Results 11 to 20 of about 25,693 (302)

Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking

Foods, 2020
For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products.
Marie Oest, Ute Bindrich, Alexander Voß, Heinz Kaiser, Sascha Rohn   +4 more
doaj   +2 more sources

Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality [PDF]

The Scientific World Journal, 2014
Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality.
Mohammad Javad Zamani, Mohammad Reza Bihamta, Behnam Naserian Khiabani, Zahra Tahernezhad, Mohammad Taher Hallajian, Marzieh Varasteh Shamsi   +5 more
doaj   +2 more sources

Development of a functional bread technology based on a grain baking mixture

Vestnik MGTU, 2021
One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used.
Alekhina N. N.
doaj   +1 more source

Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process

浙江大学学报. 农业与生命科学版, 2013
In the tea refining process, baking and aroma-improving technology is widely used in many kinds of dry tea to improve and stabilize the tea quality. Through baking process, not only the moisture of tea could be effectively reduced but also the harmful ...
ZHU Zuochun, TANG Yi, PAN Rong, HU Shuqin   +3 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

Control Vector Parameterization with Sensitivity Based Refinement Applied to Baking Optimization [PDF]

, 2007
In bakery production product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating.
Hadiyanto, M., Straten, G., van, D.C. Esveld, Esveld, D.C., Hadiyanto, H., Hadiyanto, Hadiyanto, H. Hadiyanto, R.M. Boom, G. van Straten, Boxtel, A.J.B., van, van Boxtel, A.J.B., A.J.B. van Boxtel, van Straten, G., Boom, R.M.   +13 more
core   +1 more source

Study on Processing Optimization of Liquid Smoke and Baking in Low-Sodium Cured Pork

Shipin gongye ke-ji, 2023
To obtain healthy, low-sodium cured pork with good flavor, the processing optimization of the liquid smoke and baking was carried out through single factor experiment and orthogonal experiment in the present study.
Xue DONG, Qinghuo HUANG, Haibin WANG, Hongyan LU, Ying ZHANG, Lijuan PENG, Pingquan CHEN, Houpu GONG, Hongyu ZHANG, Xiuyun PAN   +9 more
doaj   +1 more source

Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

Molecules, 2020
Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the ...
Daniel Rico, Ana M. González-Paramás, Cristina Brezmes, Ana Belén Martín-Diana   +3 more
doaj   +1 more source

Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

Foods, 2021
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature.
Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro, José M. Lorenzo   +10 more
doaj   +1 more source

Wheat milling and baking quality phenotype data

, 2023
Phenotypic data for multiple wheat milling and baking quality traits as described in the publication 'Maintenance of UK Bread Baking Quality: Trends in Wheat Quality Traits Over 50 Years of Breeding and Potential for Future Application of Genomic ...
Nick Fradgley (7405076)
core   +1 more source