scholarly journals Wheat flour and gum cordia composite system: pasting, rheology and texture studies

2018 ◽  
Vol 38 (4) ◽  
pp. 691-697 ◽  
Author(s):  
Kaiser MAHMOOD ◽  
Mohammed Saleh ALAMRI ◽  
Mohamed Abdelhakim ABDELLATIF ◽  
Shahzad HUSSAIN ◽  
Akram Ahmed Abdu QASEM
Keyword(s):  
Wheat Flour ◽  
Composite System ◽  
Gum Cordia

Processing and characterization of YBa2Cu3O7−x/Ag composites

1990 ◽  
Vol 48 (4) ◽  
pp. 46-47
Author(s):  
Jafar Javadpour ◽  
Bradley L. Thiel ◽  
Sarikaya Mehmet ◽  
Ilhan A. Aksay
Keyword(s):  
Composite System ◽  
Precursor Solution ◽  
Microstructural Development ◽  
Superconducting Properties ◽  
Practical Applications ◽  
Nitrate Precursor ◽  
Cold Pressed ◽  
Tape Cast ◽  
Composite Samples

Practical applications of bulk YBa2Cu3O7−x materials have been limited because of their inadequate critical current density (jc) and poor mechanical properties. Several recent reports have indicated that the addition of Ag to the YBa2Cu3O7−x system is beneficial in improving both mechanical and superconducting properties. However, detailed studies concerning the effect of Ag on the microstructural development of the cermet system have been lacking. Here, we present some observations on the microstructural evolution in the YBa2Cu3O7−x/Ag composite system.The composite samples were prepared by mixing various amounts (2.5 - 50 wt%) AgNO3 in the YBa2Cu3O7−x nitrate precursor solution. These solutions were then spray dried and the resulting powders were either cold pressed or tape cast. The microstructures of the sintered samples were analyzed using SEM (Philips 515) and an analytical TEM (Philips 430T).The SEM micrographs of the compacts with 2.5 and 50 wt% Ag addition sintered at 915°C (below the melting point of Ag) for 1 h in air are displayed in Figs. 1 and 2, respectively.

Method of establishing the period of maturation of wheat flour by the value of acid number of fat

2019 ◽  
pp. 49-51
Author(s):  
L.G. Priezzheva ◽  
◽  
V.F. Sorochinskiy ◽  
I.A. Verezhnikova ◽  
S.K. Kolomiec ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Acid Number

Determination of the rational dosage of hydrolyzed lecithin VEROLEC HE-60 in the production of wheat flour bread

2020 ◽  
Vol 29 (9) ◽  
pp. 47-49
Author(s):  
E.B. Barabashov ◽  
◽  
L.A. Revina ◽  
E.I. Ponomareva ◽  
S.I. Lukina ◽  
...  
Keyword(s):  
Wheat Flour

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

2019 ◽  
Vol 28 (1) ◽  
pp. 49-52
Author(s):  
V.A. K. Sagi ◽  
◽  
G.G. Yusupova ◽  
E.V. Nevskaya ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bakery Products ◽  
Quality Factors

THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR

2019 ◽  
Vol 1 (1) ◽  
pp. 8
Author(s):  
Subekah Nawa Kartikasari ◽  
Puspita Sari ◽  
Achmad Subagio
Keyword(s):  
Wheat Flour

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

2020 ◽  
Vol 7 (1) ◽  
pp. 27
Author(s):  
Ni Putu Diah Cahyani Subamia ◽  
Komang Ayu Nocianitri ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Wheat Flour ◽  
Sugar Content ◽  
Type Ii Diabetes Mellitus ◽  
Positive Control ◽  
Water Soluble ◽  
Control Group ◽  
Unhealthy Lifestyle ◽  
Control Group Design

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

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