This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on general acceptability cookie production. In this study, blends were studied in a completely randomized design assessment proximate composition. The variables flour (30-50%), (20-30%) isolate (10-20%) to generate 20 composite blends. composition functional properties determined using standard metho...

This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5...

The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indica...

Abstract Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, puff pastries, among others. These products mainly made from cereals or cereal-based flours. Particularly, starch gluten wheat help develop characteristic textures these products. Since ingredients us...

A comparative evaluation of the rheological properties ancient wheat flours (emmer, spelt, and khorasan), cultivated under same conditions, was conducted. They were evaluated for chemical composition, wet gluten quantity, quality, aggregation, disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well mixing thermal behavior (Mixolab). High content spelt flour led to formation...

This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume vegetable. Maize was fermented, soybean defatted carrot sliced, all were processed to flour. The flours formulated blends. Laboratory analysis done such as proximate, minerals, haematology lipid studies rat fed both commercial diets well growth feed intake rats. data obtained analyzed....

Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, only 19 sequences contain the 33-mer. In order to make a precise assessment of the importance of t...

HIGHLIGHTS In Brazil, many banana cultivars can be used in the making of flour. Flours prepared from pulp, peel, or whole (pulp and peel). Staged I II maturation should prioritized due to starch content. The sensory analysis supports possibility industrial use flours.

The predator and parasitoid fauna associated with cereal aphids is described, emphasizing the fauna associated with classical biological control efforts against the greenbug and Russian wheat aphid. We focus on literature from North America and include work from Europe and elsewhere when it is desirable to draw contrasts between approaches that affect cereal aphid biological control. Effects on...

Cereal Chem. 70(1):14-18 Weaning foods were produced by mixing decorticated and press-dried for the preparation of porridgelike weaning foods. Sorghum malt hydropearl millet (70%) and cowpea (30%) with and without sorghum malt. lyzed the starch and produced a beverage that contained 17% protein Decorticated millet and cowpea flours were cooked into a slurry and with 90% of the essential amino a...