The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

Zeng J., Gao H., Li G., Liang X. (2011): Extruded corn flour changed the functionality behaviour of blends. Czech J. Food Sci., 29: 520–527. Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, bre...

Functional properties of cowpea flour from seeds micronised at two different surface temperatures (130 and 170 °C) were studied. Micronisation (130 and 170 °C) significantly (P 0.05) increased the water absorption capacity and least gelation concentration of the flour. The treatment significantly (P 0.05) reduced the water solubility and swelling indices, gel strength and foaming capacity of th...

Nest site selection is a frequent context for decision making in ants, but little is known of the criteria used to make a choice. We tested the nest site preferences of Leptothorax curvispinosus, both by measuring hollow acorn nests occupied in nature, and by inducing laboratory colonies to choose between artificial nests of different design. Three criteria were examined. (1) Entrance size: the...

Rodent and avian consumption of Holm Oak, Quercus ilex, acorns were examined in central Spain during two high-production seasons, 1990-1991 and 1993-1994, in 1 and 3 large stands and in 6 and 10 small stands (0.2-12 ha) respectively, to study the effects of vertebrate predation on seedling recruitment. Previous data indicate that wood mouse abundance is much higher in small stands. Tree size, f...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...

In the EU, chlorination of soft wheat flour has been replaced in recent years, to some extent, by heat treatment for baking of high ratio cakes. The heat treated flour has enabled recipes to be developed which generate products with longer shelf life, finer texture, moist crumb and sweeter taste. It is not fully understood how heat treatment improves the flour; however, it is known that during ...