Relevant bibliographies by topics / Flour – Composition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flour – Composition'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Flour – Composition"

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Roger, Ponka, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, and Fokou Elie. "Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour." International Journal of Food Science 2022 (June 9, 2022): 1–8. http://dx.doi.org/10.1155/2022/7274193.

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The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours.
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A.O., Akinsola,. "Functional Properties and Chemical Composition of Yellow and White Cassava Flours." Nutrition and Food Processing 8, no. 4 (2025): 01–06. https://doi.org/10.31579/2637-8914/301.

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Functional and chemical composition of yellow and white cassava flour was studied. The cassava flours were labeled CW (white cassava flour) and CY (yellow cassava flour). The functional and chemical composition of the cassava flours were evaluated using standard analytical methods. The functional properties result of the cassava flours showed that bulk density ranged from 0.78-0.81 g/ml, water absorption capacity ranged from 8.33 to 8.50 g/g, oil absorption capacity from 8.20-8.43 g/g, emulsion capacity from 47.22-52.73 g/g, emulsion stability from 45.12-48.58 %, foaming capacity 11.48-14.27 %
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Maboh, J., M. I. Yusufu, and D. Ahure. "Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 80–90. http://dx.doi.org/10.9734/ejnfs/2023/v15i81328.

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Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemi
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Huang, Shiqi, Mario M. Martinez, and Benjamin M. Bohrer. "The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)." Foods 8, no. 11 (2019): 586. http://dx.doi.org/10.3390/foods8110586.

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The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the c
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Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.

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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of sam
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Manju and Dobhal Neetu. "Nutritional composition of Raw and Roasted Garden Cress Seed (Lepidium sativum L.) Flour." International Journal of Current Science Research and Review 05, no. 01 (2022): 140–46. https://doi.org/10.47191/ijcsrr/V5-i1-16.

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Abstract : <strong>Background:</strong>&nbsp;Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour, and texture and raise the nutritional composition. <strong>Methods:</strong>&nbsp;The present study was conducted to assess the nutritional composition of raw and roasted garden cress seed flour. Raw garden cress seed flour was developed by drying the seeds in oven at 600C for 45 minutes, followed by gri
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Baek, Nayeon, Yujin Moon, Jeongeon Kim, and Meera Kweon. "Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths." Foods 12, no. 20 (2023): 3843. http://dx.doi.org/10.3390/foods12203843.

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The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAG
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Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T. A. Anyasi, and A. I. O. Jideani. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2 (2021): 456–67. http://dx.doi.org/10.26656/fr.2017.5(2).320.

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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted fo
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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, and C. V. L. Jayasinghe. "Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties." International Journal of Food Science 2021 (December 8, 2021): 1–13. http://dx.doi.org/10.1155/2021/6064545.

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Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained &lt;1% crude fat and &lt;2% crude protein. Flour from MU51 contained the highest amount of HCN (48.
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Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (2019): 43–64. http://dx.doi.org/10.47604/ijf.1010.

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Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends.&#x0D; Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC.&#x0D; Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maiz
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Dissertations / Theses on the topic "Flour – Composition"

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Uthayakumaran, Surjani. "Structure/function studies on systematically altered wheat flours." Thesis, The University of Sydney, 1999. https://hdl.handle.net/2123/27689.

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The gluten proteins have unique physico-chemical properties which enable use of the wheat flour to produce bread. This project was undertaken to study the chemistry of the different wheat storage proteins and to evaluate their contribution to the bread­making process in a controlled system where all parameters other than the varied one remained constant. In a systematic study of the functionality of different storage proteins, gluten and starch were separated from seven flour samples having a range of protein contents and functionality. Gliadin- and glutenin-rich fractions, high molecular weig
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Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.

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.<br>Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (
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Mmonatau, Yvonne. "Flour from the Morama bean : composition and sensory properties in a Botswana perspective." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1692.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.<br>This study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its
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Min, Byoung-Hyun. "Genetic and environmental effects on the composition and properties of lipids in wheat flour." Thesis, University of East Anglia, 2017. https://ueaeprints.uea.ac.uk/67134/.

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Being valued at £3.4 billion per annum and producing 4 billion loaves a year, the UK breadmaking industry is vast. Due to this, much research has focused on improving breadmaking quality. Breadmaking quality is significantly affected by flour lipids which play a crucial role at various stages of breadmaking. For example, during the initial stages of dough development, lipids can adsorb to the surface of gas bubbles, stabilizing them, allowing air retention in the dough. This stability helps provide the loaf volume, crumb structure and quality associated with UK bread. Despite the importance of
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Frederick, Emily J. "Effect of sorghum flour composition and particle size on quality of gluten-free bread." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1821.

