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Journal articles on the topic 'Flour industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

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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8

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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Arukwe, D. C., V. C. Ezeocha, and C. D. Osi. "Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea." Journal of Agriculture and Food Sciences 21, no. 1 (2023): 147–62. http://dx.doi.org/10.4314/jafs.v21i1.10.

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The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germin

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MUNCACIU, Maria L., Fernando ZAMORA MARIN, Nastasia POP, and Anca C. BABEȘ. "Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (2017): 532–39. http://dx.doi.org/10.15835/nbha45210872.

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Grape pomace is a waste from wine industry which pollutes the environment. This by-product is considered a potential source of polyphenols, which were proven to be powerful antioxidants or natural coloring agents. The aim of this study was to quantify total polyphenols, total anthocyanins content and some stilbenes in grape pomace seed, skin and mixed flours from ‘Fetească neagră’ (cultivar for red wines) and ‘Italian Riesling’ (cultivar for white wines), grown in Miniș-Măderat vineyard, Romania. Flours were obtained by natural drying and ulterior grinding. One-way ANOVA and Tukey’s post-hoc t

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13

Ha, Su-Kyung, Hyun-Sook Lee, Seung Young Lee, Chang-Min Lee, Youngjun Mo, and Ji-Ung Jeung. "Characterization of flo4-6, a Novel cyOsPPDKB Allele Conferring Floury Endosperm Characteristics Suitable for Dry-Milled Rice Flour Production." Agronomy 13, no. 5 (2023): 1306. http://dx.doi.org/10.3390/agronomy13051306.

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Rice cultivars with floury endosperm provide a useful raw material for producing dry-milled rice flour, helping to enhance the processed rice food industry. To expand the genetic resources for breeding floury endosperm rice cultivars, we developed Samkwang(SA)-flo3 (SK-flo3), a floury endosperm mutant line derived from the chemical mutagenesis of Samkwang, an elite Korean japonica rice cultivar. Compared with Samkwang, SK-flo3 showed significantly lower grain hardness, which is suitable for producing dry-milled flour without the soaking and drying processes required in regular wet rice milling

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Calix-Rivera, Caleb S., Rito J. Mendoza-Perez, Octavio Rivera-Flores, and Felicidad Ronda. "Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry." Bionatura 8, no. 3 (2023): 1–10. http://dx.doi.org/10.21931/rb/2023.08.03.34.

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This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, and banana) affected by climate change in Honduras and to investigate their potential application in food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose content, and color), hydration (water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), true and bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, and f

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15

Honfo, Fernande, Euloge Togbe, Matthijs Dekker, Noel Akissoe, and Bonaventure Ahohuendo. "Nutritional and functional characterisation of flour from six plantain (Musa spp.) cultivars grown in Benin." International Food Research Journal 29, no. 5 (2022): 1101–9. http://dx.doi.org/10.47836/ifrj.29.5.12.

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Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours

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Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.

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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of sam

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Siddiqui, F., M. A. Akhund, A. H. Memon, A. R. Khoso, and H. U. Imad. "Health and Safety Issues of Industry Workmen." Engineering, Technology & Applied Science Research 8, no. 4 (2018): 3184–88. http://dx.doi.org/10.48084/etasr.2138.

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Flour milling is considered the oldest trade industry, initiated at least 6000 years ago. Like every other industry, numerous problems arise during functioning and maintenance operations. The production process involves the breakdown of grains to separate their outer covering and inner endosperm grinding to fine flour particles. Workers serving in the industry have been in an environment exposed to flour dust. After conducting several interviews and a questionnaire survey to the workers and sales managers of flour mills within Hyderabad in Pakistan, the workforce was found to be suffering from

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Maulidia, Vera, Dian Rahayu Jati, Isna Apriani, Renaldi Surya Bhaskara, and Muhammad Firmansyah. "Opportunities for Application of Cleaner Production in the Sago Flour Industry." Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan 17, no. 3 (2020): 263–71. http://dx.doi.org/10.14710/presipitasi.v17i3.263-271.

