Test Baking of Bread by Household Baking Machine
LWT - Food Science and Technology, 1993 The applicability of household baking machines for test baking in small cereal laboratories was investigated. Repeatability and reproducibility of four baking machines (Funai FAB-100) were evaluated. Factorial analysis was applied to bread weight, height and loaf specific volume.
B. Hansen, Å. Hansen
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Image data of crumb structure of bread from flour of czech spring wheat cultivars
Czech Journal of Food Sciences, 2004 : Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test.
I. Švec, M. Hrušková
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Aerosol and Air Quality Research, 2023 This study performed surface treatment of Flumex, polyimide, and membrane-covered aramid (chosen as test substrates) by the C8-1833 water-repellent agent.
Zhongkai Yu +3 more
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Cookie making potential of composite flour containing wheat, barley and hemp
Czech Journal of Food Sciences, 2015 Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential.
Marie HRUŠKOVÁ, Ivan ŠVEC
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Труды по прикладной ботанике, генетике и селекции, 2018 Baking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance ...
K. G. Barylnik +5 more
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Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]
, 2017 The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia +3 more
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Development and performance evaluation of tube-type direct solar oven for baking bread
Heliyon, 2022 Solar ovens are not widely used for baking bread. There are some attempts to bake bread using solar energy and obtained a promising result. The aim of this research was to develop and test a tube type direct solar oven that a potential to be easily ...
Yonael Tesfaye Aragaw, Kamil Dino Adem
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Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
Czech Journal of Food Sciences, 2003 Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including ...
M. Hrušková, J. Skvrnová
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Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
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Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year [PDF]
, 2004 Grain characteristic, chemical composition, and functional properties of rye were measured in 19 different cultivars grown in one location in up to 3 years.
Andersen, S.B. +4 more
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