Relevant bibliographies by topics / Flour – Quality

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flour – Quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Flour – Quality.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Flour – Quality"

1

Ugarcic-Hardi, Ž., M. Jukic, D. Koceva Komlenic, M. Sabo, and J. Hardi. "Quality parameters of noodles made with various supplements." Czech Journal of Food Sciences 25, No. 3 (January 7, 2008): 151–57. http://dx.doi.org/10.17221/742-cjfs.

Full text
Abstract:
The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by means of conventional laboratory equipment. Common wheat flour supplemented with 1% lecithin powder, 20% extruded maize flour, 20% maize flour, 10% defatted soy flour, 20% defatted soy and maize flour blend (1:1), and 7.5% wheat straw was used. The produced pasta was dried at 55&grad;C in a laboratory dryer (Instrumentaria, Croatia) to 13.0% moisture. Pasta colour was evaluated with fresh pasta by measuring L*, a*, b* parameters by means of a reflectance colorimeter (CR 300 Chroma-metter, Minolta, Japan). The following parameters of cooked noodles were determined: volume increase coefficient, water uptake (g/g), optimum cooking time (min), and cooking loss (%). Sensory quality was evaluated on a scale of 1−5 for: odour, external appearance, flavour and mouth feel, and total quality scores. The noodles made with extruded maize flour, maize flour, and wheat straw supplements had the highest total sensory score. Cooking losses of these samples were below 10%. Regardless of the fact that the sample with lecithin had the lowest cooking loss, it was not acceptable for the panel members. Supplementation with extruded maize, maize and defatted soy flours, and wheat straw could be used to produce pasta without eggs, with a reduced cholesterol content, enriched with dietary fibre and possessing a lower glycemic index.
APA, Harvard, Vancouver, ISO, and other styles
2

N, Pudyastuti Anggit, Darmanto YS, and Fronthea Swastawati. "Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (July 19, 2011): 13–22. http://dx.doi.org/10.14710/ijfst.6.2.13-22.

Full text
Abstract:
Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized Block Design. Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result indicated that different kind of flour treatment gave very significant different (P<0.01) on gel strength and gave significant different (P<0.05) on value of hedonic with specificate on texture , but were not significant different on ( P>0.05) on appearance , odour , taste , and colour. The result support parameter to test bite of 7.94 for treatment tapioca flour; 7.98 for treatment sago flour; and 7.40 for treatment arrowroot flour. Folding test result of 4.30 for tapioca flour; 4.26 for sago flour ; and 3.66 for arrowroot flour. The moisture content of 40.40% for tapioca flour ; 41.91% for sago flour; and 40.89% for arrowroot flour. Protein content of 21.53% for tapioca flour ; 21.17% for sago flour; and 21.57% for arrowroot flour. Fat content of 7.97% for tapioca flour ; 7.49% for sago flour; and 7.43% for arrowroot flour. The ash content of 2.69% for tapioca flour; 2.66% for sago flour ; and 2.36% for arrowroot flour. Carbohidrate content of 27.93% for tapioca flour ; 27.10% for sago flour; and 27.27% for arrowroot flour. Satsuma age processed using sago flour to was most prever based on hedonic scale and has high gel strength. Key word : Satsuma Age, Tapioca Flour, Sago Flour, Arrowroot Flour, Gel Strength, Hedonic
APA, Harvard, Vancouver, ISO, and other styles
3

Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (September 21, 2021): 1687. http://dx.doi.org/10.3390/pr9091687.

Full text
Abstract:
Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.
APA, Harvard, Vancouver, ISO, and other styles
4

Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.

Full text
Abstract:
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
APA, Harvard, Vancouver, ISO, and other styles
5

Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

Full text
Abstract:
The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.
APA, Harvard, Vancouver, ISO, and other styles
6

Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (September 10, 2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.

Full text
Abstract:
The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.
APA, Harvard, Vancouver, ISO, and other styles
7

MAN, Simona Maria, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, and Elena Andruta MURESAN. "Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 161. http://dx.doi.org/10.15835/buasvmcn-fst:12310.

Full text
Abstract:
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved. The present study indicated that 30% millet flour addition in the bread formulation led to an accepted product by consumers.
APA, Harvard, Vancouver, ISO, and other styles
8

Sipos, Péter, Ároád Tóth, and Zoltán Győri. "Changes of Quality of Winter Wheat During Maturing." Acta Agraria Debreceniensis, no. 16 (December 6, 2005): 105–12. http://dx.doi.org/10.34101/actaagrar/16/3297.

