Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction, was employed as a deflavoring method to improve the sensory properties of pea flours. Furthermore, impacts particle size along with extraction on volatile profile and attributes flours were investigated using multiple approaches. These included headspace solid-phase microextraction-gas chromatography (HS-SPME-GC), GC-olfactometry ...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

Abstract Structural, thermal and energetic properties of quinoa, kiwicha kañiwa native Andean-pseudocereal flours have been studied. Moisture, protein fat contents also metallic semi-metallic levels were, in general, within the range values reported literature. Empirical formulas determined as CH 1.87 O 0.81 N 0 . 06 S 0.0015 , 1.90 0.82 05 0.0019 1.76 0.73 0.0017 respectively. The elemental ca...

Growing understanding of the relationship between nutrition and human health has led to an increase in consumption alternative crops, new cereal varieties foods with higher nutritional values. In this study we compared contents functional-technological properties spelt (Triticum spelta L.) bread wheat (T. aestivum whole-meal flours, obtained from genotypes grown at same field trial, their corre...

the aim of this study was to evaluate the capability of the empirical (large scale) and fundamental (small scale) rheological tests to differentiate between wheat flours of different harvest years. in order to provide flours affected by different climatic conditions, harvest years 2004 and 2005 characterized by high temperatures and large amounts of rainfall were chosen. moreover, a control whe...