- 《Journal of Agricultural & Food Chemistry》 被引量: 70发表: 2007年 Using of taro flour as partial substitute of wheat flour in bread making This study investigated the effects of using taro flour as partial substitution of wheat flour in balady bread (Egyptian bread) making with ...
After require time, the pellets(now already separated)is discharged at the end of drum then conveyed to the sifter via a connecting conveyor.2. Snacks Raw materials: Corn, rice, millets, wheat, oat, barley etc as ingredients. Please note that all the materials should be in pow...
Nutritive bread with double functions of eating and health care is characterized in that the bread comprises high protein flour, hawthorn powder, pumpkin powder, yam powder, spirulina powder, carrot juice, tomato juice, Chinese cabbage juice, fresh milk, egg, vegetable oil, white sugar, yeast, ...
wheat flour, and wheat bran [82]. Further studies have shown that oxidized rice bran polysaccharides have enhanced water solubility and, thus, RBP could be used as a source of water-soluble dietary fiber for cookies and bread [83]. Patents in the World Intellectual Property Organization (WIPO...
1. Introduction Rice is a staple food for the majority of the population worldwide, especially in Asia, South America, and Africa. Rice bran, present on the surface of the rice, is the primary by-product of rice, and is separated from the rice grain during the milling of brown rice. ...