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Artykuły w czasopismach na temat „Composite flour”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

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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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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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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Chaniago, Ramadhani, Nursusmawati, Sitti Sabariyah, Darni Lamusu, and Fitriani Basrin. "Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification." Jurnal Penelitian Pendidikan IPA 11, no. 3 (2025): 275–81. https://doi.org/10.29303/jppipa.v11i3.10518.

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This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g a

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Wasswa, MS, R. Fungo, and JH Muyonga. "Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges." African Journal of Food, Agriculture, Nutrition and Development 21, no. 105 (2021): 18965–79. http://dx.doi.org/10.18697/ajfand.105.21395.

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Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed

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Malki, M. K. S., D. M. H. I. Dissanayaka, J. A. A. C. Wijesinghe, R. H. M. K. Ratnayake, and G. C. Thilakarathna. "Characterization of Composite Flours from Arrowroot (Maranta arundinacea) and Kithul(Caryota urens) for Cracker Development." Ceylon Journal of Science 52, no. 4 (2023): 475–83. http://dx.doi.org/10.4038/cjs.v52i4.8279.

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Both Arrowroot and Kithul are underutilized sources of flour in Sri Lanka. This study aimed to develop composite flours from Arrowroot and Kithul to evaluate their nutritional and physicochemical properties, and to determine their potential in cracker production. Three different composite flour ratios were made using Arrowroot (ARF) and Kithul (KF) viz., 25% ARF + 75 % KF, 50 % ARF+ 50 % KF and 75 % ARF + 25 % KF. Proximate parameters and physicochemical properties were determined. The developed composite flour blends resulted in lower crude protein and fat contents with high crude fiber conte

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Bamidele, Oluwaseun P., and Beatrice M. Fasogbon. "Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability." Open Agriculture 5, no. 1 (2020): 40–49. http://dx.doi.org/10.1515/opag-2020-0007.

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AbstractThe over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were d

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8

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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Zakaria, A. M., M. A. Jamaludin, M. N. Zakaria, R. Hassan, and S. A. Bahari. "High Density Polyethylene (HDPE) composite mixed with Azadirachta excelsa (Sentang) tree waste flour: Mechanical and physical properties." IOP Conference Series: Earth and Environmental Science 951, no. 1 (2022): 012045. http://dx.doi.org/10.1088/1755-1315/951/1/012045.

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Abstract This article presents the application of plantation waste materials (leaves, branches and trunks) of Azadirachta excelsa (Sentang) tree in order to evaluate and compare their suitability as reinforcement and filler for high density polyethylene (HDPE) thermoplastics. The aim of the study was to investigate the effect of different types of Azadirachta excelsa (Sentang) trunks flour, branches flour and leaves flour fillers on the mechanical and physical properties of HDPE composite. The composite samples were produced using 25%, 35% and 45% by weight of flour filler loading and 2% coupl

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Praseptiangga, D., D. Widyaastuti, R. F. A. Sarifah, and D. Ishartani. "Chemical properties and microstructure analysis of yellow corn and okara-based composite flour." Journal of Physics: Conference Series 2344, no. 1 (2022): 012018. http://dx.doi.org/10.1088/1742-6596/2344/1/012018.

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Abstract Composite flour is derived from mixing flour rich in starch, protein, and other ingredients. Corn and okara have great potentials of being used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordability. Therefore, this study was aimed to analyze the chemical characteristics and microstructure of yellow corn and okara-based composite flours. The composite flour was produced in five different formulations of yellow corn flour and dried okara. The data obtained were statistically analyzed using the One-way ANOVA with a signifi

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11

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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12

Gou, Rui, and Minghui Guo. "Effect of wood flour and naphthenic oil on morphology, rheological and mechanical properties of EPDM/PP/AL composite." Nordic Pulp & Paper Research Journal 34, no. 1 (2019): 153–63. http://dx.doi.org/10.1515/npprj-2018-0036.

