Results 21 to 30 of about 6,773,207 (292)
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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Correlations between chemical and certain rheological quality parameters of wheat flour and bread
Journal of Chemists, Technologists and Environmentalists, 2021 The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them.
Nataša Lakić-Karalić +4 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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Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
core +1 more source
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
doaj +1 more source
The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]
, 2012 There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile +2 more
core +1 more source
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