Sorghum: Production‚ Processing‚ Marketing and Utilization 1 ACKNOWLEDGMENT The authors are very much indebted to the management of NAERLS‚ ABU Zaria providing support and the Agricultural Transformation Agenda (ATA) for their logistic support in the production of this bulletin. We also wish to acknowledge Dr. D. I. Agekpe‚ Head of Seed Unit‚ IAR for providing useful information in the production of the bulletin. Authors Y. A. Sani‚ M. M. jaliya‚ M. U. Makeri‚ S. I. Sunusi and A. A. Yari
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Pour the warm water into an extra-large bowl and add the yeast. Stir until combined. Stir in the salt‚ then slowly pour in the flours as you stir until a dough forms. 2. Lightly flour a clean work surface and place the dough on top. Knead for about 10 minutes‚ or until smooth. 3. Add the olive oil into the bowl. Place the dough inside and turn several times to coat in the olive oil. Cover the bowl with
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Confectionery - Present Trends - Prospects - Nutrition facts of 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Bakery& Confectionery goods Raw materials used in Bakery - Flour - Types of flour - Flour characteristics - Water Sources - Functions - Usage of Water; Salt - Role of Salt Yeast‚ Yeast Production - Enzymes - their functions in dough Sugar and Milk - Properties and Role of milk and Sugar in Bakery Leavening agents - What are
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odours and flavours. Wheat (Triticum spp.) is a major cereal food for the Indian people and is stored in every home as flour where it was infested by insect pests like Tribolium sp. (Tenebrionidae: Coleoptera)‚ Sitophilus oryzae (Linnaeus) (Curculionidae:Coleoptera) & Plodia interpunctella (Hubner) (Pyralidae :Lepidoptera). A traditional method was successfully followed to control the pest infestation on stored wheat flour. After drying and sieving the wheat flour‚ around 10 g of common salt
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Christianson DD‚ Gardner HW‚ Warner K‚ Boundy BK‚ Inglett GE (1974) Xanthan gum in protein-fortified starch bread. Food tech 28: 23-28. 4. Scanlon MG‚ Dexter JE‚ Biliaderis CG (1988) Particle size related physical properties of flour produced by smooth roll reduction of hard red spring wheat farina. Cereal Chemistry 65: 486-492. 5. Gray JA‚ BeMiller JN (2003) Bread staling: Molecular basis and control. Compr Rev Food Sci Food Saf 2: 1-21. Submit your next manuscript and get advantages of OMICS Group submissions
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ISOLATION OF GLUTEN FROM WHEAT FLOUR AND ITS COLOR REACTION IN DIFFERENT QUALITATIVE TESTS Abstract: Gluten is isolated from wheat flour by washing it with water‚ dissolving the flour’s water soluble components and therefore separating gluten from it. The isolated gluten was then used in different qualitative colour reaction tests. These tests determine what amino acids are present in a protein‚ in this case gluten. Introduction: Proteins are large biological molecules that are made up of amino
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Hong Kong Food History The colony of Hong Kong was founded in 1831‚ which caused British and Western merchants to relocate there for the business opportunities. Over time‚ Hong Kong developed and there became a greater need for places to allow entertainment for the many businessmen in the colony. There were some Chinese restaurants that were founded at the end of the 19th century and beginning of the 20th century that were branch offs of the well known established restaurants. These places offered
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MAGGI Maggi is a Nestlé brand of instant soups‚ ketchups‚ sauces‚ seasonings and instant noodles. The original company came into existence in 1872 in Switzerland‚ when Julius Maggi took over his father’s mill. He quickly became a pioneer of industrial food production‚ aiming to improve the nutritional intake of worker families. Maggi was the first to bring protein-rich legume meal to the market‚ and followed up with a ready-made soup based on legume meal in 1886. In 1897‚ Julius Maggi founded
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For example‚ when substituting almond flour in recipes we need to stop and think about the difference in texture‚ moisture content‚ and overall flavor it might have on the final product. Almond flour proves to produce a denser bread because there is no gluten forming proteins in the flour‚ which means bakers must take this into account and add other binding ingredients to hold the bread together. Most bakers chose
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properly or not slaughtered in the name of Allah. 4. Blood or blood by products. 5. Alcohol. Therefore‚ Jeff must go to the particular restaurant. If Jeff eating in home‚ wheat and other flour products are the mainstays of the diet. Jeff and his families eat paratha in the morning. Paratha is making by whole wheat flour. Sometime they will add extra zing to paratha by sprinkling them with spices like thymol and cumin seeds and dry red chili flakes. It taste crispy and flaky and go well with curry
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