A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high-protein and high-fiber extruded snacks. A four-factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass ...

Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is locust gum in various industries such food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction thickening stabilizing properties. In pharmaceutical industries, used the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, i...

A mixture design was used to evaluate the effect of replacing (0 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on biscuits quality. High proportions WABF increased diameter decreased thickness, whereas WF affected inversely RF intermediate. The biscuit specific volume 17% greater than that dough, were 5 13% smaller, respectively. hardness 26.25 N, close (28.14 N)...

in this paper, vacuum assisted resin transfer molding (vartm) method was simulated by analytical solution. then the effect of parameters like fiber density, distribution of layer thickness, perform layer thickness, resin viscosity was investigated theoretically. obtained results show that by selecting optimum distribution layer thickness, increasing fiber volume fraction, reducing viscosity of ...

The aggregation pheromone of Carpophilus hemiptenls (L.), previously isolated and identified using wind-tunnel bioassays, was field tested in California. A 4-d preliminary study in plantings of figs and stone fruits was followed by long-term studies in a date garden (12 mo) and a stone fruit orchard (11 wk). The pheromone was most effective in combination with host-related coattractants such as...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...