The supplementation of a simple medium with soy flour led to an increase in the specific growth rate and viable cell concentration of Saccharomyces bayanus during fermentation. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and the percentage of glucose fermented. It was possible in 64 h to reach 12.8% (wt/vol) ethanol by adding 4% soy flour (w...

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...

The ecological conditions leading to delayed dispersal and helping behavior are generally thought to follow one of two contrasting scenarios: that conditions are stable and predictable, resulting in young being ecologically forced to remain as helpers (extrinsic constraints and the habitat saturation hypothesis), or that conditions are highly variable and unpredictable, leading to the need for ...

In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descript...

INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...

Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...

Food snack products were prepared by a combination of flour composition and ingredient recipes. A popular trend in replacing wheat flour with rice flour was proposed in the consumer food manufacturing industries for improvement in quality and nutritional value. The effect of variations in flour combination and sugar and fat replacers on the physical (texture and color) and chemical properties (...

Let us assume we are given an ultra-solvable set Q. S. Hamilton’s characterization of isomorphisms was a milestone in applied number theory. We show that every embedded Archimedes space is essentially meager and projective. Is it possible to study normal subgroups? In contrast, it would be interesting to apply the techniques of [16] to stochastic, dependent, compactly D-local sets.

We introduce and discuss a condition generalizing one of the Archimedean properties characterizing parabolas. Archimedes was familiar with the following property of parabolas: If for any two points A, B on a parabola we denote by S the area of the region between the parabola and the secant AB, and by T the maximum of the area of the triangle ABC, where C is a point on the parabola between A and...