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Journal articles on the topic 'Flour – Quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

Ugarcic-Hardi, Ž., M. Jukic, D. Koceva Komlenic, M. Sabo, and J. Hardi. "Quality parameters of noodles made with various supplements." Czech Journal of Food Sciences 25, No. 3 (2008): 151–57. http://dx.doi.org/10.17221/742-cjfs.

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The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by means of conventional laboratory equipment. Common wheat flour supplemented with 1% lecithin powder, 20% extruded maize flour, 20% maize flour, 10% defatted soy flour, 20% defatted soy and maize flour blend (1:1), and 7.5% wheat straw was used. The produced pasta was dried at 55&grad;C in a laboratory dryer (Instrumentaria, Croatia) to 13.0% moisture. Pasta colour was evaluated with fresh pasta

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3

Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (2021): 1687. http://dx.doi.org/10.3390/pr9091687.

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Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stabilit

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4

Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identifi

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Aniemena, Chioma Cecilia, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo, and Ifeoma Ogomegbunam Ugwu. "Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends." Asian Journal of Advanced Research and Reports 18, no. 7 (2024): 159–66. http://dx.doi.org/10.9734/ajarr/2024/v18i7692.

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Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The functional qualities of the composite flours were investigated, whereas the sensory and micronutrient aspects of the cupcakes were examined. The moisture, crude fibre, fat, carbohydrate and protein of the wheat, wheat and garri flour blends, and garri flour ranged from 13.45% to 14.41%; 2.6% to 7.81%; 0.16% to 0.92%; 67

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6

Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.

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The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher t

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7

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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8

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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9

Akubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke, and Aaron Mutlong Amak Damak. "Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.

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The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, prote

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10

Kawalerczyk, Jakub, Dorota Dziurka, Radosław Mirski, and Adrian Trociński. "Flour fillers with urea-formaldehyde resin in plywood." BioResources 14, no. 3 (2019): 6727–35. http://dx.doi.org/10.15376/biores.14.3.6727-6735.

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Various flours were added as fillers for urea-formaldehyde (UF) resin, and effects on the rheological behavior and the curing properties of the resin were evaluated. The plywood properties such as bonding quality, bending strength, modulus of elasticity, and formaldehyde-release were tested. Five types of flours were used, i.e., rye flour, hemp flour, coconut flour, rice flour, and pumpkin flour. The type of flour had a major influence on the properties of resin mixture such as gel time, solid content, and viscosity. The use of rye and pumpkin flour resulted in a longer gelling time, and the a

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11

Tamai, Shihoko, Masataka Saito, and Takeshi Nagai. "Quality Improvement and Characterization for Production of Acceptable High-Quality Brown Rice Tofu in Japan." Journal of Agricultural Science 14, no. 6 (2022): 28. http://dx.doi.org/10.5539/jas.v14n6p28.

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The aim of this study was to improve the quality of brown rice tofu to produce it with a superior-quality. When the brown rice flour was heat treated with water, the water absorption rate of flour decreased using brown rice flour with a particle size range of &lt; 212 &mu;m when compared with that of brown rice flour with a particle size range of &lt; 475 &mu;m. The cohesiveness and gumminess of brown rice tofu made from brown rice flour with a particle size range of &lt; 212 &mu;m were fairly high in comparison with those of brown rice tofu made from brown rice flour w

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12

MAN, Simona Maria, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, and Elena Andruta MURESAN. "Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (2016): 161. http://dx.doi.org/10.15835/buasvmcn-fst:12310.

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Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved. The present study indicated that 30% millet flour addition in the bread formu

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13

Arinola, Stephen O., and John O. Akingbala. "Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour." Croatian journal of food science and technology 14, no. 1 (2022): 116–23. http://dx.doi.org/10.17508/cjfst.2022.14.1.13.

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This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%:20% respectively, were produced. Dough yield of these breadfruit flours was estimated and bread samples produced from breadfruit flours using sourdough method were evaluated for proximate composition, loaf quality attributes (loaf height, specific loaf volume, loaf firmness, loaf porosity and loaf

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14

Sipos, Péter, Ároád Tóth, and Zoltán Győri. "Changes of Quality of Winter Wheat During Maturing." Acta Agraria Debreceniensis, no. 16 (December 6, 2005): 105–12. http://dx.doi.org/10.34101/actaagrar/16/3297.

