Flours composite

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Kayitesi, E. (2009). Sensory and nutritional quality of marama-sorghum composite flours and porridges. MSc (Agric) Food Science and Technology dissertation. University of Pretoria, Pretoria, South Africa. 

Baobab milk contains more protein (1.5%) and minerals (Fe 17.8 mg Ca 134.2 mg) than human milk (protein 1.3% Fe 0.2 mg Ca 30 mg) or cow milk (Fe 0.1 mg Ca 1.20 mg) and most leading national commercial infant milk powder formulas e.g. Cerelac (Fe 10.0 mg). The composite flours contain more nutrients than the baobab or the acha flour alone (5). 

G. Genetic Variation in Color of SPF Related to Its Use in Wheat-Based Composite Flour Products (Collado et al., 1997) Quahty Evaluation of SPF Processed in Different Agroecological Sites Using Small-Scale Processing Technologies (Owori and Hagenimana, 2000)... 

G. GENETIC VARIATION IN COLOR OF SPF RELATED TO ITS USE IN WHEAT-BASED COMPOSITE FLOUR PRODUCTS (COLLADO ETAL., 1997)... 

SPFs vary widely in color depending on genotype, and when used in wheat-based composite flours they will impart characteristic colors, which may be favorable or unfavorable for particular food products. SPF was prepared from... 

Collado, L.S., Mabesa, L.B., and Corke, H. 1997. Genetic variation in color of sweetpotato flour related to its use in wheat-based composite flour products. Cereal Ch n. 74, 681-686. 

Wheat flour is extensively utilized to produce snacks such as crackers, crispbreads, and pretzels. The preparation of crackers is described in Chapter 10. The industrial manufacturing process to obtain toasted bread is practically identical to production of fresh bread with the additional operation of bread toasting or drying. There are many bread formulations generally produced from refined wheat flour, whole wheat flour, or composite flours produced from mixtures of wheat flour with oat, rye, or various crushed grains. Sesame is frequently used as a topping. Typical formulations to obtain French, white pan, whole wheat oat, pumpernickel, and rye breads are described in Chapter 10. 

Composites. The history of phenoHc resin composites goes back to the early development of phenoHc materials, when wood flour, minerals, and colorants were combined with phenoHc resins to produce mol ding compounds. In later appHcations, resin varnishes were developed for kraft paper and textile fabrics to make decorative and industrial laminates. Although phenoHcs have been well characterized in glass-reinforced composites, new developments continue in this area, such as new systems for Hquid-injection molding (LIM) and sheet-molding compounds (SMC). More compHcated composite systems are based on aramid and graphite fibers. 

Cheapest of all are the particulate composites. Aggregate plus cement gives concrete, and the composite is cheaper (per unit volume) than the cement itself. Polymers can be filled with sand, silica flour, or glass particles, increasing the stiffness and wear-resistance, and often reducing the price. And one particulate composite, tungsten-carbide particles in cobalt (known as "cemented carbide" or "hard metal"), is the basis of the heavy-duty cutting tool industry. 

Particulate composites are made by blending silica flour, glass beads, even sand into a polymer during processing. 

Another commonly employed low-cost organic filler is coconut shell flour. This can be incorporated into the moulding composition in large quantities and this results in cheaper mixes than when woodflour is used. The mouldings also have a good finish. However, coconut shell flour-filled mouldings have poor mechanical properties and hence the filler is generally used in conjunction with woodflour. 

Using a method suggested by Saint-Flour and Papirer [100], Schultz and Lavielle obtained A// -values for the interaction of several vapors of differing donor numbers and acceptor numbers with various treated and untreated carbon fibers used in the preparation of carbon fiber-epoxy matrix composites. was expressed as ... 

Another excipient used in feed additive premixes is a diluent used to dilute or standardize activity. Diluents are similar in composition to grain carriers, except the particle size is generally smaller. No attempt is made to absorb the active drug to the individual particles of the diluents. If a liquid is used it is mainly for dust control. A diluent is considered for use when the level of the active ingredient components in the premix approaches or exceeds 50% of the product or when two or more active components vary greatly from one another in density [13]. Examples of diluent materials are ground limestone, sodium sulfate, kaolin, corn cob flour, and ground oyster shells. 

Test baking is one answer to this problem some flour samples that had a good measured composition produce a poor loaf of bread. There are also samples that do not have very promising measured properties... 

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