Results 31 to 40 of about 113,253 (296)

Apple pomace powder as natural food ingredient in bakery jams [PDF]

, 2014
The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude
B. Szabó-Nótin, Baker R.A., Christensen S.H., Favela-Torres E., Figura O.L., Foo L.Y., Guggisberg D., Gunasekaran S., J. Barta, Javanmard M., Juhász R., M. Stéger-Máté, Mezger T.G., Nishinari K.N., R. Juhász, Royer G., Schieber A., Shojaosadati S. A., Sundaram G., Vajda   +19 more
core   +1 more source

Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments [PDF]

Техника и технология пищевых производств, 2020
Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products.
Roshchyna Alena V. , Grigorieva Rosa Z. , Baranets Svetlana Yu. , Davydenko Natalia I. , Kurakin Mikhail S.   +4 more
doaj   +1 more source

Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions [PDF]

BIO Web of Conferences
Sourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains
Prasev Ivan, Denkova-Kostova Rositsa, Goranov Bogdan, Denkova Zapryana, Gaytanska Yordanka, Koleva Anna, Kostov Georgi   +6 more
doaj   +1 more source

Edible insect powder for enrichment of bakery products– A review of nutritional, physical characteristics and acceptability of bakery products to consumers

Future Foods, 2023
Bakery products including bread are traditionally good sources of carbohydrate but not nutrient-dense. Enrichment with edible insect powder could improve the quantity and quality of protein, fat and dietary fibers to bakery products.
Isaac Amoah, Jesse Charles Cobbinah, Jacqueline Afua Yeboah, Fiifi Amoako Essiam, Jia Jiet Lim, Marina Aferiba Tandoh, Elaine Rush   +6 more
doaj   +1 more source

Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing

Food Chemistry: X
Formaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity.
Xiaoyan Sun, Chunmin Yang, Weiyue Zhang, Jie Zheng, Juanying Ou, Shiyi Ou   +5 more
doaj   +1 more source

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Foods, 2019
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand.
Zhiguang Huang, Letitia Stipkovits, Haotian Zheng, Luca Serventi, Charles S. Brennan   +4 more
doaj   +1 more source

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using ¹H NMR Spectroscopy

Foods, 2021
The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear
Marwa Scharinger, Marcel Kuntz, Andreas Scharinger, Jan Teipel, Thomas Kuballa, Stephan G. Walch, Dirk W. Lachenmeier   +6 more
doaj   +1 more source

Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 1: Enzymatic profile [PDF]

BIO Web of Conferences
In the development of symbiotic sourdough starters, it is necessary to examine the enzymatic profile of all potential lactic acid bacteria (LAB) strains.
Prasev Ivan, Denkova-Kostova Rositsa, Koleva Anna, Denkova Zapryana, Goranov Bogdan, Dobrev Iliyan, Kostov Georgi   +6 more
doaj   +1 more source

Staling of bakery products [PDF]

Potravinarstvo Slovak Journal of Food Sciences, 2011
The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well.
Michal Magala, Zlatica Kohajdová, Jolana Karovičová   +2 more
openaire   +1 more source

Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water

Scientific Reports
The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot ...
Galiya Iskakova, Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Berdan Rskeldiyev, Assel Izembayeva, Madina Yakiyayeva, Meruyet Baiysbayeva   +7 more
doaj   +1 more source