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Abstract Thermoplastic elastomer (TPE), made from ethylene propylene diene monomer (EPDM) and polypropylene (PP) base on reactive blending, has an excellent processing performance and characteristics and a wide range of applications. In this paper, EPDM, PP and ammonium lignosulfonate (AL) were selected as raw materials, wood flour (WF) of poplar tree was used as filler, naphthenic oil was used as plasticizer, DCP vulcanization system with dynamic vulcanization was carried, to make a new kind of composite material. This research studied the influences of wood flour and naphthenic oil content o

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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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Jong, Lei. "Mechanical properties of heterophase polymer blends of cryogenically fractured soy flour composite filler and poly (styrene–butadiene)." Journal of Elastomers & Plastics 44, no. 3 (2012): 273–95. http://dx.doi.org/10.1177/0095244311428894.

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Reinforcement effect of cryogenically fractured soy flour composite filler in soft polymer was investigated in this study. Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous soy flour dispersion and styrene–butadiene rubber latex to form a mixture, which was then dried and cryogenically ground into powders. Upon cross-linking, the heterophase composite filler was integrated into rubber polymer and exhibited enhanced mechanical properties. Tensile strength, elongation, Young’

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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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(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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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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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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Pasanda, Imanuel Medy, Edi Suryanto, and Gregoria Djarkasi. "Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making." Indonesian Food and Nutrition Progress 16, no. 1 (2020): 15. http://dx.doi.org/10.22146/ifnp.45793.

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Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate com

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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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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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Takatani, M., H. Ito, S. Ohsugi, et al. "Effect of Lignocellulosic Materials on the Properties of Thermoplastic Polymer/Wood Composites." Holzforschung 54, no. 2 (2000): 197–200. http://dx.doi.org/10.1515/hf.2000.033.

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Summary The effect of lignocellulosic materials on the board performance of thermoplastic polymer/wood composites was examined by using soft wood flours of 20 mesh- and 120 mesh-pass, steam-exploded beech flour, and two kinds of thermoplastic polymers, polyvinyl chloride and polystyrene. Steam-exploded wood flour was found to be one of the best lignocellulosic materials in terms of fracture strength and water resistance of the composite board. The properties of the composites are dependent not only on the lignocellulosic materials and polymers, but also on the average size of wood flour. Gener

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Zainol, N., S. Subramanian, A. S. Adnan, et al. "The potential source for composite flours as food ingredient from local grown crops." Food Research 4, S2 (2020): 24–30. http://dx.doi.org/10.26656/fr.2017.4(s2).s11.

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The market of composite flour is growing as consumer nowadays choosing a healthy diet as personal preference. The suitability of the composite flour for use as intermediate or finish food ingredients highly depends on its physicochemical properties and its nutritional value. In this study, four types of local fruit crops (particularly their seeds) namely rambutan, cempedak, durian and nangka were dried and ground into powder form. The physicochemical properties such as bulk density, pH, water absorption capacity (WAC), oil absorption capacity (OAC), foam stability (FS), foam capacity (FC) as w

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Ogah, Anselm Ogah, Izuchukwu Odinakachi Madu, Ukeme James Timothy, Eze Nkechinyere Olivia, and Ikelle Issie Ikelle. "Characterization of Water Absorption, Thickness Swelling and Diffusion Coefficient of Natural Fiber/Epoxy Bio-Composites for Applications in Aquatic Environment." Journal of Applied Physical Science International 16, no. 1 (2024): 1–10. http://dx.doi.org/10.56557/japsi/2024/v16i18579.

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The aim of this work was to study the suitability of wood flour, fluted pumpkin stem and rice husk flour/epoxy bio-composites for application in aquatic environment. The water absorption, thickness swelling and diffusion coefficient of wood flour, fluted pumpkin stem flour, rice husk flour/epoxy bio-composites were investigated. Composites were prepared by the hand layup method at varying weight percentages of filler reinforcement (10, 20 & 30%). The increase in the addition of the fillers enhanced the water absorption, thickness swelling and diffusion coefficient of the composites. Howeve

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Anggraeni, A. A., P. Triwitono, L. A. Lestari, and E. Harmayani. "Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan." IOP Conference Series: Earth and Environmental Science 1168, no. 1 (2023): 012040. http://dx.doi.org/10.1088/1755-1315/1168/1/012040.

