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Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)
(WILEY-V C H VERLAG GMBHWEINHEIM, 2012)
Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high starch content. In this research, the flour and starch of such unripe fruit were isolated and their chemical, physicochemical, ...
Effect of inulin on dough and biscuit quality produced from different flours
(ISEKI Food Association, 2017-04)
One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour which, affects dough rheological properties ...
Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
(Research Journal Biotechnology, 2015-04)
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties ...
Plantain flours as potential raw materials for the development of gluten-free functional foods
(Elsevier, 2018-12)
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material ...
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration
(Elsevier Science, 2019-07)
Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin, which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem artichoke (JA) was obtained and this ...
Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours
(Taylor & Francis, 2016-02)
Rheological behavior and microstructural characteristics of composite dough with wheat and mesquite flours (from Prosopis alba) were analyzed by response surface methodology. A central composite design was applied varying ...
Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pãesEffects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)
PASTA WITH UNRIPE BANANA FLOUR: PHYSICAL, TEXTURE, AND PREFERENCE STUDY.
(2013-03-05)
Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. ...