Relevant bibliographies by topics / Flour industry

Contents

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

Academic literature on the topic 'Flour industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Flour industry"

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Sadohara, Rie, Donna M. Winham, and Karen A. Cichy. "Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization." Foods 11, no. 14 (2022): 2146. http://dx.doi.org/10.3390/foods11142146.

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Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A sur
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Prayitno, Pungkas, Joni Arif, and Syaiful Arif. "Composite Floor Chair Waste Mangrove Fruit Flour." R.E.M. (Rekayasa Energi Manufaktur) Jurnal 7, no. 2 (2022): 69–74. http://dx.doi.org/10.21070/r.e.m.v7i2.1654.

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One of the business sub-sectors that is capable of driving trade and development in Indonesia is the Handicraft Industry. One such craft industry is to utilize the potential of mangrove forests as economic management that manages with expertise, as well as creative, innovative, and commercial ideas so that it fosters interest and encourages people to develop ideas. Seeing from the potential availability of raw materials, this innovation is intended to utilize propagules as composite reinforcing materials, this innovation is carried out with the aim to model the floor chairs with propagules (Rh
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Alhendi, Abeer S., Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, and Nuhoodh K. Al-Hayani. "Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills." International Journal of Food Studies 11, no. 1 (2022): 19–27. http://dx.doi.org/10.7455/ijfs/11.1.2022.a2.

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Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size of flour produced by Buhler mill (FPB) was finer (mostly less than 132 μm) than other produced flour, while flour produced by Quadrumat mill (FPQ) had 8% particle size bigger than 50gg, which is more than Iraqi accepted limit (5%). The moisture conten
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Guardianelli, Luciano M., Bruna Carbas, Carla Brites, María C. Puppo, and María V. Salinas. "White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality." Foods 12, no. 8 (2023): 1645. http://dx.doi.org/10.3390/foods12081645.

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Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak f
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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 <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.
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Malki, M. K. S., D. M. H. I. Dissanayaka, J. A. A. C. Wijesinghe, R. H. M. K. Ratnayake, and G. C. Thilakarathna. "Characterization of Composite Flours from Arrowroot (Maranta arundinacea) and Kithul(Caryota urens) for Cracker Development." Ceylon Journal of Science 52, no. 4 (2023): 475–83. http://dx.doi.org/10.4038/cjs.v52i4.8279.

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Both Arrowroot and Kithul are underutilized sources of flour in Sri Lanka. This study aimed to develop composite flours from Arrowroot and Kithul to evaluate their nutritional and physicochemical properties, and to determine their potential in cracker production. Three different composite flour ratios were made using Arrowroot (ARF) and Kithul (KF) viz., 25% ARF + 75 % KF, 50 % ARF+ 50 % KF and 75 % ARF + 25 % KF. Proximate parameters and physicochemical properties were determined. The developed composite flour blends resulted in lower crude protein and fat contents with high crude fiber conte
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Mihai, Adriana Laura, Mioara Negoiță, Gabriela-Andreea Horneț, and Nastasia Belc. "Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids." Processes 10, no. 11 (2022): 2373. http://dx.doi.org/10.3390/pr10112373.

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The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. The aim of this study was to evaluate the nutritional potential of 14 different vegetable by-products from the oil industry (flour, meals, and groats) in terms of fatty acid composition and to investigate the effect of theoretical fortification of the bakery products with by-products high in ω-3. Results showed that some of the analyzed samples contain significant amounts of polyunsaturated fatty acids. Organic walnut flour and grape seed flour had a
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Alhendi, A. S., Z. A. Ahmed, M. S. Hussein, and S. A. Abed. "Large scale industry mill: effect of extraction rate of flour on the dough rheological properties." Food Research 5, no. 4 (2021): 80–85. http://dx.doi.org/10.26656/fr.2017.5(4).026.

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Consumption of whole wheat flour is increasing worldwide because of its nutritional value. However, the flour rheological properties are affected by a high extraction rate (ER), that have been mentioned for many studies done on a laboratory scale. In the present study, a high ER flour produced by using a large-scale industrial mill was used to determine the effect of high ER on the dough rheological properties. The three studied extraction rates (80%, 85%, and 92%) were achieved by changing the roll adjustments and adding fine bran. The rheological properties (farinogram, extensiogram, and amy
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Muncaciu, Maria Laura, Fernando Zamora Marin, Nastasia Pop, et al. "Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling." Revista de Chimie 69, no. 9 (2018): 2372–76. http://dx.doi.org/10.37358/rc.18.9.6536.