Full text
Abstract:
We analysed the flour of two winter wheat varieties to determine the effect of maturity state and grain position in the ear on the element composition of flour. Samples were taken from the 14th to the 42th day of anthesis. Ear samples were cut into three (basal, central and apical) parts, the trashed grains were milled, and the element compositions of the flours were determined.We found that the grain position within the ear has an effect on flour element content. Flours of apical grains had lower nitrogen, phosphorus and sulphur contents than flours of central and basal grains. The nutrients can be divided into two parts, based on the formation of element content during maturation. Nitrogen, sulphur and copper contents changed continuously during maturity, while the P, K, Ca, Mg, Mn, Sr and Zn contents decreased until a specific value and became nearly constant in the second half of maturity. We found that – although the nitrogen concentration of flours changed continuously – the amount of nitrogen in the flours reached a constant value for the second half of maturity.
APA, Harvard, Vancouver, ISO, and other styles
9

Stępniewska, Sylwia, Waleed H. Hassoon, Anna Szafrańska, Grażyna Cacak-Pietrzak, and Dariusz Dziki. "Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour." Foods 8, no. 8 (August 8, 2019): 331. http://dx.doi.org/10.3390/foods8080331.

Full text
Abstract:
The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.
APA, Harvard, Vancouver, ISO, and other styles
10

Lim, Hyeji, Sujin Oh, and Misook Kim. "Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok." Journal of Food Quality 2019 (January 20, 2019): 1–9. http://dx.doi.org/10.1155/2019/8383619.

Full text
Abstract:
To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Flour – Quality"

1

Gritsenko, Maria. "Effects of composite flours on quality and nutritional profile of flour tortillas." [College Station, Tex. : Texas A&M University, 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Papantoniou, Eleni. "Flour lipids and their functional role in biscuit quality." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428124.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Keppler, Silvia. "Dry heat treatment of flour : addressing quality and safety implications." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7586/.

Full text
Abstract:
High ratio cake formulations such as sponges and cupcakes are well appreciated by the market due to their favourable attributes like sweet taste, moist mouthfeel, and tender texture. To bake a successful cake of such kind, it is necessary to change flour functionality. This can be done by dry heat treatment. The aim of this work was to investigate the dry heat treatment of flour and to implement it on a novel thermal processing equipment, the Revtech system, for the production of high ratio cake flour. For this purpose, flour was heat treated in lab-scale experiments at accurately controlled time-temperature conditions. The effect of heat on flour functionality was evaluated with a variety of analytical methods, e.g. the Rapid-Visco-Analyser (RVA) or the rheometer. The Revtech system is presented for the continuous heat treatment of flour. Particles are conveyed through helical pipes by vibrations and the pipe walls are heated by resistive heating. Residence time distributions were determined depending on process parameters and shown to be narrow. The residence time was generally found to increase during extended periods of operation, which was related to the deposition of a powder layer inside the pipe. Temperature distributions of pipe and flour flow were characterised. After flour heat treatment in the Revtech equipment, high ratio cakes were baked and analysed. A method was developed to compare the results to lab-scale experiments. The time-temperature history of flour was described in terms of equivalent, constant treatment times and temperatures, which may be correlated to cake quality attributes. The approach is industrially relevant for the development of a cake flour specification and the facilitation of process validation.
APA, Harvard, Vancouver, ISO, and other styles
4

Uchechukwu-Agua, Amarachi Divine. "Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’)." Thesis, Stellenbosch : Stellenbosch University, 2015, 2015. http://hdl.handle.net/10019.1/97142.

