Sorption characteristics of flour mixtures enriched with grape seeds flour of Bulgarian and French raw materials

Moisture sorption characteristics of heat treated flour, culinary flour and high ratio cake

The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...

Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour

The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength. Keywords—Pasta, Mixture design, Enrichment...

Barley protein-enriched flour-Enriched Flour, Coronary Heart Disease and Cancer Risk

ii Table of

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...

Protein enriched foods and healthy ageing: Effects of almond flour, soy flour and whey protein fortification on muffin characteristics