Relevant bibliographies by topics / Flour mix

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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 mix'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Flour mix"

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Nwatu, I. E., O. C. Nwajinka, and A. B. Muochebe. "Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries." Nigerian Journal of Technology 39, no. 4 (March 24, 2021): 1237–46. http://dx.doi.org/10.4314/njt.v39i4.33.

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An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratios according to the design matrix and subsequentlybaked under the same conditions and analysed for the following loaf quality attributes: Loaf Specific Volume, Bread Crumb Hardness and Crumb Colour Index as response variables. The objective functions were to maximize Loaf Specific Volume, minimize Wheat flour, Bread Crumb Hardness and Crumb Colour Index to obtain the most suitable substitution ratio acceptable to consumers. Predictive models for the response variables were developed with the coefficient of determination (R2 ) of 0.991 for Loaf Specific Volume (LSV) while that of Bread Crumb Hardness (BCH) and Crumb Colour Index (CCI) were 0.834 and 0.895 respectively at 95% confidence interval (CI).The predicted optimal substitution ratio was obtained as follows: 88% Wheat flour, 10% Cassava flour, and 2% AYB flour. At this formulation, the predicted Loaf Specific Volume was 2.11cm3 /g, Bread Crumb Hardness was 25.12N, and Crumb Colour Index was 18.88.The study shows that addition of 2% of AYB flour in the formulation would help to optimise the LSV, BCH and the CCI of the Wheat-Cassava flour bread at the mix ratio of 88:10. Application of the results of this study in bread industries will reduce the cost of bread in Nigeria, which is influenced by the rising cost of imported wheat. This is a significant development because wheat flour was the sole baking flour in Nigeria before wheat substitution initiative. Keywords: Bread, wheat, Cassava, African Yam Bean, Flour, Dough, Loaf Specific Volume, Crumb Hardness, Crumb Colour Index
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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 (September 1, 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-cassava-wheat flour mix, for children. The methodology grouped several studies in order to define the best treatment for the production of bean flour and the flour mix to produce cookies, prioritizing the nutritional content and the microbiological and sensorial quality. A production procedure for bean-based flour, suitable for the production of cookies with adequate nutritional, sensorial and microbiological characteristics was obtained. Additionally, the rheological characteristics of the proposed flour mixes permitted other possible uses for the bread-making industry, substituting cereal flours with flours with higher micronutrient contents. However, further studies are needed to determine the nutritional effects of the regular ingestion of biofortified cookies on children.
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Kaluzhskikh, Aleksandr, Natalya Dolgopolova, Marina Kotelnikova, and Snezhana Ryumshina. "The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production." BIO Web of Conferences 32 (2021): 03012. http://dx.doi.org/10.1051/bioconf/20213203012.

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The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.
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Yemmireddy, V. K., S. Chintagari, and Y. C. Hung. "Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour." Peanut Science 40, no. 2 (July 1, 2013): 142–48. http://dx.doi.org/10.3146/ps13-01.1.

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ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.
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Radhika, Ganesan, Chandhrasekar Sumathi, Anbazhagan Ganesan, Vasudevan Sudha, Christiani Jeya Kumar Henry, and Viswanathan Mohan. "Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour." British Journal of Nutrition 103, no. 11 (January 26, 2010): 1642–47. http://dx.doi.org/10.1017/s0007114509993680.

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To compare the glycaemic index (GI) of newly developed ‘atta mix’ roti with whole wheat flour roti. Eighteen healthy non-diabetic subjects consumed 50 g available carbohydrate portions of a reference food (glucose) and two test foods (whole wheat flour roti and atta mix roti) in random order after an overnight fast. The reference food was tested on three separate occasions, while the test foods were each tested once. Capillary blood samples were measured from finger-prick samples in fasted subjects ( − 5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min from the start of each food. No significant difference was observed between roti prepared from whole wheat flour and atta mix in terms of appearance, texture, flavour, taste or acceptability. For each test food, the incremental area under the curve and GI values were determined. The GI of atta mix roti (27·3 (sem2·2)) was considerably lower than the whole wheat flour roti (45·1 (sem3·5),P < 0·001). Development of foods with lower dietary glycaemic load such as the atta mix roti could help in the prevention and control of diabetes in South Asian populations, which habitually consume very high glycaemic load diets.
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García-Segovia, Purificación, Ana Moreno, Lourdes del Rocío Benítez, Mayra Alexandra Logroño, Janet Graciela Fonseca, and Javier Martínez-Monzó. "Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes." Journal of Culinary Science & Technology 15, no. 2 (August 22, 2016): 89–100. http://dx.doi.org/10.1080/15428052.2016.1220340.

