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Gotowe bibliografie tematyczne / Wheat-soybean flour blends

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Artykuły w czasopismach

Gotowa bibliografia na temat „Wheat-soybean flour blends”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Wheat-soybean flour blends"

1

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

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

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3

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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4

E., E. Edet, I. Onwuka G., and O. M. Orieke C. "Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour." Asian Journal of Advances in Agricultural Research 1, no. 2 (2017): 1–13. https://doi.org/10.9734/AJAAR/2017/34429.

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This study was carried out to evaluate the nutritional properties of composite flour made from rice, acha, soy beans and wheat, and to assess the sensory acceptability of the noodles made from the composite flour. Different ratios of rice, acha, soybeans and wheat flour blends 100W (wheat) which is the control; 75: 15:10, (wheat, rice and soybean), 70:20:10 (wheat, rice and soybean), 65:20:15 (wheat, rice and soybean), 60:25:15 (wheat, rice and soybean), 50:30:20 (wheat, rice and soybean), 40:40:20 (wheat, rice and soybean); 80:15:5 (wheat, acha, soybean), 70:20:10 (wheat, acha, soybean), 65:

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5

Okoye, J.I, A.C Nkwocha, and A.E Ogbonnaya. "PRODUCTION, PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF BISCUITS FROM WHEAT/SOYBEAN FLOUR BLENDS." Continental J. Food Science and Technology 2 (July 25, 2008): 6–13. https://doi.org/10.5281/zenodo.834642.

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The use of wheat and soybean flour blends in the preparation of biscuits was studied. The flour blends of wheat (WF) and soybean (SF) were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The biscuits produced were evaluated for their proximate composition and sensory attributes. From the results, the protein content of the blends increased steadily with increasing content of soybean flour (SF) (13.18% in 90:10, WF: SF to 27.44% in

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6

Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of fu

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7

Dhingra, Shfali, and Sudesh Jood. "Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making." Nutrition and Health 16, no. 3 (2002): 183–94. http://dx.doi.org/10.1177/026010600201600304.

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Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour,

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8

Singla, Karishma, Anilkumar R. Chaudhari, Ankit Goyal, et al. "Optimizing Cookie Formulation Using a Composite Flour Blend of Soybean, Beetroot, and Wheat: Effects on Physicochemical and Phytonutrient Characteristics." Advances in Research 25, no. 6 (2024): 54–63. http://dx.doi.org/10.9734/air/2024/v25i61178.

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This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie preparation. The inclusion of SF and BF had significant effects on the physical, chemical, and phytonutrient attributes of the cookies. Results showed an increase in diameter and height with the addition of beetroot and soy flour. T2 had the highest weight (9.57g), diameter (5.42cm), and spread ratio (6.46) among the blends,

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9

Onwuzuruike, U. A., K. G. Okakpu, J. Ndife, U. C. Uzochukwu, and E. U. Abiamere. "Quality Assessment of Strips produced from Soybean and Cassava Flour Blends." Nigerian Journal of Biotechnology 38, no. 2 (2022): 24–39. http://dx.doi.org/10.4314/njb.v38i2.3.

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This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were a

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10

Adegbanke, Omolara Racheal, Chidinma Peace Onwuka, and Oladapo Ajala. "Nutritional Composition and Histopathological Effects of Composite Biscuits Made From Finger Millet, Soybean, and Wheat Bran on Albino Wistar Rats." IPS Journal of Nutrition and Food Science 4, no. 1 (2025): 306–12. https://doi.org/10.54117/ijnfs.v4i1.72.

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Biscuits are snacks consumed in between meals. Biscuit was produced from composite flour (finger millet flour, soybean flour, and wheat bran). Five samples; FSW1 (60% finger millet flour, 35% soybeans flour and 5% wheat bran) FSW2 (70% finger millet flour, 25% soybeans flour and 5% wheat bran) FSW3 (80% finger millet flour, 15% soybeans flour and 5% wheat bran) FSW4 (90% finger millet flour, 5% soybeans flour and 5% wheat bran) FSW5 (100% finger millet) of biscuit were produced from the composite flour and FSW6 (positive control). This study highlights the potential of finger millet, soybean f

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