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The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flour
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Apostol, Livia, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea, and Mona Elena Popa. "Sorghum Flour: A Valuable Ingredient for Bakery Industry?" Applied Sciences 10, no. 23 (2020): 8597. http://dx.doi.org/10.3390/app10238597.

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The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three
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Dissertations / Theses on the topic "Flour industry"

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Meissner, Daniel J. "Shanghai success a study of the development of the Chinese mechanized flour milling industry, 1900-1910 /." access full-text online access from Digital Dissertation Consortium, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9622531.

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Wilson, Shellyanne Nicole. "Achieving mix flexibility in the Caribbean flour milling industry." Thesis, University of Cambridge, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611991.

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Kvach, John F. "Wheat, wealth and western Maryland the growth and evolution of flour milling in Frederick County, Maryland 1748-1789." Morgantown, W. Va. : [West Virginia University Libraries], 2002. http://etd.wvu.edu/templates/showETD.cfm?recnum=2562.

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Thesis (M.A.)--West Virginia University, 2002.<br>Title from document title page. Document formatted into pages; contains iv, 132 p. : ill., maps. Vita. Includes abstract. Includes bibliographical references (p. 120-127).
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Oberholtzer, Daniel Vincent. "Margin-at-Risk for Agricultural Processors: Flour Milling Scenarios." Thesis, North Dakota State University, 2011. https://hdl.handle.net/10365/29554.

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Historic market volatility has made risk management decisions by firms in the agricultural supply chain more challenging. Market risk measurement methods, such as Value-at-Risk, were developed in the financial industry to objectively measure, and thus better comprehend, market risk's effect on positions. This thesis gives a thorough background of the issues involved with risk measurement. Different scenarios were then used to demonstrate how the risk measurement method can be applied to the agricultural processing margin. In this thesis, the flour milling margin was used to demonstrate how a f
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Long, Kristine A. "Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA." Diss., Virginia Tech, 1991. http://hdl.handle.net/10919/39774.

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The purpose of this research was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. Consumer acceptance scores indicated no significant differences among the twelve bread products. Four bread products, 29% and 45% cooked-mashed potato breads without added gluten, 15% potato flake bread with added gluten, and a 100% wheat flour bread,
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Chlapowski, Yolantha Sophie. "Effect of dough conditioners on the bread-making qualities of soft wheat flour." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/43964.

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Gillion, Lauren. "Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry." Thesis, University of the Western Cape, 2005. http://etd.uwc.ac.za/index.php?module=etd&amp.

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In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs.
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Corte, Vitor Francisco Dalla. "As estratégias e a organização das indústrias de farinha de trigo e de massas alimentícias do Rio Grande do Sul." Universidade Federal de Santa Maria, 2008. http://repositorio.ufsm.br/handle/1/4531.

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The study aims to identify the strategies and the organization of the wheat flour industries and nutritious pastes of Rio Grande do Sul. It is used as theoretical base in the analysis, the production chain, the model structure-conduct-performance (SCP) and Porter s (1980) and Mintzberg s (1988) competitive strategies. In order to accomplish the research the descriptive method was used, with primary (structured questionnaire applied to the companies) and secondary data. The option of restricting the study to Rio Grande do Sul, was due to the fact that the state to be one of the pioneers and now
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Perseguelo, Franciele Maria. "Sistema APPCC aplicado à farinha de trigo integral." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2157.

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Nos últimos anos a busca por hábitos alimentares mais saudáveis vem crescendo gradativamente e a opção por alimentos integrais participa efetivamente desta tendência. O trigo como fonte de fibras alimentares vem sendo utilizado na forma do farelo de consumo humano, farinha integral ou na composição de pães e massas integrais. Porém, até o momento, poucos alertas são levantados quanto aos contaminantes existentes nas porções externas do grão e se o processamento é capaz de reduzir estes contaminantes a níveis aceitáveis. Neste projeto de pesquisa foram investigadas características de perigos ex
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Dionizio, Amanda Salgado. "Efeito do camu-camu microencapsulado e liofilizado na reologia da massa e na qualidade do pão de forma." Universidade Tecnológica Federal do Paraná, 2017. http://repositorio.utfpr.edu.br/jspui/handle/1/2195.

