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Substitution of wheat flour by local cereals and pulses flour 'An approach to overcome wheat gap in Egypt' 1. Protein and dry gluten content of flour

机译：局部谷物和脉冲面粉的小麦粉替代“一种克服埃及小麦差距的方法”1.蛋白质和面粉的干蛋白含量

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R.Atia Zeinab; El-Genbeihy M.M; El- Sattar Ahmed M.Abd;
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年度 2018
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1. Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I) [J] . Florence I. Muranga, Martin Mutambuka, Fabian Nabugoomu, African Journal of Food Science . 2010,第5期

机译：优化tooke /小麦复合面包中的粗面粉，重要面筋和吸水率：粗面粉和重要面筋对小麦粉理化和面团流变性质的影响（第一部分）
2. Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks [J] . Mariel Rendón, Esther Carrillo, Sara Flores Journal of Food Research . 2019,第3期

机译：大豆浓缩物，燕麦粉和燕麦种子的部分替代嘉种子（Salvia hispanica）对蛋白质含量，膳食纤维含量，质地保质期和面包棒感官特性的影响
3. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany - 1. Mycotoxin content [J] . Wang Juan, Hasanalieva Gultakin, Wood Liza, Food Chemistry . 2020,第Octa15期

机译：小麦物种（Triticum Aestivum Vs T.Spelta），农业系统（有机vs常规）和面粉型（全林VS白色）对小麦粉的影响;英国和德国零售调查结果 - 1.霉菌毒素含量
4. Solid State Spectroscopies for Assessing the Structural Features of Gluten Proteins in Wheat Flour and Semolina [C] . F. BONOMI, S. IAMETTI, M. A. PAGANI, International Gluten Workshop . 2007

机译：用于评估小麦粉和粗面粉在小麦蛋白的结构特征的固态光谱
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. Pasting viscoelastic and rheological characterization of gluten free (cereals legume and underutilized) flours with reference to wheat flour [O] . Sonal Patil, Sachin K. Sonawane, Manoj Mali, 2020

机译：参照小麦粉的粘贴粘弹性和流变性表征麸质（谷物豆科豆科未充分利用）面粉
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。

Substitution of wheat flour by local cereals and pulses flour 'An approach to overcome wheat gap in Egypt' 1. Protein and dry gluten content of flour

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