Full text
Abstract:
Thesis (MSc Food Sc)--Stellenbosch University, 2015.
ENGLISH ABSTRACT: Cassava flour is recommended for substitution with wheat flour in composite flour for baking. The potential use of cassava flour in the food and pharmaceutical industries is attributed to its gluten-free nature and excellent functional properties. However, optimum packaging solution and storage conditions for cassava flour is critical in maintaining the quality attributes and shelf-life stability during storage. Therefore, this study focused on investigating the effects of package types (plastic buckets, low density polyethylene (LDPE) bags and brown paper bags) and storage conditions (cool condition (15 °C, 90% RH); ambient condition (23 °C, 60% RH); and higher condition (38 °C, 60% RH)) on the functional properties, quality attributes and shelf-life stability of cassava flour (cvs. ‘TME 419’ and ‘UMUCASS 36’) developed at the National Root Crops Research Institute, Umudike, Nigeria. Proximate composition, physicochemical attributes, functional properties, and microbial safety of flour were analysed every 4 weeks for 12 weeks storage duration. Flour stored under cool condition with paper bags became moist and sticky with appearance of mould growth before 4 weeks of storage. However, at the end of 12 weeks storage, a decline in moisture content of 11.00 ± 0.02 and 7.05 ± 0.01% flour of ‘TME 419’ was observed at ambient and higher conditions, respectively. Rate of moisture decline was similar in flour of ‘UMUCASS 36’. A slight decrease in protein content of flour was observed during the 12 weeks storage from 1.9 ± 0.07 to 1.30 ± 0.001% for cv. ‘TME 419’ and 3.0 ± 0.05 to 2.27 ± 0.001% for cv. ‘UMUCASS 36’; however, no significant difference was observed under ambient and higher conditions. Cassava flour packed in paper bags and stored under higher condition (38 °C, 60%) had the highest loss (50%) of carotenoid content from 1.84 ± 0.10% to 0.91 ± 0.08%, while a minimal loss (24%) of carotenoid was observed in flour packed in plastic buckets under ambient condition. The concentration of hydrogen cyanide (HCN) decreased across all treatments and was below the safe cyanide level of 50 µg/ mL for food products. After the 12 weeks of storage, flour packed in plastic buckets had the highest aerobic mesophilic bacterial counts (3.43 ± 0.04 log cfu/ g) followed by flour in LDPE bags (3.37 ± 0.03 log cfu/ g) and paper bags (3.35 ± 0.01 log cfu/ g). No significant difference was observed in the package types; however the counts observed were within the acceptable microbial limit Swelling power (SP), solubility and peak viscosity were used to characterise the changes in functional and pasting properties of cassava flour relevant in food industries. Flour packed in plastic buckets under ambient condition had the lowest swelling power (8.48 ± 0.55%) and peak viscosity (260 ± 0.51 RVU) compared to flour packed in LDPE and paper bags with (9.10 ± 0.13 and 9.32 ± 0.41%) SP and (263.67 ± 4.04 RVU and 302 ± 9.52 RVU) peak viscosity, respectively. The essential minerals (sodium, potassium, copper, and iron) were significantly higher in flour of ‘TME 419’ compared to ‘UMUCASS 36’. In summary, for the production of high grade foods such as bread where higher swelling power and viscosities are required, flour from ‘TME 419’ packed with paper bags under higher condition could be desirable. In addition, for infant formulation, flour from ‘UMUCASS 36’ packed in plastic buckets and stored under ambient condition which best maintained nutritional contents (protein and fat) and had the lowest peak viscosity would be more suitable. Flour from both cassava cultivars could be stored up to 12 weeks duration under ambient and hot tropical conditions using all package types evaluated. However, storage with paper bag under higher condition offers the chances of better shelf -life stability of cassava flour.
