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...

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) ...

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 ...

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and bipha...

The influence of four cereals namely, flours of wheat (Triticum aestivum L.), millet (Pennisetum glaucum L.), sorghum (Sorghum bicolor (L.)Moench) and maize (Zea mays L.)on the growth and development of T. castaneum was investigated at ambient tropical laboratory conditions of 30±3 ̊C and relative humidity of 75±5%. The antinutrients, mineral profile and proximate compositions of the four flour ...

soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...