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Relevant bibliographies by topics / Kidney bean-wheat flour mixtures

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Academic literature on the topic 'Kidney bean-wheat flour mixtures'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Kidney bean-wheat flour mixtures"

1

Okoye, J.I, A.C Nkwocha, and A.O Agbo. "CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF KIDNEY BEAN/WHEAT FLOUR BLENDS." Continental J. Food Science and Technology 2 (July 25, 2008): 27–32. https://doi.org/10.5281/zenodo.834648.

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The chemical and functional characteristics of kidney bean and wheat flour blends were examined. The kidney bean flour (KF) was composite with wheat flour (WF) at the levels of 10%, 20%, 30%, 40% and 50%. The flour blends were analysed for their chemical composition and functional characteristics. From the results, the protein content of the blends increased with increasing supplementation with kidney bean flour from 22.74% in 50.50 (KF:WF) to 27.24% in 90:10 (KF:WF) samples, while the carbohydrate decreased. Contrarily, the energy content of the blends increased gradually as the level of fort

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2

Atmadja, Taufiq. "KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT SORGUM KACANG MERAH." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 7, no. 01 (2025): 22–27. https://doi.org/10.36526/jipang.v7i01.4653.

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Healthy and nutritious snacks are essential for the development of toddlers, especially those aged 1 to 5 years. One of the snack innovations is biscuits made from a combination of sorghum flour and red beans. The use of sorghum and kidney beans is expected to bring new innovations in providing nutrition for toddlers. In Indonesia, biscuits for children are generally still made from wheat flour, so product development using local food ingredients is needed. The combination of sorghum flour and red bean flour biscuits is expected to be a side dish in fulfilling nutrition and supporting the grow

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3

Yenrina, Rina, Ismed Ismed, Wina Hildayani, and Jihan Rahma. "Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 4, no. 02 (2023): 130–39. http://dx.doi.org/10.25077/aijans.v4.i02.130-139.2023.

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This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml

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4

Novikasari, Nur Annisa Metya, Anita Kurnia Wati, Nur Khikmah, and Iffah Muflihati. "EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS." Journal of Agri-Food Science and Technology 1, no. 1 (2020): 1. http://dx.doi.org/10.12928/jafost.v1i1.1475.

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Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients us

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5

Han, Jiahui, Linjiang Pang, Linxin Bao, Xiafang Ye, and Guoquan Lu. "Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough." Foods 11, no. 22 (2022): 3680. http://dx.doi.org/10.3390/foods11223680.

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The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flo

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6

Maradudin, M. S., I. V. Simakova, N. V. Bolotova, and A. S. Fedonnikov. "Nutritional value of beans in developing food products." Voprosy detskoj dietologii 20, no. 3 (2022): 67–74. http://dx.doi.org/10.20953/1727-5784-2022-3-67-74.

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The aim of this research work was to study nutritional value of food beans for medical and biological justification of the possibility of combining it with wheat flour for the production of functional foods. The objects of the study were models of hearth bread made from: first grade wheat flour (100%), bean seed flour (white and red) (100%), as well as samples of hearth bread made from composite mixtures based on beans containing 50 and 75% of beans. Nutritional and biological value of the studied products was determined by calculation, comparing nutrient composition, protein digestibility ami

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7

Maradudin, M. S., I. V. Simakova, and A. M. Maradudin. "Effect of red food bean flour on the rheological properties of pasta." Vestnik MGTU 26, no. 3 (2023): 257–63. http://dx.doi.org/10.21443/1560-9278-2023-26-3-257-263.

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Legumes, in particular beans, differ significantly from cereals in protein content, amino acids, micro- and macroelements, so it can be argued that the addition of beans to the composite mixture will improve the nutrient composition and use the final products (pasta or bakery products) as specialized with increased protein content. The purpose of the work is to study the effect of red bean flour on the rheological properties of dough from a composite mixture based on durum wheat grits, as well as to confirm the possibility of using this product for the production of pasta with high protein con

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8

Rakhmayati, Oktavianisa, Khusnul Khotimah, Rizka Mulyani, and Indrati Kusumaningrum. "Pengaruh Penambahan Tepung Kacang Merah dan Tepung Ubi Jalar Ungu (Ipomoea batatas var Ayumurasaki) terhadap Sifat Fisik, Sensoris serta Kimia Chewy Cookies." Journal of Applied Agriculture, Health, and Technology 2, no. 1 (2023): 54–62. http://dx.doi.org/10.20961/jaht.v2i1.712.

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Cookies are a dry cake with a crunchy texture and refined grains. Cookies are usually made from the main ingredient, flour and other additives, sugar, eggs, and fat such as butter or margarine. Wheat flour contains a lot of gluten which, if consumed too much, will damage the lining of the small intestine, prevent the absorption of food nutrients, and cause diarrhea, anemia, osteoporosis, infertility, and several other diseases. The substitution of purple sweet potato flour high in anthocyanin and red bean flour high in fiber is one of the efforts to produce good quality chewy cookies which are

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9

Никонорова, Юлия Юрьевна, Елена Александровна Вихрова, and Елена Александровна Атакова. "Investigation of the properties of dough and bakery products from composite mixtures of premium wheat flour and mung bean." Food processing industry, no. 12 (November 27, 2022): 66–69. http://dx.doi.org/10.52653/ppi.2022.12.12.013.

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Исследования в области проектирования рецептурных составов и технологий хлебобулочных изделий, в том числе обогащенных физиологически функциональными ингредиентами, в настоящее время весьма актуальны и перспективны, поскольку позволяют организовывать питание населения на научно-гигиенической основе, а это, в свою очередь, является одним из максимально мощных факторов ликвидности хлебобулочной продукции. Целью настоящего исследования было экспериментальное обоснование возможности применения цельносмолотой муки из семян маша при производстве хлеба высокого качества. Семена маша относятся к персп

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10

Comasio, Andrea, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, and Luc De Vuyst. "Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs." Microorganisms 8, no. 10 (2020): 1534. http://dx.doi.org/10.3390/microorganisms8101534.

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB),

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