The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
C O Onwurah - One of the best experts on this subject based on the ideXlab platform.
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physical characteristics and sensory quality of bread produced from wheat african oil Bean Flour blends
African Journal of Food Science, 2014Co-Authors: U L Nwosu, C U Elochukwu, C O OnwurahAbstract:The use of wheat Flour and African oil Bean Flour blends in the production of bread was studied. The wheat Flour was substituted with African oil Bean Flour at the following levels: 10, 20, 30 and 40% while wheat Flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 - 6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat Flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p<0.05) was observed in texture and flavour respectively. It was concluded that a substitution of 10% African oil Bean Flour gave the bread with the best overall quality. Key words: Wheat Flour, African oil Bean Flour, bread characteristics, sensory attributes
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Physical characteristics and sensory quality of bread produced from wheat/African oil Bean Flour blends
African Journal of Food Science, 2014Co-Authors: U L Nwosu, C U Elochukwu, C O OnwurahAbstract:The use of wheat Flour and African oil Bean Flour blends in the production of bread was studied. The wheat Flour was substituted with African oil Bean Flour at the following levels: 10, 20, 30 and 40% while wheat Flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 - 6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat Flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p
U L Nwosu - One of the best experts on this subject based on the ideXlab platform.
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physical characteristics and sensory quality of bread produced from wheat african oil Bean Flour blends
African Journal of Food Science, 2014Co-Authors: U L Nwosu, C U Elochukwu, C O OnwurahAbstract:The use of wheat Flour and African oil Bean Flour blends in the production of bread was studied. The wheat Flour was substituted with African oil Bean Flour at the following levels: 10, 20, 30 and 40% while wheat Flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 - 6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat Flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p<0.05) was observed in texture and flavour respectively. It was concluded that a substitution of 10% African oil Bean Flour gave the bread with the best overall quality. Key words: Wheat Flour, African oil Bean Flour, bread characteristics, sensory attributes
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Physical characteristics and sensory quality of bread produced from wheat/African oil Bean Flour blends
African Journal of Food Science, 2014Co-Authors: U L Nwosu, C U Elochukwu, C O OnwurahAbstract:The use of wheat Flour and African oil Bean Flour blends in the production of bread was studied. The wheat Flour was substituted with African oil Bean Flour at the following levels: 10, 20, 30 and 40% while wheat Flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 - 6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat Flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p
C U Elochukwu - One of the best experts on this subject based on the ideXlab platform.
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physical characteristics and sensory quality of bread produced from wheat african oil Bean Flour blends
African Journal of Food Science, 2014Co-Authors: U L Nwosu, C U Elochukwu, C O OnwurahAbstract:The use of wheat Flour and African oil Bean Flour blends in the production of bread was studied. The wheat Flour was substituted with African oil Bean Flour at the following levels: 10, 20, 30 and 40% while wheat Flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 - 6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat Flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p<0.05) was observed in texture and flavour respectively. It was concluded that a substitution of 10% African oil Bean Flour gave the bread with the best overall quality. Key words: Wheat Flour, African oil Bean Flour, bread characteristics, sensory attributes
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Physical characteristics and sensory quality of bread produced from wheat/African oil Bean Flour blends
African Journal of Food Science, 2014Co-Authors: U L Nwosu, C U Elochukwu, C O OnwurahAbstract:The use of wheat Flour and African oil Bean Flour blends in the production of bread was studied. The wheat Flour was substituted with African oil Bean Flour at the following levels: 10, 20, 30 and 40% while wheat Flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 - 6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat Flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p
Zhenhua Gao - One of the best experts on this subject based on the ideXlab platform.
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Effects of thermal treatment on the properties of defatted soya Bean Flour and its adhesion to plywood.
Royal Society open science, 2018Co-Authors: Binghan Zhang, Bo Fan, Yuehong Zhang, Zhenhua GaoAbstract:With an attempt to economically and efficiently improve the water resistance of defatted soya Bean Flour (DSF)-based wood adhesives, DSF was subjected to thermal treatment at various temperatures (...
Mohammad Reza Maracy - One of the best experts on this subject based on the ideXlab platform.
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The effects of soy Bean Flour enriched bread intake on anthropometric indices and blood pressure in type 2 diabetic women: a crossover randomized controlled clinical trial.
International journal of endocrinology, 2014Co-Authors: Asma Salari Moghaddam, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, Mohammad Reza MaracyAbstract:Previous studies showed that soy Bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy Bean Flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy Bean Flour enriched bread was consumed each day instead of the same amount of their usual bread or other cereal products. After a 4-week wash-out period, participants were crossed over for another 6 weeks. Mean (±SD) age of study participants was 45.7 ± 3.8 years. The results of our study showed no significant effects of soy Bean Flour enriched bread on anthropometric indices and blood pressure among diabetic patients. Despite the slight reduction in BMI, waist circumference, and percent of body fat, there were no significant differences in changes of these values between two groups. No significant changes in waist to hip ratio and blood pressure were seen.