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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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
doaj +1 more source
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [PDF]
, 2016 In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated.
Altuna, Luz +4 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
doaj +1 more source
Czech Journal of Food Sciences, 2014 The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final ...
Tomas DROPA +3 more
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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
openaire +2 more sources
Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour
FoodsThis study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750).
Emilia Szabłowska, Małgorzata Tańska
doaj +1 more source
Biomass energy conversion in a gasifier for injera baking mitad application
Heliyon, 2022 The performance of gasification for Injera baking was explored in this study, as well as the effects of moisture content, and primary and secondary airflow rates.
Tayachew Nega +4 more
doaj +1 more source
Baking Quality of Winter Wheat Varieties in Organic Farming [PDF]
, 2009 The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality.
Capouchova, Ivana +3 more
core
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
openaire +3 more sources