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Flour Content (flour + content)
Kinds of Flour Content Selected AbstractsQuality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea FloursJOURNAL OF FOOD SCIENCE, Issue 6 2005Yonghuan H. Zhao ABSTRACT Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea. [source] DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLSJOURNAL OF SENSORY STUDIES, Issue 6 2007JOANNE DELK ABSTRACT The first objective of this research was to determine if elementary school-aged children preferred refined bread to whole-wheat bread. The second objective was to set a series of difference threshold steps that could be used for an intervention to gradually and undetectably increase whole-wheat flour content in a bread roll. We conducted a taste test with 103 elementary school children in which they rated their liking of bread rolls containing various levels of whole wheat. The rolls with lower levels of whole wheat were liked better than the rolls with higher levels. We established difference thresholds for whole-wheat flour in rolls over the range of 0,100% whole wheat using ascending forced-choice tests. From these thresholds, we established the following series of concentrations (%): 1, 2, 5, 7, 10, 14, 21, 26, 32, 38, 47, 59, 72 and 91. PRACTICAL APPLICATIONS The series of whole wheat concentrations we determined can be used in an intervention to gradually increase the whole-wheat content of bread rolls. More broadly, they could be used by any foodservice operation, manufacturer or cook that wants to gradually increase the whole-wheat content of bread or related products and have that increase remain undetected by consumers. This strategy of gradually increasing whole-wheat content has the potential to markedly increase the consumption of whole grains, thus, improving health. [source] Fusion characteristics of rigid PVC/wood-flour composites by torque rheometryJOURNAL OF VINYL & ADDITIVE TECHNOLOGY, Issue 1 2007Laurent M. Matuana This study was aimed at examining the effects of wood flour contents, wood species (softwood vs. hardwood), and particle size on the fusion characteristics (fusion time, fusion temperature, fusion torque, and fusion energy) of rigid PVC/wood-flour composites in a torque rheometer. Neat rigid PVC exhibited one fusion peak, whereas the addition of wood flour into the PVC matrix led to two fusion peaks. Increased wood flour content caused a significant increase in the time, temperature, and energy at which fusion between the primary particles started, thereby leading to increased fusion torque, irrespective of the wood flour species. These results implied that rigid PVC filled with wood flour must be processed at higher temperatures than neat resin. Although fusion characteristics of the composites were influenced by the wood species, a clear trend between softwood and hardwood species could not be established. However, finer particles fused more quickly and needed less energy than coarse ones. J. VINYL ADDIT. TECHNOL., 13:7,13, 2007. © 2007 Society of Plastics Engineers. [source] Wood/plastic composites co-extruded with multi-walled carbon nanotube-filled rigid poly(vinyl chloride) cap layerPOLYMER INTERNATIONAL, Issue 5 2010Shan Jin Abstract Wood/plastic composites (WPCs) can absorb moisture in a humid environment due to the hydrophilic nature of the wood in the composites, making products susceptible to microbial growth and loss of mechanical properties. Co-extruding a poly(vinyl chloride) (PVC)-rich cap layer on a WPC significantly reduces the moisture uptake rate, increases the flexural strength but, most importantly, decreases the flexural modulus compared to uncapped WPCs. A two-level factorial design was used to develop regression models evaluating the statistical effects of material compositions and a processing condition on the flexural properties of co-extruded rigid PVC/wood flour composites with the ultimate goal of producing co-extruded composites with better flexural properties than uncapped WPCs. Material composition variables included wood flour content in the core layer and carbon nanotube (CNT) content in the cap layer of the co-extruded composites, with the processing temperature profile for the core layer as the only processing condition variable. Fusion tests were carried out to understand the effects of the material compositions and processing condition on the flexural properties. Regression models indicated all main effects and two powerful interaction effects (processing temperature/wood flour content and wood flour content/CNT content interactions) as statistically significant. Factors leading to a fast fusion of the PVC/wood flour composites in the core layer, i.e. low wood flour content and high processing temperature, were effective material composition and processing condition parameters for improving the flexural properties of co-extruded composites. Reinforcing the cap layer with CNTs also produced a significant improvement in the flexural properties of the co-extruded composites, insensitive to the core layer composition and the processing temperature condition. Copyright © 2009 Society of Chemical Industry [source] EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2000M.O. IWE Mixtures of soy and sweet potato (Ipomoea batatas) (L.) Lam), flours containing 18%, 25% and 30% moisture, respectively, were extruded in a single screw extruder. Results showed that inactivation of trypsin inhibitor was enhanced by both reductions in feed moisture and soy flour contents of sample mixtures. Hence subsequent extrusion was carried at 18% feed moisture with variable feed ratio, screw rotation speed and die diameter, using a central composite rotatable, near orthogonal experimental design. Results further showed that the effect of increasing the ratio of soy in the mixture was linearly significant (p > 0.05). Optimum Trypsin Inhibitor (TI) inactivation value of 3.40 mg/g was predicted at a feed composition of 80% sweet potato, 9 mm die diameter and 154 rpm, respectively. [source] Fusion characteristics of rigid PVC/wood-flour composites by torque rheometryJOURNAL OF VINYL & ADDITIVE TECHNOLOGY, Issue 1 2007Laurent M. Matuana This study was aimed at examining the effects of wood flour contents, wood species (softwood vs. hardwood), and particle size on the fusion characteristics (fusion time, fusion temperature, fusion torque, and fusion energy) of rigid PVC/wood-flour composites in a torque rheometer. Neat rigid PVC exhibited one fusion peak, whereas the addition of wood flour into the PVC matrix led to two fusion peaks. Increased wood flour content caused a significant increase in the time, temperature, and energy at which fusion between the primary particles started, thereby leading to increased fusion torque, irrespective of the wood flour species. These results implied that rigid PVC filled with wood flour must be processed at higher temperatures than neat resin. Although fusion characteristics of the composites were influenced by the wood species, a clear trend between softwood and hardwood species could not be established. However, finer particles fused more quickly and needed less energy than coarse ones. J. VINYL ADDIT. TECHNOL., 13:7,13, 2007. © 2007 Society of Plastics Engineers. [source] | |||||||||||||