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CAPES<br>O camu-camu (Myrciaria dúbia H. B. K. (McVaugh)) é um fruto nativo da região amazônica, reconhecido por um alto teor de vitamina C, fonte de compostos fenólicos, antocianinas e antioxidantes. Em função do seu potencial de ácido ascórbico, estudos são conduzidos com o objetivo de agregar valor a fruta como aditivo alimentar. Por isso, o presente trabalho tem por finalidade a avaliação do uso da polpa de camu-camu microencapsulada e liofilizada nas características tecnológicas da farinha de trigo e na qualidade do pão de forma, pelos métodos da caracterização físico-química e microencap
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Books on the topic "Flour industry"

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Incorporated National Association of British and Irish Millers., ed. Flour milling industry correspondence course. Incorporated National Association of British and Irish Millers, 1995.

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Temba, Joseph. The hammermill industry in Zambia. Study Fund, Social Recovery Project, 1997.

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Fleming, P. D. Large and medium scale maize mills sector review. Marketing Management Assistance Project, 1996.

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D, Franz R. Wicker. "Danos hoy nuestro pan de cada día": El principio de los molinos harineros y de la industria harinera en el Estado de Sonora : textos de su historia. Sociedad Sonorense de Historia, 1998.

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Parker, Philip M. The 2002 world market forecasts for imported preparations of cereal and fruit and vegetable flours. Icon Group, 2002.

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Merkulov, P. I. Otrasli khleboproduktov--75 let: Stanovlenie i razvitie : trevogi i nadezhdy. GP "Zhurnal 'Khleboporodukty'", 1997.

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Ash, Mark S. The U.S. feed manufacturing industry, 1984. U.S. Dept. of Agriculture, Economic Research Service, 1988.

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Ash, Mark S. The U.S. feed manufacturing industry, 1984. U.S. Dept. of Agriculture, Economic Research Service, 1988.

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Bett, Roger. A slice of the action: The milling & baking industries : resource material for national curriculum technology key stages 3 & 4. Hobsons Publishing, 1992.

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Schmidt, Maria. Bachauskehr: Eine Zeitreise in das München der Jahre 1850-1914 : die Aufzeichnungen der Maria Walser. Volk Verlag, 2008.

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Book chapters on the topic "Flour industry"

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Borompichaichartkul, Chaleeda, Desi Sakawulan, Patthasarun Pruksarojanakul, and Phattanit Tripetch. "New Trends in the Konjac Flour Industry." In Konjac Glucomannan. CRC Press, 2020. http://dx.doi.org/10.4324/9780429429927-11.

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Crosby, Guy. "Managing healthy levels of blood glucose and cholesterol with konjac flour." In Gums and Stabilisers for the Food Industry 11. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847551016-00338.

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Hill, Victoria. "Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S." In Contributions to Management Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04250-3_3.

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Aridome, Yoshiaki. "Improving the Labour Efficiency of a Partially Automated Warehouse: A Case Study from the Flour Milling Industry." In Achieving Competitive Edge Getting Ahead Through Technology and People. Springer London, 1991. http://dx.doi.org/10.1007/978-1-4471-1904-3_64.

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Rahmayetty, Meri yulvianti, Muhamad Toha, and Nufus Kanani. "The Effect of Acetobacter xylinum Concentration to Bacterial Cellulose Production Using Waste Water of Palm Flour Industry as Fermentation Medium." In Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-090-9_12.

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Wei, Yimeng, Areti Markopoulou, Yuanshuang Zhu, Eduardo Chamorro Martin, and Nikol Kirova. "Additive Manufacture of Cellulose Based Bio-Material on Architectural Scale." In Proceedings of the 2021 DigitalFUTURES. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-5983-6_27.

