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...

Abstract Partial (10% to 30%) substitution of soy flour in polymeric diphenylmethane diisocyanate (pMDI) resin substantially reduces platen sticking during hot-pressing particle mats. Adding the a fixed dose pMDI (instead substituting it) an even greater extent. The decreases tack cured pMDI, thereby reducing propensity resinated particles transfer platen. reduction effect on contrasts with its...

SCOPE The aim of this work was to assess the ability of Near Infrared Spectroscopy (NIRS) to distinguish wheat lines with low gliadin content, obtained by RNA interference (RNAi), from non-transgenic wheat lines. The discriminant analysis was performed using both whole grain and flour. The transgenic sample set included 409 samples for whole grain sorting and 414 samples for flour experiments, ...

In a controlled feeding study, the effects of substituting 25 g soy protein for meat on calcium retention and bone biomarkers were determined. Postmenopausal women (n = 13) ate two diets that were similar, except that, in one diet, 25 g high-isoflavone soy protein (SOY) was substituted for an equivalent amount of meat protein (control diet), for 7 wk each in a randomized crossover design. After...

Value-added whole-wheat flour biscuits and cookies were developed evaluated for shelf life studies. Three types of i.e. Type I, II III, respectively, by replacing 10, 20 30 per cent whole wheat with germinated pumpkin seed flour. Peroxide value total plate count increased storage period time. Whole organoleptically acceptable upto 60 days whereas found to be 75 storage.

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples containing in following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% 80%:20% respectively, were produced. Dough yield these flours was estimated using sourdough method for (loaf height, specific volume, firm...