Works matching DE "PROTEIN content of flour"

Results: 55

Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours.

Published in:

European Food Research & Technology, 2018, v. 244, n. 11, p. 1977, doi. 10.1007/s00217-018-3109-1

By:

Collar, Concha;
Armero, Enrique

Publication type:

Article

Video-Based Learning about the Effect of Various Types of Flour on the Characteristics of Sagon Crackers for High School Students.

Published in:

Journal of Engineering Education Transformations, 2020, v. 34, p. 22, doi. 10.16920/jeet/2020/v34i0/157847

By:

Anggraeni, Sri;
Rohmah, Silmi Aulia;
Putri, Silmi Ridwan;
Ragadhita, Risti;
Hofifah, Siti Nur;
Nandiyanto, Asep Bayu Dani

Publication type:

Article

EVALUATION OF MODEL WHEAT/HEMP COMPOSITES.

Published in:

Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 8, doi. 10.5219/317

By:

Švec, Ivan;
Hrušková, Marie

Publication type:

Article

Application and Development Prospects of Dietary Fibers in Flour Products.

Published in:

Journal of Chemistry, 2017, p. 1, doi. 10.1155/2017/2163218

By:

Han, Wen;
Ma, Sen;
Li, Li;
Wang, Xiao-xi;
Zheng, Xue-ling

Publication type:

Article

Development and Standardization of Instant Food Mixes from Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita moschata Duch ex Poir).

Published in:

International Journal of Bio-Resource & Stress Management, 2017, v. 8, n. 2, p. 213, doi. 10.23910/IJBSM/2017.8.2.1792

By:

Dhiman, Anju K.;
Negi, Vidya;
Attri, Surekha;
Ramachandran, Preethi

Publication type:

Article

Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.).

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 12, p. 872, doi. 10.9755/ejfa.2015-04-073

By:

Hrušková, Marie;
Švec, Ivan

Publication type:

Article

Quality of Noodles Made from Colour-Grained Wheat.

Published in:

Czech Journal of Food Sciences, 2018, v. 36, n. 4, p. 314, doi. 10.17221/130/2017-CJFS

By:

DONGYUN MA;
JIAN ZHANG;
YAOGUANG LI;
CHENYANG WANG

Publication type:

Article

In vitro starch digestibility and in vivo glucose response of minor tuber-based vermicelli & upma.

Published in:

Indian Journal of Traditional Knowledge, 2023, v. 22, n. 1, p. 108, doi. 10.56042/ijtk.v22i1.40912

By:

Patiballa, Mounika;
Bharati, Pushpa;
Kulkarni, Uma N.

Publication type:

Article

Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 174, doi. 10.12944/CRNFSJ.6.1.20

By:

DHULL, SANJU BALA;
SANDHU, KAWALJIT SINGH

Publication type:

Article

Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 165, doi. 10.12944/CRNFSJ.6.1.19

By:

KUDAKE, DNYANESHWAR C.;
BHALERAO, PRASANNA P.;
CHAUDHARI, NIKITA S.;
MULEY, ABHIJEET B.;
TALIB, MOHAMMED I.;
PARATE, VISHAL R.

Publication type:

Article

Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality.

Published in:

Current Agriculture Research Journal, 2024, v. 12, n. 2, p. 803, doi. 10.12944/CARJ.12.2.24

By:

METHE, PRAVINKUMAR;
KAWADE, SONALI;
OAK, MANOJ

Publication type:

Article

STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 218

By:

DABIJA, Adriana;
PĂAIUSŞ, Anca Magda

Publication type:

Article

Effect of partial substitution with precooked rice and amaranth flours on the technological and nutritional characteristics of bread.

Published in:

Centrosur, 2023, v. 2, n. 1, p. 22

By:

Llerena R., Carmen;
Avila Lopez, Jessenia;
Suárez Gómez, Gabriela;
Miranda Ramos, Karla

Publication type:

Article

Factors Governing Pasting Properties of Waxy Wheat Flours.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 529, doi. 10.1094/CCHEM-10-14-0209-R

By:

Garimella Purna, Shivananda K.;
Shi, Yong‐Cheng;
Guan, Lan;
Wilson, Jeff D.;
Graybosch, Robert A.

