Results 1 to 10 of about 190,967 (211)

Adaptation of the rapid near-infrared (NIR) spectroscopy technique to determine the mass fraction of protein and moisture in gluten-free bakery products [PDF]

BIO Web of Conferences, 2023
Analysis of protein in food products is typically performed using a time-consuming and labor-intensive Kjeldahl method. The NIR method is allowed to determine the mass fraction of not only protein, but also moisture, fat, and sugar in one sample within 2
Kukin Mikhail, Lavrenteva Natalia, Nutchina Maria, Martirosyan Vladimir   +3 more
doaj   +1 more source

Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

BIO Web of Conferences, 2021
The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified.
Samokhvalova Olga, Oliinyk Svitlana, Kasabova Kateryna, Stepankova Galyna, Bolkhovitina Olena   +4 more
doaj   +1 more source

Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

BIO Web of Conferences, 2021
The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an additive,
Shydakova-Kameniuka Olena, Samokhvalova Olga, Shkliaiev Oleksii, Grevtseva Nataliya   +3 more
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Current Situation and Trend Analysis of China’s Bakery Industry

Shipin gongye ke-ji, 2023
Since the reform and the opening-up, China’s bakery industry steps into the period of rapid growth and is influenced by the neighboring Asian countries, and the European and American countries in the meantime.
Li LIN
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Development of a recipe for wheat bread with the addition of gluten

Алматы технологиялық университетінің хабаршысы, 2022
In this article, it is necessary to evaluate the quality of bread products containing vegetable additives that increase the quality and nutritional value.
G. E. Aubakirova, Zh. K. Bekmukhambetova
doaj   +1 more source

Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

Foods, 2023
In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread ...
Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny, Miroslava Kačániová   +8 more
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Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

Foods, 2022
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f.
Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail, Tuba Esatbeyoglu   +5 more
doaj   +1 more source

Utilization of Amaranthus spp. grains in food [PDF]

Food and Feed Research, 2022
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects.
Bodroža-Solarov Marija I., Šimurina Olivera D., Kojić Jovana S., Krulj Jelena A., Filipović Jelena S., Cvetković Biljana R., Ilić Nebojša M.   +6 more
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Evaluation of cupcakes bioavailability and nutritional value [PDF]

BIO Web of Conferences
Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of
Ponomareva Elena, Fedorchenko Nina, Lukina Svetlana, Alekhina Nadezhda, Bakaeva Irina, Grebenshikov Andrey   +5 more
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The choice of optimal parameters for bioactivated wheat grinding in grain bread technology [PDF]

BIO Web of Conferences
Currently, one of the state policy priority tasks in the field of healthy nutrition is related to functional products development, including bioactivated wheat grain bread.
Alekhina Nadezhda, Аndreanova Tatyana, Ponomareva Elena, Lukina Svetlana, Lobacheva Natalia, Logunova Lyudmila   +5 more
doaj   +1 more source