The general objective of this work was to assess the functional properties composite flours obtained from flour Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat (Triticum aestivum L.). results concerning revealed significant differences (p <0.05). Indeed, water absorption capacity, solubility index and hydrated density increase considerably in various flours. On other hand, bulk ...

abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

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...