THE IMPACT OF PARTIAL REPLACING WHEAT FLOUR WITH SESAME PROTEIN POWDER ON VOLUME AND SENSORY PROPERTIES OF BREADVeronika ValkovaHana DuranovaZuzana TothovaLucia Gabriny
The water, protein, starch and ash contents of the eggs, flour and sucrose are also shown in Table 1. Protein content was measured in the eggs according to the official AOAC method 925.31 with a conversion factor Results and discussion As stated in the introduction, the ingredients of a refe...
High Gluten Flour 13.35 13.35 13.35 Gluten powder 1.50 1.50 1.50 Fish oil 4.00 4.00 4.00 Choline chloride 0.04 0.04 0.04 Vitamin C 0.10 0.10 0.10 Premixes1 1.00 1.00 1.00 Ethoxyquiline 0.01 0.01 0.01 Ca(H2PO4)b 1.00 1.00 1.00 Soybean oil 4.00 2.80 2.00 ESPb 0.00 1.20 2.00 Total 100.00 ...
Add a little extra baking powder and some more water. Add a dessert spoon of vinegar or lemon juice along with half a teaspoon of baking soda. Add some yogurt. Amounts would apply to a cake with around 180 grams or 6 ounces of flour. Do experiment with different quantities because flour...
The invention relates to a special milk replacing material for goat lambs and application of the special milk replacing material. The milk replacing material comprises the following components: corn powder, extruded soybean, flour, fatty powder, sugarcane, glucose, plasma protein powder, rice protein ...
The present invention particularly relates to a soybean flour substitute fat pig feed, comprising the following ingredients by weight: 46% soybean meal 400 to 600 copies; 300 to 400 parts of soybean flour; dihydrogen phosphate calcium 10-30 parts; 20 to 30 parts of calcium citrate; 8 to 15...
Functional beef burgerGluten freeShelf lifeThis study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments ...
muffins with sugar. Keywords: sugar;apple puree;muffins;physical properties;texture;specific gravity;dynamic viscoelastic properties 4. Conclusions The present study demonstrated that using apple puree as a sugar substitute in muffins can be an effective alternative for reducing sugar content by up to ...
Five experimental diets were designed to gradually reduce the proportion of FM, while increasing the content of YM. The FM was replaced at the following levels: 0% (control), 25%, 50%, 75%, and 100% (complete replacement) by YM while soy oil and wheat flour content were adjusted. All...
Four isonitrogenous and isoenergetic diets containing different levels of CPC are shown inTable 1. Fishmeal, soybean meal, and peanut meal were used as intact protein sources; fish oil and lecithin were used as the lipid sources; and flour was used as the carbohydrate source. The groups were...