Results 51 to 60 of about 36,459 (163)

Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root

Applied Sciences
Carrot (Daucus carota L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming ...
Agnieszka Narwojsz, Tomasz Sawicki, Beata Piłat, Małgorzata Tańska   +3 more
doaj   +1 more source

ANALYTICAL REVIEW OF MICROBIOLOGICAL ASPECTS OF PRODUCTION OF BIOLOGICAL PRODUCTS OF STARTERS FOR BAKING PASTRY BASED ON HIGHLY ACTIVE CULTURES OF MICROORGANISMS

Шәкәрім университетінің хабаршысы: Техника ғылымдар
The article presents a review of the literature on research on the development of biological products based on highly active cultures of microorganisms for the production of bakery products.
L. B. Umiralieva, A. B. Оspanov, E. T. Ismailova, I. D. Filatov   +3 more
doaj   +1 more source

Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties

Frontiers in Nutrition
In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit.
Angelo Uriho, Jacob Ojobi Omedi, Cheng Chen, Kaiwen Chen, Shuning Zhang, Li Liang, Yan Xu, Ning Li, Weining Huang   +8 more
doaj   +1 more source

The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model

Foods
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated.
Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li   +9 more
doaj   +1 more source

Xylanases and Their Applications in Baking Industry

Food Technology and Biotechnology, 2008
Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans.
Masood Sadiq Butt, Zulfiqar Ahmad, Muhammad Tauseef Sultan, Muhammad Tahir-Nadeem   +3 more
doaj  

Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption

Foods
The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of
Raquel Rodríguez, Xabier Murgui, Yolanda Rios, Eduardo Puértolas, Izaskun Pérez   +4 more
doaj   +1 more source

BAKING TECHNOLOGY [PDF]

American Journal of Public Health, 1923
openaire   +2 more sources

<i>Kluyveromyces marxianus</i>: a promising alternative to baker's yeast <i>Saccharomyces cerevisiae</i> for enhanced oven rise performance during bread baking. [PDF]

Curr Res Food Sci
Vandenbosch S, De Bondt Y, Simmonds SJ, Steensels J, Verstrepen KJ, Courtin CM.   +5 more
europepmc   +1 more source

THE GREAT BRITISH BAKE OFF AND THE EXCEPTIONAL BAKE

, 2014
<strong> 'A good bake' </strong> As regular viewers of <em> The Great British Bake Off </em> will know, 'a good bake' is the highest praise indeed. It is a perfect pastry base: short, smooth and golden; it is a crisp, evenly-coloured biscuit; it is a cake of even crumb and airy texture.
openaire   +1 more source

Air Jet Impingement Baking of Bread: Heat-Mass Transfer Dynamics and Process Optimization. [PDF]

J Food Sci
Altay Ö, Filiz Ö, Çavuşoğlu G, Dirim SN, Şentürk U, Kaymak-Ertekin F.   +5 more
europepmc   +1 more source