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Journal articles on the topic 'Wheat flour'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Maboh, J., M. I. Yusufu, and D. Ahure. "Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 80–90. http://dx.doi.org/10.9734/ejnfs/2023/v15i81328.

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Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemi

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2

Sayaslan, A., P. A. Seib, and O. K. Chung. "Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats." Food Science and Technology International 11, no. 4 (2005): 243–49. http://dx.doi.org/10.1177/1082013205056778.

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Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L

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3

Švec, I., and M. Hrušková. "Wheat flour fermentation study." Czech Journal of Food Sciences 22, No. 1 (2011): 17–23. http://dx.doi.org/10.17221/3402-cjfs.

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Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between com

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4

Roger, Ponka, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, and Fokou Elie. "Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour." International Journal of Food Science 2022 (June 9, 2022): 1–8. http://dx.doi.org/10.1155/2022/7274193.

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The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours.

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Dossa, Sylvestre, Christine Dragomir, Monica Negrea, Ileana Cocan, Ersilia Alexa, and Adrian Riviș. "Rheological characteristics of composite flour substituted by moringa leaf flour (Moringa oliefera) for bread-making." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 2 (2024): 115–22. http://dx.doi.org/10.59463/japt.2024.2.05.

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Moringa oleifera is a multi-purpose plant that is a major benefit to nutrition and health. Thanks to its nutritional properties, it can be used as a functional ingredient in bakery products. To achieve this, it is important to know the impact that this flour could have on the rheological and technological characteristics of bakery products. Thus, this study aimed to evaluate the rheological characteristics of four (4) types of moringa/wheat composite flours compared to wheat flour. The four composite flours formulated contained 2.5%, 5%, 7.5%, and 10% moringa flour respectively. Rheological an

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6

Arukwe, D. C., V. C. Ezeocha, and C. D. Osi. "Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea." Journal of Agriculture and Food Sciences 21, no. 1 (2023): 147–62. http://dx.doi.org/10.4314/jafs.v21i1.10.

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The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germin

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Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.

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Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) comp

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8

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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9

Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

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We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According

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10

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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11

J., Maboh,, Yusufu, M. I., Awambeng, S. M., et al. "Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics." Asian Food Science Journal 23, no. 6 (2024): 13–29. http://dx.doi.org/10.9734/afsj/2024/v23i6717.

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Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wh

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12

Maurya, Shivbilas, S. S. Shukla, K. C. Mahajan, and B. L. Sahu. "Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour." International Journal of Environment and Climate Change 13, no. 10 (2023): 2397–402. http://dx.doi.org/10.9734/ijecc/2023/v13i102904.

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The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content wa

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13

Huang, Shiqi, Mario M. Martinez, and Benjamin M. Bohrer. "The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)." Foods 8, no. 11 (2019): 586. http://dx.doi.org/10.3390/foods8110586.

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The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the c

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14

Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.

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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of sam

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15

Bodor, K., J. Szilágyi, O. Szakács, B. Salamon, and Zs Bodor. "Classification of different types of flours available in the Romanian market based on the nutrition content." Acta Universitatis Sapientiae, Alimentaria 16, no. 1 (2023): 18–31. http://dx.doi.org/10.2478/ausal-2023-0002.

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Abstract Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered eight types of flour available on the Romanian market: 1. Wheat Flour 000 (N-19), 2. Wheat Flour 550 (N-11), 3. Wheat Flour 650 (N-13), 4. Whole-Wheat Flour (N-15), 5. Durum Wheat Flour (N-8), 6. Spelt Wheat Flour (N-8), 7. Rye Flour (N-15), and 8. Maize Flour (N-23). The classification wa

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16

Kruger, J. E., B. Morgan, K. R. Preston, and R. R. Matsuo. "Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours." Canadian Journal of Plant Science 72, no. 2 (1992): 369–75. http://dx.doi.org/10.4141/cjps92-041.

