Family Flour

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Family Flour

机译：家庭面粉

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Sales and orders of national and regional brands of family flour were routine last week. Carlot list prices were unchanged. Spring and summer constitute the doldrums for family flour sales. Demand won't increase until the approach of the 2019-20 school year and the fall home baking season.

机译：上周，全国性和地区性家庭面粉品牌的销售和订单正常。卡洛特目录价格不变。春季和夏季构成家庭面粉销售低迷。直到2019-20学年和秋季家庭烘烤季节到来，需求才会增加。

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《Food Business News》 |2019年第7期|66-66|共1页
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入库时间 2022-08-18 04:22:00

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专利

1. Evaluation of spectral imaging for inspection of adulterants in terms of common wheat flour, cassava flour and corn flour in organic Avatar wheat (Triticum spp.) flour [J] . Su Wen-Hao, Sun Da-Wen Journal of food engineering . 2017,第MAY期

机译：有机阿凡达小麦（Triticum spp。）面粉中普通小麦粉，木薯粉和玉米粉中掺假品的光谱成像评估
2. Family Flour [J] . Food Business News . 2021,第16期

机译：家庭面粉
3. Family Flour [J] . Food Business News . 2020,第7期

机译：家庭面粉
4. Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour [C] . Hardoko, Yahya Abdul Hafidz, Bambang Budi Sasmito, International Conference on Food, Agriculture and Natural Resources . 2019

机译：玉米粉和木薯粉稻米模拟的抗糖尿病效力及特征，加入R. Mucronata红树林果面粉和E. Cottonii Seaweed粉
5. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

机译：用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
6. Characterization of corn cassava and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value [O] . Stephano Tambo Tene, Julie Mathilde Klang, Serge Cyrille Ndomou Houketchang, 2019

机译：玉米木薯和商业面粉的特征：发芽的玉米和甘薯的富含淀粉酶的面粉在降低由这些面粉制成的稀粥的稠度中的应用-对营养和能量价值的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

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