Relevant bibliographies by topics / Flour industry

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  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 (July 20, 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 survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost.
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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 (October 6, 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 (Rhizophora mangrove fruit). This modeling uses the mixing of resin and powder propagules. The results show that it can be done by modeling floor chairs MangKoe using molds. This chair can hold back loads up to 70 kg.
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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 (April 18, 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 content of FPQ exceeded the moisture content limit (14%). While, all flour produced by industry mills (FPI) was within the Iraqi standard in term of particle sizes and moisture content. Gluten content of FPB was higher than other produced flours; however, most increments were not significantly different. The results also showed that using different mills has no clear effect on the gluten index and alpha-amylase activity. Farinogram and extensogram results showed that FPQ was stronger than other produced flour followed by FPI. In conclusion, the quality of FPQ was closer to the quality of FPI, however, Quadrumat mill needs to be adjusted to produce flour with finer particle sizes and lower moisture content. The Buhler mill, on the other hand, needs to be adjusted to produce flour with bigger particle size. Both laboratory mills (Quadrumat and Buhler) need to be adjusted to produce flour that expresses FPI correctly.
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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 (April 14, 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 flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.
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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 (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.
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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 (November 23, 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 contents in comparison to wheat flour. Composite flour blends had high viscosities, swelling power, and solubility indices which are beneficial in gel formation property. Composite flours were able to replace wheat flour up to 70 % in cracker development and 25 % KF + 75 % ARF cracker was the most consumerpreferred blend. Due to the low gluten content, composite flourbased cracker had low dimensions but it had a higher fiber content than the wheat flour cracker. Utilization of Arrowroot and Kithul in developing composite flours and crackers is feasible, thus increasing the potential of utilizing both Arrowroot and Kithul flours in food industry.
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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 (November 12, 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 linoleic acid content higher than 60%. By-products obtained from thistle and sesame had a linoleic acid content ranging between 47.32% and 54.72%. Higher linolenic content was obtained for hemp flour (33.22%), red grape seeds meals (33.62%), and golden flax meals (64.65%). By theoretical fortification of wheat and wholemeal flours with high ω-3 by-products in a proportion of 5, 10, and 15%, the ω-3 content increased (2.2- to 22-fold higher) while the ω-6/ω-3 ratio decreased from 5.22 to 0.52–2.86 for wheat flour, and from 16.80 to 0.81–5.53 for wholemeal flour. These vegetable by-products from the oil industry could represent valuable sources of essential fatty acids for the food application, representing valuable ingredients that could be added for the production of functional foods.
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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 (July 11, 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 amylogram parameters) of the produced flour were determined in addition to some chemical and physical attributes. The result showed that there were no significant differences between farinogram parameters except for water absorption, which was increased with increasing ER. Also, there were no significant differences for extensiogram parameters and amylogram parameters, as well as for wet gluten and gluten index, protein, and moisture content. Conversely, for ash content, there were significant differences between the three flours. For PSD, there were no significant differences between produced flour related to the large particle size (above 720 and 354 µm). In conclusion, increasing ER of produced flour up to 92% with adding fine particle size bran had no significant effect on the rheological properties of the produced flour compared to 80% ER.
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Muncaciu, Maria Laura, Fernando Zamora Marin, Nastasia Pop, Anca Cristina Babes, Claudiu Ioan Bunea, Stefania Silvia Balea, and Anamaria Calugar. "Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling." Revista de Chimie 69, no. 9 (October 15, 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 flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.
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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 (November 30, 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 samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.
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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.
