The aim of this study was to understand the processability thirty pure cultivar oat batches and how physical properties groats flakes affect characteristics flake flour. This conducted by investigating relationship between chemical composition oats groats, flours produced industrial scale milling process. It clearly shown that behaved differently in process were interrelated. For example, separ...

The aim of this study was the physicochemical characterization traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected flour houses and analyzed by official methods proximate composition chromatography spectroscopy for fatty acids volatile compounds. Regardless geographical origin (inside outside Valley) processing type (Copioba Common flour...

Germinated finger millet, pearl millet and foxtail flours were investigated for their antinutritional factors, functional properties, colour, mineral nutritional composition. The results showed that tannin in was reduced after germination is 168 mg/100g, whereas it 115 197 mg/100g respectively. germinated flour, flour decrease bulk density viz. 540, 475 489 kg/m3 exhibited 124.04, 125.0 120.23 ...

In recent years interest in the utilization of legume flour bakery products has been increased. Legumes are rich proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes strong off-flavors which prevent incorporation high concentrations food products. Sweet flavors can mask these bitter off-flavors, thus sweet such as cookies cakes...

Driven by consumers’ need to limit gluten intake in their diets, the demand for gluten‐free products continues grow foodservice industry. Two newly released sorghum and millet cultivars were thermally modified responses pre-gelatinization (PG) determined evaluating chemical compositions, amino acids profile functional properties using standard procedures. Protein efficiency ratio, essential aci...

‘Galician Bread’ is a traditional baked product and national benchmark that has recently been granted the European mark of Protected Geographical Indication (PGI), which requires at least 25% flour to be produced from autochthonous varieties such as ‘Caaveiro’. The objective this work was find method guarantees presence percentage ‘Caaveiro’ wheat in blended flours by using microscopy technique...

This study assessed the effects of total ochratoxins on nutritional composition and functional properties grain flours. The grains cowpea, sorghum, maize, groundnut, rice, millet, acha were milled. proximate composition, properties, as well Total Ochratoxin levels, determined. Ochratoxins evaluated. levels in flours ranged from 0.09 to 54.41 μg/kg not seen some rice samples. Most found beyond W...

Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization different legume in food systems has gained attention due to their sustainable functional properties. This study aimed characterize examine water interactions flours: navy bean, chickpea, pea, lentil. For this purpose, addition standard techniques (proximal analysis, Fouri...

Considering the high interest in using pulses production of staple foods, including pasta, this study aimed at investigating effect pre-gelatinisation on overall quality pasta from red lentils. Pre-gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. 65 °C) and higher retrogradation tendency than native flour. Such changes resulted water absorption capacity 1.23 0...