Results 11 to 20 of about 17,310 (258)
British Educational Research Journal, EarlyView., 2023 Abstract Children's relationship with time in preschools is an under‐researched area. Young children rarely know how to measure time using a clock, but their experiences of time may contribute to understanding children's well‐being and debates about quality in preschools.
Kristín Dýrfjörð +3 more
wiley +1 more source
Annals of Agricultural Sciences, 2021 Black oncom is a fermented product from the by-product of peanuts that can be processed into flour and used as a food ingredient in the development of biscuit products. These biscuit products offer the same potential benefits as peanuts.
Azizah Rohimah +4 more
doaj +1 more source
International Journal of Secondary Metabolite, 2017 In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated.
Seda Yalcin
doaj +1 more source
Process Measurement in the Food Industry (Part 1)
Measurement + Control, 1981 This article reviews a selection of familiar techniques for in-line measurement of temperature, moisture, flow, and level, with descriptions of some transducers adapted for particular applications in the food industry.
D. J. Steele CEng, MIERE, FInstMC +1 more
doaj +1 more source
Production of biscuits by substitution with different ratios of yellow pea flour
Grain & Oil Science and Technology, 2019 To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage.
Jikai Zhao +3 more
doaj +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
Molecules, 2022 Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax ...
Nathália Martins Bomfim Barreto +6 more
doaj +1 more source
The influence of lupine flour on selected parameters of novel bakery products
Czech Journal of Food Sciences, 2020 The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as ...
Jana Štefániková +8 more
doaj +1 more source
INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022 Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties.
ZLATIN ZLATEV +3 more
doaj
Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
Applied Sciences, 2023 Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems.
Salih Salihu +2 more
doaj +1 more source