AFRIKAANSE OPSOMMING: Daar word aanbeveel dat kassavameel in plaas van koringmeel in saamgestelde meel by gebak gebruik word. Die potensiële gebruik van kassavameel in die kos- en farmaseutiese industrieë word toegeskryf aan die glutenvrye aard en funksionele kenmerke daarvan. Optimale verpakking en stoortoestande is egter belangrik vir die instandhouding van die gehalte kenmerke en raklewe stabiliteit tydens stoor. Daarom is die fokus van hierdie studie op die effek van verskillende tipes verpakking (plastiekemmers, lae densiteits politelien (LDPE) sakke en bruin papiersakke) en stoortoestande (koel toestande (15 °C, 90% RH); omringende temperature (23 °C, 60% RH); en hoër temperature (38 °C, 60% RH) op die funksionele kenmerke, gehalte kenmerke en raklewe stabiliteit van kassavameel (kultivare. ‘TME 419’ en ‘UMUCASS 36’) wat by die Nasionale Wortelgewasse Navorsingsinstituut, Umudike, Nigerië ontwikkel is. Die komposisie, fisiochemiese kenmerke, funksionele kenmerke en mikrobiale veiligheid van meel is elke vier weke tydens die 12-weke stoortydperk ontleed. Meel wat onder koeltoestande in papiersakke gestoor word, word klam en taai en swamme maak by vier weke van stoor ’n verskyning. Teen die einde van 12 weke stoortydperk is daar ’n afname in klammigheid van 11.00 ± 0.02 en 7.05 ± 0.01% in ‘TME 419’ meel by onderskeidelik omgewings- en hoër temperature. Die afname in klammigheid is soortgelyk by ‘UMUCASS 36’ meel. ’n Effense afname in die proteïen inhoud van die meel is tydens die 12- weke stoortydperk vanaf 1.9 ± 0.07 tot 1.30 ± 0.001% by die kultivaar . ‘TME 419’ en 3.0 ± 0.05 tot 2.27 ± 0.001% vir kultivaar ‘UMUCASS 36’ opgemerk. Geen noemenswaardige verskil is egter onder omgewings- en hoër temperature opgemerk nie. Kassavameel wat in papiersakke en onder hoër temperature (38 °C, 60%) gestoor is het die hoogste verlies (50%) aan karotien inhoud vanaf 1.84 ± 0.10% tot 0.91 ± 0.08% getoon , terwyl ’n minimale verlies (24%) by meel wat in plastiekemmers onder omgewingstemperature verpak is, opgemerk is. Die konsentrasie van waterstof hidrosianied (HCN) het tydens alle behandelinge afgeneem en was onder die veilige vlak van 50 µg/ mL vir kosprodukte. Na ’n 12-weke stoortydperk het die meel wat in plastiekemmers verpak is, die hoogste mesofiliese bakterië telling getoon \ (3.43 ± 0.04 log cfu/ g) gevolg deur die meel in die LDPE sakke (3.37 ± 0.03 log cfu/ g) en papiersakke (3.35 ± 0.01 log cfu/ g). Daar was geen merkbare verskil ten opsigte van verpakkingstipes nie; die tellings wat geneem is, was almal binne die aanvaarbare mikrobiale perk. Swelkrag (SP), oplosbaarheid en piek viskositeit is gebruik om die veranderinge in funksionele kenmerke van kassavameel wat betrekking het op die kosindustrie, te ondersoek. Meel wat onder omgewingstemperature in plastiekemmers verpak is, het die laagste swelkrag (8.48 ± 0.55%) en piekviskositeit getoon (260 ± 0.51 RVU) getoon vergeleke met meel wat in LDPE- en papiersakke (9.10 ± 0.13 en 9.32 ± 0.41%) swelkrag en (263.67 ± 4.04 RVU en 302 ± 9.52 RVU) piekviskositeit, onderskeidelik toon. Die belangrike minerale (natrium, kalium, koper en yster) was noemenswaardig hoër in die ‘TME 419’ meel vergeleke met ‘UMUCASS 36’. Ten slotte, vir die produksie van hoëgraad kossoorte soos brood waar hoë swelkrag en viskositeit belangrik is, is In ‘TME 419’ meel onder hoër toestande verpak in papiersakke, die beste keuse. In die geval egter van babakosse is ‘UMUCASS 36’meel wat in plastiekemmers verpak en onder omgewingstemperature gestoor is, en wat dus koswaardes (proteïen en vette) behou en wat die laagste piek viskositeit het, meer geskik. Meel van albei kultivaars kan vir tot twaalf weke onder omgewings- en hoë, tropiese temperature in al die verpakkingstipes wat evalueer is, gestoor word. Stoor in papiersakke onder hoër temperature verbeter egter die kanse op beter raklewe stabiliteit.
APA, Harvard, Vancouver, ISO, and other styles
5

