Relevant bibliographies by topics / Flour moisture control

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Flour moisture control'

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

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Journal articles on the topic "Flour moisture control"

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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 (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 add
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Taneya, MLJ, MMH Biswas, and M. Shams Ud-Din. "The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 135–42. http://dx.doi.org/10.3329/jbau.v12i1.21403.

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The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared wit
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Luthra, Kaushik, Soraya Shafiekhani, Sammy S. Sadaka, and Griffiths G. Atungulu. "Determination of Moisture Sorption Isotherms of Rice and Husk Flour Composites." Applied Engineering in Agriculture 36, no. 6 (2020): 859–67. http://dx.doi.org/10.13031/aea.13822.

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HighlightsMoisture sorption isotherms of rice and husk flour composites were determined.Adsorption isotherms were best modeled by the Chung-Pfost and Oswin equations.Desorption isotherms were best modeled by the Polynomial and Chung-Pfost equations.The Modified Oswin model was the best for both adsorption and desorption.Abstract. Empirical models describing isotherms specifically for adsorption and desorption have not been described for rough rice and husk flour composites. Such models are vital for process control and monitoring operations which use rice husk and rice flours or their mixtures
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Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.

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Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits.
 Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) comp
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Sujka, Katarzyna, Piotr Koczoń, Alicja Ceglińska, Magdalena Reder, and Hanna Ciemniewska-Żytkiewicz. "The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers." Journal of Analytical Methods in Chemistry 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/4315678.

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Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data with regard to content of various components, for example, proteins, fats, ash, and fatty acids as well as properties such as moisture, falling number, and energetic value. This correlation resulted in calibrated and validated statistical models for versatile evaluation of unknown flour samples. The calibration data set was used to construct calibrati
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Souza, Maria Luiza Rodrigues de, Douglas Dário Siqueira da Silva, Iracema Lima Pereira, et al. "Inclusion levels of flour made from smoked Nile tilapia trimmings in extruded corn snacks." Research, Society and Development 10, no. 8 (2021): e33410817243. http://dx.doi.org/10.33448/rsd-v10i8.17243.

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This study aimed to elaborate extruded corn snacks with the inclusion of flour made from smoked Nile tilapia trimmings, as well as evaluate the chemical, sensory and microbiological composition. The tilapia trimmings flour was incorporated in four levels, one of them was the control (without inclusion) and then 5%, 10% and 15% added in the corn grits. The microbiological analysis shows that the flours and snacks prepared are within the microbiological standards. The shavings flour presented 8.89% moisture, 60.87% protein, 15.7% ash and 11.68% carbohydrates. The inclusion of different levels of
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Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of fu
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S. A. O, Adeyeye, Bolaji O. T, Abegunde T. A, Adebayo-Oyetoro A. O, Tiamiyu H. K, and Idowu Adebayo. "Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 488–95. http://dx.doi.org/10.12944/crnfsj.7.2.18.

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The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The o
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Orhevba, Bosede Adelola, and Yahaya Ndanaimi. "Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread." European Journal of Agriculture and Food Sciences 3, no. 3 (2021): 86–90. http://dx.doi.org/10.24018/ejfood.2021.3.3.297.

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In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the mo
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Hussain, Nisar, Javid Ullah, Ehsan Elahi, et al. "Development of Buckwheat Cookies Supplemented with Wheat Flour." Biological Sciences - PJSIR 60, no. 1 (2017): 27–35. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.27.35.

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The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookie
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Dissertations / Theses on the topic "Flour moisture control"

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Bontrager, Chad. "Flour moisture control for maximum water addition." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/11973.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Michael Langemeier<br>This thesis examines flour moisture control and how this control can be an effective tool for cost minimization in a flour mill. Specifically, this thesis discusses the economic rationale behind the value of moisture control, the variables associated with moisture control, options for controlling those variables, the current control strategies, the decision process used to examine moisture control options, analysis of the solution, and implementation of optimal control strategies. In the area of optim
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Book chapters on the topic "Flour moisture control"

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Mubanga Chisenga, Shadrack. "Primary Quality Control Parameters of Cassava Raw Materials." In Cassava - Biology, Production, and Use. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97879.

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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and &gt; 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.
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Journal articles
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