Relevant bibliographies by topics / Flour – Evaluation

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Academic literature on the topic 'Flour – Evaluation'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Flour – Evaluation"

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Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

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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.
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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 (April 1, 1992): 369–75. http://dx.doi.org/10.4141/cjps92-041.

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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
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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.

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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.
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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 (May 20, 2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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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.
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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 (November 28, 2016): 161. http://dx.doi.org/10.15835/buasvmcn-fst:12310.

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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.
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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 (December 1, 2017): 43–52. http://dx.doi.org/10.1515/aucft-2017-0014.

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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.
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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 (February 2, 2021): 17254–71. http://dx.doi.org/10.18697/ajfand.96.19725.

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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.
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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 (July 3, 2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

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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.
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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 (July 3, 2020): 3035. http://dx.doi.org/10.3390/molecules25133035.

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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.
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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 (November 7, 2017): 63. http://dx.doi.org/10.5539/jfr.v6n6p63.

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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.
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Dissertations / Theses on the topic "Flour – Evaluation"

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Traynham, Toshiba Lynne. "Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development." [Ames, Iowa : Iowa State University], 2006.

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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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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 (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48).  Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.
Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA.
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Fernholz, Mary C. "Evaluation of four sorghum hybrids through the development of sorghum flour tortillas." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/729.

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Vu, Thanh Hien Thi. "Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32171.

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Master of Science
Department of Grain Science and Industry
Yong-Cheng Shi
Sorghum flour is a gluten-free ingredient and can be used to prepare foods for celiac patients. In addition, sorghum flour is a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum flour and investigate the effects of sorghum protein matrix on starch digestibility. Samples of white sorghum flour (28.9% amylose content) with different moisture contents (0%, 12.5%, 20%, and 30%) were treated at different temperatures (100, 120, and 140 [degrees]C) for different times (1, 2, and 4 h). Samples after heat treatments were tested for starch digestibility, protein digestibility, differential scanning calorimetry (DSC), size-exclusion chromatography (SEC), and X-ray diffraction. The sample treated with 20% moisture at 100[degrees]C for 4 h had high resistant starch (RS) content (22.1% compared with 5.6% of the native sample) and low protein digestibility (8.4% compared with 68.3% of the native sample). The same heat-moisture treatment on isolated sorghum starch showed no significant change in RS content. DSC showed a very low degree of gelatinization for samples treated at moisture contents 20% and below. X-ray diffraction also suggested minimal change in starch crystallinity after heat treatment at low moisture contents (20% and below). Sorghum protein solubility after heat treatment was reduced, suggesting that protein structure was altered during the heat treatments. In conclusion, heat-moisture treatments were successful in increasing resistant starch content of sorghum flour by altering sorghum protein without gelatinizing the starch to retain starch functionality in food product applications. Sorghum flour with increased resistant starch content after heat treatment was evaluated and compared with normal sorghum flour for starch digestibility using the Integrated Total Dietary Fiber method, and for food applications in tortillas.
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Lai, Yi-Ting. "Enhancer identification and activity evaluation in the red flour beetle, Tribolium castaneum." Miami University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=miami1484050187954831.

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Khamis, Moses. "Characterization and evaluation of heat treated wheat flours." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18286.

