Buscar
Mostrando ítems 1-10 de 209
Comparison of quality attributes of refined and whole wheat extruded pasta
(Elsevier Science, 2018-03)
This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and ...
Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
Functional food formulation by the addition of whole grain flour and linseed
(Journal of Food Industry, 2017-12-08)
Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
In vitro dialyzability of essential minerals from white and whole grain pasta
(Elsevier, 2018-11)
The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral ...
Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion
(Wiley Blackwell Publishing, Inc, 2019-03)
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients ...
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread—a factorial design approach
(2021-09-01)
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions ...
Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
(2017-09-01)
Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of extrusion variables (feed moisture (FM) and temperature) and the ...