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A laboratory procedure for preparing and evaluating end-product characteristics of Chinese steamed buns from Canadian wheat flours is described. A blend of 60% Canada Western Red Winter (80% patent) and 40% Canada Western Soft White Spring (straight grade) wheat flours was evaluated and subsequently used as the control flour. Buns were prepared by a straight dough procedure using only flour, yeast and water. Evaluation of bun quality included measurement of volume with a loaf volumeter, symmetry by the width-to-height ratio, physical measurements of hardness, cohesiveness and gumminess with th

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17

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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Gałkowska, Dorota, Teresa Witczak, and Mariusz Witczak. "Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties." Molecules 26, no. 22 (2021): 7033. http://dx.doi.org/10.3390/molecules26227033.

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The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition beh

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HRUŠKOVÁ, M., and D. MACHOVÁ. "Changes of wheat flour properties during short term storage." Czech Journal of Food Sciences 20, No. 4 (2011): 125–30. http://dx.doi.org/10.17221/3522-cjfs.

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Two samples of commercial wheat flour from the last year&rsquo;s harvest were stored for three months (in the period from November to April) under different conditions. The ambient temperature and humidity varied during the storage in the dependence on the year season. Certain analytical characteristics (moisture, wet gluten and its extensibility, acidity and falling number) and alveograph behaviour of flour were determined at regular intervals. Flour moisture, acidity, and falling number changed with the time of storage but no explicit influence of the storehouse conditions and the initia

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20

(Neagu) Dragomir, Christine, Sylvestre Dossa, Călin Jianu, et al. "Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products." Foods 14, no. 2 (2025): 319. https://doi.org/10.3390/foods14020319.

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This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microel

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21

Dogo, Sylvain BADJE, SORO Doudjo, Anderson YEO Mohamed, and Kouadio KOFFI Ernest. "Physico-Chemical, Functional and Sensory Properties of Composite Bread prepared from Wheat and defatted Cashew (Anacardium occidentale L.) Kernel Flour." International Journal of Environmental & Agriculture Research 4, no. 4 (2018): 88–98. https://doi.org/10.5281/zenodo.1238810.

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<strong><em>Abstract</em></strong><strong>—</strong> <em>This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber,

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22

Zhang, Z., and J. F. Kennedy. "Wheat Flour." Carbohydrate Polymers 52, no. 1 (2003): 88. http://dx.doi.org/10.1016/s0144-8617(02)00176-5.

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23

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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24

Indah Sari, Fenny, Hotnida Sinaga, and Linda Masniary Lubis. "The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours." Indonesian Journal of Agricultural Research 2, no. 2 (2019): 26–36. http://dx.doi.org/10.32734/injar.v2i2.1144.

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The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage of moringa leaf flour (K): (0,0% ; 1,0% ; 2,0%) and comparison of mixture wheat flour and banana flour (P): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75%). The results showed that the addition of more moringa leaf flour increased the ash, protein and crude fiber contents in the composite flours. The increm

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25

Grobelnik Mlakar, S., M. Bavec, M. Turinek, and F. Bavec. "Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt." Czech Journal of Food Sciences 27, No. 5 (2009): 309–19. http://dx.doi.org/10.17221/61/2009-cjfs.

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The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used.

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26

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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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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28

Hrušková, M., I. Švec, and I. Kučerová. "Effect of malt flour addition on the rheological properties of wheat fermented dough." Czech Journal of Food Sciences 21, No. 6 (2011): 210–18. http://dx.doi.org/10.17221/3500-cjfs.

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The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour c

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29

Adeyanju, Adeyemi A., and Oluwaseun P. Bamidele. "Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour." Nutrients 14, no. 22 (2022): 4821. http://dx.doi.org/10.3390/nu14224821.

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Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and

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30

Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (2019): 43–64. http://dx.doi.org/10.47604/ijf.1010.

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Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends. Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC. Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maiz

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STAMATIE, Gabriela Daniela, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, and Florentina ISRAEL-ROMING. "The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 78, no. 1 (2021): 101. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0047.

