Results 141 to 150 of about 859 (186)

Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. [PDF]

Foods
Bresciani A, Sergiacomo A, De Stefani A, Marti A.   +3 more
europepmc   +1 more source

Mechanical Performance of Biocomposites Based on Straw Fiber Self-Reinforced Plasticized Flours of Bread Wheat Grown with Different Nitrogen Fertilization Management Strategies. [PDF]

Polymers (Basel)
Benincasa P, Dominici F, Luzi F, Governatori C, Pauselli M, Tosti G, Sarasini F, Puglia D.   +7 more
europepmc   +1 more source

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes. [PDF]

Foods
Lewko P, Wójtowicz A, Kamiński DM.
europepmc   +1 more source

Exposure Assessment of Tropane Alkaloids via Barley Grain-Based Products Among Serbian Population. [PDF]

Foods
Stojanović T, Konstantinović B, Bursić V, Vuković G, Milešević J, Zeković M, Šarac I, Pejin Đ, Mandić N, Popov M, Agarski M, Ćurčić M.   +11 more
europepmc   +1 more source

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response. [PDF]

Foods
Canale M, Sanfilippo R, Strano MC, Bavaro AR, Amenta M, Bizzini M, Allegra M, Blangiforti S, Spina A.   +8 more
europepmc   +1 more source

Application of the Chopin alveograph to the study of structural relaxation in dough

, 1955
openaire   +1 more source

Alveograph characterization of industrial samples of Danish pastry dough [PDF]

Cereal Chemistry, 2021
AbstractBackground and objectivesOnly a limited number of methods are available for the assessment of dough properties for doughs containing all the ingredients of a bakery product. The aim of this work was to analyze industrial samples of Danish pastry doughs with alveograph analysis.
Anne-Sophie Schou Jødal, Kim Lambertsen Larsen   +1 more
exaly   +4 more sources

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making

Journal of Food Engineering, 2007
Abstract Studies were carried out to assess the relationship between alveograph characteristics and parotta making quality of wheat flours. Twenty-five commercial wheat flour samples were analysed for their chemical, alveograph and parotta making characteristics.
R Sai Manohar, Jyotsna Rajiv
exaly   +3 more sources