[go: up one dir, main page]

Ejim et al., 2019 - Google Patents

Proximate Composition and Sensory Properties of Bread Produced from Malted Maize–Soy flour Blends

Ejim et al., 2019

View PDF
Document ID
8961379770037625512
Author
Ejim M
Omachi A
Odor C
Abiodun M
Obafemi J
Publication year
Publication venue
International Journal of Pure and Applied Science

External Links

Snippet

The presence of gluten in wheat has been reported to cause problems in people with celiac disease (allergy to gluten) which is now of public health concern thereby causing an interest in gluten-free (GF) products. The study aimed at producing gluten-free bread using malted …
Continue reading at www.africanscholarpublications.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER

Similar Documents

Publication Publication Date Title
Man et al. Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread
Inyang et al. Production and quality evaluation of functional biscuits from whole wheat flour supplemented with acha (fonio) and kidney bean flours
Yaqoob et al. Effect of sprouting on cake quality from wheat–barley flour blends
Kaur et al. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
CN101262782A (en) Protein-rich premix powders comprising okara for healthy food industry
Khalil et al. Effect of oat bran on the quality of enriched high fiber biscuits
Molnar et al. Characterization of biscuits enriched with black currant and jostaberry powder
Jasper et al. Quality evaluation of bread fortified with pumpkin (Cucurbitapepo) seed milk
CA2764647A1 (en) Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions
Akubor et al. Effect of processing methods on the quality of flour and bread from African breadfruit kernel flour
Joshi et al. Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits
Kulthe et al. Nutritional and sensory characteristics of cookies prepared from pearl millet flour
Adonu et al. Proximate composition and consumer acceptability of pancakes made with wheat and soybean flour blends
Hassan et al. Physicochemical and sensorial characterization of gluten-free cupcakes
Ragaee et al. 14 Effects of processing on nutritional and functional properties of cereal products
Ejim et al. Proximate Composition and Sensory Properties of Bread Produced from Malted Maize–Soy flour Blends
طلعت جوهري et al. The effects of quinoa and chickpeas flours on the physical, chemical, functional and sensorial properties of tarhana soup
Okpalanma et al. Development of biscuits made with wheat, soybean and cassava flour blends using mixture design
Boyacioglu Soy ingredients in baking
Olawoye et al. Celiac disease management through gluten-free diets
Ujong et al. Nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours
Mehta et al. A Study of Multigrain Gluten free groundnut and edible gum biscuits
Stear Formulation and processing techniques for specialty-breads
Elechı et al. Healthy food design and early childhood nutrition: Nutritional and food safety assessment of fermented and malted multi-grains instant weaning porridge fortified with defatted pumpkin (Cucurbita pepo) seed flour
MOHAMMED Production of high nutritional value cookies from broken rice supplemented with sweet lupin flour