Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties

Effect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour

Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more di...

changes in rheology and sensory properties of wheat bread with the addition of oat flour

among cereals, oats are unique for their benefiting from high protein as well as lipid content. however, insufficient gluten content creates a big challenge to making breads out of this kind of cereals. flour made of one type of bread wheat cultivar plus two types of improved oat lines were employed in this study to make composite oat-wheat flour bread. according to the data obtained from farin...

Effect of Flour Composition and Artificial Ingredient Substitutes on the Physicochemical Properties and Sensory Characteristics on Food Snacks

Food snack products were prepared by a combination of flour composition and ingredient recipes. A popular trend in replacing wheat flour with rice flour was proposed in the consumer food manufacturing industries for improvement in quality and nutritional value. The effect of variations in flour combination and sugar and fat replacers on the physical (texture and color) and chemical properties (...

Thermal Properties of Wheat Flour

Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes

This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...