Preparation of wheat-potato-peanut composite flour cakes

Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...

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...

Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour

This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5...

The Supplementary Protein Value of Peanut Flour

In 1920 Johns and Finks’ reported a series of experiments whose results suggested the desirability of utilizing peanut flour as a supplement to wheat flour. In this article they state: “Bread made with a mixture of 25 parts of peanut flour and 75 parts of wheat flour 174 per cent extraction] furnished adequate proteins and water-soluble vitamine for normal growth.” These authors had previously ...

Thermal Properties of Wheat Flour