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We analysed the flour of two winter wheat varieties to determine the effect of maturity state and grain position in the ear on the element composition of flour. Samples were taken from the 14th to the 42th day of anthesis. Ear samples were cut into three (basal, central and apical) parts, the trashed grains were milled, and the element compositions of the flours were determined.We found that the grain position within the ear has an effect on flour element content. Flours of apical grains had lower nitrogen, phosphorus and sulphur contents than flours of central and basal grains. The nutrients

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15

Fatukasi, T. A., S. O. Oladele, O. F. Oludahunsi, and O. O. Awolu. "Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour." IPS Journal of Nutrition and Food Science 4, no. 2 (2025): 467–79. https://doi.org/10.54117/ijnfs.v4i2.108.

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Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the dependent variables were the proximate composition and functional properties. The optimum blends with overall best fibre and protein contents obtained were runs 2 (90% sorghum, 0% plantain and 10% tigernut flours) which had 1.29% fibre and 10.15%

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16

Dauda, Adegbola O., Adesewa O. Babatunde, Taofiqat D. Maiyaki-Ibrahim, and Aminat Y. Jimoh. "Evaluating Quality Attributes of Cookies Produced from Oat and Wheat Flour Blends." Ceylon Journal of Science 53, no. 4 (2024): 609–17. http://dx.doi.org/10.4038/cjs.v53i4.8306.

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Quality evaluation of cookies from oat flour was studied due to the high nutritional contents of oat cereal. In the study, oat and wheat flour were blended according to ratios of O (100:0), A (95:5), B (90:10), C (85:15), D (80:20), E (75:25), F (70:30) respectively. Cookies were baked in the oven, cooled and then packaged for analyses. Flour functional properties, proximate and mineral compositions, physical properties (colour, weight, diameter, spread ratio, thickness and breaking strength), textural properties and sensory evaluation of the cookies were determined with standard methods. Wate

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17

Kusnandar, Feri, Harya Danniswara, and Agus Sutriyono. "Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 9, no. 2 (2022): 67–75. http://dx.doi.org/10.29244/jmpi.2022.9.2.67.

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Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compare

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18

P. PRIYA, E. R ANEENA,SEEJA THOMACHAN, P. S LAKSHMY, and P. PRAMEELA. "OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES." Journal of Research ANGRAU 51, no. 3 (2023): 97–106. http://dx.doi.org/10.58537/jorangrau.2023.51.3.11.

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The study was carried out (2019-2022) to formulate nutritionally superior waffles with pearl millet. Pearl millet was used as the major ingredient in varying proportions starting from 90% to 50% along with 10% to 50% refined wheat flour and tapioca flours. Based on the organoleptic evaluation, nutri waffles prepared with pearl millet flour and refined wheat flour (RWF), PWT3 (70% PMF + 30% RWF) had goodsensory qualities. Pearl millet centered nutri waffles with tapioca flour (TF), the treatment PTT4 (60% PMF + 40% TF) secured the top mean score of 8.47 for overall acceptability. The study show

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19

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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20

Cacak-Pietrzak, Grażyna, Katarzyna Sujka, Jerzy Księżak, et al. "Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes." Foods 13, no. 8 (2024): 1244. http://dx.doi.org/10.3390/foods13081244.

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This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea

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21

Stępniewska, Sylwia, Waleed H. Hassoon, Anna Szafrańska, Grażyna Cacak-Pietrzak, and Dariusz Dziki. "Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour." Foods 8, no. 8 (2019): 331. http://dx.doi.org/10.3390/foods8080331.

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The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficie

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22

Amr, Ayed, and Mousa Numan Ahmad. "Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours." Jordan Journal of Agricultural Sciences 18, no. 4 (2022): 451–64. http://dx.doi.org/10.35516/jjas.v18i4.131.

