Technological properties of triticale-hemp flour
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چکیده
منابع مشابه
Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect
Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibr...
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Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more di...
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Wheat, rye and triticale samples were evaluated in terms of physicochemical and technological properties. The triticale samples had higher susceptibility of sprouting compared to rye. The milling value of wheat and triticale samples was over 70, suggesting good milling properties and the ability to provide flours with low extraction rates. Of all studied grains, triticale had the lowest dough d...
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HRUŠKOVÁ MARIE, ŠVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to l...
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Received 28/2/2013 Accepted 21/5/2013 (006030) 1 Department of Chemistry, Federal University of Lavras – UFLA, CP 3037, CEP 37200-000, Lavras, MG, Brazil, e-mail: [email protected] *Corresponding author Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour Tamara Rezende MARQUES1*, Angelita Duarte CORRÊA1, Jéssica Boreli dos Rei...
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ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2021
ISSN: 1755-1307,1755-1315
DOI: 10.1088/1755-1315/640/2/022035