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Mense, Andrew Lawrence. "Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15076.

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Master of Science<br>Department of Grain Science and Industry<br>Jon Faubion<br>Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and m
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Mondal, Suchismita. "Use of near-isogenic wheat lines to determine glutenin and gliadin composition and funtionality in flour tortillas." Thesis, Texas A&M University, 2006. http://hdl.handle.net/1969.1/4390.

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The synthesis of high molecular weight (HMW) glutenin, low molecular weight glutenin and gliadin proteins are controlled by nine major loci present in wheat chromosomes. The loci Glu A1, Glu B1, Glu D1 and Gli A1, Gli B1, Gli D1 and Gli 2 and their allelic variants play important roles in determining the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits with respect to tortilla quality for use in developing varieties with ideal tortilla baking quality. Near-isogenic wheat lines in which one or more of these loci were absent or
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au, R. manning@agric wa gov, and Robert Manning. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Murdoch University, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070820.125342.

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The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees. Access to flora is essential to maintain productive colonies for pollination servi
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Manning, Robert. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Thesis, Manning, Robert (2006) Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera). PhD thesis, Murdoch University, 2006. https://researchrepository.murdoch.edu.au/id/eprint/434/.

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The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees. Access to flora is essential to maintain productive colonies for pollination ser
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Manning, Robert. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Manning, Robert (2006) Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera). PhD thesis, Murdoch University, 2006. http://researchrepository.murdoch.edu.au/434/.

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The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees. Access to flora is essential to maintain productive colonies for pollination ser
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Books on the topic "Flour – Composition"

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Matz, Samuel A. The chemistry and technology of cereals as food and feed. 2nd ed. Pan-Tech International, 1991.

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Britain, Great, and Great Britain. Scottish Office Agriculture and Fisheries Department., eds. Deregulation of food compositional legislation: Bread and Flour Regulations 1984. Scottish Office Agriculture and FisheriesDepartment, 1995.

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Deqing, Yang. Effect of smelt composition on stress corrosion cracking of floor tubes in kraft recovery boilers. National Library of Canada, 2002.

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Kenlan, Peter H. Composition and biomass of forest floor vegetation in experimentally acidified paired watersheds at the Bear Brook Watershed in Maine. Maine Agricultural & Forest Experiment Station, University of Maine, 2009.

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Addo, Kwaku. Compositional factors governing physical, physicochemical, and rheological properties of wheat flour doughs. 1990.

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Bequette, Robert Keebler. Mineral Composition of Gluten, Starch, and Water-Solubles Fractions of Wheat Flour and Its Relationship to Flour Quality. Creative Media Partners, LLC, 2021.

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Bequette, Robert Keebler. Mineral Composition of Gluten, Starch, and Water-Solubles Fractions of Wheat Flour and Its Relationship to Flour Quality. Creative Media Partners, LLC, 2023.

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Biohimija zerna i hleba. Nauka, 1991.

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The chemistry and technology of cereals as food and feed. 2nd ed. Van Nostrand Reinhold, 1991.

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Parker, Philip M. The World Market for Parings and Waste of Leather or Composition Leather Unsuitable for the Manufacture of Leather Articles and Leather Dust, Powder, and Flour: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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Book chapters on the topic "Flour – Composition"

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Kies, Constance. "Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans." In Amino Acid Composition and Biological Value of Cereal Proteins. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_34.

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Lindner, K. "Fortification of Wheat Flour with Potato Protein." In Amino Acid Composition and Biological Value of Cereal Proteins. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_36.

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Macritchie, F. "Protein Composition and Physical Properties of Wheat Flour Doughs." In Plant Proteins from European Crops. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_19.

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Zavaleta, Bregette Avila, Wendy Geraldine Pereda Calderón, Meliza Lindsay Rojas, and Cesia Elizabeth Boñón Silva. "Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition." In Proceedings of the 8th Brazilian Technology Symposium (BTSym’22). Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-31007-2_32.

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Sosulski, F. W., and S. E. Fleming. "Amino Acid Indices and Rat Biodata for Composite Flour Breads Fortified with Legume and Oilseed Proteins and Lysine." In Amino Acid Composition and Biological Value of Cereal Proteins. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_35.

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Encina-Zelada, Christian, Vasco Cadavez, Jorge Pereda, et al. "Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy." In INCREaSE. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70272-8_18.

