Most red lentil produced worldwide is consumed in dehulled form, and post-harvest milling and splitting qualities are major concerns in the secondary processing industry. Lentil producers in northern temperate regions usually apply pre-harvest desiccants as harvest aids to accelerate the lentil crop drying process and facilitate harvesting operations. This paper reports on field studies conduct...

The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash...

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...

The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...

Three years after beginning employment at a bakery, a 32-year-old Japanese man began experiencing acute asthma exacerbations after exposure to rye flour. Antigen-specific serum IgE antibodies were detected to the albumin and globulin, gliadin, prolamin, and glutenin protein fractions of rye flour purified from the crude antigen, but only to the albumin and globulin fraction of wheat flour. The ...

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...

The influence of sanitation on responses of life stages of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), an economically important pest in flour mills, was investigated in a pilot flour mill subjected to two, 24-h heat treatments. One hundred eggs or 100 adults of T. castaneum were exposed inside each 20-cm diameter by 15-cm high PVC rings holding 0.1-, 0.2-, 1...

A series of experiments was conducted to determine the effect of a flour food source on survival of red flour beetle, Tribolium castaneum (Herbst), and confused flour beetle, Tribolium confusum (DuVal), exposed to the labeled rate (0.5 mg/cm2) of Protect-It, a marine formulation of diatomaceous earth. Beetles were exposed at 27 degrees C, and 40, 57, and 75% RH in 62-cm2 petri dishes. When beet...

Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...