نتایج جستجو برای: flours

تعداد نتایج: 1531  

2015
Aisha M Nakitto John H Muyonga Dorothy Nakimbugwe

Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has no...

2015
B. Amir A. Mehmood

This study was performed to investigate the chemical and rheological properties of composite flours prepared by using whole wheat flour (Triticum aestivum), whole maize flour (Zea mays) and whole sorghum flour (Sorghum bicolor). Seven blends were prepared by homogenously mixing maize and sorghum flours with wheat flour in the percentage proportions: 0:100, 10:90, 20:80, 30:70, 15:15:70 (MF: WWF...

Journal: :Plant foods for human nutrition 2010
Elizabete Wenzel Menezes Milana C T Dan Giselli H L Cardenette Isabel Goñi Luis Arturo Bello-Pérez Franco M Lajolo

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, pla...

جلال جمالیان, , زهرا شیخ‌الاسلامی, ,

Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...

2007
C. Rankin Margaret M. Holzapfel C. R. Russell C. E. Rist

ابوالقاسم عبداله زاده, , محمد شاهدی, ,

Lots of investigation has been done in order to increase wheat yield per acre in Iran, but there is not enough study about quality of produced wheat. Bread quality in Iran has been deteriorated in recent years, mostly due to employing wheat flours of low quality. Thus the present study was conducted to find the chemical and rheological properties of four bread wheat cultivars (Omid, Rosshan, Go...

ژورنال: علوم آب و خاک 2003
جلال جمالیان, , زهرا شیخ‌الاسلامی, ,

Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...

2015
Aysegul Kumral

BACKGROUND Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana...

2014
Veronica GiacinTucci Luis Guardeño isabel Hernando Giampiero SaccHeTTi Paola PiTTia

Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. (2014): Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type. Czech J. Food Sci., 32: 115–121. The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) ...

Journal: :archives of hygiene sciences 0
zainab sadeghi dehkordi department of pathobiology, faculty of veterinary science, bu-ali sina university, hamedan, iran. behnaz bazargani-gilani department of food hygiene and quality control, faculty of veterinary science, bu-ali sina university, hamedan, iran. samira salari research center for tropical and infectious diseases, kerman university of medical sciences, kerman, iran.

background & aims of the study: wheat flour makes the basic component of bread. thus, evaluating its quality plays an important role in public health. this paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of hamedan, iran during 2015-2016. materials & methods: all bread flour types such as barbari, lavash, sangak and tafton bread flours ...

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