scholarly journals Pea and lentil flour quality as affected by roller milling configuration

2021 ◽  
Author(s):  
Jean‐Charles Motte ◽  
Robert Tyler ◽  
Aidin Milani ◽  
Janelle Courcelles ◽  
Tanya Der
Keyword(s):  
Flour Quality ◽  
Lentil Flour ◽  
Roller Milling

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Chromosomal Location of Genes for Flour Quality in the Wheat Variety ‘Cheyenne’ Using Substitution Lines 1

Crop Science ◽  
1966 ◽  
Vol 6 (2) ◽  
pp. 119-122 ◽  
Author(s):  
Rosalind Morris ◽  
J. W. Schmidt ◽  
P. J. Mattern ◽  
V. A. Johnson
Keyword(s):  
Chromosomal Location ◽  
Wheat Variety ◽  
Substitution Lines ◽  
Flour Quality

scholarly journals Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

2021 ◽  
Author(s):  
Drew Portman ◽  
Pankaj Maharjan ◽  
Chris Blanchard ◽  
Mani Naiker ◽  
Joe F. Panozzo
Keyword(s):  
Thermal Processing ◽  
Lentil Flour

Flour quality requirements for chinese noodle manufacture

1985 ◽  
Vol 3 (4) ◽  
pp. 379-387 ◽  
Author(s):  
D.M. Miskelly ◽  
H.J. Moss
Keyword(s):  
Quality Requirements ◽  
Flour Quality

scholarly journals Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

2017 ◽  
Vol 7 (4) ◽  
pp. 299-305 ◽  
Author(s):  
Euloge S. Adjou ◽  
René G. Dègnon ◽  
Edwige Dahouenon-Ahoussi ◽  
Mohamed M. Soumanou ◽  
Dominique C. K. Sohounhloue
Keyword(s):  
Essential Oil ◽  
Fermented Fish ◽  
Flour Quality ◽  
Pimenta Racemosa
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