...wheat flour and remaining all ingredients are same for all ...wheat flour,70 % pearl ...
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← Return to Article Details THE INFLUENCES OF POPLAR INNER AND OUTER BARK CONTENT ON MECHANICAL PROPERTIES OF WOOD/POLYPROPYLENE COMPOSITES
... bark flour/HPDE composites compared to the control WPC (neat ...bark flour-PP composites exhibited higher mechanical properties than wood flour-PP composite but in presence of MAPP, results were ...
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Development of pulse, banana and pineapple pomace based weaning food and its quality evaluation during storage
... The raw materials required for the preparation of baby foods were procured from the local market of and processed at Food Processing Lab. SHIATS, Allahabad. During processing, pulse was cleaned, sorted, roasted at ...
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Development and evaluation of glycemic index of brown rice based traditional Indian breakfast item – Adai
... The mean scores from Table II reveal that in Combination 1, Variation I has scored the highest score for flavour (4.41), Variation II for colour (3.35), Variation III for texture (3.31) and Variation V has scored the ...
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Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten Free) Tin Bread
... sorghum flour and up to 30 percent corn ...sorghum flour used played an important role in the end ...sorghum flour composition and particle size had an effect on the quality of gluten-free ...sorghum ...
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Storage Condition Evaluation of Biscuits Prepared by Composite Flour.
... are flour, fat, sugar and water; while other ingredients include milk, salt, flouring agent and aerating ...primarily flour-based baked food ...are flour, fat, sugar and water; while other ...
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Elemental content in wheat products of Riyadh region, Saudi Arabia using INAA technique
... Wheat grain contains several elements at minor or trace concentration. Several studies have been carried out to deter mine the elemental concentration in wheat, flour and bran [1,4,5 and 6]. However, little ...
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Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots
... 20-WCF-B-20% white-fleshed cassava flour composite bread, 20-YCF-B-20% Yellow-fleshed cassava flour composite bread, WF-100% wheat flour bread without colourant, WFc-100% wheat flour br[r] ...
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STUDY OF SENSORY AND NUTRITIONAL PROPERTIES OF WATER YAM - COMPOSITE BREAD
... alata) flour was prepared using standard milling process. The flour was evaluated for proximate composition, functional (loose density, packed density and swell capacity) and anti-nutritional (phytate, ...
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Maleic anhydride compatibilized peach waste as filler in polypropylene and high density polyethylene biocomposites
... wood flour-PP and flax fiber-PLA biocomposites concluded that recycling is the most preferred scenario to avoid environmental impact because recycling reduces material production (Beigbeder et ...
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Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends
... seed flour. In addition, mango kernel flour was employed as composite flour for biscuit ...of flour from mango seed revealed that the seed possessed oil ...wheat flour and mango kernel ...
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