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Alimkulov, Zheksenkul, Saule Zhiyenbayeva, Gulgaisha Baygazieva, Ainash Rustemova, Nurgul Batyrbayeva, and Meruert Bayisbayeva. "Creation of multicomponent mix based on lactic bacteria consortium for flour enrichment." International Journal of Engineering & Technology 7, no. 2.13 (April 15, 2018): 136. http://dx.doi.org/10.14419/ijet.v7i2.13.11627.

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This article presents the results on creating the probiotic preparation with inclusion of microorganisms of highly productive lactic bacteria cultures with high biosynthetic and bactericidal properties. Conditions for production of bacterial preparation and multicomponent mix for flour enrichment and bread making were developed. Composition of the produced improving agent and premix for flour enrichment was studied and conditions for flour enrichment using the produced biological improving agent based on lactic bacteria were developed. Technological parameters of flour semi-products where determined on addition of the enriched flour. It was determined that produced improving agent plays a key role in transformation of protein-proteinase and carbohydrate-amylase flour complex, thereby improving the structural-mechanical properties of dough and further resulting in production of elastic crumb with thin-walled and even texture.
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Torra, Marta, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, and Manuel Gómez. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (April 21, 2021): 911. http://dx.doi.org/10.3390/foods10050911.

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This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
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Ahmed, Sohail, Waqas Wakil, H. M. Salman Saleem, Mohammad Shahid, and M. Usman Ghazanfar. "Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, Tribolium castaneum (Herbst)." International Journal of Insect Science 2 (January 2010): IJIS.S5200. http://dx.doi.org/10.4137/ijis.s5200.

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Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm) on biology of red flour beetle, Tribolium castaneum (Hebrst.). Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.
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PATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 6, 2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.

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This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.
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Dissertations / Theses on the topic "Flour mix"

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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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Narciso, Diana Ribeiro. "Valorização de subprodutos da indústria arrozeira para desenvolvimento de uma mix isenta de glúten para bases de pizza." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/9225.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The present work has as purpose to develop a pizza base for a targeted customer suffering from the celiac disease, valuing by-products from the rice industry, namely flour of broken rice and rice bran. The aim of this study is to develop a mix, for pizza base, designed for home preparation, increasing the market supply of gluten-free products to lower the prices normally associated with this kind of products. Today Portugal can count with 15 permanent industries in rice milling (Ania, 2010). The by-products from the processing of the agro-industry raw materials from rice are usually considered as non-hazardous, abundant, easily biodegradable, cheap and potentially recoverable. However, there may be an economic problem, due to the large quantities processed, thus imposing a productivity burden significant in this sector. The production of gluten-free bakery products presents a technological challenge, due to the limited capacity of the gluten-free doughs in sustaining the CO2 produced during fermentation. We studied the effect of various ingredients added to the pizza dough. These studies were carried out at the level of texture - Texture Profile Analysis and Cutting test; rheology - test of stress and frequency sweep; aw (water activity), and the expandability of the dough throughout the fermentation (over-run percentage). A sensory testing was performed to the pizza bases with a panel of non-celiac tasters. From the results, the formulation F5 with 33% of rice bran and 4% of broken rice flour was emphasized, which led to better technological and sensory characteristics with rheological characteristics similar to commercial gluten-free pizza base. A comparison of nutritional formulation developed in this study was also performed with two commercial mixes, a gluten-free one and another whole meal with gluten
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Wally, Ana Paula do Sacramento. "Propriedades físico-quimicas e nutricionais de farinhas mistas de trigo, arroz e soja para elaboração de pães." Universidade Federal de Pelotas, 2007. http://repositorio.ufpel.edu.br/handle/ri/1305.