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This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated. Proximate c

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23

J. A, Ayo,, Yunusa, B.M., Oyedele D.S, Okpasu, A A, Bello, F. O, and Tyolumun, M. "Nutritional and Quality Content of Biscuits Made from Plantain, Chara Pona Fish, and Acha Flour Blends." European Journal of Nutrition & Food Safety 16, no. 7 (2024): 255–67. http://dx.doi.org/10.9734/ejnfs/2024/v16i71476.

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The high cost and demand for wheat flour necessitate exploring alternative ingredients like acha and plantain. Combining these with chara pona fish flour could enhance the nutritional value of biscuits while promoting the utilization of underused crops. Plantain (Musa balbisiana,), charapona (Labeorohita) fish flour and acha (Dititaria exilis) based biscuits were produced. Plantain and acha flours were substituted in acha flour at 5:5, 10:5, 15:5, 15:10 and 15:15% with 100% wheat, acha and plantain flours respectively as controls. The biscuits were then evaluated for the proximate composition,

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24

Wadakappanavar, S. Akkavva, Jinie Xiang, Trust Beta, Filiz Koksel, and Nirmala B. Yenagi. "Physical, Functional and Nutraceutical Properties of Composite Flour Cookies." International Journal of Current Microbiology and Applied Sciences 12, no. 9 (2022): 164–75. http://dx.doi.org/10.20546/ijcmas.2023.1209.016.

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Composite flours obtaining by blending cereal or legume flours and other functional ingredients can be used in the preparation of baked foods with superior quality. In this study cookies made from finger millet, little millet, horse gram and refined wheat flour were characterised for their physical, functional and chemical properties. Color values of composite flour, finger millet and horse gram flour were darker and yellower compared to little millet flour and refined wheat flour. Sprouting increased water solubility and water binding capacity of flours. Oil absorption capacity was higher in

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25

Dadalı, Ceyda, and Yeşim Elmacı. "Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri." Turkish Journal of Agriculture - Food Science and Technology 9, no. 9 (2021): 1631–37. http://dx.doi.org/10.24925/turjaf.v9i9.1631-1637.4175.

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The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour

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26

Lim, Hyeji, Sujin Oh, and Misook Kim. "Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok." Journal of Food Quality 2019 (January 20, 2019): 1–9. http://dx.doi.org/10.1155/2019/8383619.

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To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar te

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Yasin, Muhammad Yusuf, Nining Haryuni, and Anna Lidiyawati. "Duck Meatballs With Various Tuber Flour Quality Based on Organoleptic." Jurnal Ternak 14, no. 1 (2023): 24. http://dx.doi.org/10.30736/jt.v14i1.157.

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One of the potential meats for a meatball is duck meat with a fiber arrangement that is almost similar to beef. Flour derived from tubers has the potential to be used as an ingredient for making meatballs because tubers also contain amylopectin, making it chewy and delicious, so that it can have elasticity properties in meatballs. So, it is important to determine the quality of duck meatballs which include color, aroma, taste, texture and level of preference. The research was conducted in the integrated science laboratory of Nahdlatul Ulama Blitar University for 1 month in June. The material u

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Ruslyakov, V. A. "Flour quality management." Upravlenie kachestvom (Quality management), no. 3 (February 15, 2023): 14–20. http://dx.doi.org/10.33920/pro-01-2303-02.

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This article is devoted to the study of issues related to the quality indicators of raw materials for the production of flour. The issue of a global problem related to the factors of the use of low-quality food raw materials and food products necessary for the preservation of human health is touched upon. The definition of the concept of quality is given, which includes the effectiveness of absolutely all aspects of activity. It is noted that in order to ensure the favorable flow of all technical processes, it is worth using high-quality raw materials. The parameters that are used to determine

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29

S.M. DEVATHA and RAAJESWARI PARAMASIVAM. "A COMPARATIVE STUDY ON CHARACTERIZATION OF PROCESSED AND UNPROCESSED SORGHUM FLOURS." Journal of Research ANGRAU 52, no. 1 (2024): 76–84. http://dx.doi.org/10.58537/jorangrau.2024.52.1.09.