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Doctor of Philosophy
Department of Grain Science and Industry
Hulya Dogan
The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilization process was developed. There are several methods used in thermal processing of dry foods including infrared, microwave, hydrothermal treatments such as annealing and heat-moisture treatment, thermomechanical treatments (extrusion), and indirect (hot air) and indirect (steam) heating. Thermal processing has been the most widely used method for preserving and extending the shelf-life (via microbial reduction and enzyme inactivation, and for improving quality and functionality. In 2009 the Centers for Disease Control and Prevention released a report of an Escherichia coli outbreak resulting from consumers eating raw refrigerated cookie dough which brought attention to heat treatment of flours and powders. Chlorination of wheat flour in the European Union countries has been replaced in recent years by heat-treated flour which is used to produce high ratio cakes. By applying heat treatment, it is possible to modify the physical and rheological properties. The primary effect of heat treatment is denaturation of the proteins, partial reduction or inactivation of alpha-amylase, and partial gelatinization of the starch. Understanding of relationship between heat transfer, thermal properties of food, heating medium, thermodynamics and the functionality of the resulting heat-treated flour is of critical importance. Research reported in this dissertation has five chapters. Chapter 1 provides a general overview on the state-of-knowledge in the area. Chapter 2 focuses on developing a thermomechanical treatment (extrusion) for improving the functionality of low quality (ash > 1.3%) wheat flour. Chapter 3 deals with developing a direct, rapid and continuous thermal processing technique for treating whole wheat flour and whole wheat grain, and investigates physicochemical changes of heat-treated samples at various moisture-time-temperature combinations. Chapter 4 explores the mixing and development of composite flours in the presence of gluten fractions of at varying proportions, mixing speed and temperatures. Chapter 5 highlights general conclusions and identifies areas for future research.
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Clark, Elizabeth. "Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32504.

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Master of Science
Food Science Institute
Fadi Aramouni
Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each batter was assessed along with loaf density, yield, specific volume, pH, water activity, crust color (L*, a*, b*), crumb color (L*, a*, b*), and texture. Additionally, a consumer sensory study was performed to ascertain degree of liking of appearance, color, flavor, texture, aftertaste, likelihood to purchase, and overall acceptability. Significant differences (p < 0.05) were found in batter pH, loaf density, yield, specific volume, color (crust b*, crumb L*, a*, b*), pH, water activity, and texture among flour inclusion and leavening treatments. Consumer testing yielded significant differences (p < 0.05) between the control and a yeast leavened 20% breadfruit formula in appearance, color, flavor, aftertaste, likelihood to purchase, and overall acceptability. While most consumers rated the breadfruit treatment lower than the control, five celiac panelists rated it higher. Among all treatments, loaves produced from 20% breadfruit flour inclusion had significantly lower density, yield, hardness, adhesiveness, gumminess, chewiness, and crumb yellowness (b*), as well as higher specific volume, springiness, crust yellowness (b*) and darkness (L*), crumb darkness (L*), and magenta hue (a*) compared to other breadfruit flour inclusion levels. Similarly, loaves leavened with yeast had significantly lower batter pH, loaf pH, density, yield, hardness, chewiness, crust yellowness (a*), crumb darkness (L*), magenta hue (a*), and yellowness (b*) as well as higher loaf water activity, volume, springiness, and crust darkness (L*) compared to other breadfruit flour inclusion levels. These results indicate breadfruit flour can be used at ≤ 20% in gluten-free bread formulas to replace rice flour and has potential as a fiber supplement. Further research is needed to assess how breadfruit flour affects the quality of other gluten-free product formulas.
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Galera, Juliana Schmidt. "Substituição parcial da farinha de trigo por farinha de arroz (Oryza sativa L.) na produção de sonho - estudo modelo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-22032007-103512/.

