Results 31 to 40 of about 23,226 (305)
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
Comprehensive study on gluten composition and baking quality of winter wheat [PDF]
, 2022 Background and Objectives Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on
Schuster, Clemens +2 more
core +2 more sources
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
doaj +1 more source
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
Test baking of chapati - development of a method. [PDF]
, 1986 To develop a standard method for test baking chapati, studies were made on the standardization of conditions for preparing chapati dough. Variables considered were consistency and rolling characteristics, thickness of the dough sheet, time and temp.
Leelavathi, K. +2 more
core
Immunosuppressive Drug Use in Limited Systemic Sclerosis: An International Survey
Arthritis Care &Research, EarlyView.Objective Current guidelines recommend immunosuppressive treatment for diffuse cutaneous systemic sclerosis but are less clear on their use in limited cutaneous systemic sclerosis (lcSSc) in the absence of internal organ complications. We conducted an international survey to understand current immunosuppressive drug prescribing patterns in lcSSc ...
Sabrina Hoa +3 more
wiley +1 more source
Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test [PDF]
Baking quality, defined as loaf volume, is one of the most important quality attributes of wheat. An accurate and rapid determination is of great interest for the wheat supply chain.
Ziegler, Denise +5 more
core +5 more sources
Caracterização de cultivares brasileiras de trigo com indicação de aplicabilidade tecnológica [PDF]
, 2012 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009A composicao quimica do grao de trigo afeta suas caracteristicas funcionais tecnologicas ...
Scheuer, Patrícia Matos
core
Arthritis Care &Research, Accepted Article.Objective Youth who experience a sport‐related knee injury have elevated odds of overweight or obesity in 3‐10 years, compounding their risk for post‐traumatic osteoarthritis (PTOA). To inform prevention strategies, this study compared patterns of adiposity change between youth with a sport‐related knee injury and uninjured youth in the 2‐year period ...
Justin M. Losciale +6 more
wiley +1 more source