Relevant bibliographies by topics / Flour quality analysis

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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 quality analysis'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Flour quality analysis"

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N, Pudyastuti Anggit, Darmanto YS, and Fronthea Swastawati. "Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (2011): 13–22. http://dx.doi.org/10.14710/ijfst.6.2.13-22.

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Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized Block Design. Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result i
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Chu, Ji-Hye, Jin-Hee Choi, Eun-Seong Go, and Hae-Yeon Choi. "Quality characteristics of muffins prepared with different types of rice flour." Korean Journal of Food Preservation 30, no. 4 (2023): 630–41. http://dx.doi.org/10.11002/kjfp.2023.30.4.630.

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The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle siz
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Kosoko, Sulaimon Babatunde, Wilson Tamunotonye Orunaboka, and Abiona Sunday Aina. "Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis." Asian Food Science Journal 22, no. 10 (2023): 132–46. http://dx.doi.org/10.9734/afsj/2023/v22i10680.

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The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products.
 Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF).
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Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, s
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Annisa, Wahyu Ilmi, Martha Ardiaria, Ayu Rahadiayanti, et al. "Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (2020): 85–91. http://dx.doi.org/10.14710/jgi.8.2.85-91.

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Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TP
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Praseptiangga, D., D. Widyaastuti, R. F. A. Sarifah, and D. Ishartani. "Chemical properties and microstructure analysis of yellow corn and okara-based composite flour." Journal of Physics: Conference Series 2344, no. 1 (2022): 012018. http://dx.doi.org/10.1088/1742-6596/2344/1/012018.

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Abstract Composite flour is derived from mixing flour rich in starch, protein, and other ingredients. Corn and okara have great potentials of being used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordability. Therefore, this study was aimed to analyze the chemical characteristics and microstructure of yellow corn and okara-based composite flours. The composite flour was produced in five different formulations of yellow corn flour and dried okara. The data obtained were statistically analyzed using the One-way ANOVA with a signifi
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Azizah, Nurul, Rahmi Holinesti, Wiwik Gusnita, and Wiwik Indrayeni. "Quality Cookies Kastengel Cornstarch Substitution." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 2 (2024): 216. http://dx.doi.org/10.24036/jptbt.v5i2.12945.

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This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If F
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Radu, Steluța. "Nutritional impact of the pre-backed pizza dough made of the nutritive flours vs the classic pizza dough on the food diet." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 521–27. https://doi.org/10.59463/japt.2024.2.56.

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In this experimental research were followed the quality characteristics of the flours and the quality of pizza dough obtained from the dietetic flour, gluten-free flour and rye flour comparative with more processing flours T 000 and T 650. The types of cereals Genius, Spelta, and Secale cereale were used for obtained the types of flour. These three types of flour were chosen due to the beneficial nutritional influence on some diets. Thus, two control samples were made from T650 flour and T 480 or T 000 flour and the new technological recipes for the pizza doughs made from Graham or dietetic fl
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Ud Din, Ghulam Mueen, Wardha Usmani, Ashiq Hussain, et al. "Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks." Italian Journal of Food Science 37, no. 2 (2025): 261–75. https://doi.org/10.15586/ijfs.v37i2.2921.

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This work involves blending wheat flour with various proportions of millet, gram, and maize flours to check the effects on cake rusk with respect to important parameters such as moisture; protein; fat; ash; fiber; α-amylase activity; gluten content; and rheological, physical, textural, and proximate characteristics. Five flour blends were used in the study, which included T0 (wheat flour), T1 (400 g wheat flour and 100 g millet flour), T2 (400 g wheat flour and 100 g gram flour), T3 (400 g wheat flour and 100 g corn flour, and T4 (200 g wheat flour, 100 g millet flour, 100 g gram flour, and 10
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Puri, Shruti, Loveleen Kaur Sarao, Kulveer Kaur, and Ananya Talwar. "Nutritional and quality analysis of quinoa seed flour fortified wheat biscuits." Asian Pacific Journal of Health Sciences 7, no. 1 (2020): 48–52. http://dx.doi.org/10.21276/apjhs.2020.7.1.9.

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Dissertations / Theses on the topic "Flour quality analysis"

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Swindler, Jonathan Myers. "Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/4064.