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AbstractThere are severe environmental and ecological issues once we evaluate the architecture industry with LCA (Life Cycle Assessment), such as emission of CO2 caused by necessary high temperature for producing cement and significant amounts of Construction Demolition Waste (CDW) in deteriorated and obsolete buildings. One of the ways to solve these problems is Bio-Material. CELLULOSE and CHITON is the 1st and 2nd abundant substance in nature (Duro-Royo, J.: Aguahoja_Programmable Water-based Biocomposites for Digital Design and Fabrication across Scales. MIT, pp. 1–3 (2019)), which means significantly potential for architectural dimension production. Meanwhile, renewability and biodegradability make it more conducive to the current problem of construction pollution. The purpose of this study is to explore Cellulose Based Biomaterial and bring it into architectural scale additive manufacture that engages with performance in the material development, with respect to time of solidification and control of shrinkage, as well as offering mechanical strength. At present, the experiments have proved the possibility of developing a cellulose-chitosan- based composite into 3D-Printing Construction Material (Sanandiya, N.D., Vijay, Y., Dimopoulou, M., Dritsas, S., Fernandez, J.G.: Large-scale additive manufacturing with bioinspired cellulosic materials. Sci. Rep. 8(1), 1–5 (2018)). Moreover, The research shows that the characteristics (Such as waterproof, bending, compression, tensile, transparency) of the composite can be enhanced by different additives (such as xanthan gum, paper fiber, flour), which means it can be customized into various architectural components based on Performance Directional Optimization. This solution has a positive effect on environmental impact reduction and is of great significance in putting the architectural construction industry into a more environment-friendly and smart state.
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Bolz, Roger W. "3A Industry Applications: Multi floor Automated Delivery." In Manufacturing Automation Management. Springer US, 1985. http://dx.doi.org/10.1007/978-1-4613-2541-3_9.

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Bolz, Roger W. "4A Industry Applications: Producing On the Ocean Floor." In Manufacturing Automation Management. Springer US, 1985. http://dx.doi.org/10.1007/978-1-4613-2541-3_15.

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Oliveira, Almerindo, Vítor Filipe, and Eurico Vasco Amorim. "Data Integration in Shop Floor for Industry 4.0." In Lecture Notes in Networks and Systems. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-86887-1_18.

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Shihata, Aya Ali, Mohamed Anwar Fekry, and Wessam Hamdy Abbas. "Implementation of Building Information Modeling (BIM) for Economic Sustainable Construction Minimizing Material Waste in Terms of Value Engineering." In CONVR 2023 - Proceedings of the 23rd International Conference on Construction Applications of Virtual Reality. Firenze University Press, 2023. http://dx.doi.org/10.36253/10.36253/979-12-215-0289-3.103.

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The construction industry consumes a large amount of raw materials and produces large amounts of carbon dioxide emissions. However, studies have shown that philosophies alone are not efficient in solving problems in the construction industry. They must be supported by new tools and methodologies. Therefore, this study aimed to achieve a more sustainable building field by integrating BIM technology and value engineering principles in the management of building materials. to achieve the highest possible consumption of environmental resources and materials through value engineering. The methodology employed in this study was to develop a material waste management system for construction projects. Starting in the early design phase, develop a decision-making process for selecting the optimum floor tile size according to room dimensions. Some materials, such as floor tiles, wooden panels, and marble, can be used more efficiently using BIM and scheduling tools. Floor tiles are essential finishing materials in the AEC industry. The initial findings outline the benefits that can be obtained by using BIM tools to achieve waste minimization through value engineering principles by creating an automation process to choose the best floor tile size according to the space width and length and minimize the percentage of cut tiles to the total number of tiles that are used in the space. This provides a game-changing solution for construction stakeholders
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Conference papers on the topic "Flour industry"

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Begeulov, M. Sh, and P. M. Konorev. "Blue lupin seed flour usage in a baking industry." In “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0099727.

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Reyes, John, Luis Morales, Darwin Aldas, Andres Quilligana, Renato Toasa, and Renato Reyes. "Applying Lean Manufacturing Techniques to Distribution Requirements Planning in Ecuadorian Flour Industry." In 2018 Congreso Internacional de Innovación y Tendencias en Ingeniería (CONIITI) [International Congress of Innovation and Trends in Engineering]. IEEE, 2018. http://dx.doi.org/10.1109/coniiti.2018.8587069.

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Sastra, Marhadi, Muhammad Junery, Khairi Fahrizal, and Anugrah Ilahi. "Feasibility Study of Cassava Plantation and Tapioca Flour Industry in Bengkalis Regency." In Proceedings of the 11th International Applied Business and Engineering Conference, ABEC 2023, September 21st, 2023, Bengkalis, Riau, Indonesia. EAI, 2024. http://dx.doi.org/10.4108/eai.21-9-2023.2342971.

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De La Cruz-Azabache, Mario R., Rúben Cosi-Cutipa, Mario G. Borja-Borja, Libio Espinoza-Meza, and Edson Quispe-Churata. "Use of pomace from the wine industry to obtain flour with functional properties." In 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 2022): “Exponential Technologies and Global Challenges: Moving toward a new culture of entrepreneurship and innovation for sustainable development”. Latin American and Caribbean Consortium of Engineering Institutions, 2022. http://dx.doi.org/10.18687/leird2022.1.1.167.

