Wheat and flour
Fortification of Wheat Flour with Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles
... Raw materials required for noodle preparation viz. wheat flour, ragi flour, salt and vegetable oil were purchased from local super market, Jalgaon, India. GMS (Glycerol monosterate), gluten, guar ...
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Investigation of Macadamia Flour Fortified to Wheat Flour in Bread Making
... of wheat flour with 5% soy flour gave the bread with the best overall acceptability (Otegbayo, ...banana flour- steamed bread ...100% wheat flour in terms of most of the quality attributes ...of ...
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Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
... 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 by ...
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Wheat flour fermentation study
... 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented ...commercial flour sets were small and were influenced by the year of ...
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Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour
... Changes in proximate composition of bread supplemented with grated levels of Parkia flour indicated that addition of Parkia flour to wheat flour increased the crude protein content signi[r] ...
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Association of β2 Adrenergic Receptor Polymorphism with Work Related Symptoms in Workers Exposed to Wheat Flour
... of wheat-specific IgG1 anti- bodies and lower respiratory symptoms increased significantly with exposure inten- sity (both ...to wheat flour, which can lead to baker’s ...
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Effect of Blending Doum (Hyphaene thebaica) Powder with Wheat Flour on the Nutritional Value and Quality of Cake
... Cakes were prepared from substitution blends containing 0%, 5%, 10%, 15% and 20% of Doum Powder (D.P). The formula included 100 g wheat flour, (72% extraction rate) and substituted blends as shown in Table ...
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QUALITY ASSESSMENT OF COOKIES MADE FROM COMPOSITE FLOUR OF WHEAT, SORREL SEED PROTEIN ISOLATE AND YELLOW CASSAVA FLOURS
... Composite flour has often been used with the intent of reducing importation of wheat and improving its nutritional value, most especially in countries where, wheat crop is not ...composite ...
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Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends
... clude flour (wheat and mango kernel flour) (100 g), sugar (10 g), margarine (30 g), salt (2 g), so- dium bicarbonate (1 g),water (50 ml), milk (10 g), vanilla flavour (2 ...except flour were ...
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Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties
... Composite flour noodles were prepared by blending fenugreek flour (FF) with wheat flour (WF) at a replacement level of 2%, 5%, 7% and 10%, ...different flour blends were assessed to ...
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Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
... of wheat dough, and by Blanco Cana- lis et ...the wheat dough during bread ...grain wheat flour, and showed lower C3 ...grain wheat flour, and reported smaller values of C3 with ...
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Response surface methodology analysis of the effect of gluten and wheat flour on the textural properties of vegetable sausages
... and wheat flour levels. At 9% gluten: 3% wheat flour, springiness value of ...3% wheat flour to 11% gluten: 3% wheat flour, springiness increased from ...and ...
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Sweet potato flour as substitute for wheat flour and sugar in cookies production
... integral wheat should be 2.0%, 3.0%, and 4.0%, respectively. The flour of sweet potato shows values of acidity next to the values of common and integral wheat, therefore, is ideal for consumption and ...
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CHARACTERIZATION OF WHEAT FLOUR: NUTRITIONAL CONTENTS AND HEALTH HAZARDS
... The overall observations of nutritional values and pesticidal residues in Indian wheat flour are in agreement with the published data from different parts of the world. Organophosphate pesticides are most ...
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A study of the aggregate supply function of New Zealand wheat : thesis presented in part fulfilment of the requirements for the degree of Master of Agricultural Science and Honours in the University of New Zealand
... wheat and flour market which resulted from the Wheat Purchases Board and the Wheat Committee, the risk of price fluctuating involved in importing wheat and milling it was negligible so t[r] ...
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Physicochemical, nutritional and technofunctional characterization of flours of millet (Pennisetum glaucum), maize (Zea mays) and soy (Glycine max) grown in the north of Ivory Coast.
... the flour because dependent water is preserved ...of flour particles thus reducing its quality and its functionality ...studied flour (from 71.6 to 82.34%) is consistent with this statement. Soy ...
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Occurrence of Fungi and Mycotoxins in Some Commercial Baby Foods in North Africa
... rice flour, wheat flour, mixed grain cereal, wheat, rice, barley, and oat flour, skimmed milk powder or whole milk powder and in various ...
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Development of Wafers Incorporated with Pearl Millet Flour & Barnyard Millet Flour
... 3.1.1 Moisture Content : Even though Wafers from all the formulations were subjected to a constant drying time of 4.5 hr in hot air oven there was very slight difference in the moisture contents of the formulations .It ...
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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 + ...
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Elemental content in wheat products of Riyadh region, Saudi Arabia using INAA technique
... It can be seen that elemental concentration is highest in the bran samples and lowest in the semolina (white flour) samples.The concentrations of elements in bran samples in this work generally agree with Iskander ...
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