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Showing 1 to 20 of 56 for “"Flours"”.
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Characterization and utilization of extruded-expelled soybean flours
<p>Extruded-expelled (EE) soy flours with a wide range of protein dispersibility indexes (PDI), and residual oil (RO) levels as well as EE soy flours originating from various value-enhanced soybean varieties were investigated for their functional properties and utilization potential in food …
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Determinations of the diamino acids in various wheat flours
Three samples of flour were quantitatively analyzed for histidine, arginine, and lysine. The three diamino acids were separated from each other and from the non-basic amino acids by precipitating histidine silver at pH 7 .4, arginine silver between pH 8.5 and 14, and lysine with phosphotungstic …
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A Physico - Chemical Study of the Gluten of Strong and Weak Flours
University of Minnesota Masters thesis. May 1917. 1 computer file (PDF); iii, 44 pages.
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Novel methods for identification and quantification of iron fortificants in cereal flours
… whole wheat, refined wheat, and yellow corn flours were fortified with 20–60 mg Fe/kg flour using ferric pyrophosphate (FePP), ferrous sulfate (FeSO4), ferrous citrate (FeCit), ferrous fumarate (FeFum), sodium ferric EDTA (NaFeEDTA), and electrolytic iron (EFe). Using potassium thiocyanate …
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Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
… made from wheat flour (control) and composite flours of 30%, 4O%, and 50% pearl millet Flour replacement with (5%) and without vital wheat gluten. The quality attributes of the loaves were assessed by dough rheology tests, differential scanning calorimetry (DSC), and both objective and sensory …
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Estrogenic and androgenic endocrine disrupting activity and risk assessment of phytoestrogens in Kenyan soya-based weaning flours
… due to daidzein and genistein in the flours.<br/><br/>Standard curves of 17(3-estradiol and testosterone hormones and some PEs in the MMV-Luc and in TARM-Luc cell lines respectively were established. PEs and flour/gruel extracts enhanced testosterone hormone androgenic activity and …
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Assessment of underutilized starchy roots and tubers for their applications in the food industry
Physicochemical properties of flours and starches isolated from tubers and roots commercially available in Australia and traditionally produced in Indonesia were investigated in this study. The results showed that these flours and starches may be utilized in certain food applications. Raw starchy …
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Effects of malting and dehulling on the functional structural antioxidant properties of Bambara Groundnut (Vigna Subterranean) flour
… structural, and antioxidant properties of flours from three Bambara groundnut (BGN) varieties (cream, brown, and red). The techno-functional, thermal, pasting, structural properties, nutritional quality, antinutritional factors, and protein digestibility of BGN flours were determined. …
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Physicochemical, antioxidant and microstructural properties of malted finger millet (Eleusine coracana) flour(s) and their use in gluten-free biscuits.
… properties of malted finger millet flours (light and dark brown) and their use in gluten-free biscuits. The two varieties of finger millet grains were germinated for 0, 24, 48, and 72 hours (h) and kilned for 8 h at 30°C. The lightness (L*) values of malted finger millet flours …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… protein content (8-11%) of the flour. Cakes from flours of Increased protein content were significantly lower in volume than cakes of flours of lower protein content. Chlorination decreased protein content in flour which affected the glutenin composition in some flours. Gliadin content remained …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
Low-protein (7.35%) and high-protein (11.59%) flours were tested for bread baking with and without the addition of two substances commonly used as dough conditioners: ascorbic acid and diacetyl tartaric esters of monoglycerides (DATEM). The breadmaking properties of the flours were evaluated by …
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THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH
… dough handling and baking performance of wheat flours used in the baking industry. The use of enzymes is attractive to the baking industry as an alternative to chemical oxidizers as dough strengtheners as it allows for cleaner labels to be achieved. In this study, a range of commercially grown …
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Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati
… 30 % defatted soy flour and made into chapaties. Flours and chapaties (freeze-dried, pulverized) were assayed for BG, FOS, RS and simple sugars (glucose / sucrose). Sensory evaluation was carried out by (9 point) hedonic rating of chapaties by 20 untrained Indian panelists. Flour water-holding …
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Functional Properties of Breadfruit Flour and Its Application in Processed Meat
… moisture content (17% or 30%). Four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies were obtained. Swelling power was increased in all extruded treatments at temperatures below gelatinization of the native starch (<70°C), …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in their nutritional composition (except for ash content), colour, functional (excluding the emulsion stability), …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in their nutritional composition (except for ash content), colour, functional (excluding the emulsion stability), …
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Biochemical and Rheological Characterization of Peanut Proteins Crosslinked with Microbial Transglutaminase
… patterns, as dispersions of higher fat flours were less viscous than lower fat flours. A roast effect was also displayed, especially for dispersions of the higher fat flours in which light roast flours were more viscous than dark roast flours. Dispersions of low fat peanut flours were …
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Physicochemical properties and molecular structure of kiwifruit starch
… and in vitro antioxidant capacities of kiwifruit flours were ~ 3, ~ 6–10 and ~ 5–20 times higher than those of potato, maize and wheat flours, respectively, while the starch contents of the kiwifruit flours were ~40–50%, which were significantly lower than those of the traditional flours. Pasting, …
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Development and validation of a paper-based sensor and convolutional neural networks integrated in a single-board computer for the quantification of sodium iron-EDTA and zinc oxide in fortified corn flours
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-08-01
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