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Seibold, Eugen, and Wolfgang H. Berger. "Sources and Composition of Marine Sediments." In The Sea Floor. Springer Berlin Heidelberg, 1993. http://dx.doi.org/10.1007/978-3-662-22519-6_4.

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Seibold, Eugen, and Wolfgang H. Berger. "Sources and Composition of Marine Sediments." In The Sea Floor. Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-662-03317-3_4.

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Hsü, Kenneth J. "The geology of ocean floor." In Composition, Structure and Dynamics of the Lithosphere‐Asthenosphere System. American Geophysical Union, 1987. http://dx.doi.org/10.1029/gd016p0291.

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Liu, MingYu. "Analytical and Numerical Analysis for the Vibrational Response of Timber-Concrete Composite Floor." In Advances in Frontier Research on Engineering Structures. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-8657-4_1.

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AbstractThis study investigates the vibration characteristics of composite timber-concrete floor systems to provide a reliable benchmark for optimizing composite floor system designs. This paper uses the numerical and analytical methods for evaluation to support more detailed study results and to build a comprehensive model for future research. Through Strand7 and ABAQUS numerical finite element analysis, geometrical layout and beam material effects on the timber-concrete composite floor are thoroughly explored. Meanwhile, the analytical results are further compared with the analytical solutio
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Conference papers on the topic "Flour – Composition"

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Bonev, Nikolay. "MINERAL COMPOSITIONS OF SOME ROCK-FORMING MINERALS IN THE LOW-GRADE SEDIMENTARY AND MAFIC ROCKS, EASTERN CIRCUM-RHODOPE BELT, BULGARIA." In 24th SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/1.1/s01.14.

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The eastern Circum-Rhodope belt (CRB) is a major unit that surrounds both the Serbo-Macedonian and the Rhodope zones in the Alpine orogen of the northern Aegean region. This belt contains Triassic-Jurassic metasedimentary successions and Middle Jurassic (176-165 Ma) supra-subduction zone Evros ophiolite. The latter has experienced ocean-floor hydrothermal metamorphism or very-low to low-grade metamorphism. We report on mineral compositions of rock-forming minerals in schist and mafic rocks from the eastern CRB. Our goal is to use the mineral compositions to assess the metamorphic conditions su
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Hikov, Atanas, Zlatka Milakovska, Valentina Lyubomirova Lyubomirova, and Nadezhda Lihareva. "CRITICAL ELEMENTS IN SEQUENTIAL LEACHED PHASES FROM DEEP-SEA POLYMETALLIC NODULES AND SEDIMENTS." In 24th SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/1.1/s01.05.

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The deep-sea metalliferous sediments and Fe-Mn polymetallic nodules formed in modern environment at the deep-sea ocean floor (&gt; 4000 m depth) were evaluated as promising new raw materials, especially for critical elements as Li, Co, Cu, Mn, Ni, and rare earth elements (REE). We use � selective sequential leaching procedure to study the distribution of main and trace elements in sequential leached phases from deep-sea polymetallic nodules and sediments from the eastern part of the Clarion-Clipperton fractures zone, NE Pacific. Results show extraction of Mn in the leach 2 in both nodules and
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Shcherbakova, N. A. "Ways of using cereal flours for modeling the recipe composition of pastry flour products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-245.

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The paper defines the ways of using flour of cereals for modeling the recipe composition of flour confectionery products. A possible range of replacement of wheat flour with whole grain wheat flour from cereals (wheat, rye, oat, buckwheat) has been investigated and model flour mixtures have been developed that are a source of dietary fiber. The optimal ratio of a mixture with a high content of dietary fiber and magnesium was determined (wheat flour: buckwheat: whole grain wheat - 55:30:15).
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Pirvulescu, Luminita, Despina-Maria Bordean, Aurica-Breica Borozan, Narcis Gheorghe Baghina, and Diana Moigradean. "EVALUATION OF SOME GLUTEN-FREE GRAINS BASED NUTRITIONAL PROFILE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.19.

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The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case study regarding millet, flax and buckwheat flours was carried out in the Food An
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Dmitrenkov, A., E. Tomina, A. Nikiforova, and A. Krasnuhina. "THE USE OF WASTE FROM THE WOOD PROCESSING AND FOOD INDUSTRIES TO IMPROVE THE PROPERTIES OF WOOD COMPOSITES." In CIRCULAR ECONOMY FOR THE PURPOSE OF SUSTAINABLE DEVELOPMENT OF INDUSTRIES AND TERRITORIES. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2024. https://doi.org/10.58168/circular2024_107-111.