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Abstract In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour. Wheat flour (WF) and FCF were also evaluated to study each ingredient’s effect. The functional characteristic studied included solvent retention capacity (SRC), oil binding capacity (OBC), emulsion properties, foaming properties, and least gelation concentration. SPC or PGM increased the

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Banu, Iuliana, and Iuliana Aprodu. "Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour." Applied Sciences 14, no. 8 (2024): 3479. http://dx.doi.org/10.3390/app14083479.

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The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as st

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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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Siekierka, Przemysław, Edwin Makarewicz, Sławomir Wilczewski, et al. "Composite of Poly(Vinyl Chloride) Plastisol and Wood Flour as a Potential Coating Material." Coatings 13, no. 11 (2023): 1892. http://dx.doi.org/10.3390/coatings13111892.

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This paper presents the results of a study of the properties of a new composite material made from poly(vinyl chloride) plastisol (PVC) and conifer-derived wood flour. The material can be used for thermal insulation, floor coverings with high resistance to mechanical trauma, and protective coatings. The plastisol was made from emulsion poly(vinyl chloride), the plasticiser was bis(2-ethylhexyl) adipate, and the stabiliser was octyltin mercapeptide. Two types of flour were used: fine-grained and coarse-grained. Its properties, such as bulk density, oil number, and plasticiser number, were deter

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Simić, Marijana, Olivera Šimurina, Zvonko Nježić, et al. "Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads." Food and Feed Research 48, no. 2 (2021): 185–200. http://dx.doi.org/10.5937/ffr48-34944.

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The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours wa

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U., E. INYANG, B. UDOFIA C., and P. UKWO S. "FUNCTIONAL PROPERTIES AND QUALITY CHARACTERISTICS OF GLUTEN FREE BISCUITS MADE FROM UNRIPE BANANA AND SWEET POTATO COMPOSITE FLOUR SUPPLEMENTED WITH RED KIDNEY BEAN FLOUR." Journal of Advances in Food Science & Technology 4, no. 3 (2017): 100–108. https://doi.org/10.5281/zenodo.1410843.

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Composite of unripe banana flour (60%) and sweet potato flour (40%) was blended with 10, 20, 30 and 40% red kidney bean flour and used for the production of gluten free biscuits. The 100% composite of unripe banana and sweet potato flours (unsupplemented flour) was used as the control. The effects of supplementing the composite flour with kidney beans flour on the functional properties of the flour and physical, proximate composition and sensory characteristics of the biscuits were investigated. The result showed that the bulk density, water absorption capacity and swelling index of the flours

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Karaoðlu, M. M. "Effect of Cephalaria syriaca addition on rheological properties of composite flour." International Agrophysics 26, no. 4 (2012): 387–93. http://dx.doi.org/10.2478/v10247-012-0054-2.

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Abstract The study was carried out to investigate the effect of whole and defatted Cephalaria syriaca flour on the rheological properties of composite flours that used in bran bread production. Cephalaria syriaca products were used to replace 0.25, 0.75, 1.25, 1.75, and 2.25% of wheat-wheat bran composite flour, and its rheological and fermentative properties were measured by farinograph, extensograph and rheofermentometre. The data showed that the rheological parameters of flours were greatly modified by addition of Cephalaria syriaca. The rheological properties of wheatwheat bran composite f

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Shetti, Saad Hadi. "Rheological Properties of Wheat Flour when Mixed with Barley Flour." IOP Conference Series: Earth and Environmental Science 1158, no. 11 (2023): 112018. http://dx.doi.org/10.1088/1755-1315/1158/11/112018.

