In the EU, chlorination of soft wheat flour has been replaced in recent years, to some extent, by heat treatment for baking of high ratio cakes. The heat treated flour has enabled recipes to be developed which generate products with longer shelf life, finer texture, moist crumb and sweeter taste. It is not fully understood how heat treatment improves the flour; however, it is known that during ...

Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with optimized level of non meat extenders viz sorghum flour, barley flour and pressed rice flour at 5%, 10% and 5% respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. ...

Chlorine is used in relatively large concentrations (2000ppm v/w) in flour bleaching processes. No successful by-product identification work has been performed on chlorinated flour despite demonstrated hazards of chlorination on animals in feeding studies. The focus of this work is therefore to examine the chlorination process and identify the by-products formed from the chlorination of cake fl...

Laboratory data show that populations of flour beetles (1ribolium), when grown in a periodically fluctuating volume of flour, can exhibit significant increases in numbers above those attained when grown in a constant volume (of the same average). To analyze and explain this phenomenon a discrete stagestructured model of 1ribolium dynamics with periodic environmental forcing is introduced and st...

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...

People battling celiac disease are at a disadvantage because of their inability to consume glutencontaining products (Mezaize, 2009). Also, one of the 2010 Dietary Guidelines is to consume adequate protein (United States Department of Agriculture, 2010). Almond flour is high in protein, which is the structural part of all cells in the body and aids in the functioning of enzymes and hormones. Th...

As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 04 mglm3 in the bread wrapping area up to 6-4 mg/m3 at the dough brake. The flour aero...

Four male Japanese were fed a semisynthetic diet including egg and soy powder as protein source for seven days (Basal-diet period), and in the following seven days 200 g of polished rice, wheat flour and buckwheat flour added at the expense of part of the corn starch and sugar in the basal diets (Test-diet period). Urine and feces were collected throughout both periods and the contents of nitro...

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...

Most of rye flour is obtained by a gradual reduction system using roller flour mills, which generate different flour streams. The study of the different flour streams composition is necessary since it determines the flour quality and the flour uses. The scientists at Spain analysed four break streams and nine reduction streams for moisture, ash, starch, protein, damaged starch, falling number, ...