Arora, Sapna. "The effect of enzymes and starch damage on wheat flour tortilla quality." Texas A&M University, 2003. http://hdl.handle.net/1969.1/4864.

Full text
Abstract:
Specific enzymes have been used to improve flour quality for bread but enzyme action in tortilla flour has not been investigated. Two different wheat flours were prepared into tortillas using laboratory-scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated using subjective and objective methods. Tortillas were stored in plastic bags at 22°C for evaluation. The effects of nine enzymes (amyloglucosidase 1, amyloglucosidase 2, bacterial 1, bacterial 2, fungal, maltogenic 1, maltogenic 2, malted barley and xylanase) on quality of wheat flour tortillas were evaluated. Dough absorption was adjusted to attain uniform dough for tortillas. Enzyme addition to tortilla flour did not significantly affect tortilla weight, moisture and pH. Bacterial 2 amylase extended shelf stability while maltogenic 1 and xylanase exhibited smaller improvements in shelf stability and other tortilla properties. Addition of 0.05 activity unit bacterial 2 amylase improved tortilla diameter and improved tortilla shelf life from 12 to 28 days. Maltogenic 1 at 280 ppm improved tortilla diameter, opacity and shelf life. Addition of 100 ppm of xylanase effectively improved tortilla diameter and shelf life. Bacterial 1 amylase at 60 ppm improved tortilla diameter but did not improve shelf stability. Amyloglucosidase 2, maltogenic 2 and malted barley amylase did not improve tortilla quality at any of the evaluated levels. Amyloglucosidase 1 and fungal amylase reduced overall tortilla quality at all the evaluated levels. Bread-making quality of wheat flour is correlated with the damaged starch present in the flour. Damage was induced by grinding the samples for 0, 1, 4 and 8 hr to determine the effects of starch damage on tortilla quality. Processing increased starch damage of control tortilla flour from 5.4% to 12.6%. Damage starch increased dough water absorption, toughness and press rating and reduced diameter and opacity of tortillas. Damage starch improved tortilla rollability at higher levels but did not improve tortilla properties in combination with bacterial 2 amylase. Overall tortilla quality was not improved due to additional starch damage. Improved tortilla quality using bacterial 2 amylase at very low levels could be commercialized.
APA, Harvard, Vancouver, ISO, and other styles
6

Roets, Carien. "Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2800.

Full text
Abstract:
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.
Endoxylanases are known to improve dough stability, oven spring, loaf volume, crumb structure and shelf life. The use of endoglucanases (cellulases) usually results in increased bread loaf volume, bread score and reduced crumb firmness. Even though bakeries use ‘pure’ enzymes in their formulations, they are supplied with an enzyme mixture which can contain up to five different enzymes. These mixtures often also include an emulsifier and ascorbic acid. To compare the ability of endoxylanase and endoglucanase to improve bread quality characteristics, a commercial endoxylanase (from Aspergillus niger) and endoglucanase (from Trichoderma reseei) were evaluated together with a pure endoxylanase and endoglucanase (both from Trichoderma sp). Baking trials were conducted on small (100 g) as well as commercial (700 g) scale. Quality characteristics evaluated included dough quality, bread weight, bread height, bread volume, softness of crumb, bread slice characteristics and overall crumb texture. All the results were compared to a control. From the results of the small-scale baking trials both the pure and commercial endoxylanases significantly (P<0.05) improved bread height and softness of crumb, with the pure endoxylanase also increasing slice brightness. Both the pure and commercial endoglucanases significantly (P<0.05) increased softness of the crumb and slice brightness. When the enzymes were evaluated in combination, only an increase in bread height was observed for some of the combinations. From the results of the baking trials conducted on commercial scale, the loaf height was significantly (P<0.05) increased by the pure endoxylanase and the pure endoglucanase, while the bread volume was significantly (P<0.05) increased by all the enzymes being tested. Enzyme combinations resulted only in a significant (P<0.05) increase in bread volume. The texture of the bread crumb was significantly (P<0.05) influenced by the commercial endoxylanase, the pure endoxylanase, the pure endoglucanase as well as two of the enzyme combinations, resulting in a more open and coarse crumb texture. Slice brightness was significantly (P<0.05) decreased by the commercial endoxylanase, the pure endoxylanase, the pure endoglucanase as well as the two enzyme combinations. Both endoxylanases and endoglucanases can therefore be used to improve bread quality characteristics such as bread height and/or volume, slice brightness and softness of crumb. However, using pure enzymes specific characteristics can be targeted. This would become more feasible if pure or single component enzymes become more readily available and cost effective to use. Apart from testing the effect of the enzymes on bread quality characteristics using small-scale baking trials, it was shown in this study that testing of enzymes could also be efficiently conducted on commercial scale. In the latter the enzymes were being tested using commercial white bread flour as well as a leaner formulation. The leaner formulation allowed for the effect of the enzymes to be observed more prominently. The benefit of the evaluation on commercial scale was that the effect of the enzymes was tested in a process similar to that used in industry.
APA, Harvard, Vancouver, ISO, and other styles
7

Olewnik, Maureen Cecilia Noonan. "Predicting commercial scale baking quality characteristics of wheat and flour using NIR /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Khaskheli, Muhammad. "Some aspects of the production and quality improvement of fermented milk/cereal mixture (Kishk)." Thesis, University of Glasgow, 1998. http://theses.gla.ac.uk/38917/.