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Ampliar os usos da farinha de arroz foi o objetivo da substituição parcial de farinha de trigo por farinha de arroz em um produto de panificação teste, o \"sonho\", que visou obter um produto com características físico-químicas e sensoriais similares às de sonhos produzidos exclusivamente com farinha de trigo e com isso reduzir custos com ingredientes. Também foi objetivo verificar a influência da inclusão de farinha de arroz na formulação, sobre a absorção de óleo pelo produto. Foram produzidos em escala piloto e em condições padronizadas 16 lotes de sonhos contendo entre 10 e 40% de farinha de arroz de diferentes características (polido e parboilizado, teores variáveis de amilose), além de um lote do produto controle, elaborado somente com farinha de trigo. Os sonhos foram analisados em relação ao peso, volume, volume específico, teores de umidade e lipídios e também em relação à aspectos sensoriais. O sonho produzido com arroz parboilizado apresentou maior aceitação do que o produzido com arroz polido. Observou-se que a qualidade do produto final varia em função do tipo e da quantidade de arroz e dentre as diversas formulações testadas o melhor resultado foi obtido com a substituição de 30% da farinha de trigo por arroz parboilizado, que teve um rendimento 5,7% superior e foi aceito sensorialmente da mesma forma como o produto elaborado apenas com farinha de trigo. O uso de arroz na formulação e maior rendimento implicou em redução de 25% no custo da produção. O sonho produzido com arroz polido, tanto com baixo como elevado teor de amilose, não apresentou características sensoriais adequadas e apenas a substituição de no máximo 10% do trigo, gerou um produto com nível de aceitação similar ao controle e com redução de custos em torno de 7%. Em relação à absorção de óleo sugere-se estudos adicionais visto que a substituição de farinha de trigo por arroz não mostrou um comportamento uniforme de absorção de óleo durante a fritura do sonhos, possivelmente devido à fatores não controlados durante a fabricação dos sonhos.
Expanding the uses of rice flour has been the focus of the partial replacement of wheat meal by rice meal in a test baked food product, aiming to produce donuts showing physicochemical properties and overall sensory acceptance similar to those produced with wheat flour only. The replacement implies also lower costs of ingredients. Furthermore, another objective was to verify the effect of the inclusion of rice flour on the oil absorption of the product during the frying process. Sixteen different batches of dough containing among 10 and 40% rice flour of different types (milled and parboiled; high and low amylose contents) and one wheat-based batch (control) were produced in a laboratory scale. The fried donuts were analyzed regarding weight, loaf volume, specific volume, water and oil retention as well their sensory acceptance. In any case, donuts produced with parboiled rice presented better results than those produced with milled rice. It was outstanding that the quality of the fried product was dependent on type and amount of rice and it was observed that the replacement of 30% of wheat by parboiled rice resulted in product with a 5.7% higher yield, due to a higher water retention and the overall sensory acceptance was comparable to that of the wheat-based control donut. In this case, the incorporation of rice flour implied a 25% reduction in costs. Donuts produced with high-amylose milled rice flour were only acceptable when they contained a maximum of 10% of rice, thus the costs reduction reached only 7%. The replacement of wheat by rice flour did not show a reproducible and an uniform behavior of oil absorption during the frying process, may be due to uncontrolled factors and further studies have been suggested.
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Kharel, Kabita. "Evaluation of pyrethrin aerosol insecticide as an alternative to methyl bromide for pest control in flour mills." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16006.

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Master of Science
Department of Entomology
Frank H. Arthur
Kun Yan Zhu
Experiments were conducted to assess the effects of direct and indirect exposure scenarios, different degrees of residual flour, open and obstructed positions, and seasonal temperature variations on the efficacy of synergized pyrethrin against the red flour beetle, Tribolium castaneum (Herbst) and the confused flour beetle, Tribolium confusum Jacquelin du Val. To evaluate effects of direct and indirect exposures of T. castaneum and T. confusum eggs, larvae, pupae, or eggs to the insecticide aerosol within a flour mill, the following treatments were made to each life stage: insects treated with aerosol and transferred to treated or untreated flour, untreated insects transferred to treated flour, and insects and flour combined and treated together. Different degrees of harborage or sanitation levels were created by exposing T. confusum larvae, pupae, and adults to pyrethrin aerosol in Petri dishes containing 0, 0.1, 1, 5, and 10 g of wheat flour. Effects of pyrethrin dispersal in open and obstructed positions and seasonal temperature variations were assessed by exposing T. confusum pupae and adults in open positions and inside wooden boxes (1 m long, 20 cm wide, and 5, 10, or 20 cm high) inside experimental sheds maintained at target temperatures of 22, 27, and 32 °C. Results showed that when T. castaneum and T. confusum were directly exposed to aerosol without the flour source, or with a low amount of flour at open exposed areas, the aerosol provided good control against all life stages of T. castaneum and T. confusum. However, when insects were indirectly exposed (treated together with flour or untreated insects were transferred to treated flour), or treated together with deeper flour amounts, and exposed inside the boxes, the efficacy was greatly reduced. Eggs and pupae of both the species were more susceptible compared to larvae and adults. Additionally, the moribund adults initially observed in indirect exposure treatments, or at the deeper flour depth and exposure positions insides the boxes, were better able to recover. Generally, temperatures in the range of 22-32 °C had no significant effects on overall efficacy of pyrethrin aerosol.
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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.
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 cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.
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Books on the topic "Flour – Evaluation"