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Made available in DSpace on 2014-08-20T13:42:04Z (GMT). No. of bitstreams: 1 Dissertacao_Ana_Paula_Wally.pdf: 612452 bytes, checksum: f4e6581acfa2a930cd92d85992d0b5a8 (MD5) Previous issue date: 2007-02-27
Brazil, for structural conditions and national political is, import great amounts of wheat to use in the bread making. However, Brazil is considered one of the greater producing of soy and rice of the world. This way the use of soy and rice flours for bread making can be considered as a promising alternative for importing reduction of wheat. The aim of the work was study of technological and nutritional effects of the partial substitution of flour wheat for flour mixtures of rice and soy flours. In the study, flours had been valued flour mixtures of rice and defatted soy, were elaborated the fat in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 that had substituted the flour of wheat in 10, 20, 30, 40 and 50%. The mixing flours had been chemical evaluated how much to protein texts, carbohydrates, ethereal extract, leached ashes, staple fibers and humidity, sensorially through the parameters of global evaluation and nutritionally through the rocking of nitrogen, biological value, digestibilidade, quotient of proteic efficiency, quotient of liquid proteic, glicemic index, cholesterol and HDL. The results indicate that the substitution of up to 30% of the flour of wheat for equality flour mixture of rice and taken away the fat soy improves the nutritional value of breads, without compromising its technological quality and its sensorial properties.
Questões estruturais e de política agrícola nacional fazem com que o Brasil seja um dos maiores produtores de soja e arroz do mundo, mas ao mesmo tempo, um dos maiores importadores de trigo, especialmente para emprego na panificação. Desta forma, a utilização de farinhas sucedâneas para panificação provenientes da soja e arroz pode ser considerada como uma alternativa promissora para diminuição das importações do trigo no país. Objetivando estudar efeitos tecnológicos e nutricionais da substituição parcial da farinha de trigo por misturas de farinhas de arroz e soja, foram testadas 25 formulações de farinhas mistas contendo farinha de trigo, arroz e soja desengordurada, respectivamente nas proporções de 90:9:1, 90:8:2, 90:7:3, 90:6:4, 90:5:5, 80:18:2, 80:16:4, 80:14:6, 80:12:8, 80:10:10, 70:27:3, 70:24:6, 70:21:9, 70:18:12, 70:15:15, 60:36:4, 60:32:8, 60:28:12, 60:24:16, 60:20:20, 50:45:5, 50:40:10, 50:35:15, 50:30:20 e 50:25:25. As farinhas mistas foram avaliadas quimicamente quanto aos teores de proteínas, carboidratos, lipídeos, cinzas, fibras e umidade, sensorialmente através dos parâmetros de avaliação global e nutricionalmente através de balanço de nitrogênio, valor biológico, digestibilidade, quociente de eficiência protéica, quociente de eficiência líquida protéica, glicemia, colesterol e HDL. Os resultados indicam que a substituição de até 30% da farinha de trigo por mistura igualitária de farinhas de arroz e soja desengordurada melhora o valor nutricional dos pães, sem comprometer sua qualidade tecnológica e suas propriedades sensoriais.
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Silveira, Márcia Liliane Rippel. "APROVEITAMENTO TECNOLÓGICO E COMPOSTOS BIOATIVOS DA SEMENTE DE GOIABA (Psidium guajava L.)." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5765.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
During the change of fresh fruits for many manufactured products in industry, several coproducts are generated. In this context, studies have been carried on in order to investigate the nutritional value of these co-products, valuing them and suggesting new alternatives of use. Thus, the purpose of this study was to investigate the use of the seeds of guava (Psidium guajava L. var. Paluma) for the extraction of oil and also their potential use as flour in cookie formulation. Moreover, the phenolic content and antioxidant capacity of seeds were evaluated. After drying and grinding the guava seeds, they were used to determine the chemical composition and the characterization of both lipid and fatty acids profile present in the seeds. The analyses of phenolic content and antioxidant capacity by DPPH and FRAP methods were performed in nine extracts prepared with the seed. The guava seed flour was obtained by seed grinding and subsequent granulometric standardization, and then analyses of the physicochemical composition were performed. The viability of the use of seed as flour was verified through the production of cookies. Formulations with 10%, 30% and 50% of guava seed flour were developed, partially replacing the wheat flour. The cookies elaborated were evaluated regarding their chemical composition as well as physical, texturometric and color characteristics. The cookies sensory analysis, made with different guava seed flour concentrations, was performed by testing the ordering concerning the preference and acceptability. In addition, a review on the product purchase intention and the index calculation of acceptability were performed. The results showed the seed is a fiber-rich material, highlighting the high content of insoluble fiber. The highest oil yield was obtained for the cold extraction with a chloroform and methanol mixture. The fatty acids found in greater quantities for all the solvents used in the extraction were: the stearic, elaidic, linoleic and palmitic acids. However, the palmitic acid was absent in the extraction with petroleum ether. The hydromethanolic extract at a temperature of 50 °C exhibited both higher phenolic content and greater antioxidant capacity by the FRAP method. The guava seed flour presented humidity content according to the standard required by Brazilian law, and also high levels of protein, fat and dietary fiber, especially the insoluble fraction. The gradual addition of this flour to cookies increased lipid and dietary fiber content, and reduced humidity, carbohydrate and energy value. The weight and post-firing diameter, as well as cookies instrumental hardness increased according to the addition of guava seed flour, and their color became darker. The elaborated cookies presented acceptable sensory properties, and the percentage of substitution used in this study was accepted by the judges amongst all sensory attributes. In conclusion, the guava seed is an alternative ingredient for using a product that is usually discarded. The flour obtained from this co-product is an alternative to partially substitute wheat flour in cookies, in order to improve its nutritional value without interfering with the sensory characteristics.
Na indústria, durante a conversão das frutas in natura em produtos industrializados são gerados muitos coprodutos. Nesse contexto, estudos têm sido conduzidos com o intuito de investigar o valor nutricional desses coprodutos, valorizando-os e sugerindo novas alternativas de utilização. Assim, a proposta do presente trabalho foi estudar o aproveitamento das sementes de goiaba (Psidium guajava L. var. Paluma) para a extração de óleo e investigar o potencial de utilização das sementes como farinha na formulação de biscoitos. Avaliou-se ainda o teor de compostos fenólicos e a capacidade antioxidante das sementes. As sementes de goiaba, após serem secas em estufa e trituradas em micromoinho, foram utilizadas para a determinação da composição química, caracterização do teor de lipídios e do perfil dos ácidos graxos. As análises do teor de compostos fenólicos e da capacidade antioxidante pelos métodos de DPPH e FRAP foram realizadas em nove extratos elaborados com a semente de goiaba. A farinha de sementes de goiaba foi obtida pela moagem da semente e posterior padronização granulométrica, sendo então realizadas as análises da composição físico-químicas. A viabilidade de utilização das sementes como farinha foi verificada a partir da elaboração de biscoitos. Foram desenvolvidas formulações com 10%, 30% e 50% de farinha de sementes de goiaba em substituição parcial à farinha de trigo, os biscoitos elaborados foram avaliados quanto à sua composição química, características físicas, texturométricas e de cor. A análise sensorial dos biscoitos elaborados com diferentes concentrações de farinha de sementes de goiaba foi realizada por meio de testes de ordenação quanto à preferência e aceitabilidade. Realizou-se ainda a avaliação da intenção de compra do produto e o cálculo do índice de aceitabilidade. Os resultados mostraram a semente como material rico em fibras, destacando o alto teor de fibra insolúvel. O maior rendimento em óleo foi obtido para a extração a frio, com a mistura de clorofórmio e metanol. Os ácidos graxos encontrados em maior quantidade para todos os solventes empregados na extração foram o esteárico, o elaídico, o linoleico e o palmítico, porém este último ausente na extração com éter de petróleo. O extrato hidrometanólico à temperatura de 50 °C exibiu o maior teor de compostos fenólicos e a maior capacidade antioxidante pelo método FRAP. A farinha de sementes de goiaba apresentou teor de umidade em acordo com o padrão exigido pela legislação brasileira e valores elevados de proteína, lipídios e fibra alimentar, com destaque para a fração insolúvel. A adição gradual desta farinha aos biscoitos elevou os teores de lipídios e fibra alimentar e reduziu os de umidade, carboidrato e valor energético. O peso e o diâmetro póscocção e a dureza instrumental dos biscoitos aumentaram com o acréscimo de farinha de sementes de goiaba e sua coloração se tornou mais escura. Os biscoitos elaborados apresentaram propriedades sensoriais aceitáveis, sendo os percentuais de substituição utilizados neste estudo aceitos pelos julgadores, dentre todos os atributos avaliados. Conclui-se que, a semente de goiaba é um ingrediente alternativo para o aproveitamento de um produto normalmente descartado. A farinha obtida a partir deste coproduto é uma alternativa para a substituição parcial da farinha de trigo em biscoitos visando melhorar seu valor nutritivo sem interferir nas características sensoriais.
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Beldjehem, Mokhtar. "Un apport à la conception de systèmes hybrides neuro-flous par algorithmes de résolution d'équations de relations floues en min-max : le système Fennec." Aix-Marseille 2, 1993. http://www.theses.fr/1993AIX22073.

