Nutritional aspects of composite flours for baked and extruded products: A review
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DOI: 10.1002/cche.10765
Abstract: Global hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition… read more here.
Keywords: baked extruded; extruded products; composite flours; aspects composite ... See more keywords
Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production
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DOI: 10.26656/fr.2017.5(1).315
Abstract: A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking… read more here.
Keywords: anchote coccinia; wheat; coccinia abyssinica; baking temperature ... See more keywords
The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products
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DOI: 10.3390/foods14162911
Abstract: This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and… read more here.
Keywords: quality; composite flours; bread; powder ... See more keywords
Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour
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DOI: 10.3390/foods8010013
Abstract: Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In… read more here.
Keywords: sweet potato; fleshed sweet; skimmed milk; orange fleshed ... See more keywords
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
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DOI: 10.3390/foods8080333
Abstract: The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The… read more here.
Keywords: quality; rheological properties; flaxseed composite; wheat flaxseed ... See more keywords