Results 31 to 40 of about 63,729 (304)
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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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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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. +2 more
doaj +1 more source
, 2021 Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread.
Sissons, Mike +9 more
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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 +2 more
doaj +1 more source
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 +3 more
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Determination of the bread-making quality of flours using an automatic bread machine
Turkish Journal of Agriculture and Forestry, 2012 In this study, the possibility of bread machine utilization as a quality control tool in the baking industry was investigated. Three different flour samples (F-1, F-2, and F-3) having different protein contents were obtained and then 12% wheat starch and 2% vital gluten were added to these flours to adjust protein ratios.
Dogan, Ismail Sait +2 more
openaire +3 more sources
Quality prediction of bakery products in the initial phase of process design [PDF]
, 2007 The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics.
Asselman, A. +8 more
core +1 more source