Publication type:

Article

Effect of Mixing Time and Speed on Experimental Baking and Dough Testing with a 200 g Pin Mixer.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 449, doi. 10.1094/CCHEM-02-15-0021-R

By:

Brabec, Daniel;
Rosenau, Sam;
Shipman, Mary

Publication type:

Article

Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality.

Published in:

Cereal Chemistry, 2015, v. 92, n. 3, p. 302, doi. 10.1094/CCHEM-09-14-0195-R

By:

Liao, Hung‐Ju;
Chen, Yi‐Ling

Publication type:

Article

Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing.

Published in:

Cereal Chemistry, 2015, v. 92, n. 1, p. 105, doi. 10.1094/CCHEM-10-13-0212-R

By:

Jazaeri, Sahar;
Bock, Jayne E.;
Bagagli, Marcela P.;
Iametti, Stefania;
Bonomi, Francesco;
Seetharaman, Koushik

Publication type:

Article

Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas.

Published in:

Cereal Chemistry, 2015, v. 92, n. 1, p. 98, doi. 10.1094/CCHEM-04-14-0085-R

By:

Perez‐Carrillo, Esther;
Chew‐Guevara, Ana A.;
Heredia‐Olea, Erick;
Chuck‐Hernández, Cristina;
Serna‐Saldivar, Sergio O.

Publication type:

Article

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat.

Published in:

Cereal Chemistry, 2015, v. 92, n. 1, p. 81, doi. 10.1094/CCHEM-12-13-0259-R

By:

Baasandorj, Tsogtbayar;
Ohm, Jae‐Bom;
Manthey, Frank;
Simsek, Senay

Publication type:

Article

A Comprehensive Survey of Soft Wheat Grain Quality in U.S. Germplasm.

Published in:

Cereal Chemistry, 2013, v. 90, n. 1, p. 47, doi. 10.1094/CCHEM-06-12-0073-R

By:

Kiszonas, Alecia M.;
Fuerst, E. Patrick;
Morris, Craig F.

Publication type:

Article

Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements.

Published in:

Technology Audit & Production Reserves, 2018, v. 39, n. 3, p. 58, doi. 10.15587/2312-8372.2018.124286

By:

Haliasnyi, I .;
Gavrish, T.;
Shanina, O.

Publication type:

Article

EVALUATION OF THE NUTRITIONAL QUALITY OF NONTOXIC KERNEL FLOUR FROM JATROPHA CURCAS L. IN RATS.

Published in:

Journal of Food Quality, 2012, v. 35, n. 2, p. 152, doi. 10.1111/j.1745-4557.2011.00432.x

By:

MARTINEZ HERRERA, JORGE;
JIMENEZ MARTINEZ, CRISTIAN;
MARTINEZ AYALA, ALMA;
GARDUÑO SICILIANO, LETICIA;
MORA ESCOBEDO, ROSALVA;
DAVILA ORTIZ, GLORIA;
CHAMORRO CEVALLOS, GERMAN;
MAKKAR, HARINDER;
FRANCIS, GEORGE;
BECKER, KLAUS

Publication type:

Article

COMPARATIVE ANALYSIS OF MULTIGRAIN AND COMPOSITE FLOURS BASED ON WHEAT, RYE AND HULLED OAT.

Published in:

Scientific Papers. Series D. Animal Science, 2018, v. 61, p. 261

By:

BLAGA, Giorgiana;
APRODU, Iuliana;
BANU, Iuliana

Publication type:

Article

Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage.

Published in:

Acta Agronómica, 2017, v. 66, n. 3, p. 1, doi. 10.15446/acag.v66n3.56695

By:

Rosero Chasoy, Gilver;
Serna Cock, Liliana

Publication type:

Article

Aggregation characteristics of protein during wheat flour maturation.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 719, doi. 10.1002/jsfa.9239

By:

Wang, Na;
Ma, Sen;
Li, Li;
Zheng, Xueling

Publication type:

Article

Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3897, doi. 10.1002/jsfa.7588

By:

Stefańska, Ilona;
Piasecka‐Jóźwiak, Katarzyna;
Kotyrba, Danuta;
Kolenda, Magdalena;
Stecka, Krystyna M

Publication type:

Article

Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3249, doi. 10.1002/jsfa.7508

By:

Zhang, Chong;
Zhang, Shuang;
Bie, Xiaomei;
Zhao, Haizhen;
Lu, Fengxia;
Lu, Zhaoxin

Publication type:

Article

OPTIMISATION AND EVALUATION OF THE EFFECT OF BAMBARA GROUNDNUT ADDITION ON THE NUTRITIONAL QUALITY AND FUNCTIONAL PROPERTIES OF AMARANTH GRAIN-BASED COMPOSITE FLOUR.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 2, p. 43, doi. 10.1515/aucft-2017-0014

By:

AWOLU, Olugbenga Olufemi;
OLOKUNSUSI, Eunice Yetunde

Publication type:

Article

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 2, p. 220, doi. 10.1080/19476337.2014.942700

By:

Uthumporn, U.;
Woo, W.L.;
Tajul, A.Y.;
Fazilah, A.

Publication type:

Article

Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study.

Published in:

International Food Research Journal, 2016, v. 23, n. 2, p. 715

By:

Kumoro, A. C.;
Johnny, D.;
Alfilovita, D.

Publication type:

Article

Dough-Handling and Cookie-Making Properties of Wheat Flour-Watermelon Protein Isolate Blends.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1612, doi. 10.1007/s11947-010-0466-6

By:

Wani, Ali;
Sogi, D.;
Singh, Preeti;
Sharma, Paras;
Pangal, Anil

Publication type:

Article

Estimation of the Levels of Fe in Wheat and Maize Flour Milled using Commercial Milling Machine and A Home Blender.

Published in:

Journal of Applied Sciences & Environmental Management, 2017, v. 21, n. 2, p. 341, doi. 10.4314/jasem.v21i2.15

By:

KALAGBOR, I. A.;
FYNEFACE, D.;
KORFII, U.;
OGAJI, T.;
KPOONANYIE, F.

Publication type:

Article

Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 4, p. 336, doi. 10.1080/15428052.2017.1391147

By:

Ringuette, Christopher;
Finley, John;
Prinyawiwatkul, Witoon;
King, Joan M.

Publication type:

Article

Exploring the use of wheat-based low glycemic composite flour.

Published in:

International Journal of Farm Sciences, 2023, v. 13, n. 3, p. 61, doi. 10.5958/2250-0499.2023.00060.5

By:

SHARMA, ANKITA;
CHOUDHRY, MAYA

Publication type:

Article

Development of Buckwheat Cookies Supplemented with Wheat Flour.

Published in:

Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2017, v. 60, n. 1B, p. 27

By:

Hussain, Nisar;
Ullah, Javid;
EhsanElahi;
Ahmad, Sajjad;
Zakaria, Muhammad;
Murtaza;
Ahmed, Saeed;
Ahmed, Nazeer;
Huma, Zelle

Publication type:

Article

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 8, p. 2363, doi. 10.1002/fsn3.825

By:

Awolu, Olugbenga O.;
Manohar, Balaraman;
Sudha, Lakshminarayan M.

Publication type:

Article

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 5, p. 1173, doi. 10.1002/fsn3.670

By:

Ocheme, Ocheme Boniface;
Adedeji, Olajide Emmanuel;
Chinma, Chiemela Enyinnaya;
Yakubu, Caleb Maina;
Ajibo, Ugochukwu Happiness

Publication type:

Article

Effect of water yam ( Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 1, p. 24, doi. 10.1002/fsn3.254

By:

Awoyale, Wasiu;
Maziya‐Dixon, Busie;
Sanni, Lateef Oladimeji;
Shittu, Taofik Akinyemi

Publication type:

Article

Effects of combined traditional processing methods on the nutritional quality of beans.

Published in:

Food Science & Nutrition, 2015, v. 3, n. 3, p. 233, doi. 10.1002/fsn3.209

By:

Nakitto, Aisha M.;
Muyonga, John H.;
Nakimbugwe, Dorothy

Publication type:

Article

DEVELOPMENT, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH PUMPKIN SEEDS TO COMBAT CHILDHOOD MALNUTRITION IN PAKISTAN.