Full text
Abstract:
Kishk is a very popular dried fermented milk/cereal mixture consumed in many countries of the world. The manufacture of Kishk is based on traditional methods, and may differ from one region to another. In the present study, the following aspects were investigated: First, standardising the production of laboratory-made Kishk; after using different ratios of wheat Burghol and yoghurt, a ratio of 1:4 was found to be suitable. Second, evaluating the compositional quality of Burghol made from different varieties of oats and barley, and the effect of these cereals on the overall characteristics of Kishk. Third, assessing the quality of Kishk using different cereals (porridge oats, oats flour, wheat flour, Burghol and Burghol flour), yoghurt, acidulant and/or 'milk'. Burghols from different varieties of barley and oats were prepared in a similar manner to that for the production of wheat Burghol. The traditional cracking process was successful for barley and oats, but difficulties were experienced in the separation of husk from the oats product. The chemical composition of the parboiled 'cracked' cereals were compared with that of the original grains, and with wheat Burghol. In all, the proximate composition (i.e. fat, protein and ash) of the parboiled 'cracked' products were reduced compared to the original cereals. Sensory evaluation of these Kishks could be summarised as follows: First, Kishks made with different cereal Burghols (oats, barley or wheat) were differentiated by the type of cereal used. Second, the flavour of Kishk made with different cereals (oats and wheat), yoghurt, GDL and 'milk' were different. Most of the odour, flavour, after-taste and mouth feel characters have differentiated the Kishk according to the type of 'dairy' base used. The perceived mouth feel characters (chalky, sticky, slimy) differentiated the Kishk according to the type and particle size of cereals (e.g. porridge oats, oats flour, wheat Burghol or wheat flour) used. Third, Kishk made with different wheat products (Burghol, Burghol flour or wheat flour) was also differentiated by the particle size. Fourth, wheat flour-based Kishk was perceived to have better mouth feel characters followed by Burghol flour- and Burghol-based Kishk. Yoghurt/Burghol or wheat flour mixtures were studied during the secondary fermentation period (0, 48, 96 and 144 h), and the influence of particle size of the cereal was evident on the β-amylase and proteolytic activities. Burghol-based mixture had the highest β-amylase content/activity and wheat flour the lowest, whilst the non-protein nitrogen compounds content was higher in wheat flour than the Burghol-based mixture after 144 h. The degradation of starch in all these mixtures was almost linear during the secondary fermentation period. This appeared to be influenced by the interactions between the starch and other components such as protein, lipids and polyphenols to make the starch resistant to enzymatic degradation. The release of enzyme inhibitors such as phytic acids during the secondary fermentation period may also have interfered in the recovery of the starch during analysis. The microstructure of cereal (Burghol or wheat flour)/yoghurt or whey from yoghurt mixture suggest that physical change in starch granules occurred rather than degradation.
APA, Harvard, Vancouver, ISO, and other styles
9

Maddakandage, Dona Jayani Chathurika Sandarani. "Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation." Thesis, North Dakota State University, 2020. https://hdl.handle.net/10365/32131.

Full text
Abstract:
This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled wheat had a higher content of low molecular weight soluble dietary fibers (LMW-SDF) such as fructo and galacto oligosaccharides. Overall, hulled wheats differed from modern bread wheat in their kernel, flour, baking and nutritional quality. Moreover, due to higher LMW-SDF content, hulled wheats would be a potential candidate for breeding and producing health beneficial novel food products.
APA, Harvard, Vancouver, ISO, and other styles
10

Clark, Elizabeth. "Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32504.