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The effect of physical, technological and functional properties of unprocessed, germinated and dry roasted grains and flours of sorghum were studied in the year 2023. The physical properties of the grains such as length, breadth, length/breadth ratio, thousand grain weight showed that, germinated grains measured minimal results as the stores were utilized for sprouting. Germinated sorghum yielded 94.6%, whereas, unprocessed and roasted yielded 91% of the total flour yield. The technological properties of the flours were analyzed as quality indicator. Bulk density, oil and waterholding capacity

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Zhang, Wei, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, and Pingping Wang. "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour." Journal of Food Quality 2022 (August 23, 2022): 1–7. http://dx.doi.org/10.1155/2022/1584656.

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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content.

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Guardianelli, Luciano M., Bruna Carbas, Carla Brites, María C. Puppo, and María V. Salinas. "White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality." Foods 12, no. 8 (2023): 1645. http://dx.doi.org/10.3390/foods12081645.

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Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak f

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Na, Xian, and Hu Guohua. "Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology." Czech Journal of Food Sciences 36, No. 4 (2018): 344–51. http://dx.doi.org/10.17221/476/2016-cjfs.

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Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive eff

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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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Aruş, Vasilica-Alisa, Ana-Maria Georgescu, Nicoleta Platon, et al. "PRELIMINARY STUDIES CONCERNING THE INFLUENCE OF BUCKWHEAT FLOUR ON THE QUALITY OF WHITE WHEAT BREAD." Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 25, no. 2 (2024): 157–67. http://dx.doi.org/10.29081/chiba.2024.584.

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Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bakery provide multiple health benefits (constipation, reducing cholesterol, obesity, reducing hypertension, cancer prevention, maintaining the optimal level of glycemic index). In the present paper, the effects of replacement of wheat white flour with whole buckwheat flour (0 to 12.5 %) on the sensory and physico-chemical properties of bread samples w

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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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Awolu, Olugbenga Olufemi, and Eunice Yetunde Olokunsusi. "Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 43–52. http://dx.doi.org/10.1515/aucft-2017-0014.

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AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein conten

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C. T., Msugh, Adah C. A., and Asemave K. "Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making." African Journal of Agriculture and Food Science 7, no. 3 (2024): 265–83. http://dx.doi.org/10.52589/ajafs-c84bu7gc.

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Composite flours with good functional properties and high nutrient content was developed by substituting wheat with soybeans and sunflower seed flour. Wheat flour was supplemented with soybeans and sunflower seeds flour at a ratio of 100:0:0, 90:10:10, 80:10:10, 70:20:10 and 60:30:10, respectively. Standard analytical procedures were used for all the analysis on the samples. The composite flours obtained were evaluated for their functional properties, proximate composition and antinutritional properties. The results for the functional properties showed values which ranged from 1.76 to 2.38 mL/

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J., Eke Ejiofor,, and Deedam, J. N. "Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries." Journal of Food Research 4, no. 5 (2015): 172. http://dx.doi.org/10.5539/jfr.v4n5p172.

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Cakes and biscuits were prepared from blends of wheat and tiger nut residue flours produced using raw and dry extraction method and substituted at 5%, 10%, 15% and 20% levels. The cakes and biscuits were analyzed for proximate composition, physical characteristics and sensory properties. Results for proximate composition indicated that moisture, fibre, ash, protein and fat contents increased with an increase in tiger nut residue substitution. Ash content for cake increased from 0.93% in sample A (100% wheat flour) to 1.40% in sample E (80% wheat flour: 20% tiger nut residue flour), while ash f

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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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Olagunju, Aderonke Ibidunni, Peace Chioma Ekeogu, and Oluwaseun Cege Bamisi. "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread." British Food Journal 122, no. 11 (2020): 3585–600. http://dx.doi.org/10.1108/bfj-10-2019-0773.

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PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigeno

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Liu, Sean X., Diejun Chen, and Jingyuan Xu. "Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies." Journal of Food Research 6, no. 6 (2017): 63. http://dx.doi.org/10.5539/jfr.v6n6p63.