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Increased demand for processed sago has an impact on increasing sago starch production. The opportunity to produce sago flour is then used by some entrepreneurs to produce on a factory scale. Increasing competitiveness among entrepreneurs causes many aspects to be needed to improve marketing quality, including efforts to reduce waste generated from each production process. This study aims to identify the production process of sago starch and provide recommendations for waste minimization and clean technology in the sago flour industry. Interview methods and field observations were carried out

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Lazăr (Bănuţă), Elena-Iulia, and Ovidiu Tiţa. "The importance of wheat conditioning in the production of wholemeal flours." Journal of Engineering & Processing Management 15, no. 1 (2023): 13–17. http://dx.doi.org/10.61458/jepm2301013l.

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&lt;p&gt;The grinding technique evolved along with the development of mankind and today it has become a real industry. The need to diversify flour assortments has raised the performance of the milling industry and, more than that, the products obtained are of superior quality due to the new machines and techniques for conditioning and grinding. By conditioning we mean the treatment of wheat with water or water and heat. It can be said that, among the technological operations of preparing wheat for mills, conditioning is the one that most influences the technological process of mills, t

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Ahmed, Zeyad A., Abeer S. Alhendi, Mohammed S. Hussein, Shaimaa A. Abed, and Rana T. Alsallami. "Evaluating the Flour Properties under Different Levels of Particle Size Distribution and Fine Bran Content." Food Science and Applied Biotechnology 4, no. 2 (2021): 147. http://dx.doi.org/10.30721/fsab2021.v4.i2.148.

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The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flour. The study was conducted on mixed wheat grains (80% Iraqi wheat and 20% American Red wheat). After changing the directions of some pipes in the milling section, the flours were tested, and the effect of having bigger particles in the product was measured. The results showed that the flour extraction rate, moisture content, ash, and protein were i

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Zverev, S. V., Yu V. Bondarenko, and E. V. Glukhova. "Use of bean grain-based mixtures in the baking industry." Khleboproducty 30, no. 10 (2021): 36–40. http://dx.doi.org/10.32462/0235-2508-2021-30-10-36-40.

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The article presents the results of research aimed at the development of flour mixtures. The interval of variation of the addition of flour from leguminous crops was estimated. According to a specially developed program, the values of the addition of flour from leguminous grain to traditional baking flour were obtained. The intervals of variation of these additives, in which the mixture has a complete protein, have been revealed.

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Bantacut, Tajuddin, and NFN Saptana. "Politik Pangan Berbasis Industri Tepung Komposit." Forum penelitian Agro Ekonomi 32, no. 1 (2016): 19. http://dx.doi.org/10.21082/fae.v32n1.2014.19-41.

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<p><strong>English</strong><br />Total Indonesian population of 250 million people leads to some crucial problems in provision and management of staple food. Main sources of staple food are cereal, mainly rice. Another important source of carbohydrate is imported wheat flour and it discourages national food security. Meanwhile, as a tropical country, Indonesia has many sources of carbohydrates (food crops) such as tuber crops (cassava, sweet potatoes), cereals (corn), and palm (sago) potentially replace partially or entirely the consumption of rice and wheat flour. This

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Chikpah, Solomon Kofi, Joseph Kudadam Korese, Oliver Hensel, and Barbara Sturm. "Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours." Foods 9, no. 6 (2020): 740. http://dx.doi.org/10.3390/foods9060740.

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Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid

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Avunduk, Huseyin. "Linear programming model for optimum mixing the flour from sieve passages in flour mill industry." New Trends and Issues Proceedings on Humanities and Social Sciences 4, no. 10 (2018): 361–68. http://dx.doi.org/10.18844/prosoc.v4i10.3102.

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This study is to design a linear programming model for optimising the mixtures of flour which comes from different sieve passages in flour mill industry. There are different kinds of flour in the market which have different market prices and each has different properties and used for different purposes. The flour obtained from the sieve passages which can be more than 100 in flour milling factories. The characteristics of flour in each sieve passage are different. The main problem is to find out flour mixture plan from sieve passages of the factory in order to maximise the company sales revenu

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Firmansyah, A. "Analysis of cleaner production potential and water footprint for small-scale sweet potato flour industry." IOP Conference Series: Earth and Environmental Science 1063, no. 1 (2022): 012012. http://dx.doi.org/10.1088/1755-1315/1063/1/012012.