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 firm can incorporate sophisticated risk analytics into its risk management decision making process. Multiple scenarios were developed to account for different situations faced by flour millers. Ocean freight, exchange rate risk, futures price risk, basis risk and flour price risk are all included to provide examples of how market risk measurement can be beneficial to industry participants.
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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, were selected for objective measurements, descriptive sensory evaluation, and central location acceptance testing. The four breads were not significantly different in the objective measurements of standing height, percent protein and amino acid content The three potato breads had the highest moisture percent loss on day 1. Texture analysis indicated the 45% bread had the highest texture measurements from the day of baking through day 4. The control "rapid" bread had the lowest analysis of freshness measurements. Staling, as measured by differential scanning calorimetry, indicated the potato breads had significantly reduced staling rates when compared to 100% wheat flour bread. Eleven trained panelists judged ten characteristics of the control and potato breads. The panelists perceived the potato breads to be more moist than the control. The other sensory characteristics of the control and potato breads were judged as similar. Central location acceptance testing in Alaska and the Soviet Far East indicated that the potato breads were acceptable and consumers indicated they would buy the breads if they were available. Across all locations the locally purchased control bread was liked significantly less than the potato breads. A collaborative process was designed for development of food products in Soviet and Alaskan communities.
Ph. D.
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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 one of the largest producers of wheat flour and nutritious pastes in the country. The results show that the wheat flour industries and of nutritious pastes are located close to one another in the state most them are of medium and small-size companies. It was also observed that both Brazil and Rio Grande do Sul are not self-sufficient in the wheat production thus, making the importation necessary. The main destination to products is the state itself, but the vertical integration in the productive chain is still low. It was also verified that the concentration of the industries falls from 2001 to 2006 and that there are barriers to the important entrance for the incoming in the wheat flour sector, as the minimum scale of production, and the capacity already installed of the companies producing nutritious pastes. Concerning Porter s competitive strategies, the production with lower costs is the most outstanding among the companies producing wheat flour, however, among the nutritious pastes it is the differentiation. Among the Mintzberg s typologies, the quality of the product is considered, by both industries, as being the big competitive differential. The performance of the industries in the analyzed period worsened, because there was profitability decrease and market share loss.
O estudo em questão visa identificar as estratégias e a organização das indústrias de farinha de trigo e de massas alimentícias do Rio Grande do Sul. Utiliza-se como base teórica na análise, a cadeia de produção agroindustrial, o modelo estruturaconduta-desempenho (ECD) e as estratégias competitivas de Porter (1980) e de Mintzberg (1988). Para realização da pesquisa, utilizou-se do método descritivo, com dados primários (questionário estruturado aplicado às empresas) e secundários. A opção de restringir o estudo ao Rio Grande do Sul justifica-se por ser o estado um dos pioneiros e atualmente o terceiro maior produtor de farinha de trigo e um dos maiores produtores de massas alimentícias em âmbito nacional. Os resultados mostram que as indústrias de farinha de trigo e de massas alimentícias localizam-se próximas no estado, e na maioria são de médio e pequeno porte. Além disso, verificou-se que tanto o Brasil como o Rio Grande do Sul não são auto-suficientes na produção de trigo, necessitando de importação. O principal destino dos produtos das indústrias é o próprio Estado, mas a integração vertical na cadeia produtiva ainda é baixa. Constatou-se também que a concentração das indústrias cai de 2002 para 2006 e que existem barreiras à entrada importantes para os ingressantes no setor de farinha de trigo, como a escala mínima de produção, e para os produtores de massas alimentícias, a capacidade já instalada das empresas. Em relação às estratégias competitivas de Porter, a produção com custos mais baixos é a que mais se destaca nas empresas produtoras de farinha de trigo, já nas de massas alimentícias é a diferenciação. Entre as tipologias de Mintzberg, a qualidade do produto é considerada, por ambas as indústrias, como sendo o grande diferencial competitivo. O desempenho das indústrias no período analisado piorou, pois houve queda de lucratividade e perda de participação de mercado.
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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 existentes na matéria-prima e/ou processamento, utilizando a sistemática mundialmente aplicada e conhecida como Análises de Perigos e Pontos Críticos de Controle (APPCC). O projeto foi desenvolvido em moinho de trigo onde as Boas Práticas de Fabricação (BPF) e o Manejo Integrado de Pragas (MIP) já estavam implementados. A metodologia APPCC foi desenvolvida após revisão dos Programas de Pré-Requisitos, descrição detalhada do processo produtivo e análises exploratórias/confirmatórias em pontos estratégicos, seguindo para a aplicação dos sete Princípios teóricos do Sistema. Com os resultados das análises exploratórias constatou-se que as etapas do processamento retiraram grande parte dos contaminantes presentes no trigo in natura, originando uma farinha integral com parâmetros físicos, químicos e microbiológicos, de acordo com a legislação vigente. Com a Análise de Perigos e Pontos Crítico de Controle aplicado à produção de farinha de trigo integral, foi constatado que o processamento reduz os contaminantes presentes no trigo a níveis aceitáveis, desde que os três PCCs identificados nas etapas de peneiramento (Turbo-Peneira) e transporte (Filtro e Detector de Metais) sejam corretamente monitorados. Na aplicação da árvore decisória não foram constatados pontos críticos de controle (PCC) para o insumo Trigo.