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All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color,
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VALE, Ghena Catarina Carneiro do. "Proposta de um modelo de avaliação dos atributos da qualidade de um produto com apelo cultural face a concorrência baseado em combinações de servqual." Universidade Federal Rural de Pernambuco, 2016. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4434.

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Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-05-16T13:01:10Z No. of bitstreams: 1 Ghena Catarina Carneiro de Vale.pdf: 1998545 bytes, checksum: 082584366f66c744ff064b17ffc1be49 (MD5)<br>Made available in DSpace on 2016-05-16T13:01:10Z (GMT). No. of bitstreams: 1 Ghena Catarina Carneiro de Vale.pdf: 1998545 bytes, checksum: 082584366f66c744ff064b17ffc1be49 (MD5) Previous issue date: 2016-02-29<br>A foodstuff product that is always present in the meals of Brazilians, especially in the Northeast of Brazil, manioc flour is considered a complete meal. Nowadays, the production scenario of
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Bortolotti, Cristina Moraes. "CARACTERIZAÇÃO DE FARINHAS DE CEVADA E O EFEITO DA SUA INCORPORAÇÃO SOBRE A QUALIDADE DO PÃO DE FORMA." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5673.

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Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, besides anticarcinogenic properties. Barley is not commonly used in bakery products, however, partial replacement of wheat flour with barley can result in the development of acceptable and functional products, coming as alternative of bread enrichment. This study aimed to evaluate the technological viability of the incorporation of barley, in the form of flour, on the quality
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Cordeiro, de Lemos Fernando. "Infrastructure and algorithms for information quality analysis and process discovery." Versailles-St Quentin en Yvelines, 2013. http://www.theses.fr/2013VERS0014.

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Ces dernières années, des stratégies pour la conduite de projets visant à assurer la qualité dans les systèmes d'information ont été proposées. Dans la pratique, cependant, chaque domaine d'application a développé sa propre procédure ainsi qu'une série d'outils pour résoudre les problèmes de qualité. Toutefois, les solutions fourbies par ces approches ne sont pas suffisantes pour répondre aux plus larges exigences des utilisateurs. En outre, ils ont leurs propres modèles de qualité, terminologies et modèles d'accès, ce qui pose des défis techniques pour les rendre interopérables. Visant à comb
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Ekobo, Akoa Brice. "Détection et conciliation d'erreurs intégrées dans un décodeur vidéo : utilisation des techniques d'analyse statistique." Thesis, Grenoble, 2014. http://www.theses.fr/2014GRENT069/document.

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Ce manuscrit présente les travaux de recherche réalisés au cours de ma thèse, dont le but est de développer des algorithmes de correction d'erreurs dans un décodage numérique d'images et d'assurer un haut niveau de la qualité visuelle des images décodées. Nous avons utilisé des techniques d'analyse statistique pour détecter et dissimuler les artefacts. Une boucle de contrôle de la qualité est implémentée afin de surveiller et de corriger la qualité visuelle de l'image. Le manuscrit comprend six chapitres. Le premier chapitre présente les principales méthodes d'évaluation de la qualité des imag
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Sjöström, Malin. "Internet-based treatment of stress urinary incontinence : treatment outcome, patient satisfaction, and cost-effectiveness." Doctoral thesis, Umeå universitet, Allmänmedicin, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-84405.

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Background Stress urinary incontinence (SUI) is the leakage of urine when coughing, sneezing, or on exertion. It affects 10-35% of women, and can impair quality of life (QOL). First-line treatment is pelvic floor muscle training (PFMT). However, access barriers and embarrassment may prevent women from seeking care. There is a need for new, easily accessible ways to provide treatment. Aim To evaluate the treatment outcome, patient satisfaction, and cost-effectiveness of an Internet- based treatment programme for SUI. Methods We recruited 250 community-dwelling women aged 18-70 years, with SUI ≥
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Portela, Sotelo Miguel Alfredo. "Vidéosurveillance d’une salle de traitement en radiothérapie." Thesis, Lyon 1, 2011. http://www.theses.fr/2011LYO10260.