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Abstract Sweet potato flour is one of the derivative products of sweet potato, especially for raw materials or additives in the food industry. The processing of sweet potato-based products must also be balanced with existing environmental management. For this reason, there is a need for suitable methods to deal with processes that produce minimised wastes that harm the environment. Cleaner production is an approach that offers various environmental benefits for the sweet potato flour industry. Identification of cleaner production alternatives was carried out by the quick scan method for minimi

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Cabal G., Diana Carolina, Aslenis Melo R., Sofía Lissbrant, Sonia Gallego C., María de la Luz La O Hechavarría, and Adriana Tofiño R. "Highly nutritional cookies based on a novel bean-cassava-wheat flour mix formulation." Agronomía Colombiana 32, no. 3 (2014): 407–16. http://dx.doi.org/10.15446/agron.colomb.v32n3.45944.

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Nutritional deficiencies are common among children in Colombia, and innovative strategies and supplements are needed in order to effectively address this problem. For example, in Colombia, when measured as ferritin, iron deposits are deficient in 58.2% of children between two and eight years of age. If a formulation is made with highly nutritional ingredients, cookies will have the potential to be used as supplements in children's diets because of their simple manufacturing process, long shelf life, and high acceptability. This study aimed to develop biofortified cookies, based on a bean-cassa

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Olatoye, K. K., A. I. Lawal, and F. B. Ojimi. "Potential of Debittered Pomelo Albedo Flour (<em>Citrus maxima</em>) in Bread: Functional, Nutritional and Phytochemical Characteristics." Journal of Food and Agriculture 16, no. 1 (2023): 33–46. http://dx.doi.org/10.4038/jfa.v16i1.5279.

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This study explored the use of pomelo albedo as a composite flour in bread production. The pomelo albedo portion of the whole fruit was debittered through the standard method and obtained debittered pomelo albedo flours (DPAF) which were incorporated into wheat flour at four formulations of 0, 10, 20, and 30% for bread production. The impact of DPAF on functional characteristics of composite flours and physical, chemical and sensory characteristics of breads was investigated. The difference between 100% wheat flour and flour enriched with 30% DPAF regarding water absorption (130.00 - 166.33%),

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Raymundus, Torganda, Haula Rosdiana, and Murwendah Murwendah. "Misconception about Value-added Tax (VAT) Exemption Policy on Animal Feed in the Flour Industry: An Issue on Self-sufficiency of Meat after Reformation." Politik Indonesia: Indonesian Political Science Review 4, no. 1 (2019): 158–79. http://dx.doi.org/10.15294/ipsr.v4i1.17161.

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Flour industry and animal feed industry play an important role in supporting government programs to achieve self-sufficiency of meat. The important role of these animal feed producers has triggered the government to stipulate appropriate tax policies to ensure the growth and development of both industries. Through tax policy instruments, the government has provided facilities in the form of Value Added Tax (VAT) exemption for the delivery of animal feed and animal feed ingredients. However, in its implementation, this policy has not been all-inclusive, leading to a cascading effect suffered by

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Alavanja, M. C. R., A. Blair, and M. N. Masters. "Cancer Mortality in the U.S. Flour Industry." JNCI Journal of the National Cancer Institute 82, no. 10 (1990): 840–48. http://dx.doi.org/10.1093/jnci/82.10.840.

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BAL'ZANNIKOVA, E. M. "ISTORIYa RAZVITIYa PREDPRIYaTIY MUKOMOL'NOY PROMYShLENNOSTI V SAMARE V KONTsE XIX - NAChALE XX VEKA." Urban construction and architecture 2, no. 3 (2012): 6–10. http://dx.doi.org/10.17673/vestnik.2012.03.1.