1

Mavroyiannis, V. Evaluation of separation processes in flour milling. Manchester: UMIST, 1997.

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Bakht, Baidar. Evaluation by testing of a bridge with girders, floor beams and stringers. [Toronto]: Ontario Ministry of Transportation, Research and Development Branch, 1992.

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Spiller, David. Operational assessment of Paralympics transit system: Low-floor buses, lift-equipped buses, and signage : final report. Washington, DC: U.S. Dept. of Transportation, Federal Transit Administration, Office of Programs Management, 1997.

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Office, General Accounting. U.S. Postal Service: Labor-management problems persist on the workroom floor : report to Congressional requesters. Washington, D.C: The Office, 1994.

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New Jersey. Legislature. General Assembly. Committee on Education. Public hearing before Assembly Education Committee: Assembly bill 3345 (prohibition of certain services in school-based health facilities), May 7, 1987, Council Chambers, 2nd floor, City Hall, Camden, New Jersey. Trenton, N.J: The Committee, 1987.

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Office, General Accounting. Department of Energy: Solar and Renewable Resources Technologies Program : report to the Chairman, Subcommittee on Energy and Water Development, Committee on Appropriations, House of Representatives. Washington, D.C: The Office, 1997.

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Office, General Accounting. Department of Energy: Problems and progress in managing plutonium : report to the chairman, Subcommittee on Energy and Power, Committee on Commerce, House of Representatives. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): The Office, 1998.

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Office, General Accounting. Department of Energy: DOE needs to improve controls over foreign visitors to weapons laboratories : report to the Committee on National Security, House of Representatives. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): The Office, 1997.

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Office, General Accounting. Department of Energy: National priorities needed for meeting environmental agreements : report to the Secretary of Energy. Washington, D.C: U.S. General Accounting Office, 1995.

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Office, General Accounting. Department of Energy: Management and oversight of cleanup activities at Fernald : report to the congressional requesters. Washington, D.C: The Office, 1997.

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Book chapters on the topic "Flour – Evaluation"

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Pagani, M. A., Alessandra Marti, and Gabriella Bottega. "Wheat Milling and Flour Quality Evaluation." In Bakery Products Science and Technology, 17–53. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch2.

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Patel, Mitul, Kumaran Thiruppathy, and Anton Emmanuel. "Neurophysiological Evaluation: Techniques and Clinical Evaluation." In Pelvic Floor Disorders, 451–58. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40862-6_35.

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Schüssler, B., J. Laycock, U. Hesse, P. Hilton, H. Kölbl, G. Debus-Thiede, D. Vodušek, T. Sayer, and T. Smith. "Evaluation of the Pelvic Floor." In Pelvic Floor Re-education, 37–101. London: Springer London, 1994. http://dx.doi.org/10.1007/978-1-4471-3569-2_3.

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Richards, Howard. "Prologue on the Thirty-second Floor." In The Evaluation of Cultural Action, 1–13. London: Palgrave Macmillan UK, 1985. http://dx.doi.org/10.1007/978-1-349-17642-7_1.