Published in:

Pakistan Journal of Agricultural Research, 2015, v. 28, n. 4, p. 400

By:

Kanwal, Saima;
Raza, Saeeda;
Naseem, Khalid;
Amjad, Muhammad;
Bibi, Naseem;
Gillani, Musarrat

Publication type:

Article

Thermo-mechanical behaviour of dough and bread making properties of soryz flour.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 7, p. 659, doi. 10.3920/QAS2018.1516

By:

Culetu, A.;
Duta, D.E.;
Mohan, G.;
Iorga, E.

Publication type:

Article

Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type.

Published in:

Czech Journal of Food Sciences, 2014, v. 32, n. 2, p. 115, doi. 10.17221/512/2012-cjfs

By:

Giacintucci, Veronica;
Guardeño, Luis;
Puig, Ana;
Hernando, Isabel;
Sacchett, Giampiero;
Pittia, Paola

Publication type:

Article

Identification of milling and baking quality QTL in multiple soft wheat mapping populations.

Published in:

Theoretical & Applied Genetics, 2015, v. 128, n. 11, p. 2227, doi. 10.1007/s00122-015-2580-3

By:

Cabrera, Antonio;
Guttieri, Mary;
Smith, Nathan;
Souza, Edward;
Sturbaum, Anne;
Hua, Duc;
Griffey, Carl;
Barnett, Marla;
Murphy, Paul;
Ohm, Herb;
Uphaus, Jim;
Sorrells, Mark;
Heffner, Elliot;
Brown-Guedira, Gina;
Sanford, David;
Sneller, Clay

Publication type:

Article

QUALITY EVALUATION OF COOKIES PRODUCED FROM MIXED FLOURS OF WHEAT AND FIVE VARIETIES OF AFRICAN YAM BEANS (Sphenostylis stenocarpa).

Published in:

Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 439

By:

OLAOYE, Olusegun A.;
NDUKWE, Uzunma R.

Publication type:

Article

PROTEIN CONCENTRATION, COMPOSITION AND DISTRIBUTION IN WHEAT FLOUR MILL STREAMS.

Published in:

Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 104

By:

Iqbal, Zafar;
Pasha, Imran;
Abrar, Muhammad;
Hanif, Muhammad Shakeel;
Arif, Atta Muhammad;
Masih, Sharoon

Publication type:

Article

Watermelons in the Sand of Sahara: Cultivation and use of indigenous landraces in the Tombouctou Region of Mali.

Published in:

Ethnobotany Research & Applications, 2011, v. 9, p. 151, doi. 10.17348/era.9.0.151-162

By:

Jensen, Brita Dahl;
Touré, Fatoumata Maïga;
Hamattal, Mohamed Ag;
Touré, Fatimata Aya;
Nantoumé, Aminata Dolo

Publication type:

Article

Mapping of a major QTL associated with protein content on chromosome 2B in hard red winter wheat (Triticum aestivum L.).

Published in:

Breeding Science, 2016, v. 66, n. 4, p. 471, doi. 10.1270/jsbbs.16026

By:

Yohei Terasawa;
Miwako Ito;
Tadashi Tabiki;
Koichi Nagasawa;
Koichi Hatta;
Zenta Nishio

Publication type:

Article

Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles.

Published in:

Breeding Science, 2015, v. 65, n. 3, p. 241, doi. 10.1270/jsbbs.65.241

By:

Miwako Ito;
Wakako Maruyama-Funatsuki;
Ikeda, Tatsuya M.;
Zenta Nishio;
Koichi Nagasawa;
Tadashi Tabiki

Publication type:

Article

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour.

Published in:

Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 26, doi. 10.1007/s11130-020-00869-1

By:

Qi, Mingming;
Zhang, Guangyao;
Ren, Zhishang;
He, Zhuangzhuang;
Peng, Huihui;
Zhang, Dongliang;
Ma, Chengye

Publication type:

Article

Effect of processing on physico-chemical and functional properties of flours from cluster or guar bean (Cyamopsis tetragonoloba) varieties.

Published in:

Journal of Applied & Natural Science, 2016, v. 8, n. 4, p. 2120, doi. 10.31018/jans.v8i4.1101

By:

Sharma, Priyanka;
Kaur, Amarjeet;
Alam, M. S.

Publication type:

Article