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Effect of nutrient-rich quinoa fraction composite wheat flour on product development
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced...
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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation
Artichoke bracts appear as waste during artichoke processing in food industry. In this study, it was aimed to use the artichoke bracts as fat and...
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Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins
In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The...
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Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour
This study aimed to evaluate the properties of amylose–lipid complexes in rice and wheat flours utilizing pullulanase as a debranching enzyme. Rice...
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Wheat flour-derived amyloid fibrils for efficient removal of organic dyes from contaminated water
Amyloid fibrils derived from different proteins have been proved as a promising material for adsorption of various pollutants from wastewater, which...
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Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by...
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Sustainable plant-based ingredients as wheat flour substitutes in bread making
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread...
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Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread
The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional...
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Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill
This study explores the impact of milling methods on the quality and noodle-making performance by comparing jet-milled (WF-JM) and...
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Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati
Chapati is unleavened flat bread originated from Indian sub-continent and is considered as staple product in everyday meals. Its quality attributes...
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Antihyperglycemic and hypolipidemic effect of yellow-fleshed cassava/wheat flour composite bread in high fat/streptozotocin induced diabetic rats
Yellow -fleshed cassava flour (CF) and wheat flour (WF) composite bread was prepared in various proportions of 100:0 (100% CF), 50:50 (50% CF:50%...
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Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR spectroscopy
Bread is a major source of human’s diet especially in develo** countries and has significant role in human's healthy lifestyle. The addition of...
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Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality
Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare ‘burritos’, which are widely accepted in the USA and...
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Soluble Soybean Polysaccharides-Induced Changes in Pasting Properties of Wheat Flour Under Acidic Conditions: From the View of Starch Molecular Structure
The variation of soluble soybean polysaccharides (SSPS) on pasting properties for wheat flour (WF) under acidic conditions was investigated, and its...
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Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments
Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or...
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Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle
The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle...
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Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta)
The present study evaluated the influence of food-to-food fortification of wheat flour (WF) with two varieties of Musaceae flours (MF) ( nendran (NMF)...
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Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour
An analytical method for the analysis of the mycotoxin zearalenone (ZEN) and its modified forms was developed. Sample preparation was performed based...
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Hypolipidemic effect and antioxidant properties of cassava-wheat flour composite bread in rats
The composite bread was prepared from cassava flour (CF) and wheat flour (WF) in various proportion of 100:0 (100% CF), 50:50 (50% CF: 50% WF), 20:80...
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The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour
This research aims to evaluate the utilization of infrared (IR) radiation for hydrothermal modification of the wheat flours and to investigate the...