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Kaya, Cevdet, and Christian Radmayr. "Clinical Evaluation: History Taking and Urological, Gynaecological and Neurological Evaluation." In Urodynamics, Neurourology and Pelvic Floor Dysfunctions, 11–20. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-42193-3_2.

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Newman, Diane K., and Jo Laycock. "Clinical Evaluation of the Pelvic Floor Muscles." In Pelvic Floor Re-education, 91–104. London: Springer London, 2008. http://dx.doi.org/10.1007/978-1-84628-505-9_9.

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Sand, Peter K., and Donald R. Ostergard. "Pelvic Floor Stimulation: Effect on Detrusor Activity." In Urodynamics and the Evaluation of Female Incontinence, 125–27. London: Springer London, 1995. http://dx.doi.org/10.1007/978-1-4471-2109-1_39.

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Vignoli, Giancarlo. "Clinical Approach to the Evaluation of Pelvic Floor Dysfunctions." In Childbirth-Related Pelvic Floor Dysfunction, 41–50. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-18197-4_4.

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Pelliccioni, Giuseppe, and Paolo Pelliccioni. "Neurophysiology and Neurophysiological Evaluation of the Pelvic Floor." In Electrical Stimulation for Pelvic Floor Disorders, 43–60. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-06947-0_3.

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Del Deo, Fabio, Antonio Grimaldi, and Marco Torella. "Clinical Evaluation and Diagnostic Tools in Women with Prolapse." In Urodynamics, Neurourology and Pelvic Floor Dysfunctions, 43–59. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-59195-7_4.

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Conference papers on the topic "Flour – Evaluation"

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Chechetova, E. A., and E. V. Khabarova. "Organoleptic evaluation of wafers containing soybean flour." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-125.

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Rampat, Maltee, Marsha Singh, and Neela Badrie. "SHELF LIFE STUDY, SENSORY EVALUATION AND NUTRITIVE VALUE OF WHEAT FLOUR/ DASHEEN (Colocasia esculenta (L.) Schott) Taro/Cocoyam FLOUR SWEETBREAD." In International Conference on Emerging Trends in Engineering & Technology (IConETech-2020). Faculty of Engineering, The University of the West Indies,St. Augustine, 2020. http://dx.doi.org/10.47412/rwkp8841.

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Putra, I. Nengah Kencana, I. Putu Suparthana, and Ni Putu Timur Ina. "Evaluation of the nutritional, physical and sensory quality of functional Ladrang chips produced from wheat flour and pregelatinized tannia flour blends." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5125540.

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Desnilasari, Dewi, Nok Afifah, and Novita Indrianti. "Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134573.

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Bouza, R., L. Barral, M. J. Abad, B. Montero, A. D’Amore, Domenico Acierno, and Luigi Grassia. "Development of polypropylene∕wood flour ecocomposites. Evaluation of silane as coupling agent." In V INTERNATIONAL CONFERENCE ON TIMES OF POLYMERS (TOP) AND COMPOSITES. AIP, 2010. http://dx.doi.org/10.1063/1.3455634.

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Xin, Haihong, Yahui Wu, Qian Zhang, Yuanyuan Zuo, and Nan Zhang. "The Application of Risk Matrix Method in Quality Evaluation of Wheat Flour." In 2017 7th International Conference on Mechatronics, Computer and Education Informationization (MCEI 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/mcei-17.2017.92.

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Shimojima, Ken, Yoshikazu Higa, Osamu Higa, Katsuya Higa, Ayumi Takemoto, and Shigeru Itoh. "Production and Evaluation of Pressure Vessel for Highly Effective Rice Powder Manufacturing Using Underwater Shock Wave." In ASME 2013 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/pvp2013-97829.