In recent years the search for healthier eating habits is growing gradually and the choice of whole grain foods is included in this trend. Wheat as a source of dietary fiber has been used in the form of wheat bran, whole wheat flour or as part of the composition of whole wheat bread and pasta. However, so far, few alerts are raised regarding the contaminants in the external portions of the grain, and the possibility of the processing reduces these contaminants to acceptable levels. In this research project, hazard characteristics were investigated in the grain and/or processing, through the systematic applied worldwide and known as Hazard Analysis and Critical Control Points (HACCP). The project was developed in a wheat mill where the Good Manufacturing Practices (GMP) and Integrated Pest Management (IPM) were already implemented.The HACCP methodology was developed after review of Prerequisite Programs, detailed description of the production process and exploratory/confirmatory analysis at strategic points, then moving to the application of the seven theoretical System Principles. The results of exploratory analyzes found that processing steps removed most of the contaminants in wheat, yielding a whole wheat flour with safe physical, chemical and microbiological parameters, in accordance with current legislation. The Hazard Analysis and Control Point Critical system were applied to the production of whole wheat flour, it was found that the processing reduces contaminants in wheat at acceptable levels, provided that the three points of control present in sieving (Turbo Sieve) and transport (filter and Metal Detectors) are monitored properly. In the decision-tree approach was not found critical control points (CCP) for wheat storage.
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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
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 microencapsulação da polpa, avaliação físico-química do liofilizado e microencapsulados, sua eficiência, rendimento e estabilidade (25 e 45ºC), o efeito do liofilizado e microencapsulados nas propriedades da farinha, no volume especifico e nos atributos sensoriais do pão de forma. A polpa de camu-camu apresentou elevados teores de ácido ascórbico, compostos fenólicos totais e atividade antioxidante. O liofilizado contém maior teor de umidade, higroscopicidade e compostos bioativos em comparação aos microencapsulados. Com a análise da eficiência da encapsulação, verificou-se que a maltodextrina foi o mais eficiente, para o rendimento, a dextrina lactato obteve maior valor de compostos fenólicos e a maltodextrina do ácido ascórbico. A estabilidade se manteve maior à temperatura de 25ºC, entretanto analisando ambas as temperaturas, a dextrina lactato, mostrou-se como o melhor material protetor. A presença do camu – camu provocou mudanças nas características das farinhas de trigo, porém ocorreu o fortalecimento da rede de glúten da massa, tornando as massas mais curtas em relação ao controle. Os pães não diferiram sensorialmente, exceto no atributo aparência e intenção de compra do pão com camu – camu microencapsulado com dextrina lactato que foi o de maior pontuação e o preferido pelos avaliadores. A adição dos derivados de camu – camu nos pães provocou aumento de seus volumes específicos, dos compostos bioativos e da retenção de ácido ascórbico no produto final.
The camu-camu (Myrciaria dubious H. B. K. (McVaugh)) is a native fruit of the Amazon region, recognized by a high content of vitamin C, source of phenolic compounds, anthocyanins and antioxidants. Due to their potential ascorbic acid, studies are conducted with the objective of adding value to fruit as a food additive. Therefore, the present work has the purpose of evaluating the use of microencapsulated and lyophilized camu-camu pulp in the technological characteristics of wheat flour and in the quality of bread form, by the methods of physicalchemical characterization and microencapsulation of pulp, evaluation (25 and 45ºC), the effect of the lyophilized and microencapsulated in the properties of the flour, the specific volume and the sensorial attributes of the bread of form. The camu-camu pulp presented high levels of ascorbic acid, total phenolic compounds and antioxidant activity. The lyophilizate contains higher moisture content, hygroscopicity and bioactive compounds compared to microencapsulated ones. With the analysis of the efficiency of the encapsulation, maltodextrine was found to be the most efficient for yield, lactate dextrin obtained higher value of phenolic compounds and maltodextrin of ascorbic acid. The stability remained higher at 25 °C, however analyzing both temperatures, lactate dextrin, proved to be the best protective material. The presence of camu - camu caused changes in the characteristics of wheat flour, but the gluten network of the mass was strengthened, making the pasta shorter in relation to the control. The breads did not differ sensorially, except in the attribute appearance and intention to buy the bread with camu - camu microencapsulated with dextrin lactate that was the one with the highest score and the one preferred by the evaluators. The addition of the camu - camu derivatives in the breads provoked an increase in their specific volumes, the bioactive compounds and the retention of ascorbic acid in the final product.
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Books on the topic "Flour industry"

