Research background. The consumption of cereal wholegrain flour contributes to an increased intake dietary fibres and phenolic compounds beneficial human health. However, there are some drawbacks regarding flour, such as poor baking performance lower technological quality. Applying ultrasound hydrothermal treatments may provide new possibilities for the modification improvement baking- bio-func...

The objective of this study is to investigate an appropriate process to fabricate the wood-polyurethane hybrid composites [wood-polyurethane foam (PUF)]. Rigid PUFs that contain up to 20% wood flours were successfully fabricated from polymeric 4,4-diphenylmethane diisocyanate, polyols, silicone surfactant, dibutin dilaurate/ dimethylethanolamine catalysts, and distilled water (chemical blowing ...

In order to utilize low economic value fish for human consumption there is a need for development of novel process for production of acceptable, shelf stable and ready to eat products. The preparation of extruded products from cereal-fish mince mixture is gaining more importance world over and as it offers many process variables to get acceptable high quality products. With more and more fish i...

The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...

Wheat is so important in human affairs that its digestibility has been investigated on many occasions. The literature was summarized and fresh experiments carried out by Borgstrom (1941), Macrae, Hutchinson, Irwin, Bacon & McDougall (1942), Heupke (1943), McCance, Widdowson, Moran, Pringle & Macrae (1945), Brull, Barac, Brakier-Zelkowiecz, Clemens, Crismer, Deltombe, Divry, Dubois, Dumont, Dumo...

Wafles In the production of biscuits and waffles, gluten-weak flours are normally required. Previously there was no difficulty in obtaining such flours in Europe, but as more and more strong gluten varieties of wheat are grown in every country, this has become an area of some concern. High-gluten varieties of wheat intrinsically bind more water and this means that to achieve a lower viscosity, ...

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potential...

Aerosol particles which deeply penetrate the human airways and which trigger baker's asthma manifestations are known to represent only a part of flour and of airborne particles found in bakeries. They were a major focus of this study. To this end, aerosols were produced from different wheat and rye flours, using an automatic generator designed for bronchial challenge. Particles were characteriz...

The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences a...