نتایج جستجو برای: mentioned flours
تعداد نتایج: 68533 فیلتر نتایج به سال:
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 quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effec...
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...
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...
Background: Fungi are one of the main causes of degradation in feeds and foodstuffs. Fungal infections in plants can result in reduced yield and quality of the products, which lead to economic losses. AflatoxinB1 (AFB1) is a secondary fungal metabolite produced in proper conditions. It is considered as a public health concern due to its adverse effect on human and animal. This study was carried...
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...
Germinated finger millet, pearl millet and foxtail flours were investigated for their antinutritional factors, functional properties, colour, mineral nutritional composition. The results showed that tannin in was reduced after germination is 168 mg/100g, whereas it 115 197 mg/100g respectively. germinated flour, flour decrease bulk density viz. 540, 475 489 kg/m3 exhibited 124.04, 125.0 120.23 ...
In recent years interest in the utilization of legume flour bakery products has been increased. Legumes are rich proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes strong off-flavors which prevent incorporation high concentrations food products. Sweet flavors can mask these bitter off-flavors, thus sweet such as cookies cakes...
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