Full text
Abstract:
Master of Science
Food Science Institute
Fadi Aramouni
Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each batter was assessed along with loaf density, yield, specific volume, pH, water activity, crust color (L*, a*, b*), crumb color (L*, a*, b*), and texture. Additionally, a consumer sensory study was performed to ascertain degree of liking of appearance, color, flavor, texture, aftertaste, likelihood to purchase, and overall acceptability. Significant differences (p < 0.05) were found in batter pH, loaf density, yield, specific volume, color (crust b*, crumb L*, a*, b*), pH, water activity, and texture among flour inclusion and leavening treatments. Consumer testing yielded significant differences (p < 0.05) between the control and a yeast leavened 20% breadfruit formula in appearance, color, flavor, aftertaste, likelihood to purchase, and overall acceptability. While most consumers rated the breadfruit treatment lower than the control, five celiac panelists rated it higher. Among all treatments, loaves produced from 20% breadfruit flour inclusion had significantly lower density, yield, hardness, adhesiveness, gumminess, chewiness, and crumb yellowness (b*), as well as higher specific volume, springiness, crust yellowness (b*) and darkness (L*), crumb darkness (L*), and magenta hue (a*) compared to other breadfruit flour inclusion levels. Similarly, loaves leavened with yeast had significantly lower batter pH, loaf pH, density, yield, hardness, chewiness, crust yellowness (a*), crumb darkness (L*), magenta hue (a*), and yellowness (b*) as well as higher loaf water activity, volume, springiness, and crust darkness (L*) compared to other breadfruit flour inclusion levels. These results indicate breadfruit flour can be used at ≤ 20% in gluten-free bread formulas to replace rice flour and has potential as a fiber supplement. Further research is needed to assess how breadfruit flour affects the quality of other gluten-free product formulas.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Flour – Quality"

1

ICC '89 Symposium (1989 Lahti, Finland). Wheat end-use properties: Wheat and flour characterization for specific end-uses : proceedings from ICC '89 Symposium, June 13-15, 1989, Lahti, Finland. Helsinki: University of Helsinki, Dept. of Food Chemistry and Technology, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Elhinney, John Mc. Direct quality measurement of flour and discrimination of selected meats by visible, near and mid-infrared spectroscopy. Dublin: University College Dublin, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Quinlan, Dáire M. Dough consistency test for improved process control of a commercial co-extruded biscuit line. Dublin: University College Dublin, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Ishihara, Katsuyoshi. Implementing qualityon the shop floor: A practical guide. White Plains, New York: Quality Resources, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Ishihara, Katsuyoshi. Implementing quality on the shop floor: A practical guide. White Plains, New York: Quality Resources, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Ishiwata, Junichi. IE for the shop floor. Cambridge, Mass: Productivity Press, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. Asheville, N.C: U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. Asheville, N.C: U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. [Asheville, N.C.]: U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. [Asheville, N.C.]: U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Flour – Quality"

1

Juge, Chloé, Elie Langard, Mathilde Le Traou, Agathe Rival, Maëlle Simmen, Valentin Bellassen, Marion Drut, and Matthieu Duboys De Labarre. "Organic Flour in France." In Sustainability of European Food Quality Schemes, 49–68. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27508-2_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Pagani, M. A., Alessandra Marti, and Gabriella Bottega. "Wheat Milling and Flour Quality Evaluation." In Bakery Products Science and Technology, 17–53. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Carson, Gordon R., and Nancy M. Edwards. "CHAPTER 4: Criteria of Wheat and Flour Quality." In WHEAT: Chemistry and Technology, 97–118. 3340 Pilot Knob Road, St. Paul, Minnesota 55121, U.S.A.: AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127557.004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles, 261–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles, 57–73. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Chen, C. C., and Shu-Ying Sophia Yang. "Wheat Milling and Flour Quality Analysis for Noodles in Taiwan." In Asian Noodles, 75–97. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Hill, Victoria. "Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S." In Contributions to Management Science, 83–121. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04250-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Garin, Olatz. "Floor Effect." In Encyclopedia of Quality of Life and Well-Being Research, 2300. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0753-5_1059.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Bower, Wendy F. "Diagnostic Scores, Questionnaires and Quality-of-Life Measures in Paediatric Continence." In Urodynamics, Neurourology and Pelvic Floor Dysfunctions, 21–27. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-42193-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Goodwin, A. Lin. "Innovation in Teacher Education: Cutting Edge? Or on the Cutting Room Floor?" In Quality of Teacher Education and Learning, 3–16. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-3549-4_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Flour – Quality"