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Шелепина, Н. В. "RECYCLING OF WASTE GRAIN PROCESSING INDUSTRY." In Инновации и «зелёные» технологии : IV Всероссийская научно-практическая конференция. Crossref, 2024. http://dx.doi.org/10.34830/sounb-conf.2023.73.31.042.

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Проанализированы проблемы, связанные с образованием и повторным использованием отходов переработки зерна. Представлены сведения о технологических приемах и методах получения адсорбентов, биотоплива, биологически разлагаемых полимеров из лузги, шелухи, мучки и отрубей. Показано, что повышение эффективности использования отходов переработки зерна и снижение их воздействия на окружающую среду может быть достигнуто путем внедрения концепции экономики замкнутого цикла. The problems associated with the formation and reuse of grain processing waste are analyzed. Information on technological technique
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Kapoh, Harson, Olga Melo, Anthon Arie Kimbal, and Anritsu Polii. "Model Transaction of Raw Material for Coconut Fruit On North Sulawesi Coconut Flour Industry." In 2018 International Conference on Applied Science and Technology (iCAST). IEEE, 2018. http://dx.doi.org/10.1109/icast1.2018.8751557.

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Korotkaya, Anna, Valeriya Dovgal', and Tamara Storodubtseva. "MATHEMATICAL MODELING OF WOOD COMPOSITE MATERIAL IN WOODWORKING INDUSTRY." In Ecological and resource-saving technologies in science and technology. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2022. http://dx.doi.org/10.34220/erstst2021_102-106.

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The possibility of solving the problem of using a huge amount of wood waste in the form of sawdust, chips, lump waste, chips, wood flour, etc., is the development of new polymer sandy composite materials with fillers from the listed wastes. Industrial waste in the form of secondary polymers can also be added. These can be bottles of polyethylene terephthalate, polyethylene bags and much more. Our goal was to study the relationship of components such as sand wood waste and polymer. To do this, it was necessary to develop an appropriate program - to create a mathematical model of a new wood poly
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David, Ioan. "THE BIOCATALYTIC INFLUENCE OF ALFA-AMYLASE AND BETA-AMYLASE ENZYMES ON WHITE FLOUR USED IN BAKERY INDUSTRY." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.41.

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This article presents the biocatalytic influence of alfa-amylase and beta-amylase enzymes on the rheological parameters of the dough obtained from white flour used in bakery industry. Using alveographic and consistographic methods we were able to determine the rheological characteristics of the dough and make a comparison between alfa-amylase and beta-amylase taking into account different dosages and monitoring the effects in the flour and finished product. Amylase hydrolyzes starch to soluble dextrins and can affect the starch compact granules which are damaged during milling or the granules
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Scuderi, Giuliana. "Seashells and Oyster Shells: Biobased Fine Aggregates in Concrete Mixtures." In 4th International Conference on Bio-Based Building Materials. Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/www.scientific.net/cta.1.146.

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The construction industry is the largest global consumer of materials, among which sand plays a fundamental role; now the second most used natural resource behind water, sand is the primary component in concrete. However, natural sand production is a slow process and sand is now consumed at a faster pace than it’s replenished. One way to reduce consumption of sand is to use alternative materials in the concrete industry. This paper reports the exploratory study on the suitability of aquaculture byproducts as fine aggregates in concrete mixtures. Seashell grit, seashell flour and oyster flour w
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Negrea, Monica, Ileana Cocan, Ersilia Alexa, Diana Obistioiu, and Daniela Stoin. "EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.22.

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The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range of low glycemic and high fiber bakery products. The aim of the study is to invest
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Reports on the topic "Flour industry"

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Codex Subgroup, Committee on Toxicity. Assessment of the Codex report on food allergen thresholds. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.rif459.

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At the 45th session of the Codex Committee on Food Labelling (CCFL) held in May 2019, the FAO and WHO were asked to provide scientific advice on the following subjects by establishing an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens: Validation of Codex’s priority allergen list through risk assessment. Threshold levels in foods of the priority allergens. Appropriate use of precautionary allergen labelling (PAL). Review and establish exemptions for the food allergens. 2. The summary and conclusions report on threshold levels was published in August 2021, and the
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