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Les différents acteurs impliqués dans le traitement du cancer par radiothérapie (oncologues, radiophysiciens, manipulateurs, etc.) ont exprimé un réel besoin d'avoir une vue globale du système de traitement pour pouvoir suivre le patient ainsi que la totalité des équipements de la salle - mobiles (voire robotisés) ou non – afin d'améliorer la sécurité des patients. Cette vue globale permettrait de réduire le nombre d'interventions humaines, les erreurs d'ordre physique (mouvements involontaires, collisions, etc.) et les erreurs dans la configuration globale par rapport au patient traité. Pour
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Weight, Chris (Christopher Thompson). "Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.)." Thesis, 1996. http://hdl.handle.net/1957/34221.

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Until recently, the viscoamylograph had been the primary method for measuring starch as it relates to noodle quality in wheat. This method requires a large sample of flour and is time consuming. With the introduction of the rapid visco-analyser (RVA) in 1986 and the more recent flour swelling volume procedure, both the time to determine starch quality and the sample size required have been reduced Parents, reciprocal F���, and backcross generations from a cross involving two white wheat lines were space-planted to study the association among the three procedures for measuring noodle starch qua
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Quelal, Vásconez Maribel Alexandra. "Application of Infrared Spectroscopy and Chemometrics to the Cocoa Industry for Fast Composition Analysis and Fraud Detection." Doctoral thesis, 2020. http://hdl.handle.net/10251/135258.

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[ES] El cacao es un producto de alto valor, no únicamente por sus características sensoriales, sino porque también presenta un alto contenido en antioxidantes y alcaloides estimulantes con efectos saludables. Debido a la alta demanda, la industria del cacao en polvo tiene el desafío de asegurar la calidad de grandes volúmenes de producción de una manera rápida y precisa, evitando la presencia de contaminantes o adulterantes en la materia prima, ofreciendo productos donde se preserven las propiedades saludables. La espectroscopia del infrarrojo cercano (NIR) es una tecnología rápida y no destru
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Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis." Thesis, 1997. http://hdl.handle.net/1957/27243.

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As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia. The major reason was that the United States was unable to supply Asian countries with quality wheat suitable for noodle production. To overcome the problem, the U.S. wheat industry needs to understand the specific quality requirements required for Asian noodles. Research on understanding sensor
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Books on the topic "Flour quality analysis"

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ICC '89 Symposium (1989 Lahti, Finland). Wheat end-use properties: Wheat and flour characterization for specific end-uses : proceedings from ICC '89 Symposium, June 13-15, 1989, Lahti, Finland. University of Helsinki, Dept. of Food Chemistry and Technology, 1989.

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

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Quinlan, Dáire M. Dough consistency test for improved process control of a commercial co-extruded biscuit line. University College Dublin, 1998.

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Wheat end-use properties: Wheat and flour characterization for specific end-uses : Proceedings from ICC '89 Symposium, June 13-15, 1989, Lahti, Finland. Lahti Research and Training Centre, 1989.

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Weight, Chris. Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.). 1996.

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Janto, Mimi. Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis. 1997.

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Ishiwata, Junichi. Ie for the Shop Floor: Productivity Through Process Analysis (Systematic Engineering Techniques Help You Eliminate Process). Productivity Press, 1997.

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Book chapters on the topic "Flour quality analysis"

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Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

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Chen, C. C., and Shu-Ying Sophia Yang. "Wheat Milling and Flour Quality Analysis for Noodles in Taiwan." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch4.

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Schmitt, R. H., R. Kiesel, D. Buschmann, et al. "Improving Shop Floor-Near Production Management Through Data-Driven Insights." In Internet of Production. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-030-98062-7_16-1.

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AbstractIn short-term production management of the Internet of Production (IoP) the vision of a Production Control Center is pursued, in which interlinked decision-support applications contribute to increasing decision-making quality and speed. The applications developed focus in particular on use cases near the shop floor with an emphasis on the key topics of production planning and control, production system configuration, and quality control loops.Within the Predictive Quality application, predictive models are used to derive insights from production data and subsequently improve the proces
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Schmitt, Robert H., Raphael Kiesel, Daniel Buschmann, et al. "Improving Shop Floor-Near Production Management Through Data-Driven Insights." In Internet of Production. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-44497-5_16.

