Results 21 to 30 of about 36,459 (163)
Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [PDF]
Acta Periodica Technologica, 2015 Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products.
Saad Ahmed M. +3 more
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Foods, 2023 In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins.
Marina Rocha Komeroski +1 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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Water transport during bread baking: Impact of the baking temperature and the baking time
Food Science and Technology International, 2018 The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb.
Ureta, M.M. +5 more
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Stream-specific functional and rheological variability in roller-milled wheat flours: a sustainable approach to cookie quality optimization and flour utilization [PDF]
Sustainable Food TechnologyThis study investigated the stream-specific functional, rheological, thermal, and end-product properties of roller-milled wheat flour streams, including break (B1–B4), reduction (C1–C5), and straight-run flour (SRF), to establish structure–function ...
Veeranna Hitlamani, Aashitosh A. Inamdar
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Foods, 2020 Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for ...
Joana Pico +4 more
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Shake-and-Bake Translation [PDF]
Proceedings of the 14th conference on Computational linguistics -, 1992 Publisher Summary This chapter presents a novel approach to Machine Translation (MT), called Shake-and-Bake translation, which is based on the idea of grammars as systems of constraints. Furthermore, in this approach translation equivalence is stipulated among bags of basic expressions of the languages concerned as presented in monolingual lexicalist
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Foods, 2022 Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products.
Jaqueline Menti Boff +5 more
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Technological aspects of managing the structural and mechanical properties of wheat bread crumb
Пищевые системыThis work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh +4 more
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OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION [PDF]
Техника и технология пищевых производств, 2015 A proper nutrient adapted diet considering the specific kind of sport, sex and individual characteristics of sportsmen is necessary for achieving high sports results.
Nevskaya E.V. +2 more
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