Results 251 to 260 of about 151,761 (308)

Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes. [PDF]

Food Chem X
Zi Y, Shi C, Liu Z, Cai W, Zhong J.
europepmc   +1 more source

Enhancement of wheat bread quality using xylanase cellulase from gamma radiated Trichoderma afroharzianum mutant. [PDF]

Sci Rep
Askari H, Soleimanian-Zad S, Kadivar M, Shahbazi S.   +3 more
europepmc   +1 more source

Heat processing compromises GMO detection in soybean-enriched biscuits. [PDF]

Sci Rep
Hüyük Ö, Baran Ekinci M.
europepmc   +1 more source

Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality. [PDF]

Foods
Yang A, Chen H, Tian H, An J, Shang L, Tao Y, Deng L.   +6 more
europepmc   +1 more source

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Confectionery test baking

1997
A successful business is one which is built up on the creation of the reputation for good value both in the quality of the baked products and in service to the customer. This applies to both the small and the large business. In the case of the one-shop business, if the proprietor is a good craftsperson/business person then almost automatically there is
E. B. Bennion, G. S. T. Bamford, A. J. Bent   +2 more
openaire   +1 more source

Testing Baked Anodes with an Increased Vanadium Content

Metallurgist, 2018
Results are given for testing baked anodes for aluminum electrolyzers prepared from high-sulfur petroleum coke. In anodes of these cokes, there is an increase in vanadium content to 600 ppm that contaminates aluminum. By boriding aluminum, the possibility is established of using high-sulfur petroleum coke with a high heavy-metal content in production ...
E. S. Gorlanov, A. A. Batrachenko, B. Sh.-A. Smailov, A. P. Skvortsov   +3 more
openaire   +1 more source

A test baking technique for Arabic bread quality

Journal of Cereal Science, 1987
This paper describes a test baking and scoring system for Arabic bread and methods by which processing variables such as baking absorption, mixing time and sheeting thickness can be optimised. On the basis of an extensive range of experiments, baking absorption was judged to be best predicted by the proportion of water required to produce a consistency
J. Qarooni, R.A. Orth, M. Wootton
openaire   +1 more source