Results 21 to 30 of about 25,693 (302)
Foods, 2022 Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a ...
Sujun Liu +4 more
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
LWT, 2017 Abstract Par-baking (PB) contributes to the extension of the microbiological and technological shelf-life of food products. The impact of processing conditions on the quality of PB bread, either when PB or fully baked (FB), was investigated. Processing conditions included PB time (8 and 13 min), temperature (150, 175 and 200 °C), amount of steam (200
Els Debonne +4 more
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Effect of Baking Temperature on the Quality of Baked Sweet Potato Crisps
British Journal of Applied Science & Technology, 2014 Aim: To investigate the effect of baking temperature on the quality characteristics of baked sweet potato crisp samples.Place and Duration of Study: Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos Nigeria, from February to October, 2013.Methodology: Yellow fleshed sweet potato were mashed upon cooking to form ...
Oluwole, O +7 more
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The Study of an Adaptive Bread Maker Using Machine Learning
Foods, 2023 Bread is one of the most consumed foods in the world, and modern food processing technologies using artificial intelligence are crucial in providing quality control and optimization of food products.
Jooho Lee, Youngjin Kim, Sangoh Kim
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Zernovì Produkti ì Kombìkorma, 2023 The article is devoted to the study of the wheat samples of the 3rd classwith the same quality indicators according to DSTU 3768, but had different baking properties. In particular, the “strength” of flour (W) significantly differed. The quantitative and
I. Toporash, M. Chervonis, O. Voloshenko
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Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen [PDF]
, 2019 Wheat is the second biggest staple crop worldwide and is mainly consumed in the form of baked goods, requiring a specific flour quality. Grain protein concentration (GPC) is an underpinning parameter for baking quality and therefore strongly influences ...
Scherf, K. A. +5 more
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The Effect of Beans and Baking on Banana Bar Qualities
Jurnal Teknologi dan Industri Pangan, 2022 Beans are good protein sources for producing banana bars for emergency foods. According to the previous reports, the baking temperatures and times affect the quality of the banana bar. This study aims to evaluate the effect of bean flour types (soybean,
Riyanti Ekafitri +4 more
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Foods, 2021 Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same ...
Marina Schopf, Katharina Anne Scherf
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Current Research in Food Science, 2020 Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its quality is difficult to predict. The most accurate method to determine vital gluten quality is the baking experiment, but this approach is time- and labor ...
Marina Schopf, Katharina Anne Scherf
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The Plant Genome, 2023 Improved selection of wheat varieties with high end‐use quality contributes to sustainable food systems by ensuring productive crops are suitable for human consumption end‐uses.
Nick S. Fradgley +4 more
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