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The paper deals with the history of the flour-milling industry in the city of Samara at the end of XIX beginning of the XX centuries. It is underlined that the flour milling industry was one of the priorities in the industrial development of the city. The data on establishing and developing the first enterprises of the flour-milling industry in Samara, details of their placement and architectural design according to town-planning are given. The archival records on change of main city mills owners are provided. The paper also reviews the current state and use of main flour-milling enterprises i

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Ruja, Alina, Antoanela Cozma, Bogdan Cozma, et al. "Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry." Agronomy 14, no. 7 (2024): 1438. http://dx.doi.org/10.3390/agronomy14071438.

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The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/w

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Azrul, Muhammad, Edy Marsudi, and Mustafa Usman. "Analisis Perbandingan Pendapatan usaha home industri kerupuk tepung dan emping melinjo di Desa Pulo Pisang Kecamatan Pidie Kabupaten Pidie." Jurnal Ilmiah Mahasiswa Pertanian 1, no. 1 (2016): 510–19. http://dx.doi.org/10.17969/jimfp.v1i1.1108.

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ANALYSISBENEFIT SALES OF HOME INDUSTRY ON MELINJO AND FLOUR’S CHIPS IN PULO PISANG PIDIE CITY Muhammad Azrul/Agribussines Unsyiah ABSTRACT Flour crackers are traditional processed products using starch and wheat flour as the main ingredient. Melinjo is one of the flagship products of Pidie, which is produced in almost all districts. This study aimed to analyze whether the home business industry can provide benefits and do a comparison of income. The analytical method used in this research is the analysis of income, ravenue cost ratio, BEP and comparative analysis. The survey results revealed t

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Sikora, Fryderyk, Ireneusz Ochmian, and Magdalena Sobolewska. "Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 1 (2022): 43–54. http://dx.doi.org/10.2478/aucft-2022-0004.

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Abstract The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that

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Chowdhury, Aditi Roy, and Mousumi Maji. "Study on functional properties of protein-rich composite flour utilizing foxtail millet and flaxseed." MOJ Food Processing & Technology 12, no. 1 (2024): 27–32. http://dx.doi.org/10.15406/mojfpt.2024.12.00295.

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The residue after extraction of oil from flaxseed contains many nutrients and bioactive components, though it is not used that much in the development of food. On the other hand, foxtail millet is a non-conventional source of food, which can be a supplement of wheat flour or flour-made products. The objective of this work is to incorporate flaxseed oil cake into the common food with a non-conventional source of flour and also to check the functionality of differently pre-processed foxtail millet. In utilizing oil industry waste, i.e., de-oiled flaxseed, for developing a value-added product, th

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Muñoz-Tebar, Nuria, Laura Candela-Salvador, José Ángel Pérez-Álvarez, José Manuel Lorenzo, Juana Fernández-López, and Manuel Viuda-Martos. "Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties." Plants 13, no. 3 (2024): 335. http://dx.doi.org/10.3390/plants13030335.

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The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a high content of total dietary fiber (67.89–76.67 g/100 g), and the reduction in particle size decreased the moisture and protein contents, while the fat, mineral (Ca, Fe, Zn, and Mg), and fatty acid contents were significantly increased, with oleic acid being the highest. Water activity increased with decreasing parti

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Kuznetsova, Inna, Valentyna Gorbatiuk, Tetiana Mulyk, Alyona Piskun, Oksana Pashchenko, and Oleksandr Hridin. "Peculiarities of formation of competitive strategy of the enterprises of flour-milling branch of Ukraine." Independent Journal of Management & Production 12, no. 6 (2021): s516—s539. http://dx.doi.org/10.14807/ijmp.v12i6.1759.

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The article deals with the peculiarities of formation of competitive strategy of the enterprises of flour-milling branch of Ukraine. The paper substantiates the necessity to determine the stage of the life cycle of the industry in the process of formation of the competitive strategy. The market analysis of flour-milling industry of Ukraine is carried out on indicators: size of the market, commodity nomenclature, buyers and their behavior, raw material base and intensity of competition. The paper determines that the flour-milling industry of Ukraine is at the stage of growth and has a number of

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Manikantan, Musuvadi R., Rose P. Kingsly Ambrose, and Sajid Alavi. "Flow-specific physical properties of coconut flours." International Agrophysics 29, no. 4 (2015): 459–65. http://dx.doi.org/10.1515/intag-2015-0051.

