Physicochemical properties of wheat-canna and wheat-konjac composite flours

Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours

Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared b...

Acid-Modified Wheat Flours

Chemical composition, rheological properties and cookies making ability of composite flours from maize, sorghum and wheat

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). Seven blends were prepared by homogenously mixing maize and sorghum flours with wheat flour in the percentage proportions: 0:100, 10:90, 20:80, 30:70, 15:15:70 (MF: WWF...

Functional properties of waxy wheat flours: genotypic and environmental effects

A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check...

Physicochemical modification of native and extruded wheat flours by enzymatic 1 amylolysis 2 Running head : Modification of native and extruded wheat flours by enzymatic 3 amylolysis 4