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AbstractIn short-term production management of the Internet of Production (IoP) the vision of a Production Control Center is pursued, in which interlinked decision-support applications contribute to increasing decision-making quality and speed. The applications developed focus in particular on use cases near the shop floor with an emphasis on the key topics of production planning and control, production system configuration, and quality control loops.Within the Predictive Quality application, predictive models are used to derive insights from production data and subsequently improve the proces
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Tavares, Vanessa, Cristina Sousa Coutinho Calheiros, Inês Burmester Martins, et al. "Modularity and Prefabrication." In Springer Tracts in Civil Engineering. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-73490-8_8.

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AbstractThe concepts of “modularity” and “prefabrication” require a deeper understanding being crucial to investigate their relation with the circular economy. Prefabrication involves pre-manufacturing building elements off-site and their transport to the construction site and assembly. Prefabrication can be divided into different categories: Component, Non-volumetric, Volumetric, Modular construction, Hybrid structures, or Whole building prefabrication; and can be based on linear (e.g., columns or pillars), bidimensional (e.g., walls or floor panels), or tri-dimensional elements (e.g., module
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Purwanto, Dwi, and Filia. "Understanding Promises from the Perspective of Argumentation: The Cases from Presidential Debates." In Engaging Indonesia. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-2336-2_12.

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AbstractPromises in political context, especially through the notion of commitment and intention, have captivated researchers in the field of linguistics and philosophy of language and mind in recent times. In a political context, promises may have other purposes, for gaining supports, besides declaring the sincere intention to do a future action. The notion would potentially flout Austin’s felicity conditions and Gricean maxim of quality, hence, proposing more challenges in identifying promises through the concept of intentionalism. This article aims to address the challenges by proposing a t
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Saka, Gunay. "Preservation and Storage of Food." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.36.

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In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, e
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Jamdar, J. L., and S. N. Patil. "DEVELOPMENT AND QUALITY ANALYSIS OF INSTANT MULTIGRAIN SPINACH THALIPEETH MIX." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 16. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag16p5ch1.

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At present the demand for healthy, nutritious, simple, fast and convenient food is growing worldwide. Thalipeeth is a product which becoming popular in Maharashtra, however its preparation is time consuming which requires a high skill of cooking. Right now, bhajani flour is available in some food stores with different grain flour combination, while only few reports are available on nutritional content and composition of thalipeeth. Keeping in view the above facts the aim of present work was to develop instant multigrain thalipeeth mix supplemented with dried green spinach leaves. Four differen
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Cravo, Giullia Lorena da Silva Busch, Gabriel Calezani dos Santos, Maria da Penha Piccolo, and Antonio Manoel Maradini Filho. "PHYSICAL-CHEMICAL AND SENSORY CHARACTERIZATION OF CREAM CRAKER BISCUITS MADE WITH CHICKPEA FLOUR." In Science and Connections: The Interdependence of Disciplines. Seven Editora, 2025. https://doi.org/10.56238/sevened2024.037-120.

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Chickpeas are a legume of the Fabaceae family, a source of proteins, lipids and carbohydrates, mainly long-chain ones such as oligosaccharides and polysaccharides. Chickpea flour is considered nutritionally superior compared to refined wheat flour, proving to be an abundant source of proteins. The use of mixed flours aims to partially replace wheat flour, aiming to improve the nutritional quality of food products and to meet the consumer's need for diversified products. The cookies were prepared by mixing chickpea flour with wheat flour, in proportions of 0%, 10%, 20%, 30% and 40% and other in
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V.R Gayathri, Ch. "DEVELOPMENT OF FOXTAIL MILLET BREAD WITH HONEY POWDER." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 4. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag4p2ch11.

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Millet is a great source of protein, fiber, important vitamins, and minerals.T This gluten-free grain may be cooked in a variety of simple ways, making it simpler for people with celiac disease to include it in their diets. Making bread using foxtail millet flour is challenging since it lacks gluten. Foxtail millet is highly nutritious, non- glutinous and non-acid forming food. They are a rich source of protein, fiber and nutraceuticals components. Hence, they are soothing and easy to digest. The key goals of this study are to enhance the bread's nutritional content and quality and to advance
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Conference papers on the topic "Flour quality analysis"

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Stoin, Daniela, Calin Jianu, Ariana Velciov, Monica Negrea, and Mariana-Atena Poiana. "QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.42.

