[HTML][HTML] The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review
NM Dube, F Xu, R Zhao - Grain & Oil Science and Technology, 2020 - Elsevier
The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality
of protein existent in the composite flours. A lot of procedures have been proposed for …
of protein existent in the composite flours. A lot of procedures have been proposed for …
Implications of blending pulse and wheat flours on rheology and quality characteristics of baked goods: A review
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …
Durum wheat breads 'high in fibre'and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses
DBM Ficco, S Muccilli, L Padalino, V Giannone… - Journal of food science …, 2018 - Springer
The aim of this study was to develop fortified breads of durum wheat semolina (DW) partially
substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours …
substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours …
Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume
NM Dube, F Xu, R Zhao, J Chen - Journal of Food Processing …, 2021 - Wiley Online Library
The sorghum crop (Sorghum bicolor (L.) Moench) has a varied range of utilization either for
human consumption or as feed‐stock for animals. The physical and chemical characteristics …
human consumption or as feed‐stock for animals. The physical and chemical characteristics …
Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient-Dense Composite Flour
WT Orunaboka, SB Kosoko… - … Journal of Nutrition …, 2023 - library.eprintdigipress.com
Aim: To study the production of Nutrient–Dense Composite Flour from the blends of whole
wheat flour, soybean flour (full fat) and oyster meat powder. Study Design: The study was …
wheat flour, soybean flour (full fat) and oyster meat powder. Study Design: The study was …
Розробка технології виготовлення хліба з додаванням нового виду борошна
АВ Рудь - 2021 - elartu.tntu.edu.ua
Метою роботи було дослідити зміни фізико-хімічних показників у тісті та хлібі
виготовлених з різним вмістом пшеничного і спельтового борошна. Проведено …
виготовлених з різним вмістом пшеничного і спельтового борошна. Проведено …
[PDF][PDF] Study on the importance of using the grading system in wheat blend quality management.
CA Danciu - 2022 - managementjournal.usamv.ro
Cereals production, storage, processing and commercialization have to be done according
to the rules and procedures mentioned in The Food Grain Grading Handbook in order to …
to the rules and procedures mentioned in The Food Grain Grading Handbook in order to …
Effect of sorghum flour substitution on pasting behavior of wheat flour and application of composite flour in bread
EM Muema - 2020 - digital.car.chula.ac.th
The objective of this study was to investigate the effect of sorghum flour substitution to wheat
flour on pasting and thermal properties of the composite flours as well as firmness of the …
flour on pasting and thermal properties of the composite flours as well as firmness of the …