Results 21 to 30 of about 24,806 (304)
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
European Journal of Psychological Assessment, 2020 Abstract. The predictive accuracy of personality-criterion regression models may be improved with statistical learning (SL) techniques. This study introduced a novel SL technique, BISCUIT (Best Items Scale that is Cross-validated, Unit-weighted, Informative, and Transparent).
Lorien G. Elleman +3 more
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Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain
, 2023 This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers’ spent grain (EBSG) and fructooligosaccharides (FOS).
Cozzano Ferreira, Sonia +3 more
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, 2022 A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively ...
Paucar-Menacho, Luz María +11 more
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Functional Biscuits with Soy Protein
, 2023 As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ingredients.
Ekaterina Statsenko +5 more
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EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS [PDF]
Journal of Food and Dairy Sciences, 2000 The chemical, biological and organoleptic properties of bread and biscuits supplemented with guar seed flour or its protein isolate were studied. Bread was prepared using 5%, 10% and 15% Guar seed flour (GSF) as wheat replacer.
A. El-Shawaf, Mona Khalil.
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Exploiting wine lees to improve nutritional features of biscuits
, 2023 Wine lees flour was used in the production process of biscuits to enrich them in fibres, proteins, and phenolic compounds, thus improving their nutritional value. Control biscuits were compared with biscuits obtained by replacing refined flour with 10 or
Roberta Miolla
core
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
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Applied Sciences, 2021 The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits.
Simona Maria Man +7 more
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Future FoodsBiscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour.
Jariyah +2 more
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