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The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities. Malted barley flour (MBF) contains health-promoting compounds that enhance the nutritional value of bakery products when combined with wheat flour (WF). Two types of MBF (Amber and Chocolate) were used to replace WF in amounts of 10, 20, and 30%. Bread with 100%
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Kiranawati, Titi Mutiara, Laili Hidayati, Anggi Martiningtyas Januwati Saputri, Ria Aprilia Sari, and Hendra Susanto. "The analysis of bread quality from Moringa oleifera (kelor) leaf flour." In INTERNATIONAL CONFERENCE ON LIFE SCIENCES AND TECHNOLOGY (ICoLiST 2020). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0052664.

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Ciaccheri, Leonardo, Anna Grazia Mignani, Andrea Azelio Mencaglia, and Barbara Adinolfi. "Spectral sensing in the near-infrared and chemometrics for flour quality multi-analysis." In Optical Sensing and Detection VIII, edited by Francis Berghmans and Ioanna Zergioti. SPIE, 2024. http://dx.doi.org/10.1117/12.3021793.

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Ranđelović, Dobrila, Svetlana Bogdanović, and Ivana Zlatković. "NUTRITIONAL VALUE AND MICROBIOLOGICAL QUALITY OF VARIOUS TYPES OF BREAD." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.381r.

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For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as we
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Stoin, Daniela, Mariana-Atena Poiana, Calin Jianu, Ileana Cocan, and Monica Negrea. "SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.37.

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Gluten is present in a variety of foods consumed in everyday life, and due to its dominant presence in the diet, over the years an increasing number of people have started to develop intolerance to it, often causing allergies, sensitivity or coeliac disease. The main objective of this study was to develop a gluten-free product that meets high quality standards to satisfy the consumer. In order to achieve the objective, a product based on almond flour, rice flour with added cranberry powder with high nutritional value and superior technological characteristics was developed. Three Cruffin sampl
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Heryanto, Andika Yuli. "Bakpia Quality Control Analysis Using the Statistical Quality Control (SQC) Method (Case Study: SMEs Bakpia Latief, Kediri<i>)</i>." In The 6th International Conference on Science and Engineering. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-fzb5j6.

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Bakpia is made from green beans and sugar wrapped in flour. Bakpia Latief Kediri is a bakpia industry in the City of Kediri. The company needs help in the production process activities. There are still products that need to be fixed. The types of it defects in the company are burnt and cracked. This study aimed to determine the performance of its quality control, determine the most dominant types of defects in its products, and provide suggestions for improving its production process. The research method uses the Statistical Quality Control method. Data is taken in the form of primary data and
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Alzebdeh, Khalid I., Mahmoud M. A. Nassar, and Nasr Al-Hinai. "Development of New Eco-Composites From Natural Agro-Residues and Recycled Polymers." In ASME 2020 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/imece2020-23536.

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Abstract Wood plastic composite materials have shown a remarkable performance in various applications due to its inherent properties like strength, durability, and lightweight over conventional composite materials. However, utilization of wood as an organic filler for polymers poses a serious negative impact to the green areas. Therefore, utilization of agro-residues as organic fillers instead of wood offers a sustainable solution to the aforementioned problem. In this context, this study aims to investigate the potential use of date palm pedicel agro-residues as natural fillers in eco-composi
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Heghedus Mindru, Ramona Cristina, Andreea Annemarie Kiss, Ariana Bianca Velciov, Dora Manuela Orboi, and Gabriel Heghedus Mindru. "MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.22.

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Pasta, is an unleavened, dry food produced from flour, water and eggs and other additions such as vegetables, fruits. In this paper on the basis of the technology and recipe of its own manufacture, two types of wide noodles with broth and wide noodles with spinach were obtained. Based on the methods of the quality standards, the samples of noodles were evaluated physicochemical from the point of view of the water content, as well as the content of protein and ash substances. The results obtained by physicochemical analysis were compared with the results obtained by other researchers in the fie
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Izmailova, D. S. "Nitrogen fertilizers as one of the most important factors of obtaining high-quality grain of winter Triticum durum." In РАЦИОНАЛЬНОЕ ИСПОЛЬЗОВАНИЕ ПРИРОДНЫХ РЕСУРСОВ В АГРОЦЕНОЗАХ. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-15.05.2020.28.

