Results 51 to 60 of about 152,025 (206)

Heirloom Wheat Variety Trial [PDF]

, 2010
The heirloom wheat project began in 2007; its primary purpose is to evaluate 15 heirloom wheat varieties to determine if they will thrive in Vermont’s climate. Heirloom wheat can bring a premium because of its superior taste.
Cummings, Erica, Darby, Heather, Gervais, Amanda, Halteman, Philip, Madden, Rosalie, Monahan, Susan   +5 more
core   +1 more source

Sulfur and baking-quality of breadmaking wheat [PDF]

, 2005
It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased.
Hagel, Ingo
core  

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Frontiers in Nutrition
IntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature ...
Yamin Pei, Xingyue Guo, Xionghui Shu, Yahong Han, Yahong Han, Yahong Han, Youwei Ai, Youwei Ai, Youwei Ai, Youwei Ai, Hongxun Wang, Wenfu Hou, Wenfu Hou, Wenfu Hou, Wenfu Hou   +14 more
doaj   +1 more source

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

MATEC Web of Conferences, 2018
Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it
Pudjihastuti Isti, Handayani Noer, Sumardiono Siswo   +2 more
doaj   +1 more source

Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread

Новые технологии, 2019
In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components ...
N. V. Sokol, E. A. Atroshchenko
doaj   +1 more source

Technological quality of organic wheat in Europe [PDF]

, 2012
The demand for high quality organic bread wheat is increasing. The quality level of organic wheat harvested in EU is mainly dependant on variety, environmental conditions and agronomic practices.
Abecassis, J., Carcea, M., Celette, F., David, C., Dubois, D., Friedel, J. K., Hellou, G., Jeuffroy, M.-H., Mäder, P., Thomsen, I. K.   +9 more
core  

Event tracking for real-time unaware sensitivity analysis (EventTracker) [PDF]

, 2013
This is the author's accepted manuscript. The final published article is available from the link below. Copyright @ 2013 IEEE. Personal use of this material is permitted.
Broomhead, P, Mousavi, A, Tavakoli, S
core   +1 more source

Study on the recipe and production process of highly hollow biscuit

Liang you shipin ke-ji, 2020
High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits.
SHI Zhong-lie, SHI Xin, XIAO Jing
doaj   +1 more source

Cultivation and analysis of anthocyanins containing-, blue potatoes [PDF]

, 2006
Anthocyanins, as secondary plant substance in different agricultural crops such as potatoes and cereals have positive effects on health due to their antioxidant capacity.
Herrmann, Prof. Dr. M.-E., Koops, Dipl. Ing. (FH) Bianka, Trautz, Prof. Dr. Dieter   +2 more
core  

Technoeconomic Assessment of Gasifier Baking Stoves for Commercial Purposes

Journal of Engineering
The energy supply in Ethiopia is dominated by biomass energy, mainly for household consumption. The development of gasification-based gasifier baking stoves for energy demand is the subject of this study.
Assefa Tesfaye Hailu, Tayachew Nega, Leliso Hobicho   +2 more
doaj   +1 more source