Results 21 to 30 of about 23,089 (305)
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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Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices [PDF]
, 2020 This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil ...
Cappa, Carola +2 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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Turning up the heat on skin testing for baked egg allergy [PDF]
Clinical & Experimental Allergy, 2013 Egg allergy is one of the most common causes of pediatric food allergy [1–3]. Egg is an important source of nutrition and commonly found in commercial food products such as baked goods. Strict avoidance of egg can impair quality of life by limiting the number of allowed foods and making social events involving food potentially dangerous, stressful and ...
L M, Bartnikas, W, Phipatanakul
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Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
Техника и технология пищевых производств, 2022 The development of the technology of whipped yeast-free bread made from whole wheat flour is an urgent task of baking. To implement this technology, it is necessary to properly manage the foaming process of whipped yeast-free dough while preserving the ...
Gazibeg O. Magomedov +5 more
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Prospective evaluation of testing with baked milk to predict safe ingestion of baked milk in unheated milk-allergic children [PDF]
Allergy, Asthma & Clinical Immunology, 2016 Cow's milk allergy is one of the most common food allergies affecting young children. A subset of milk-allergic individuals can eat baked milk without allergic symptoms which is beneficial in terms of prognostication and liberalization of the diet.
Allison Kwan +5 more
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REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS
Zernovì Produkti ì Kombìkorma, 2022 The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influence of
N. Khorenghy +3 more
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FoodsFormulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional ...
Tatiana Bojňanská +4 more
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