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Abstract Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgi

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Sinaki, Nasibeh Y., Jitendra Paliwal, and Filiz Koksel. "Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes." Foods 12, no. 4 (2023): 889. http://dx.doi.org/10.3390/foods12040889.

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Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding ca

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Upadhyay, Shuchi, Rajeev Tiwari, Sanjay Kumar, et al. "Utilization of Food Waste for the Development of Composite Bread." Sustainability 15, no. 17 (2023): 13079. http://dx.doi.org/10.3390/su151713079.

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The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and wh

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Munawaroh, Aflah Binti, and Said Abadi. "Dampak Industri Tepung Tapioka Terhadap Kesejahteraan Masyarakat Desa Tajug Kabupaten Ponorogo." Niqosiya: Journal of Economics and Business Research 3, no. 2 (2023): 403–10. http://dx.doi.org/10.21154/niqosiya.v3i2.1746.

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This study aims to analyze the social impact of the tapioca flour industry on society from an Islamic economic perspective and to analyze the economic impact of the tapioca flour industry on society from an Islamic economic perspective. The problem in this study is the problem of economic and social impacts which are problematic in the community environment that affect the community, these impacts are in the form of beneficial and detrimental impacts felt by the community to achieve the level of benefit, so this research will discuss how the economic and social impacts tapioca flour industry t

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Pascual-Chagman, Gloria J., and Christian R. Encina-Zelada. "Characterization of wheat flour (Triticum aestivum), and orange (Citrus x aurantium) and apple (Malus domestica) residue for its application in food." Agroindustrial Science 12, no. 3 (2022): 279–86. http://dx.doi.org/10.17268/agroind.sci.2022.03.06.

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Flours were produced from orange and apple residues (peel). Subsequently, their proximate composition, dietary fiber, particle size, microbiological analysis and color coordinates (L*, a* and b*) were evaluated. The results revealed that the orange residue meal (HRN) and apple residue meal (HRM) have a high fiber content (> 37%) and in the granulometry, 72% retention was obtained in a 425 µm mesh for both HRN and HRM. Regarding color coordinates, the highest values were L* (91.44) for HT, a* (6.51) for HRM and b* (22.66) for HRN. Finally, all flours meet the microbiological requirements est

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Mehra, Manika, Ankur Ojha, Murlidhar Meghwal, Komal Chauhan, and Sunil Pareek. "Physical, nutritional, functional, and thermal properties of muskmelon (Cucumis melo L.) and watermelon (Citrullus lanatus L.) seeds and flours." Journal of Applied Horticulture 25, no. 02 (2023): 123–29. http://dx.doi.org/10.37855/jah.2023.v25i02.22.

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Food sustainability and waste reduction have gained considerable importance in recent years. Despite being rich in nutrients and functional characteristics, by-products like seeds from fruits remain underutilized. The decorticated seeds and seeds flour of muskmelon and watermelon were analyzed for their physical, nutritional, functional, and thermal properties to aid in designing systems for storage, processing, and incorporation as functional ingredients in food products. Standard methods estimated the seeds’ dimensional, frictional, gravimetric, nutritional, and functional properties. The se

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Shevchenko, A., and S. Litvynchuk. "Functional properties of rice flour and its effect on conformation changes in the structure of wheat dough and bread." Scientific Works of National University of Food Technologies 28, no. 6 (2022): 150–59. http://dx.doi.org/10.24263/2225-2924-2022-28-6-16.

