Results 11 to 20 of about 23,089 (305)
Evaluation of wheat/non-traditional flour composite
Czech Journal of Food Sciences, 2014 We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level ...
Taťana Hofmanová +2 more
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Wheat flour fermentation study
Czech Journal of Food Sciences, 2004 Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough.
I. Švec, M. Hrušková
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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
openaire +1 more source
Chia and teff as improvers of wheat-barley dough and cookies
Czech Journal of Food Sciences, 2017 Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases.
Ivan Švec +2 more
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The effect of replacing red palm stearin with red palm olein in baked potato cookies
Grasas y Aceites, 2022 Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:
J. Xu +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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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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, 2023 This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies.
Sebastian, Fammela +2 more
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