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Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation
Вавиловский журнал генетики и селекции, 2022 The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of ...
V. K. Khlestkin +5 more
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Healthy Bakery Composite Mixes [PDF]
Техника и технология пищевых производств, 2019 Introduction. Bread and bakery are products of mass consumption. However, bread can hardly be considered as a perfectly balanced healthy product. To improve the quality of bread and bakery products, it is necessary to develop new formulations of baking ...
Nevskaya E. +5 more
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Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes [PDF]
Техника и технология пищевых производств, 2019 Food is one of the major health-determining factors. Thus, any product should be of high quality and contain valuable substances. Therefore, the authors selected a flour baking mix with a high content of protein to determine the key operation parameters ...
Borodulin D. +5 more
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Foods, 2022 In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase ...
Chunbo Guan +4 more
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METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES [PDF]
Техника и технология пищевых производств, 2017 The article is devoted to the development of a method for cleaning of amaranth seeds from impurities to prepare them for grinding into food grade flour. The method of air-sieve cleaning amaranth grain takes into account the size and content of individual
Shmalko N.A., Smirnov S.O.
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Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Foods, 2023 Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products.
Ru Liu +4 more
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The Processing Technology and Quality Evaluation of Cantonese-style Moon Cakes: A Review
Shipin gongye ke-ji, 2023 Cantonese-style moon cakes are traditional Chinese baked foods, which are deeply loved by consumers due to their characteristics of thin skin with plump stuffing, golden color and delicate taste.
Yuting LONG +7 more
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Colour of baked products during baking [PDF]
Czech Journal of Food Sciences, 2000 The parameters of the colour of the surface of bakery products – brightness L*, a* for red and b* for yellow colour – were measured at different temperature regimes. The parameters were found to change during the time of baking. There is a considerable decrease in brightness L* and an increase in parameters a* and b* under the regime of temperature ...
P. Novotná, A. Landfeld
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Foods, 2023 Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications.
Buket Cetiner +9 more
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Plants, 2023 Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries.
Rubina Rumler +2 more
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