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Cette these porte sur la fusion des techniques issues de la theorie des ensembles flous et des techniques issues de l'approche reseaux de neurones. Elle apporte trois contributions. Une premiere contribution, et non la moindre, a consiste a: - elaborer une analyse comparative approfondie de travaux developpes ou en cours et a en degager une synthese globale des modeles hybrides, - elaborer deux variantes d'algorithmes de resolution d'un systeme en min-max. La seconde a consiste a elaborer une approche generale originale de fusion qui nous a permis de realiser l'outil fennec, un systeme neuro-flou. Ce systeme utilise: - un reseau neuro-flou non recurrent dans lequel l'activation des neurones est realisee par le calcul des mesures de possibilites et/ou la combinaison des signaux entrant par la regle de composition min-max. - un mecanisme d'apprentissage supervise base sur la resolution de systemes d'equations en min-max de maniere a minimiser une certaine fonction de cout exprimee par un signal d'erreur. La troisieme contribution a ete d'appliquer le systeme fennec a un probleme concret de diagnostic medical qui se pose aux cliniciens, celui de la caracterisation des syndromes biologiques inflammatoires par des profils proteiques
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Whittaker, Joanne. "Tectonic consequences of mid-ocean ridge evolution and subduction." University of Sydney, 2008. http://hdl.handle.net/2123/3971.