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Situation in food industry in Ukraine and in the world has undergone significant changes during the last decade, especially the last year, which was caused by the military aggression of the russian federation. Diseases, particularly of the gastrointestinal tract, such as inflammatory bowel di-sease, have developed rapidly. In this regard, it is worth looking for approaches to diet therapy, which involves reducing dietary fiber in the diet. A promising raw material for inclusion in the recipe of bakery products is rice flour. The water absorbing capacity of rice flour was 60% hig-her compared t

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Tamunoiduabia Ibisiki, Okwu Elemchukwu Isaac, and Barinyima Nkoi. "Optimization of wheat flour production processes in a flour mill industry using linear programming." International Journal of Engineering Research Updates 3, no. 1 (2022): 001–10. http://dx.doi.org/10.53430/ijeru.2022.3.1.0025.

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This study applied linear programming method as an optimization package to analyze the operational processes of wheat flour mill industry, with functional models developed using defined variables constraints of wheat flour x_1, baking flour x_2 and semolina x_3 for objective functions. Furthermore, a proficient operational process of wheat flour mill industry based on raw materials requirements and production cost using linear programming method with MATLAB application to optimize the operational process of wheat flour production plant by maximizing raw material resources and minimizing produc

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Ahmad Shakani, Abdullah, Abdul Rahim Iklima Husna, and Pawan Marry Tracy. "ZEA MAYS FLOUR." BORNEO AKADEMIKA 4, special (2020): 20–25. http://dx.doi.org/10.24191/ba/v4ispecial/82152.

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In today’s society, there is a great demand for appreciating nutritional standards in which characterized by rising costs and often decreasing availability of raw material together with concern about environmental pollution. Consequently, there is a considerable emphasis on their recovery, recycling and upgrading wastes. The food industry produces large volumes of wastes, both solids and liquids, resulting from the production, preparation and consumption of food. Due to legislation and environmental reasons, the food and beverage industry is highly enforced to find an alternative use for the r

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Obinna-Echem, Patience Chisa, Allbright Ovuchimeru Amadi, Comfort Chinemerem Ekuma, and Homa Fyne-Akah. "Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends." IPS Journal of Nutrition and Food Science 3, no. 1 (2023): 102–9. http://dx.doi.org/10.54117/ijnfs.v3i1.39.

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This study evaluated the physicochemical, functional and proximate composition of wheat and tigernut composite flour; and proximate composition and sensory properties of Chin-chin produced from the wheat-tigernut flours blends. The addition of tigernut flour to wheat was 10, 20, 30 and 40% representing sample A – D while 100% wheat flour (sample E) served as control. Analyses were by standard analytical procedures. pH, titratable acidity and viscosity of the flour samples ranged from 4.03 - 4.37, 0.39 - 0.80 %Lactic acid, and 9.38 - 9.58 Pa.s respectively, while sugar was 1.00 0Brix across all

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Madeira, Raul Antônio Viana, Anderson Felicori Fernandes, Wagner Pereira Reis, Carlos Wanderlei Piler de Carvalho, and Joelma Pereira. "TECHNOLOGICAL CHARACTERIZATION AND CLASSIFICATION OF WHEAT LINEAGES CULTIVATED IN THE CERRADO MINEIRO." Ciência e Agrotecnologia 39, no. 3 (2015): 283–90. http://dx.doi.org/10.1590/s1413-70542015000300010.

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Farmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum quality requirements that result in final products of superior quality. This study was conducted with the goals of performing the technological characterization of wheat flour five lineages developed for cultivation in the Cerrado Mineiro; compare the flours of these lineages with the wheat flour of two commercial wheat cultivars, and classify the

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YAMADA, Yukiyoshi. "Powder Technology on the Wheat Flour Milling Industry." Journal of the Society of Powder Technology, Japan 29, no. 5 (1992): 384–89. http://dx.doi.org/10.4164/sptj.29.384.

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Galynchik, T. A., and S. Yu Gasnikova. "KNOWLEDGE MANAGEMENT IN FLOUR AND CEREAL INDUSTRY ENTERPRISES." Herald of the Belgorod University of Cooperation, Economics and Law 3, no. 70 (2018): 98–108. http://dx.doi.org/10.21295/2223-5639-2018-3-98-108.

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Wysocka, Katarzyna, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, and Marcin Studnicki. "The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)." Applied Sciences 14, no. 5 (2024): 1886. http://dx.doi.org/10.3390/app14051886.

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The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in P

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