Contents
Academic literature on the topic 'Flour – Evaluation'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Flour – Evaluation.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Flour – Evaluation"
1
Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.
Full textAbstract:
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.
2
Kruger, J. E., B. Morgan, K. R. Preston, and R. R. Matsuo. "Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours." Canadian Journal of Plant Science 72, no. 2 (1992): 369–75. http://dx.doi.org/10.4141/cjps92-041.
Full textAbstract:
A laboratory procedure for preparing and evaluating end-product characteristics of Chinese steamed buns from Canadian wheat flours is described. A blend of 60% Canada Western Red Winter (80% patent) and 40% Canada Western Soft White Spring (straight grade) wheat flours was evaluated and subsequently used as the control flour. Buns were prepared by a straight dough procedure using only flour, yeast and water. Evaluation of bun quality included measurement of volume with a loaf volumeter, symmetry by the width-to-height ratio, physical measurements of hardness, cohesiveness and gumminess with the Instron Universal Testing Machine, and color (L*, a*, b*) of crust and crumb using the HunterLab Labscan II Colorimeter. Buns prepared from different classes of Canadian wheats were evaluated. Both Canada Western Red Winter and Canada Western Red Spring wheat flours produced steamed buns which were similar to the control, whereas those made from a non-blended Canada Western Soft White wheat flour produced a less appealing product.Key words: Wheat, steamed buns, test-baking, flour, quality evaluation
3
Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.
Full textAbstract:
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
4
Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.
Full textAbstract:
The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.
5
MAN, Simona Maria, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, and Elena Andruta MURESAN. "Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (2016): 161. http://dx.doi.org/10.15835/buasvmcn-fst:12310.
Full textAbstract:
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved. The present study indicated that 30% millet flour addition in the bread formulation led to an accepted product by consumers.
6
Awolu, Olugbenga Olufemi, and Eunice Yetunde Olokunsusi. "Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 43–52. http://dx.doi.org/10.1515/aucft-2017-0014.
Full textAbstract:
AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.
7
Onyenweaku, Eridiong O., PA Ebai, CO Okonkwo, and WA Fila. "Comparative evaluation of the nutrient and anti-nutrient contents of edible flours consumed in Nigeria." African Journal of Food, Agriculture, Nutrition and Development 21`, no. 01 (2021): 17254–71. http://dx.doi.org/10.18697/ajfand.96.19725.
Full textAbstract:
Healthy foods/diets are essential for maintaining good health and preventing diseases. Recently, there has been increase in the incidence of non-communicable diseases (NCDs) worldwide and this has brought about a lot of research on the effect of various foods on the nutritional status of people.Also,this has led to the development of healthier alternatives to manage such health conditions.The aim of this study was to comparatively evaluate the nutrient and anti-nutrient content of four commonly-consumed flours.Processed wheat, oat and unripe plantain flours were purchased from the market while fonio was purchased as whole grain before it was cleaned and milled into fine flour. Samples were stored at room temperature in properly-labelled, air-tight sample glass bottles for analyses. Proximate composition was determined using standard methods of the Association of Analytical Chemists(AOAC). Micronutrients were estimated by Atomic Absorption Spectrophotometry,while anti-nutrients were determined using standard spectrophotometric methods. Inferential and descriptive statistics was used to analyze the data at a significance level of P<0.05. The proximate parameters varied significantly (P<0.05) among the flours. Carbohydrate varied from 76.38 +0.59%(oat flour) to 87.65 +0.36% (unripe plantain flour). Protein was least (8.75 +0.25%) in unripe plantain flour and highest (16.08 +0.26%) in wheat flour. Oat flour had significantly (P<0.05)higher content of beta-carotene (8.67 +0.03mcg/100g),while wheat flour had significantly (P<0.05)higher content of calcium (45.36 +0.29mg/100g). For the anti-nutrients, oat flour had the least content of hydrogen cyanide and oxalate,while wheat flour had the highest content of both. Generally, oat flour showed significantly (p<0.05) lower levels of the 6 anti-nutrients analyzed.From the results of this study, oat flour shows some food properties which may be beneficial for people who seek to reduce starch and caloric intake.Fonio flour could be a healthier alternative to most starchy meals,as a result of its good micronutrient content and preferred nutritional value. Consumption of these cereal flours as alternatives to some indigenous starchy meals should be encouraged for both adults and children.
8
Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.
Full textAbstract:
Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.
9
Mashau, Mpho Edward, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, and Shonisani Eugenia Ramashia. "Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour." Molecules 25, no. 13 (2020): 3035. http://dx.doi.org/10.3390/molecules25133035.
Full textAbstract:
The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.
10
Liu, Sean X., Diejun Chen, and Jingyuan Xu. "Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies." Journal of Food Research 6, no. 6 (2017): 63. http://dx.doi.org/10.5539/jfr.v6n6p63.
Full textAbstract:
Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated “acceptable” in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.