Results 31 to 40 of about 6,773,207 (292)

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma, Vilma Narbutaite, Grazina Juodeikiene, Lina Vaiciulyte-Funk, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Dalia Eidukonyte, Eidukonyte, Dalia, Daiva Vidmantiene, Vidmantiene, Daiva, Salomskiene, Joana, Joana Salomskiene   +11 more
core   +1 more source

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

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
doaj   +1 more source

MILLET AS A PROMISING RAW MATERIAL FOR MODERN GROAT PRODUCTION

Harčova Nauka ì Tehnologìâ
The 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, D. Zhygunov, V. Chehlatoniev, S. Sots, M. Chervonis   +4 more
doaj   +1 more source

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, Ulf Svanberg, Jorge Oliveira, Lilia Ahrné   +3 more
doaj   +1 more source

Influence of additive from sugar beet on white bread quality [PDF]

Acta Periodica Technologica, 2004
The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process ...
Filipović Nada K., Gyura Julianna F., Filipović Jelena S.   +2 more
doaj   +1 more source

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, Tai-hua MU, Hong-nan SUN, Miao ZHANG, Jing-wang CHEN   +4 more
doaj   +1 more source

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

Polish Journal of Food and Nutrition Sciences, 2020
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread.
Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak   +2 more
doaj   +1 more source

Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

Agronomy, 2021
The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe.
Georgiana Gabriela Codină, Cristina Sarion, Adriana Dabija   +2 more
doaj   +1 more source

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

Liang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +1 more source

Enhanced Antibacterial Properties of Lyotropic Liquid Crystalline Nanoparticles via Curvature Modulation

Advanced Science, EarlyView.
Lipid nanostructured particles with increasing negative Gaussian curvature progress from vesicles to P‐cubosomes and D‐cubosomes. This curvature hierarchy enhances interaction with bacterial membranes, promotes membrane remodeling and leakage, and potentiates daptomycin activity against MRSA.
Xiangfeng Lai, Shuhong Wang, Chenguang Ding, Xenia Kostoulias, Anton P. Le Brun, Hsien‐Yi Hsu, Jhih‐Hang Jiang, Yajun Wang, Richard A. Strugnell, Anton Y. Peleg, Hsin‐Hui Shen   +10 more
wiley   +1 more source