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Flour Blends (flour + blend)
Selected AbstractsStudies on the quality of Turkish flat breads based on blends of triticale and wheat flourINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005kuner Summary The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K,nac, 97 and Daǧda, 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth-feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova) and principal component analysis (PCA) showed that Daǧda, 94 and Triticale blends are more suitable than K,nac, 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale-wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale-wheat flour blends were highly cultivar specific and dependent on blend proportion. [source] Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blendsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2004Peter I. Akubor Summary The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability. [source] PROCESSING AND ACCEPTABILITY OF FRIED CASSAVA BALLS ("AKARA-AKPU") SUPPLEMENTED WITH MELON AND SOYBEAN FLOURSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2007CHIEMELA ENYINNAYA CHINMA ABSTRACT The processing and acceptability of fried cassava balls ("Akara-akpu") supplemented with melon and soybean flours were studied. Cassava flour, defatted soybean flour and cassava mash were produced. Some functional and chemical properties of the flours were determined. Akara-akpu prepared from 100% cassava mash served as control; 100% cassava flour, 80% cassava flour + 20% defatted soybean and 70% cassava flour + 30% defatted melon flour were prepared. Akara-akpu balls were subjected to chemical and physical analyses. Akara-akpu prepared from composite flour blends had higher protein, fat, ash and energy value than Akara-akpu from 100% cassava mash. The cyanide content and degree of starch gelatinization of Akara-akpu prepared from 100% cassava mash (control) were higher than Akara-akpu prepared from cassava mash plus composite flour blends. There was a significant difference (P , 0.05) in weight and yield between Akara-akpu prepared from 100% cassava mash (control) and cassava mash plus composite flour blends. There was no significant difference (P , 0.05) in volume between Akara-akpu made from control sample and those cassava plus composite flour blends. [source] SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPSJOURNAL OF FOOD QUALITY, Issue 1 2000JAMES F. FALLER ABSTRACT Consumer demand for low-fat "healthy" snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability. [source] | ||||||||||