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Sorption characteristics of flour mixtures enriched with grape seeds flour of Bulgarian and French raw materials

机译：用保加利亚和法国原料葡萄种子粉富含面粉混合物的吸附特征

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Adelina Bogoeva;
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年度 2020
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1. Sorption characteristics of flour mixtures enriched with grape seeds flour of Bulgarian and French raw materials [J] . BOGOEVA Adelina Journal of Central European Agriculture . 2020,第3期

机译：用保加利亚和法国原料葡萄种子粉富含面粉混合物的吸附特征
2. Effect of Enrichment of Trifoliate Yam Flour with Pumpkin Seeds Flour on the Pasting Characteristics and the Acceptability of its Product [J] . Adelekan Aminat O, Arisa NgoziU, Alamu Adediran, Journal of Food Processing & Technology . 2013,第12期

机译：南瓜籽粉富集三叶山药粉对其糊化特性及其产品可接受性的影响
3. Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour [J] . Dalany Menezes Oliveira, Diego Rodrigues Marques, Angela Kwiatkowski, Acta Scientiarum. Technology . 2013,第3期

机译：富含葡萄皮和种粉的谷物的感官分析和化学特性
4. Moisture sorption characteristics of heat treated flour, culinary flour and high ratio cake [C] . T.R.A. Magee, G. Neill, A.H. Al-Muhtaseb International congress on engineering and food . 2011

机译：热处理面粉，烹饪粉和高比例饼的水分吸附特征
5. Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookies [D] . Maman, Razakou. 2018

机译：葡萄籽粉夹杂对糖饼干品质和氧化稳定性的影响
6. Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour [O] . Olugbenga O. Awolu, Lakshminarayan M. Sudha, Balaraman Manohar 2018

机译：脱脂芒果籽粉的添加对小麦粉流变特性和曲奇制作品质的影响
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。

Sorption characteristics of flour mixtures enriched with grape seeds flour of Bulgarian and French raw materials

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