Results 21 to 30 of about 49,741 (265)
CRUMB TEXTURE OF SPELT BREAD [PDF]
Journal of Central European Agriculture, 2013 The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical
Joanna Korczyk-Szabó +1 more
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Polish Journal of Food and Nutrition Sciences, 2023 The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T.
Marian Wiwart +2 more
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Liang you shipin ke-ji, 2022 We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied.
XIA Jia-long +7 more
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THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD
Scientific Papers Animal Science and Biotechnologies, 2023 This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3 ...
RODICA CHEREJI +2 more
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Agronomy, 2022 A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS).
Ionica Coţovanu, Silvia Mironeasa
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Foods, 2023 A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects.
Saeed Hamid Saeed Omer +3 more
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MILLET AS A PROMISING RAW MATERIAL FOR MODERN GROAT PRODUCTION
Harčova Nauka ì TehnologìâThe study emphasizes regional variation in the chemical composition of the varieties «Bila Altanka» and «Poltavske Zolotyste» cultivated in different regions of Ukraine during 2020–2022.
I. Kustov +4 more
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Consumer perception of bread quality [PDF]
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2014 The aim of this paper is to evaluate consumers’ perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.Cereal products keep their importance in people’s nutrition mainly because of their preventive effects on health.
Ľudmila Nagyová +4 more
openaire +2 more sources
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
International Journal of Food Science, 2013 Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo +3 more
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Influence of potato flour on dough rheological properties and quality of steamed bread
Journal of Integrative Agriculture, 2016 It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were ...
Xing-li LIU +4 more
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