1

Sudaryati, Etti, Ernawati Nasution, and Fitri Ardiani. "Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour." In 2nd Public Health International Conference (PHICo 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/phico-17.2018.17.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Wen, Ji-Ping, Hua-Dong Wang, Lin-Hua Guo, and Rui Mao. "The Quality Research of Buckwheat - High Gluten Wheat Flour and Buckwheat Mixed Flour Steamed Bun." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0167.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Fathonah, Siti, Rosidah, Dyah Nurani Setyaningsih, Octavianti Paramita, Noor Istighfarin, and Litazkiyati. "The Sensory Quality and Acceptability of Pumpkin Flour Cookies." In The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and Application on Green Technology. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0009012804390445.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Fathonah, Siti, Rosidah, Dyah Nurani Setyaningsih, Octavianti Paramita, Noor Istighfarin, and Litazkiyati. "The Sensory Quality and Acceptability of Pumpkin Flour Cookies." In The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and Application on Green Technology. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0009012804510457.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Musita, Nanti, Siti Nurdjanah, and Devi Oktiani. "Nixtamalization application as a quality improvement of corn flour." In THE 11TH REGIONAL CONFERENCE ON CHEMICAL ENGINEERING (RCChE 2018). Author(s), 2019. http://dx.doi.org/10.1063/1.5095015.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Costa, Gustavo, Maria Teresa Pedrosa Silva Clerici, and MICHELE SCARTON. "Muffin made with wholemeal pumpkin flour: technological and sensory quality." In XXIV Congresso de Iniciação Científica da UNICAMP - 2016. Campinas - SP, Brazil: Galoa, 2016. http://dx.doi.org/10.19146/pibic-2016-51584.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Nurminah, Mimi, and Rona J. Nainggolan. "Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles." In International Conference on Natural Resources and Technology. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0008548001520155.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Sembiring, Nurhayati, Elisabeth Ginting, and Sudikse Ingrid. "Quality Control on Flour Rice with Statistical Quality Control (SQC) Method and Taguchi Method." In International Conference of Science, Technology, Engineering, Environmental and Ramification Researches. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010084402670272.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Dabija, Adriana. "STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/61/s25.130.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Kiranawati, Titi Mutiara, Laili Hidayati, Anggi Martiningtyas Januwati Saputri, Ria Aprilia Sari, and Hendra Susanto. "The analysis of bread quality from Moringa oleifera (kelor) leaf flour." In INTERNATIONAL CONFERENCE ON LIFE SCIENCES AND TECHNOLOGY (ICoLiST 2020). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0052664.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Flour – Quality"

1

Kozhakhiyeva, Madina, Stefan Dragoev, Yasin Uzakov, and Almagul Nurgazezova. Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, January 2018. http://dx.doi.org/10.7546/crabs.2018.01.18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Kozhakhiyeva, Madina, Stefan Dragoev, Yasin Uzakov, and Almagul Nurgazezova. Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, January 2018. http://dx.doi.org/10.7546/grabs2018.1.18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Taggart, J., J. Sikora, J. Wiehagen, and A. Wood. Strategy Guideline: Quality Management in Existing Homes - Cantilever Floor Example. Office of Scientific and Technical Information (OSTI), December 2011. http://dx.doi.org/10.2172/1219444.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Taggart, J., J. Sikora, J. Wiehagen, and A. Wood. Strategy Guideline: Quality Management in Existing Homes; Cantilever Floor Example. Office of Scientific and Technical Information (OSTI), December 2011. http://dx.doi.org/10.2172/1033039.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. Asheville, NC: U.S. Department of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985. http://dx.doi.org/10.2737/se-gtr-33.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Fix, N. J. Fluor Hanford, Inc. Groundwater and Technical Integration Support (Master Project) Quality Assurance Management Plan. Office of Scientific and Technical Information (OSTI), February 2008. http://dx.doi.org/10.2172/926937.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Lukasse, Leo, Manon Mensink, and Edo Wissink. A floor cover to improve temperature distribution and quality preservation in maritime refrigerated container transport of grapes : GreenCHAINge WP1 - Table Grapes. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/420926.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

MAKENAS, B. J. Data quality objectives for sampling of sludge from the K West and K East Basin floor and from other Basin areas. Office of Scientific and Technical Information (OSTI), October 1998. http://dx.doi.org/10.2172/9421.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Flour – Quality' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography