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[PDF] Top 20 Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Has 10000 "Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality" found on our website. Below are the top 20 most common "Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality".

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

... for barley and oat β- glucans (EFSA, ...public, barley flour found its fixed place among bakery raw materials, and together with ...nopal flour, it extended the range of bread types ... See full document

17

TECHNOLOGICAL VALUE OF BLENDS (BREAD WHEAT FLOUR AND DURUM WHEAT SEMOLINA) FOR BREAD MANUFACTURE

TECHNOLOGICAL VALUE OF BLENDS (BREAD WHEAT FLOUR AND DURUM WHEAT SEMOLINA) FOR BREAD MANUFACTURE

... baking properties of blends containing bread wheat flour and durum wheat semolina were ...Two bread wheat varieties (Almansor, Pirana), three durum wheat varieties ... See full document

9

Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality

Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality

... as bread, biscuits and cakes all over the ...the wheat grown is used for the preparation of chapati, an unleavened flat bread, which is prepared from whole wheat ...traditional wheat ... See full document

9

Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

... The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was ...determined. Bread was prepared from varying proportions ... See full document

6

Investigation of Macadamia Flour Fortified to Wheat Flour in Bread Making

Investigation of Macadamia Flour Fortified to Wheat Flour in Bread Making

... nutritional quality and palatability of bread after partially substituting wheat flour with sweet potato and tiger nut flours were assessed ...of bread with different proportions of ... See full document

7

Effect of barley (Hordeum vulgare L ) flour incorporation on the baking quality of wheat (Triticum aestivum L ) flour

Effect of barley (Hordeum vulgare L ) flour incorporation on the baking quality of wheat (Triticum aestivum L ) flour

... of barley flour (BF) to wheat flour (WF) at 0, 5, 10, 15, 20, 25, 50 and 100% levels was carried out to test the effect on baking ...The effect on the ZSV is highly significant ( ... See full document

9

HYDRATED CHIA SEED EFFECT ON WHEAT FLOUR AND BREAD TECHNOLOGICAL QUALITY

HYDRATED CHIA SEED EFFECT ON WHEAT FLOUR AND BREAD TECHNOLOGICAL QUALITY

... Viscoelastic behaviour of tested composites was evaluated by using of the extensigraph (ČSN ISO 5530-2). Maturograph proof, performed following the internal procedure (Hrušková et al., 2003), describes changing ... See full document

5

Journal of Applied Pharmaceutical Science

Journal of Applied Pharmaceutical Science

... the effect of Wheat Amylase Rich Food (ARF) on the baking quality of whole wheat flours of selected three varieties ...physico-chemical properties of selected whole wheat flours, ... See full document

7

Effect of addition of whole roselle seed flour on rheological properties of whole wheat flour

Effect of addition of whole roselle seed flour on rheological properties of whole wheat flour

... regarding flour quality and its possible use in the final baked ...of wheat flour for German rolls: Water Absorption (% flour), 58-61; Dough development time (min), 2-6; stability ... See full document

9

Fatty acid profile of water chestnut flour and effect on dough rheology & cookies of wheat flour

Fatty acid profile of water chestnut flour and effect on dough rheology & cookies of wheat flour

... in wheat are present in the outer layers and are lost during the process of ...fortifying flour, bread, rice, and so on, with different nutrients was reported earlier (Rubin et ...rye bread ... See full document

12

Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit

Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit

... The wheat flour was supplemented at 5, 10, and 15% of dried germinated fenugreek ...The flour blends were mixed using laboratory mixing machine (Model: R100C, CAT, Chicago, ...The flour ... See full document

7

Volume 9 | Issue 3 - 2019

Volume 9 | Issue 3 - 2019

... of bread, however, the effect of its active compound on inhibiting mold growth appears to be reduced by the drying ...on bread and, therefore, these spices have been proposed to be used for the ... See full document

6

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... for wheat substitution in bread ...partial wheat flour with cassava flour in Nigeria as well as contributes to lowering cost of bakery products t, the science and mechanism of composite ... See full document

8

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L )

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L )

... and wheat bran mixture in the formulation, biscuits had darker crumb colour and very hard ...the quality of the biscuits was not adversely ...of barley bran in the ... See full document

7

Effects of gamma irradiation on cereals and pulses- a review

Effects of gamma irradiation on cereals and pulses- a review

... Application of gamma irradiation has shown promising results in extending the shelf life of cereals and pulses by disinfestation and preventing microbial growth. Irradiation has also resulted in increased antioxidant ... See full document

7

Effects of different temperatures and durations of heating on the reduction of Ochratoxin A in bread samples

Effects of different temperatures and durations of heating on the reduction of Ochratoxin A in bread samples

... in bread samples gathered from bakeries, in different temperatures and durations of ...of flour and 28 samples of bread) were randomly collected from different bakeries in Babol city, Mazandaran ... See full document

6

CHARACTERIZATION OF WHEAT FLOUR: NUTRITIONAL CONTENTS AND HEALTH HAZARDS

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 ... See full document

15

Elemental content in wheat products of Riyadh region, Saudi Arabia using INAA technique

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, ... See full document

6

EFFECT OF COWPEA FLOUR SUPPLEMENTATION ON THE NUTRITIVE VALUE OF WHOLE WHEAT FLOUR LEAVENED BREAD

EFFECT OF COWPEA FLOUR SUPPLEMENTATION ON THE NUTRITIVE VALUE OF WHOLE WHEAT FLOUR LEAVENED BREAD

... Pakistan. Wheat is consumed primarily as a source of carbohydrate and ...the wheat in the world. Whole wheat flour contained moisture; ...Whole wheat flour contained 43 mg Ca, ... See full document

11

Response surface methodology analysis of the effect of gluten and wheat flour on the textural properties of vegetable sausages

Response surface methodology analysis of the effect of gluten and wheat flour on the textural properties of vegetable sausages

... and wheat flour are the two important food ingredients that were used to influence texture of vegetable sausages in this ...property, wheat gluten has become a very important ingredient in the ... See full document

8

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