Results 21 to 30 of about 56,395 (311)

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, Xiuhang CHAI, Shenghua LI, Yuzhi LIU, Hesen WANG, Anshi WANG, Yuanfa LIU, Zhicheng LI   +7 more
doaj   +1 more source

Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

Foods, 2023
Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications.
Buket Cetiner, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel   +9 more
doaj   +1 more source

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

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, Denisse Bender, Regine Schoenlechner   +2 more
doaj   +1 more source

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., Elmassry Ragab A., Wahdan Khaled M.M., Ramadan Fawzy Mohamed   +3 more
doaj   +1 more source

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

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, Viviani Ruffo de Oliveira   +1 more
doaj   +1 more source

Quality prediction of bakery products in the initial phase of process design [PDF]

, 2007
The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics.
Asselman, A., Straten, G., van, Esveld, D.C., Hadiyanto, H., Hadiyanto, H, Boxtel, A.J.B., van, van Boxtel, A.J.B., van Straten, G., Boom, R.M.   +8 more
core   +1 more source

Stream-specific functional and rheological variability in roller-milled wheat flours: a sustainable approach to cookie quality optimization and flour utilization [PDF]

Sustainable Food Technology
This 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
doaj   +1 more source

Prompt Baking

CoRR
Two primary ways to change LLM behavior are prompting and weight updates (e.g., fine-tuning). Prompting LLMs is simple and effective, specifying the desired changes explicitly in natural language, whereas weight updates provide more expressive and permanent behavior changes, specified implicitly via training on large datasets.
Aman Bhargava, Cameron Witkowski, Alexander Detkov, Matt Thomson 0001   +3 more
openaire   +2 more sources

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

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, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli   +4 more
doaj   +1 more source

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour

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, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi, Viviani Ruffo de Oliveira   +5 more
doaj   +1 more source