Results 31 to 40 of about 34,967 (262)

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

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., Diascorn, Y., Cambert, M., Flick, D., Salvadori, V.O., Lucas, T.   +5 more
openaire   +4 more sources

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

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

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

Technological aspects of managing the structural and mechanical properties of wheat bread crumb

Пищевые системы
This 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, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova   +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

Cutaneous Melanoma Drives Metabolic Changes in the Aged Bone Marrow Immune Microenvironment

Aging and Cancer, EarlyView.
Melanoma, the deadliest form of skin cancer, increasingly affects older adults. Our study reveals that melanoma induces changes in iron and lipid levels in the bone marrow, impacting immune cell populations and increasing susceptibility to ferroptosis.
Alexis E. Carey, Murilo Ramos Rocha, Cheyenne Palm, Vania Wang, Denys Balandin, Ethan Black, Kevin Y. Zhang, Fan Huang, Daniel J. Zabransky, Yash Chhabra, Mareike Peters, Gabriel Ghiaur, Ashani Weeraratna   +12 more
wiley   +1 more source

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., Shlelenko L.A., Borodulin D.M.   +2 more
doaj