Results 41 to 50 of about 6,773,207 (292)

Bread quality characteristics as influenced by the addition of tomato seed flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2016
The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making ...
Silvia MIRONEASA, Georgiana Gabriela CODINA, Mircea Adrian OROIAN   +2 more
doaj   +1 more source

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Microorganisms, 2022
Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality.
Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard   +9 more
doaj   +1 more source

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, Yildiz, Onder, Tasan, Burhan   +2 more
openaire   +3 more sources

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Advanced Science, EarlyView.
Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen, Xiongfeng He, Zihao Li, Zidong Chen, Jiajin Sun, Xinyu Jiang, Yunhui Zhang, Lizhang Wu, Ran Wang, Jingnan Lu, Bo Wang, Kezhou Cai, Baocai Xu   +12 more
wiley   +1 more source

Beyond Probiotics: Postbiotics for Healthy Aquaculture

Advanced Science, EarlyView.
This critical review assesses limitations of probiotics and proposes postbiotics, preparations of inanimate microorganisms and their metabolites, as a more stable, controlled, and biosafe formulation. Postbiotics offer significant advantages during industrial aquafeed production and storage. However, their practical implementation is currently hindered
Michael Leonidas Chikindas, Delin Xu, Igor V. Popov, Kayque Ordonho Carneiro, Nilufar Arashovna Elova, Gullola Amirovna Bekmurodova, Dildora Amindjanovna Amirsaidova, Astghik Pepoyan, Shakhlo Mirjamalovna Miralimova, Oleg V. Mitrokhin, Liubov S. Sichel, John Tagg, Svetoslav Dimitrov Todorov   +12 more
wiley   +1 more source

Composition and function of sourdough microbiota: From ecological theory to bread quality [PDF]

, 2016
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products ...
Gänzle, Michael G., Ripari, Valery
core   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

COMPARATIVE ANALYSIS ON THE QUALITY OF SEVERAL BREADS ASSORTMENTS AVAILABLE ON THE ROMANIAN MARKET AND ON THE TECHNOLOGICAL PROCESSES RELIABILITY [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2016
Our investigations have focused on the analysis of several bread assortments manufactured by the largest producer in Romania, in terms of key quality parameters.
Radiana Maria TAMBA-BEREHOIU, Ciprian Nicolae POPA, Vasilica SIMION, Bogdan Ştefan NEDELCU   +3 more
doaj  

Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Journal of Food Quality, 2020
Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in ...
Yansheng Zhao, Jiayan Zhang, Yixing Wei, Lianzhong Ai, Dong Ying, Xiang Xiao   +5 more
doaj   +1 more source

Integration of the D‐Genome Reshapes Gene Transcription, Chromatin Architecture, and Metabolome of Allohexaploid Wheat, Leading to Enhanced Environmental Adaptability

Advanced Science, EarlyView.
Integration of the D‐genome reshapes gene transcription, chromatin architecture, and the metabolome of hexaploid wheat, leading to enhanced adaptability to salt, UV‐B, and alkali stress. ABSTRACT The hybridization‐led integration of the D‐genome into domesticated tetraploid wheat gave rise to allohexaploid wheat, the most cultivated wheat globally ...
Yanyan Liu, Tao Zhu, Ziru Zhou, Wei Chen, Chao He, Xinkai Zhou, Xin Wang, Chuanye Chen, Bo Yang, Jiaqi Wei, Caixia Lan, Mengmeng Liu, Handong Su, Qiang Li, Xin Hu, Siteng Bi, Weizhi Ouyang, Xingwang Li, Hailiang Mao, Masahiro Kishi, Kerstin Kaufmann, Alisdair R. Fernie, Dijun Chen, Wenhao Yan   +23 more
wiley   +1 more source