Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...

BACKGROUND The first documented case of oral mite anaphylaxis has recently been reported in Thailand, with mites possibly originating from cooking flour. OBJECTIVE Our study was designed to assess the effects of cooking flours enhancement and storage conditions on mite proliferation and to provide practical recommendations to prevent mite anaphylaxis. METHODS In a factorial experiment, six ...

Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...

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 ...