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Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour.

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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking qual

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Oluwafemi Ayodeji, Amos, Olapade Abiodun Adekunle, and Awofadeju Oluwayemisi Foluke. "Quality evaluation of “Kangu” produced from bambara nut (Vigna subterranean) and yellow maize (Zea mays) composite flour." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 17, no. 1-2 (2022): 20–26. http://dx.doi.org/10.31895/hcptbn.17.1-2.5.

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Legumes play a very important nutritional role in the diet of millions of the populace around the world as major sources of protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered as important component than major nutrients. The aim of this study is to produce ‘kangu’ from bambara nut and maize composite flour. This study examined the chemical properties of ‘Kangu,’ a value added snack produced using composite flour of Bambara groundnut and maize. Four composite flours were prepared by homogenously mixing Bambara flour and maize flour in the proportions of 9

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Islam, MZ, M. Shams Ud-Din, and MA Haque. "Studies on the effect of brown rice and maize flour on the quality of bread." Journal of the Bangladesh Agricultural University 9, no. 2 (2012): 297–304. http://dx.doi.org/10.3329/jbau.v9i2.11044.

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Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects

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Kusmayanti, Eva, Sarah Haura Zalfa, and Agus Aktawan. "The Effect of Temperature and Time on Quality of Banana Peel Flour." Journal of Agri-Food Science and Technology 1, no. 2 (2021): 70–74. http://dx.doi.org/10.12928/jafost.v1i2.3655.

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Banana peel waste is usually only used as animal feed and as raw material for bioethanol manufacture. Banana peels have a large nutritional content. Banana peels can be used as an ingredient in flour. Local-based alternative food sources are a priority. Among the various types of functional food, flour substituents such as banana peel flour is an interesting topic because of the people need for it wheat flour is an inevitable necessity. The aim of this study conducted direct studies of the physical characteristics of cooking banana peel flour as well as studying how the effect of temperature a

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Guiotto, Estefanía Nancy, Mabel Cristina Tomás, and Claudia Mónika Haros. "Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds." Foods 9, no. 6 (2020): 819. http://dx.doi.org/10.3390/foods9060819.

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The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucila

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Daou, Cheickna, Moussa Coulibaly, Samake Fasse, and Keita Ibrahima. "Effect of Moringa in the Quality of Flours to Fight Protein-Energy Malnutrition in Mali." Journal of Nutrition & Food Sciences 13, no. 3 (2023): 7. https://doi.org/10.35248/2155-9600.23.13.896.

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Infant flours, made from cereals, locally available legumes easily accessible incorporating Moringa oleifera powder have been formulated and composed. Their carbohydrate, lipid, protein and mineral contents were determined by the methods of Bertrand, Soxhlet, Kjeldahl and atomic absorption spectrophotometry respectively. Humidity was determined by the moisture meter. The organoleptic quality of the porridges made with these compound flours was determined by the taste test. Three types of infant flours have been formulated: F1 flour (70% millet, 17% corn, 7% soya, 4.5% milk, 0.5% potato and 1%

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Temba, Makumba Chewe, Patrick Njobeh, Derek Ndinteh, and Eugenie Kayitesi. "Nutritional quality of maize–groundnut composite flours and resultant porridges." Nutrition & Food Science 47, no. 3 (2017): 318–31. http://dx.doi.org/10.1108/nfs-07-2016-0100.

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Purpose The purpose of this study was to composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality of maize–groundnut composite flours and their resultant porridges. Design/methodology/approach Defatted and full fat groundnut flours were used to prepare maize–groundnut composite flours and porridges at the ratio of 100:0, 55:45, 70:30 and 85:15, respectively. They were analyzed for proximate composition, energy value, amino acid and fatty acid profiles. Findings Compositing maize with groundnut significantly

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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). Study Design:

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Park, Bock-Hee, Kyeong-Mi Koh, and Eun-Raye Jeon. "Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours." Family and Environment Research 58, no. 1 (2020): 121–30. http://dx.doi.org/10.6115/fer.2020.009.

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This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption

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