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The rice-powder paid to attention in Japan, because rice-powder is able to process the various foods. But, conventional method of manufacturing rice-powder generates heat when crushing of rice. The pressure vessel for rice-powder using underwater shock wave at Okinawa National College of Technology has been developed. Merit of this crushing processing is dryness and non heating. The decrease of the manufacturing cost can be expected. The power supply to generate the pressure vessel and the shock wave for crushing and the transportation device of rice was developed. The amount of the milling flour of the first prototype device was 450[g/h]. Then, the pressure vessel is improved, the shock wave generation energy is improved, and the amount of the milling flour has been improved with 2kg per hour. In this report, the outline of the improved device is described. And, the factor that influences the milling flour is shown, and the evaluation method is described.
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Sterna, Vita, Laila Vilmane, Sanita Zute, Zaiga Vicupe, and Ineta Karkla. "Evaluation of oat grain pertinence to production of flakes, flour and porridge preparing." In Baltic Conference on Food Science and Technology FOODBALT “Food for consumer well-being”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.012.

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Goranova, Zhivka, Marianna Baeva, and Todorka Petrova. "Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (TriticumMonococcuml.)." In Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference. National University of Food Technologies, 2019. http://dx.doi.org/10.24263/res-2019-5.

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Haskito, A. E. P., A. Setianingrum, F. N. A. E. P. Dameanti, and M. Fatmawati. "Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification." In 6th ICAMBBE (International Conference on Advance Molecular Bioscience & Biomedical Engineering) 2019. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009586001170121.

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Reports on the topic "Flour – Evaluation"

1

Ridhowati, Sherly. Evaluation of the safe consumption of aqueous extract of flour from Stichopus variegates. Biomedpress, November 2019. http://dx.doi.org/10.15419/arr.2019.4.

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Shourbaji, A. A. Floor Probe/Contamination Monitor (NE Model FLP3D) Test and Evaluation Report. Office of Scientific and Technical Information (OSTI), June 2003. http://dx.doi.org/10.2172/885717.

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Bandyopadhyay, R. L. Evaluations of 105-K Reactor building floor slab frequencies and basemat stresses. Office of Scientific and Technical Information (OSTI), December 1990. http://dx.doi.org/10.2172/6723251.

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Bandyopadhyay, R. L. Evaluations of 105-K Reactor building floor slab frequencies and basemat stresses. Office of Scientific and Technical Information (OSTI), December 1990. http://dx.doi.org/10.2172/10115153.

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Smith, Aaron. Test Setup Design and Cyclic Evaluation of Rocking CLT Wall and Floor Restoring Force Lateral System. Portland State University, June 2019. http://dx.doi.org/10.15760/ccemp.46.

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Pozzi, S. A. Preliminary MCNP-POLIMI Simulations for the Evaluation of the ''Floor Effect'': Comparison of APSTNG and Cf Sources. Office of Scientific and Technical Information (OSTI), January 2002. http://dx.doi.org/10.2172/814539.

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Schmidt, A. J., G. S. Klinger, and P. R. Bredt. Evaluation of Ion Exchange Materials in K Basin Floor Sludge and Potential Solvents for PCB Extraction from Ion Exchange Materials. Office of Scientific and Technical Information (OSTI), April 1999. http://dx.doi.org/10.2172/5089.

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Lawson, J. Randall. An evaluation of precision for the ASTM E648-91A standard test method for critical radiant flux of floor-covering systems. Gaithersburg, MD: National Institute of Standards and Technology, 1992. http://dx.doi.org/10.6028/nist.ir.4799.

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Knott R.B. Engineering Evaluation Report on K-311-1 Floor Subsidence (2008 Annual Report) at the East Tennessee Technology Park, Oak Ridge, Tennessee. Office of Scientific and Technical Information (OSTI), November 2008. http://dx.doi.org/10.2172/949955.

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Health hazard evaluation report: evaluation of sensitization and exposure to flour dust, spices, and other ingredients among poultry breading workers. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, April 2013. http://dx.doi.org/10.26616/nioshheta200901313171.

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