2 Dec 2011 The present research work on development and evaluation of composite flour for missi roti / chapati were carried out to develop the nutritious flours from various food commodities (wheat flour, chickpea, and soybean and.
Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof. Abstract. Amaranth, sorghum and oats flour was used to prepare mix flour (MF). composite flour. (CF) was
The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to
28 Apr 2016 pdf Cassava, the chief source of dietary food energy for the majority of the people living in the lowland tropics, and Preparation and Production of Pasta Using composite Cassava flour as a Substitute of Wheat flour.
10 Apr 2018 pdf This study investigated the quality of composite flour from wheat-breadfruit-cassava starch for use in confectionary product. Breadfruit, whole wheat grains and cassava starch were processed into flour. composite flours
pdf The use of soy flour (SF) and plantain flour (PF) substitution in wheat flour (WF), from 0 to 15% each, for the production of bread was investigated. The proximate analysis, sensory evaluation and aerobic plate count (APC) of the bread
food shortages, and underdeveloped agricultural systems. composite flours have the potential to reduce wheat imports by substituting local cereals, starches, or proteins in traditional wheat products. FAO initiated a composite flour program in
contents of control (wheat bread) and composite bread at 5% level of plantain addition. Water and oil absorption capacities of composite flours increased with increasing levels of plantain flour in the blend. Emulsion and foam capacities as
pdf Mothbean flour at levels of 10, 15, 20 and 25% was used in whole wheat flour for the production of biscuits to improve the quantity and quality of protein, mineral content and fiber. The biscuits were subjected to physical, chemical and
17 Jun 2018 pdf The study was conducted development and quality characteristics of biscuit produced from composite flour of wheat flour, maize flour and sesame seed and the changes in physic chemical, sensory characteristics.
7 Mar 2018 Full-Text Paper (pdf): Optimization of composite flour biscuits by mixture response surface methodology.
21 Dec 2017 Full-Text Paper (pdf): Functional Properties and Biscuit Making Potentials of Sorghum-wheat flour composite.
3 Nov 2009 The technology of composite flours, through which a partial substitution of wheat flour by flours produced from locally grown grains is accomplished, represents an interesting option to control the negative effects caused by
20 Dec 2017 pdf Many crops in developing countries, such as plantains, soybeans, tigernuts, and breadfruits, possess Such nutritional values could be transformed into human use by wheat-composite flour technology for bread
pdf This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria.
2 Feb 2018 pdf The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes and consumption of CCW bread are relatively new in Nigeria. This study investigated the effect of baking temperature and time
from sorghum. In the case of composite flours for staple foods such as bread, it should be noted that there are two reasons for mixing the wheat with other flours: economic and nutritional. The latter, using, for example, soya flour to increase the.
Abstract People with celiac disease depend on gluten-free foods to maintain quality of life. This study aimed to determine the physico-chemical and organoleptic properties of gluten-free composite flour blends for celiac disease patients
pdf The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to
pdf This study was performed to investigate the chemical and rheological properties of composite flours prepared by using whole wheat flour (Triticum aestivum), whole maize flour (Zea mays) and whole sorghum flour (Sorghum bicolor).
31 May 2018 Full-Text Paper (pdf): Effect of Gluten-free composite flour on Physico-chemical and Sensory Properties of Cracker Biscuits.
Biochemical characteristics of composite flours: influence of fermentation. Dogore Yolande DIGBEU¹, Ahipo Edmond DUE², Soumaila DABONNE²*. 1 Introduction. Yams are members of the genus Dioscorea which contain about 600 species
In the 1960s and 1970s, composite flours very often found themselves at the focus of attention in European and international cereal research. Most of the studies in this field were supported by the FAO (Food and Agriculture Organization.
Full-Text Paper (pdf): Malted Sorghum-Soy composite flour: Preparation, Chemical and Physico-Chemical Properties.
pdf Seaweeds as food and seaweed-derived food flavors, colors, and nutrients are attracting considerable commercial The effect of seaweed composite flour on dough rheological properties and the quality of bread was investigated using