The aim of this article is to examine samples of wheat flour fortified with non-traditional commercial grain from a nutritional perspective. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher additions. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the … [Read more…]
Wheat flour is a major commodity produced from domestic raw materials with wide use in the food industry. The quality of food wheat predetermines the characteristics of all mill products and varies depending on external conditions, especially the harvest year. Monitoring of quality characteristics according to final use is conditioned by accuracy of determination and … [Read more…]
Wheat-fonio flour composites were blended in ratios of 97.5:2.5, 95:5 and 90:10 wt. % using commercial types of both cereal materials, thanks to which the dietary fibre content was elevated stepwise. The basic analytics of the tested composites were depicted by the Zeleny sedimentation test and the Falling Number test, the results of which were … [Read more…]