to evaluate the flour quality 10 flour plants were selected in iran, tehran province. two kinds of flour were sampled from each plant (flour with 87% extraction named straight-run- flour as well as patent flour). samples were analyzed for their moisture content, ash, maximum viscosity of dough, particle size, falling number and the amount of damaged starch, which was determined through maltose ...

Ultrasonication (US) is a green technology used to physically modify flours increase their industrial range of applicability. The aim this work was study the combined effect that dual US and annealing (ANN) treatments have on starch protein structure rice flour, at 20, 40, 50 60 °C. Results showed clear modifications functional, thermal pasting properties flours, as well rheological gels made f...

The effects of some leguminous seed flour (LSF) on the viscoelastic properties wheat, maize and cassava flours were investigated. aim work was to evaluate effect LSF pasting characteristics flours. There significant differences in proximate composition used this study. Three namely Brachystegia eurycoma, Detarium microcarpum, Mucuna sloanei added differently at 0 2% dry weight bases, 0% additio...

Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

The aim of this study was to understand the processability thirty pure cultivar oat batches and how physical properties groats flakes affect characteristics flake flour. This conducted by investigating relationship between chemical composition oats groats, flours produced industrial scale milling process. It clearly shown that behaved differently in process were interrelated. For example, separ...

The aim of this study was the physicochemical characterization traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected flour houses and analyzed by official methods proximate composition chromatography spectroscopy for fatty acids volatile compounds. Regardless geographical origin (inside outside Valley) processing type (Copioba Common flour...