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Abstract Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with differ

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Khutsidze, Tsira, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, and Irma Berulava. "A flour composite mixture for gluten-free confectionery." Potravinarstvo Slovak Journal of Food Sciences 18 (May 20, 2024): 453–67. http://dx.doi.org/10.5219/1958.

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The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies

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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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Raghuvanshi, Rita Singh, Diksha Singh, and Apurva. "Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha." Asian Food Science Journal 23, no. 11 (2024): 24–35. http://dx.doi.org/10.9734/afsj/2024/v23i11751.

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Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber flour blend for food product formulations. Study Design: A randomized experimental study was conducted to evaluate the functional and nutritional profile of the developed composite flour and paratha taking whole wheat flour as control. Place and Duration of Study: Department of Food Science and Nutrition, G. B. Pant U

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Wongpreedee, Thapanee, and Nanthaya Kengkhetkit. "Effect of Rice Flour Types on the Properties of Nonwoven Pineapple Leaf Fiber and Thermoplastic Rice Starch Composites." Key Engineering Materials 904 (November 22, 2021): 221–25. http://dx.doi.org/10.4028/www.scientific.net/kem.904.221.

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Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densiti

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Kassa, Muluken K., and Shimelis A. Emire. "Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits." Croatian journal of food science and technology 13, no. 1 (2021): 57–68. http://dx.doi.org/10.17508/cjfst.2021.13.1.08.

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This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p&am

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Chikpah, Solomon Kofi, Joseph Kudadam Korese, Oliver Hensel, and Barbara Sturm. "Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours." Foods 9, no. 6 (2020): 740. http://dx.doi.org/10.3390/foods9060740.

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Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid

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Yodkum, Theerarat, Supaporn Pajareon, and Chanakorn Yokesahachart. "Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding." Journal of Current Science and Technology 14, no. 3 (2024): 62. http://dx.doi.org/10.59796/jcst.v14n3.2024.62.

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The optical properties, moisture content, water activity, water absorption, mechanical properties, morphological observations, and sensory properties of edible spoons made from rice flour and rice flour green composites were investigated. The rice flour green composites were prepared with different weight ratios of rice flour and defatted rice bran as 100:0, 75:25, 50:50, and 25:75 by compression molding at 150°C at a fixed pressure of 9 bar for 7 min. Increasing the weight proportion of defatted rice bran in rice flour green composites resulted in higher lightness values, yellowness values, a

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M., Hasmadi, Noorfarahzilah M., Noraidah H., M. K. Zainol, and M. H. Jahurul. "Functional properties of composite flour: a review." Food Research 4, no. 6 (2020): 1820–31. http://dx.doi.org/10.26656/fr.2017.4(6).419.

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Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products

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Prayitno, Pungkas, Joni Arif, and Syaiful Arif. "Composite Floor Chair Waste Mangrove Fruit Flour." R.E.M. (Rekayasa Energi Manufaktur) Jurnal 7, no. 2 (2022): 69–74. http://dx.doi.org/10.21070/r.e.m.v7i2.1654.

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One of the business sub-sectors that is capable of driving trade and development in Indonesia is the Handicraft Industry. One such craft industry is to utilize the potential of mangrove forests as economic management that manages with expertise, as well as creative, innovative, and commercial ideas so that it fosters interest and encourages people to develop ideas. Seeing from the potential availability of raw materials, this innovation is intended to utilize propagules as composite reinforcing materials, this innovation is carried out with the aim to model the floor chairs with propagules (Rh

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Olosunde, William Adebisi, Tosin Paul, and Orua O. Antia. "Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato." American Journal of Food Science and Technology 2, no. 2 (2023): 37–45. http://dx.doi.org/10.54536/ajfst.v2i2.1825.