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Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition

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Essa’a, Véronique Josette, Roger M. Mbanga Baleba, and Gabriel Nama Medoua. "Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours." Journal of Food Processing 2015 (December 30, 2015): 1–8. http://dx.doi.org/10.1155/2015/425121.

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The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking proper

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Okafor, Jennifer Ngozi, James E. Obiegbuna, and Helen O. Agu. "Functional and Pasting Properties of Composite Flour from Wheat, Sweet Potato and Soybean." International Journal of Environmental & Agriculture Research 7, no. 12 (2021): 01–09. https://doi.org/10.5281/zenodo.5855102.

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<strong>Abstract</strong><strong>—</strong> This work was done to ascertain the functional and pasting properties of wheat-soy-sweet potato composite flour. Wheat flour, sweet potato flour and soybean flour blends were prepared in different proportions with completely randomized design resulting to 7 samples including control which is 100% wheat flour. Functional and pasting properties of the composite flours were determined and compared with wheat flour as control. The bulk densities of the flour blends ranged from 0.717 to 0.809 g/mL, there was a significant difference in the water abs

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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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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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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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Duggal, Mona, Jorge Rosenthal, Manmeet Kaur, et al. "Early Program Assessment of the Haryana Wheat Flour Fortification Program, India." Current Developments in Nutrition 6, Supplement_1 (2022): 562. http://dx.doi.org/10.1093/cdn/nzac060.020.

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Abstract Objectives In 2018, a wheat flour fortification program with iron, folic acid, and vitamin B12 fortificants was established within the government-run Public Distribution System (PDS) in Ambala District, Haryana, India to address micronutrient deficiencies. PDS provides basic food and non-food commodities to the families below poverty level at subsidised prices. This study aims to assess household fortified wheat flour consumption among PDS recipients. Methods In 2021, we conducted a household survey and interviewed women aged 18–49 years (WRA) about consumption of wheat flour. A syste

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Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.

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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassav

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Romînescu, Ramona Carmen, Sylvestre Dossa, Ersilia Alexa, Mariana-Atena Poiana, and Adrian Riviș. "Sensory properties of bakery products obtained by adding chickpea flour and oat fiber." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 2 (2024): 123–28. http://dx.doi.org/10.59463/japt.2024.2.06.

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This paper presents the study of the rheological properties of composite flours with functional potential in bakery obtained by replacing wheat flour with chickpea flour and adding fiber from oats. Chickpea flour has been used for the partial substitution of wheat flour in percentages of 10-25%, adding certain percentages of oat fibers (2-5%) to further increase the functional potential. The rheological properties of composite flours were analysed using MIXOLAB system by CHOPIN. The results shown that the higher the quantities of fiber and chickpeas, the lower the stability time of the dough a

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Park, S. H., and N. Morita. "Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour." Food Science and Technology International 11, no. 6 (2005): 471–76. http://dx.doi.org/10.1177/1082013205060766.

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Dough physical properties and baking quality of wheat flour substituted by 10% with non germinated quinoa flour (control), 24-h, 48-h and 72-h germinated quinoa flours were studied. The stability time and valorimeter value of the control and 24-h germinated quinoa flour substituted wheat flours were significantly longer and higher than those of 48-h and 72-h samples. The 10% substitution of germinated quinoa flour for wheat flour made distinctly harder dough than that of the control. The low amount of total and inner gas generations was observed for the 48-h and 72-h samples, as compared with

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Miśkiewicz, K., E. Nebesny, and J. Oracz. "Formation of acrylamide during baking of shortcrust cookies derived from various flours." Czech Journal of Food Sciences 30, No. 1 (2012): 53–56. http://dx.doi.org/10.17221/287/2010-cjfs.

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Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flour

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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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Mahmood, Shahid, Imran Pasha, Muhammad Waheed Iqbal, et al. "Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 25–31. http://dx.doi.org/10.3126/jfstn.v11i0.29706.