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Doctor of Philosophy(PhD)
Mid-ocean ridges are a fundamental but insufficiently understood component of the global plate tectonic system. Mid-ocean ridges control the landscape of the Earth's ocean basins through seafloor spreading and influence the evolution of overriding plate margins during midocean ridge subduction. The majority of new crust created at the surface of the Earth is formed at mid-ocean ridges and the accretion process strongly influences the morphology of the seafloor, which interacts with ocean currents and mixing to influence ocean circulation and regional and global climate. Seafloor spreading rates are well known to influence oceanic basement topography. However, I show that parameters such as mantle conditions and spreading obliquity also play significant roles in modulating seafloor topography. I find that high mantle temperatures are associated with smooth oceanic basement, while cold and/or depleted mantle is associated with rough basement topography. In addition spreading obliquities greater than > 45° lead to extreme seafloor roughness. These results provide a predictive framework for reconstructing the seafloor of ancient oceans, a fundamental input required for modelling ocean-mixing in palaeoclimate studies. The importance of being able to accurately predict the morphology of vanished ocean floor is demonstrated by a regional analysis of the Adare Trough, which shows through an analysis of seismic stratigraphy how a relatively rough bathymetric feature can strongly influence the flow of ocean bottom currents. As well as seafloor, mid-ocean ridges influence the composition and morphology of overriding plate margins as they are consumed by subduction, with implications for landscape and natural resources development. Mid-ocean ridge subduction also effects the morphology and composition of the overriding plate margin by influencing the tectonic regime experienced by the overriding plate margin and impacting on the volume, composition and timing of arc-volcanism. Investigation of the Wharton Ridge slab window that formed beneath Sundaland between 70 Ma and 43 Ma reveals that although the relative motion of an overriding plate margin is the dominant force effecting tectonic regime on the overriding plate margin, this can be overridden by extension caused by the underlying slab window. Mid-ocean ridge subduction can also affect the balance of global plate motions. A longstanding controversy in global tectonics concerns the ultimate driving forces that cause periodic plate reorganisations. I find strong evidence supporting the hypothesis that the plates themselves drive instabilities in the plate-mantle system rather than major mantle overturns being the driving mechanism. I find that rapid sub-parallel subduction of the Izanagi mid-ocean ridge and subsequent catastrophic slab break o_ likely precipitated a global plate reorganisation event that formed the Emperor-Hawaii bend, and the change in relative plate motion between Australia and Antarctica at approximately 50 Ma
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Sekar, Vikram. "Minimizing the make-span in a high-product mix shop-floor using integer programming." Diss., Online access via UMI:, 2007.

