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7 articles for “Composite Flour”
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Therapeutic Potential of Composite Flour Prepared from EleusineCoracana and Cicer Arietinum
Abstract: Composite flour is a mixture of wheat and non - wheat flours used for the preparation of bakery products such as, breads, tarts, muffins, biscuits etc that is rich in protein and starch. Finger millet is considered as a special food supplement because of its unique nutritional properties when compared with other cereals. It is also known as poor man’s food. Many dishes, both in their natural and malted forms, …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 1, 2024 · pp. 31–41 Read article
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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An Overview of Natural Fibers and Fillers Reinforced Polymer Composite Materials
Abstract: Polymer composite materials reinforced with natural fibers and fillers are drawing wide spread attention due to their sustainability, eco-friendliness, and a replacement of conventional synthetic composites. Such materials combine strength and stiffness of natural fibers like jute, hemp, flax, and sisal with flexibility and durability of polymer matrices, including thermoplastics, and thermosets. The paper reviews some developments, properties, and applications of natural fiber-reinforced polymer composites (NFRPCs), focusing on their merits, …
Published in Journal of Polymer & Composites · Vol. 13, Issue 4, 2025 · pp. 78–92 Read article
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Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation
Abstract: In order to control their hunger and obtain some energy, most people eat cookies for breakfast, snacks, and at leisure. Refined flour, sugar, and butter are the major ingredients of the various types of cookies that are sold in stores. Because they raise blood sugar levels, obese and diabetic individuals typically avoid them. As a result, we have created Polyherbal cookies in this latest study utilizing oats, wheat flour, and …
Published in Research & Reviews : Journal of Herbal Science · Vol. 14, Issue 2, 2025 · pp. 22–40 Read article
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Embryonic Advancement: An Overview from a Surgical Perspective
Abstract: The fertile ground of a mother& body serves as the nurturing environment where the seed of life can thrive, ensuring that it receives the necessary nutrients to burgeon into a robust and resilient offspring. A well-nourished mother possesses the capacity to furnish her developing fetus with all essential requirements, simultaneously building up reserves to support ample breastfeeding postpartum. This dual focus on maternal nutrition not only aims for optimal fetal …
Published in Research and Reviews : Journal of Surgery · Vol. 13, Issue 1, 2024 · pp. 19–24 Read article
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Properties of Biodegradable Films based on Pectin, Mango Kernel Flour and Unrefined Palm Oil
Abstract: This study allowed to develop biodegradable films based on pectin, incorporating mango kernel flour and unrefined palm oil, whose physical and mechanical properties were investigated. Results highlighted the feasibility of developing of these composite films. The film properties showed variability in color, physical, barrier and mechanical properties, depending to concentration of ingredients. Biodegradable films obtained are homogeneous, non-cracked, uniform, and color is mainly orange. Opacity of films increased with the …
Published in Journal of Polymer & Composites · Vol. 13, Issue 6, 2025 · pp. 52–62 Read article