Results 21 to 30 of about 63,729 (304)
International Journal of Food Science, 2022 The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result,
Bayan Zh. Muldabekova +5 more
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Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
Applied Sciences, 2021 The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown.
Gabriela Zięć +3 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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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
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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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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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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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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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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