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New formulations for processing pine wood based on vegetable oil waste using nanoscale magnesium oxide have been studied. As a filler in the composition of impregnating compositions, coniferous wood flour was used in an amount from 1 to 3%, as well as magnesium oxide nanopowder in a dosage from 0.01 to 0.1%. Processing pine wood with compositions based on vegetable oil with additives of magnesium oxide allows to improve the hydrophobic properties of the wood surface, reduce its swelling, moisture and water absorption. The most optimal parameters were obtained from wood samples treated with a c
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Plotnikov, Daniil A., and Lyudmila N. Burakova. "Analysis of the chemical composition of flour for the preparation of functional foods." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-210-213.

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The article presents an analysis of the chemical composition of different types of flour, which are most suitable for the development of functional products. Recommendations on the use of flour types in preventive nutrition are made.
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Smolenceva, A. A., Yu G. Petrushina, and A. A. Kazarinov. "DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-126.

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The composition of a gluten-free flour mixture, including 20% flaxseed flour as a source of&#x0D; polyunsaturated fatty acids of the ώ-3 family, has been substantiated. The ratio of ingredients in the&#x0D; recipe, corresponding to the optimization criterion ώ-3:ώ-6 = 0.1, was determined. Recipes for&#x0D; gluten-free flour confectionery products have been developed: custard gingerbread, shortbread&#x0D; cookies, muffins, profiteroles. An assessment of the safety indicators of fats (acid and peroxide&#x0D; value) in the composition of shortbread cookies during storage was carried out.
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Belchinskaya, Larisa, Konstantin Zhuzhukin, A. Bushueva, and Nikolai Jujukin. "CREATION OF A COMPOSITE COMPOSITION FOR IMPREGNATING RAILWAY SLEEPERS." In Modern machines, equipment and IT solutions for industrial complex: theory and practice. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2021. http://dx.doi.org/10.34220/mmeitsic2021_192-197.

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This paper shows the stages of developing an eco-friendly composite composition (PKS) for impregnating railway sleepers made of birch wood, which has high water and moisture resistance. Used oils were selected for the study: mineral engine oil, transmission oil, sunflower oil, corn oil. The used oils were compared with the oil liquid ZHTK-2, which is widely used for impregnating railway sleepers, according to the following indicators: the content of the impregnating composition; water absorption and swelling of the impregnated wood after 30 days of standing in water in the radial and tangentia
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Albors, A., M. E. Martín-Esparza, G. B. Bressi, and A. Raga. "Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7760.

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Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour,
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Bazhay-Zhezherun, Svitlana, Ludmyla Bereza-Kindzerska, Аlla Bashta, and Tetiana Fedorenko. "Enrichment of whole grain bread with herbal additives." In VI International Conference on European Dimensions of Sustainablе Development. National University of Food Technologies, 2024. https://doi.org/10.24263/edsd-2024-6-35.

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A comparative assessment of the chemical composition of whole grain and hemp flour was carried out. We investigated the organoleptic parameters of sweet potato fruits and puree from it, as well as the chemical composition of the specified raw materials. We researched the influence of hemp flour and sweet potato puree on physico-chemical quality indicators of dough and whole grain bread. The dough was kneaded using a steamless method from wheat whole-grain flour with the addition of hemp flour in an amount of 4-10% and sweet potato puree – 2-8 %. Enrichment of whole wheat bread with hemp flour
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Reports on the topic "Flour – Composition"

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Anderson, Olin D., Gad Galili, and Ann E. Blechl. Enhancement of Essential Amino Acids in Cereal Seeds: Four Approaches to Increased Lysine Content. United States Department of Agriculture, 1998. http://dx.doi.org/10.32747/1998.7585192.bard.

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Cereal seeds are the basis of the human diet, and their amino acid composition is thus of major nutritional and economic importance. Currently, deficiencies in essential amino acids are addressed, when possible, by additionalprotein sources or by supplementing animal feed with non-cereal protein or synthetic amino acids. A number of strategies have been suggested to make cereal flours more complete and balanced sources of amino acids, although systematic examination of such strategies is rare. This project proposed to begin such a systematic examination using four complementary and parallel ap
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Coflin, K. C., B. Phu, C. F. M. Lewis, and B. J. Todd. Seismic study of ridges on the lake floor in Rochester Basin, eastern Lake Ontario, New York: evidence for till composition. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2017. http://dx.doi.org/10.4095/299647.

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