A lignin-epoxy resin composite was prepared by blending lignin/wood flour with an epoxy resin and polyamine. The effects of the wood flour on the mechanical, thermal creep, and creep recovery properties, as well as the microstructure of the composite, were studied. Among the mechanical properties, the initial modulus increased with increasing content of wood flour. The glass transition temperat...

BACKGROUND AND OBJECTIVES Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. METHODS AND STUDY DESIGN A literatur...

The present work investigates the effect of radiation on nutritional and antinutritional attributes of raw and processed flour of sorghum cultivar (WadAhmed). The flour of the cultivar was radiated using gamma radiation at doses of 5, 10 and 15 kGy and thereafter the radiated flour was fermented and/or cooked. Radiation of raw flour decreased the level of antinutrients with a concomitant increa...

The present invention relates to a soybean-based adhesive resin including a soybean flour and a cross-linking agent. The cross-linking agent is reacted with the functional groups in the soybean flour to form an adhesive resin. The present invention also relates to a method of making a soybeanbased adhesive resin. This method involves providing an aqueous solution of soybean flour and adding a c...

Cereal Chem. 83(5):529–536 The accuracy of using near-infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for pro...

The physical and functional properties of trifoliate yam flours processed using different pre-treated methods at varying harvesting periods were examined. The flours were subjected to physical (bulk density) and functional (water absorption, solubility and swelling power) analyses. The bulk density values for the trifoliate flours ranged from 0.54-1.03 g/cm3. The parboiled flours had higher bul...

Endogenous factors responsible for the textural characteristics of buckwheat products were studied. An analysis with various buckwheat samples showed that there were variations in protein, starch, amylose and amylopectin contents among the various buckwheat flours examined. The protein contents of the buckwheat flours were significantly negatively-correlated to the starch, amylose and amylopect...

Table 1-Composition of extended chicken nugget formulations in a threecomponent constrained simplex lattice mixture design evaluated for acA mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and ...

Submit Manuscript | http://medcraveonline.com the semi-arid plains of South Asia (particularly in India) and the Sahel region (south of the Sahara) in Africa. There are few milletbased industrial products and some authors attribute this to the low brand image that they would receive [1,2]. The grains are processed at the household level or small production workshops employing one to two people....