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Borgogno, Walter. "Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen /." Zürich, 1998. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=12456.

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Grimes, Craig B. "Duration, rates, and patterns of crustal growth at slow-spreading mid-ocean ridges using zircon to investigate the evolution of in situ ocean crust /." Laramie, Wyo. : University of Wyoming, 2008. http://proquest.umi.com/pqdweb?did=1799840381&sid=1&Fmt=2&clientId=18949&RQT=309&VName=PQD.

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Drumm, Stephanie Michelle. "Geochemical Modeling of Primary MORB Magmas: Implications for Parental Melting Regimes in Melt Lenses Along-Axis of the Hess Deep Rift." Scholar Commons, 2018. http://scholarcommons.usf.edu/etd/7147.

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The Hess Deep Rift in the East Pacific Rise is a mid-ocean ridge spreading center that produces melts which exhibit geochemical characteristics of evolved MORB. Using basaltic glass samples collected from multiple dive cruises that explored Hess Deep geology, volatile and chemical data were collected at USF using FTIR and EMPA, respectively. In addition, a data suite of samples of glass from Hess Deep were compiled from the EarthChem database. The intention was to use the data suite and models to compare the Hess Deep regime to analog models for mid-ocean ridge crystallization regimes and tectonic structures. The USF and EarthChem samples were then compared to various crystallization models generated in Petrolog3 (Danyushevsky and Plechov, 2011) and COMAGMAT (Ariskin and Barmina, 2004). The starting compositions using depleted, normal, and enriched MORB (Gale et al, 2013) were modeled at depths reflecting an upper and lower melt lens along the rift axis. The volatile components of the USF samples were compared to models for water and carbon dioxide behavior in basalt made using VolatileCalc (Newman and Lowenstern, 2002). Based on the comparison of the samples to the forward modeling in Petrolog3, it appears that the geochemical behavior of major and trace elements most closely resembles that of small amounts of fractional crystallization and re-assimilation of accessory minerals. The VolatileCalc models suggest that the USF samples most likely followed a degassing pathway at depths corresponding to the shallow melt lens. When considering the analog models for ophiolite sequences and melt flow beneath a fast-spreading ridge, it appears that the melt regime at Hess Deep deviates from both standing theories. Instead the most likely mechanisms are shallow crystallization, at depths equal to or less than an upper melt lens, and shallow dynamic degassing.
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Books on the topic "Flour mix"

1

Naomi, Duguid, and Jung Richard, eds. HomeBaking: The artful mix of flour and tradition around the world. Toronto: Random House Canada, 2003.

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Naomi, Duguid, ed. Home baking: The artful mix of flour and tradition around the world. New York: Artisan, 2003.

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Alford, Jeffrey. Home baking: The artful mix of flour and tradition around the world. New York: Artisan, 2003.

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Elhinney, John Mc. Direct quality measurement of flour and discrimination of selected meats by visible, near and mid-infrared spectroscopy. Dublin: University College Dublin, 1998.

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Cordery, Matthew Jean. Mantle convection, melt migration and the generation of basalts at mid-ocean ridges. Woods Hole, Mass: WHOI, 1991.