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Triticum durum is second most widely cultivated wheat grown at more than 17 million hectares annually (Colasuonno P., 2019). Some farms in the Crimea also cultivate winter durum wheat. Moreover, there is a pasta factory at the peninsula, however, the pastas are made, as a rule, from soft wheat flour. The aim of this research was to study the influence of nitrogen fertilizers (in the ammonium nitrate (AN) form) on the quality of grain of winter Triticum durum variety ‘Amazonka’ in the foothill-steppe zone of the Crimean Peninsula. In 2016-2018, field trials were conducted in the foothill zone o
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Lee, Jong-Won, Deuk-Woo Kim, and Seung-Eon Lee. "Indoor environmental quality survey in Research Facility: a Floor-By-Floor Analysis." In 2021 Building Simulation Conference. KU Leuven, 2021. http://dx.doi.org/10.26868/25222708.2021.30537.

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Reports on the topic "Flour quality analysis"

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Li, Shujuan, Qiaoqiao Zhu, Juan Wu, and Yuping Sa. Clinical Evidence for Acupuncture Related to the Improvement of Female Stress Urinary Incontinence:A systematic Review and Meta-Analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.5.0135.

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Review question / Objective: The purpose of this systematic review is to evaluate the effect of acupuncture on SUI and the quality of life-based on the latest literature. Condition being studied: At least 25% of adult females in the world have urinary incontinence in some measure, of which more than half are stress urinary incontinence (SUI). SUI seriously affects the mental health of patients, but also leads to perineal rash, urinary tract infection, and other harms. The American Urological Association recommends pelvic floor muscle training (PFMT) as a conservative treatment for patients wit
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Leonardo, Kevin, Doddy Hami Seno, Hendy Mirza, and Andika Afriansyah. Biofeedback Pelvic Floor Muscle Training and Pelvic Electrical Stimulation in Women with Overactive Bladder : A Systematic Review and Meta-analysis of Randomized Controlled Trials. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.2.0024.

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Review question / Objective: Population : Overactive Bladder, Women; Intervention : Biofeedback assisted PFMT and/or pelvic Electrical Stimulation with non-implanted electrodes (on the skin surface around perianal, intra vaginal or rectal); Comparison : PFMT only / Bladder Training / Life style modification-recommendation; Outcome : Changes in Quality of life, Incontinence Episodes, Number of participant cured/improved. Condition being studied: Overactive Bladder syndrome which has been defined as urinary urgency. It is not life threatening disease, therefore, often ignored by patients, but th
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Jacobsen, Nils. Linjebussens vekst og fall i den voksende byen: en studie av bybussenes geografiske kvalitet Stavanger – Sandnes 1920 – 2010. University of Stavanger, 2019. http://dx.doi.org/10.31265/usps.244.

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Linear city bus services are facing increased challenges from city growth. Increased number of inhabitants on increasing acres of built-up areas, makes it demanding to maintain adequate bus services within reasonable catchment areas. Number of departures per hour give a partial description of the bus service quality. Number of departures give reference to the time aspect of bus service quality, but say nothing about the geographical aspect. What part of the entire line network is within reach of direct bus service when frequencies are limited? To address the geographical aspect of bus service
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APPLICATION OF HYDRAULIC SYNCHRONOUS LIFTING TECHNOLOGY IN THE CONSTRUCTION OF LONG-SPAN HYBRID STEEL STRUCTURES. The Hong Kong Institute of Steel Construction, 2022. http://dx.doi.org/10.18057/icass2020.p.070.

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The aim of this study was to solve technical problems, such as uneven structures, multiple lifting points, high accuracy control requirements, and multi-disciplinary collaborative work, in the process of lifting and hoisting long-span hybrid steel structures based on the lifting work of a steel roof and steel beams of the Hunan Radio and Television studio F. First, after conducting research on the comparison and selection of the construction scheme, lifting process, quality control and other aspects, a floor assembly + hydraulic lifting + overhead supplementary bar construction plan was propos
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