Utilization of Soy Flour and Dehulled Blackgram Flour in the Development of Gluten Free Products
نویسندگان
چکیده
منابع مشابه
Sorghum Flour Characterization and Evaluation in Gluten-free Flour Tortilla
Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content and starch pasting properties) and end product in gluten-free tortilla. A commercial sorghum flour (TVM) was used as a cont...
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The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...
متن کاملthe survey of the virtual higher education in iran and the ways of its development and improvement
این پژوهش با هدف "بررسی وضعیت موجود آموزش عالی مجازی در ایران و راههای توسعه و ارتقای آن " و با روش توصیفی-تحلیلی و پیمایشی صورت پذیرفته است. بررسی اسنادو مدارک موجود در زمینه آموزش مجازی نشان داد تعداد دانشجویان و مقاطع تحصیلی و رشته محل های دوره های الکترونیکی چندان مطلوب نبوده و از نظر کیفی نیز وضعیت شاخص خدمات آموزشی اساتید و وضعیت شبکه اینترنت در محیط آموزش مجازی نامطلوب است.
Flour Mixture of Rice Flour, Corn and Cassava Starch in the Production of Gluten-Free White Bread
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...
متن کاملDevelopment of functional biscuit from soy flour &rice bran
The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2017
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2017.609.067