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Kong, Laura S. L. Variations in structure and tectonics along the Mid-Atlantic Ridge, 23⁰N and 26⁰N / by Laura S.L. Kong. Woods Hole, Mass: Woods Hole Oceanographic Institution, 1990.

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Hussenoeder, Stefan Anthony. Seismic and magnetic constraints on the structure of upper oceanic crust at fast and slow spreading ridges. Woods Hole, Mass: Massachusetts Institute of Technology, Woods Hole Oceanographic Institution, Joint Program in Oceanography/Applied Ocean Science and Engineering, 1998.

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Borgogno, Walter. Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7.

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Borgogno, Walter. Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen. Zürich: Institut für Baustatik und Konstruktion, Eidgenössische Technische Hochschule, 1997.

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Ohlhof, Birgit. Auswahlbibliographie zur Geschichte der Stadt Leipzig: Vorortgeschichte, Flur- und Ortsnamenforschung, Arbeiterbewegung (mit Standorthinweisen). Leipzig: Stadtarchiv, 1993.

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Book chapters on the topic "Flour mix"

1

Boenink, Marianne. "The Multiple Practices of Doing ‘Ethics in the Laboratory’: A Mid-level Perspective." In Ethics on the Laboratory Floor, 57–78. London: Palgrave Macmillan UK, 2013. http://dx.doi.org/10.1057/9781137002938_4.

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Lohs, M. "Einstellung zum Körper bei Frauen mit Fluor genitalis." In Psychosomatische Probleme in der Gynäkologie und Geburtshilfe 1986, 133–42. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-71893-9_15.

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Hess, Paul C. "Phase Equilibria Constraints on the Origin of Ocean Floor Basalts." In Mantle Flow and Melt Generation at Mid-Ocean Ridges, 67–102. Washington, D. C.: American Geophysical Union, 2013. http://dx.doi.org/10.1029/gm071p0067.

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Ota, Akira, Hiroshi Takahashi, and Toshiyuki Kaneda. "Factor Analysis of Rent Using Space Syntax Measures: Comparative Analysis by Building Use around Shibuya Station." In New Frontiers in Regional Science: Asian Perspectives, 237–57. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-8848-8_16.

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AbstractThe determinants of residential, office and commercial rent are each analyzed by taking the 10 min walking distance area around Shibuya Station in Tokyo as the research target area. Conventional physical and quantitative factors such as distance from the nearest station, the width of the frontal road, age of the building, the number of floors, total floor area, contracted floor area, building structure etc. are included in the multiple-regression analysis as well as qualitative factors such as the visible area representing visibility on a main street and the integration value representing street network centrality—easy accessibility from other locations such as any intersection points—based on the space syntax measures (SS measures) used in the analysis by Jake Desyllas from University College of London. It is shown that both SS measures affect the rent for all the residential, office and commercial uses with the statistically significant level of 5%. It is quantitatively confirmed that the residential rent increases in a secluded location, and the office and commercial rent rise in a location with high street network centrality and good access, which would suggest that the SS measures are crucial important rent factors for residential, offices, and commercial uses in other places in Japan.
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Borgogno, Walter. "Einleitung." In Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen, 1–3. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7_1.

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Borgogno, Walter. "Grundlagen." In Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen, 4–31. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7_2.

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Borgogno, Walter. "Tragverhalten von Betonhohlplatten bei Raumtemperatur." In Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen, 32–50. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7_3.

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Borgogno, Walter. "Tragverhalten von Betonhohlplatten bei erhöhten Temperaturen." In Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen, 51–78. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7_4.

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Borgogno, Walter. "Tragverhalten von Betonhohlplatten bei nachgiebiger Auflagerung." In Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen, 79–87. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7_5.

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Borgogno, Walter. "Tragverhalten von verstärkten Auflagern." In Tragverhalten von Slim Floor Decken mit Betonhohlplatten bei Raumtemperatur und Brandeinwirkungen, 88–95. Basel: Birkhäuser Basel, 1997. http://dx.doi.org/10.1007/978-3-0348-8797-7_6.