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Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making composite flour of quinoa, buckwheat and wheat. Six treatments were prepared by adding 10%, 20% and 30% of quinoa flour with whole-wheat flour and buckwheat flour with whole-wheat flour along with controlled treatment To (100% wheat flour). Composite flo

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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.

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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies. The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and techn

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Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.

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<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively.

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Gerken, Alison R., and James F. Campbell. "Oviposition and Development of Tribolium Castaneum Herbst (Coleoptera: Tenebrionidae) on Different Types of Flour." Agronomy 10, no. 10 (2020): 1593. http://dx.doi.org/10.3390/agronomy10101593.

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The commercial availability of low-gluten or gluten-free flours has been increasing due to consumer demands, which raises new challenges for the management of stored product insects since little is known about the susceptibility of these flours to infestation. Here we measured oviposition and development of Tribolium castaneum, the red flour beetle, a major pest of wheat and rice mills, on 18 different commercially available flours (almond, amaranth, barley, buckwheat, cassava, coconut, corn, garbanzo, millet, oat, potato, quinoa, rice, rye, sorghum, spelt, teff, and wheat) to assess the level

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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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Ahmed Rabie, Mohamed Maray, and Mahmoud Safia. "Evaluation of Some Local and Imported Wheat Cultivars: Chemical, Rheological Properties and Mineral Contents of Their Flours." International Journal of Food Processing Technology 8 (September 23, 2022): 1–8. http://dx.doi.org/10.15379/2408-9826.2022.08.01.

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The aim of this study is evaluating the effect of the milling process for the local Egyptian and imported wheat cultivars on the chemical, rheological properties and mineral contents. Two local wheat varieties (Gemmiza7 and Misr1), in addition to a Mixture local and imported wheat and Russian, Romanian imported wheat varieties were used. The different wheat varieties were milled, starting with cleaning the grains, conditioning, then grinding and sifting to obtain whole wheat flours and wheat flours (72% extraction). Results showed that no significant differences (P>0.05) between all flour s

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Friday, OWUNO,, MONDAY, Sobarilee Gift, and Wabali, Victor. "Production of Cookies Using Tigernut Coconut-Date Extract and Composite Flour." Asian Food Science Journal 24, no. 5 (2025): 24–38. https://doi.org/10.9734/afsj/2025/v24i5786.

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The effect of tigernut-coconut-date extract on wheat-cassava flour cookies was evaluated. High quality cassava flour was processed and mixed with wheat flour (90% wheat flour and 10% cassava flour) to produced cookies using tigernut-coconut-date extract (TCDE) as milk replacer. Six samples were obtained from the formulation- sample A (100% Wheat flour: 20 ml Milk) served as the control, sample B (90% Wheat flour: 10% Cassava flour: 20 ml Milk), sample C (90% Wheat flour: 10% Cassava flour: 40 ml TCDE), sample D (90% Wheat flour: 10% Cassava flour: 50 ml TCDE), sample E (90% Wheat flour: 10% Ca

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RAVINDER, AJIMERA, GYANESHWAR NAVYA KODIMELA, and KANDALA PRIYANKA. "DEVELOPMENT OF BISCUITS FROM SPROUTED WHEAT AND RAGI FLOUR." Journal of Advances in Food Science & Technology 4, no. 3 (2017): 122–30. https://doi.org/10.5281/zenodo.1410859.

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The study was undertaken with the objectives to estimate the physical and nutritional properties of biscuits made from the mixture of sprouted wheat and ragi flours; the main ingredients used were: sprouted ragi, sprouted wheat, fat and sugar. Sprouted wheat and ragi flours were used in three proportions 50:50, 60:40, 70:30. The biscuits were developed using sprouted wheat and ragi flours i.e. sweet-spicy biscuits and chocolate chip biscuits with improved nutritional values. The products were assessed for sensory characteristics. The biscuits with sprouted wheat and ragi flour in 70:30 proport

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