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The formulation of high nutritional quality composite flour for use in producing bakery products is essential and advantageous health wise to consumers of these products. Therefore in this study, various formulated ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0 denoted as A2, B9, B8, B7, B6, B5, B4, B3, B2, B1 and A1 respectively) of wheat and sologold sweet potato flour were made. The pure wheat A1 and pure sologold sweet potato A2 served as basis of assessing the nutritional contribution of sologold sweet potato flour at various ratios with wheat flou

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Dankwa, Rita, Heikki Aisala, Eugenie Kayitesi, and Henriette L. de Kock. "The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives." Foods 10, no. 12 (2021): 3095. http://dx.doi.org/10.3390/foods10123095.

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Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulle

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Weerarathna, Amani, and Matara Arahchige Jagath Wansapala. "Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods." Food Technology and Biotechnology 62, no. 4 (2024): 425–48. https://doi.org/10.17113/ftb.62.04.24.8588.

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Over the last decades, eating habits have shifted towards convenient foods with shorter preparation times due to people’s busy lifestyles and higher living standards. Rapid changes in dietary patterns and lifestyles with the industrialization and globalisation have led to the escalating incidence of chronic diseases, which has paved the way to greater interest in dietary changes regarding nutritional status and health benefits. Composite flour is a combination of wheat and non-wheat flours or exclusively non-wheat flour with improved nutritional value, therapeutic properties and functional cha

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Arinola, S. O., O. A. Ogunlade, and D. M. Fakomiti. "Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut." European Journal of Nutrition & Food Safety 15, no. 5 (2023): 41–52. http://dx.doi.org/10.9734/ejnfs/2023/v15i51311.

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This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedu

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Katogi, Hideaki. "Effect of Addition Amount of Surface Treated Wood Flour on Moisture Absorption Property of Green Composite." Materials Science Forum 1085 (April 20, 2023): 23–27. http://dx.doi.org/10.4028/p-25xj97.

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This study was examined the moisture absorption property of green composite using surface treated wood flour for sustainable development goals (SDGs) of product. Constituent materials of green composite were Japanese cedar flour and poly (lactic acid). The lumber of Japanese cedar was cut by hand saw for wood flour. The surface treatment of wood flour was conducted by stone mill. The number of cycle was 400 cycles. The maximum addition amount of wood flour was 20wt%. Molding method of green composite was vacuum compressive method. The moisture absorption test of green composite was conducted b

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Arinola, Stephen, Afolabi Omolara O., and Okunola Olutayo V. "QUALITY EVALUATION OF FLOUR AND BISCUIT PRODUCED FROM SWEET POTATO AND ORANGE POMACE." Suranaree Journal of Science and Technology 31, no. 6 (2025): 020033(1–8). https://doi.org/10.55766/sujst-2024-06-e03293.

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This study exploited the food and functional potentials of orange pomace, a solid waste of orange juice production, in producing composite flours and acceptable biscuit. Orange pomace and sweet potato were processed into flour; at 0%, 5%, 10%, 15%, 20%, 25% and 30% levels, orange pomace flour was utilized to substitute sweet potato flour. Using conventional techniques, pasting and functional analysis were performed on the composite flours, likewise the proximate composition, antioxidant activity, physical characteristics and sensory acceptability of biscuits made from the composite flours were

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Medho, Maria Susana, and Endeyani Vivitrida Mohamad. "Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, no. 2 (2024): 581. http://dx.doi.org/10.23960/jtep-l.v13i2.581-591.

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Composite flour consisted of local Timor white corn and moringa leaf flours are rich in protein, crude fiber and dietary fiber but are relatively limited in use as ingredients for making cookies. This study aims to determine the characteristics of modified local Timor white corn flour and moringa leaves and their composite flour on the physico-chemical characteristics and sensory acceptance of corn cookies fortified with moringa. The research was conducted experimentally with 5 treatments on the proportion of corn flour to moringa flour, including F0 (100: 0), F1 (99:1), F3 (97:3), F5 (95:5),

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Upadhyay, Shuchi, Rajeev Tiwari, Sanjay Kumar, et al. "Utilization of Food Waste for the Development of Composite Bread." Sustainability 15, no. 17 (2023): 13079. http://dx.doi.org/10.3390/su151713079.

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The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and wh

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Ngwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.

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Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected

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