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Conference papers on the topic "Flour mix"

1

Agarwal, Mukul. "Near-Optimal Mixing Allocation for Traded Products and Prices." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20566.

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Modern flour mills continuously mix up to 80 intermediate flour streams into 3–6 final streams, whereby each intermediate stream can be allocated to only one final stream. All streams are characterized by several intensive properties and a yield. The decision for mixing allocation involves maximizing the total sale value of all final streams, such that each of them corresponds, with respect to its property ranges, to a flour that can be sold on the trade market. The decision must thereby respect any constraints on the allocation variable and on the yields of the final streams. In this work, a tool is developed that automatically performs the discrete optimization for the allocation problem and outputs the best mixing decision for the given situation. Using heuristics-based optimization, the tool respects all constraints, selects the most lucrative combination from all possible traded flours, and determines the allocation of each intermediate stream to one of the selected traded flours. The optimization method can accommodate nonlinear mixing rules. The tool can trivially be extended to other mixing allocation problems, e.g., to select input streams with minimal total cost to mix to a single output stream with specified property and yield ranges.
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U Roopa, Nirmala Yenagi, and Vijaya G.S. Raghavan. "Micronutrient Contents of Durum (Triticum dicoccum) and Dicoccum (Triticum durum) Wheat Varieties and Development of Micronutrient Dense Composite Flour Mix." In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.16946.

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Chakraborty, Nilay, Brandon Haworth, Muhammad Usman, Glen Berseth, Petros Faloutsos, and Mubbasir Kapadia. "Crowd sourced co-design of floor plans using simulation guided games." In MiG '17: Motion in Games. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3136457.3136463.

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Zhang, Xiaojie, and Paul H. Siegel. "Quantized min-sum decoders with low error floor for LDPC codes." In 2012 IEEE International Symposium on Information Theory - ISIT. IEEE, 2012. http://dx.doi.org/10.1109/isit.2012.6284049.

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Chua, Tay-Jin, Tian-Xiang Cai, and Feng-Yu Wang. "Practical order release planning linking enterprise and shop floor tracking systems for High-Mix Low-Volume (HMLV) manufacturing." In 2012 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2012. http://dx.doi.org/10.1109/ieem.2012.6838135.

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Cornelia, Melanie, and Ignatius Steven Lianto. "Utilization of Edamame Bean Flour (Glycine Max L. Merr) in Making of High Protein and Low Sugar Cookies." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.039.

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Pontang, Galeh Septiar, and Sugeng Maryanto. "Protein quality of modified dried skimmed milk coconut oil (modisco) III formulation with soybean (glycine max) flour addition." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002545.

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Wang, Lihui, Hsi-Yung Feng, Changjin Song, and Wei Jin. "Function Block Design to Enable Adaptive Job Shop Operations." In ASME 2007 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/detc2007-34260.

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Small volume and high product-mix contribute greatly to the complexity of job shop operations. In addition, shop floor uncertainty or fluctuation is another issue regularly challenging manufacturing companies, including job delay, urgent job insertion, fixture shortage, missing tool, and even machine breakdown. Targeting the uncertainty, we propose a function block based approach to generating adaptive process plans. Enabled by the function blocks, a so-generated process plan is responsive and tolerant to an unpredictable change. This paper presents in detail how a function block is designed and what it can do during process plan execution. It is expected that this new approach can largely enhance the dynamism of fluctuating job shop operations.
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Kohiyama, M., and K. Takano. "Optimal stiffness distribution of mid-storeyisolated buildings considering storey drift and floor acceleration response." In ERES 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/eres130161.

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Dittmers, K. H., and R. Hatton. "Utilizing Sea Floor Samples to De-risk the Petroleum System - A Case Study from Mid Norway." In 79th EAGE Conference and Exhibition 2017. Netherlands: EAGE Publications BV, 2017. http://dx.doi.org/10.3997/2214-4609.201701305.

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Reports on the topic "Flour mix"

1

Jahnke, R. A. Sea floor cycling of organic matter in the continental margin of the mid-Atlantic Bight. Final report, May 1, 1995--April 30, 1998. Office of Scientific and Technical Information (OSTI), December 1998. http://dx.doi.org/10.2172/329503.

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