1

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

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

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Fleming, P. D. Large and medium scale maize mills sector review. Lusaka: 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. Hermosillo, Sonora, México: 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. San Diego, Calif: Icon Group, 2002.

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

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

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Ash, Mark S. The U.S. feed manufacturing industry, 1984. [Washington, DC]: 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. Cambridge: Hobsons Publishing, 1992.

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Schmidt, Maria. Bachauskehr: Eine Zeitreise in das München der Jahre 1850-1914 : die Aufzeichnungen der Maria Walser. München: 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, 265–76. Boca Raton : CRC Press, [2020]: 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, 338–41. Cambridge: 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, 83–121. Cham: 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, 377–82. London: 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), 99–106. Dordrecht: 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, 286–304. Singapore: 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, 45–46. Boston, MA: 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, 69–71. Boston, MA: 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, 190–93. Cham: 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, 1033–41. Florence: 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 techniques and methods for obtaining adsorbents, biofuels, biodegradable polymers from husks, husks, flour and bran is presented. It is shown that increasing the efficiency of the use of grain processing waste and reducing their impact on the environment can be achieved by introducing the concept of a closed-cycle economy.
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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 polymer composite.
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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 are gelatinized by the action of water and heat. The alveo-consitograph tests provide results that offer common specifications for using amylase enzymes on white flour to ensure a more consistent process and product. Using a small dose of alfa-amylase or beta-amylase shows small improvement effects on the quality of the dough, using an excessive dosage leads to a reduction of dough elasticity and an overproduction of dextrins that causes a sticky content that makes the dough very hard to handle and manipulate during the manufacturing process. The correct dosage of alfa-amylase and beta-amylase in dough improves the growth in the oven, the extensibility characteristics, enhances browning by increasing the quantity of fermentation sugars that can make products with a more pronounced color of crust. Also extends the shelf life and freshness of the finished product which shows a better porosity of the core, an increased volume and a structure improvement.
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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. Switzerland: 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 were used as sand replacements in concrete mixtures (10%, 30% and 50% substitution rates). All the mixtures were characterized in fresh and hardened states (workability, air content, compressive strength and water absorption). Based on compressive strength, measured at 7 and 28 days, seashell grit provided the most promising results: the compressive strength was found to be larger than for conventional concrete. Moreover, the compressive strength of the cubes was larger, when larger percentages of seashell grit were used, with the highest value obtained for 50% substitution. However, for oyster flour and seashell flour, only 10% sand substitution provided results comparable with the control mixture. For the three aggregates, workability of concrete decreases with fineness modulus decrease. For mixtures in which shell and oyster flour were used with 30% and 50% substitution percentages, it was necessary to increase the quantity of mixing water to allow a minimal workability. In conclusion, considering the promising results of the seashell grit, it is suggested to study further the characteristic of the material, also considering its environmental and physical properties, including acoustic and thermal performances. Higher substitution percentages should also be investigated. This research adds to the relevant literature in matter of biobased concrete, aiming at finding new biobased sustainable alternatives in the concrete industry.
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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 investigate the effect of konjac flour and psyllium bran as sources of dietary fibre at different level of substitution of whole wheat flour (0%, 5%, 10%) on the physical-chemical composition, textural and sensorial properties of developed bread. Results showed that the nutritional value of the studied bread samples increased significantly with increasing levels of konjac flour and psyllium bran. The mean sensory scores obtained showed that bread with 10% substitution KF5PB5 (5% konjac flour + 5% psyllium husk) had the highest taste, texture, crust and overall acceptability scores in all the attributes evaluated showing high acceptability from consumers. This study aimed to obtain seven types of bakery products with high fibre content and gluten free: control bread � CB; 5% konjac flour � KF5; 10% konjac flour � KF10; 5% psyllium bran � PB5; 10% psyllium bran - PB10; 5% konjac flour and 5% psyllium bran � KF5PB5; 10% konjac flour and 10% psyllium bran � KF10PB10 and evaluate their bakery parameters, nutritional value and consumer acceptance.
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Reports on the topic "Flour industry"

1

Codex Subgroup, Committee on Toxicity. Assessment of the Codex report on food allergen thresholds. Food Standards Agency, September 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 full report was published in January 2023: Risk assessment of food allergens. Part 2: review and establish threshold levels in foods for the priority allergens: meeting report. The full report recommended reference doses (RfD) as mg of protein for certain allergens based on ED05 values (Houben et al, 2020; Remington et al, 2020). ED05 is the eliciting dose predicted to provoke reactions in 5% of the allergic population. 3. Food allergen risk assessments produced by the Food Standards Agency (FSA) and some members of the food industry are conservative and therefore based on the use of ED01 (i.e. predicted to provoke reactions in no more than 1% of the allergic population). It is acknowledged that moving from ED01 to ED05 is potentially a significant change and that when COT previously considered the issue of unintended contamination of soya in wheat flour the Committee advised that the limits should not be relaxed to the ED05. Therefore, the Food Hypersensitivity Policy Team commissioned a review of Codex’s full report on threshold levels to understand whether it is appropriate for the recommended reference doses to be applied to regulated allergens in the UK. 4. At the COT meeting last December, it was agreed that a review of Codex’s full report was necessary to understand the methods and scientific evidence considered by the Codex Expert Committee. A COT subgroup including some COT members and other external experts was established.
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