Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period

Spiekermann, Uwe

doi:10.1057/9780230597495_7

Cited by 6 publications

(3 citation statements)

References 16 publications

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“…Wheat is the most desired cereal for the production of confectionary product due to its high gluten content [6]. The high gluten content in wheat contributes greatly to dough sponginess and elasticity [7]. The increasing demands for wheat, as a result of increasing populations, urbanization and changing food habits [8] especially in the developing countries, have led to increased importation [3].…”

Section: Introductionmentioning

confidence: 99%

Proximate Compositions and Functional Properties of Composite Flour Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat

Peter-Ikechukwu¹,

Ogazi²,

E.Uzoukwu³

et al. 2020

J Food Chem Nanotechnol

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Section: Introductionmentioning

confidence: 99%

Proximate Compositions and Functional Properties of Composite Flour Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat

Peter-Ikechukwu¹,

Ogazi²,

E.Uzoukwu³

et al. 2020

J Food Chem Nanotechnol

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“…In the last two and half decades, considerable efforts have been made on the use of composite flour for bread and baked products [7]. Bread production has been reported from non-gluten cereals such as rye, maize [14], barley and oats, roots like cassava as composite with wheat flour [15]. According to the report of [16] flour from indigenous crops can give a quality and acceptable final products if flours are added in proportions that will not affect its rheological properties negatively.…”

mentioning

confidence: 99%

Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Aluge¹,

Akinola²,

Osundahunsi³

2016

FNS

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Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77˚C to 80.49˚C, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 -434.92 RVU), holding strength (164.41 -221.06 RVU) and breakdown (59.25 -221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.

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“…Wheat is the most desired cereal for the production of confectionary product due to its high gluten content. The high gluten content in wheat contributes greatly to dough sponginess and elasticity (Spiekermann, 2006). The increasing demands for wheat, as a result of increasing populations, urbanization and changing food habits (Olaoye, 2006) especially in the developing countries, has led to increased importation (Giami et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition and organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour

Peter-Ikechukwu¹,

Osuji²,

Ihediohamma³

et al. 2019

Res. J. Food Sci. Nutr.

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Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.

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Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period

Cited by 6 publications

References 16 publications

Proximate Compositions and Functional Properties of Composite Flour Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat

Proximate Compositions and Functional Properties of Composite Flour Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat

Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Proximate composition and organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour

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