Results 21 to 30 of about 490,778 (343)

The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product

Foods, 2021
Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture ...
Kleopatra Tsatsaragkou, Lisa Methven, Afroditi Chatzifragkou, Julia Rodriguez-Garcia   +3 more
doaj   +1 more source

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Czech Journal of Food Sciences, 2018
Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM).
Na XIAN, Guohua HU
doaj   +1 more source

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Foods, 2022
Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb.
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid   +3 more
doaj   +1 more source

Anaerobic membrane bioreactors: Are membranes really necessary? [PDF]

, 2008
Membranes themselves represent a significant cost for the full scale application of anaerobic membrane bioreactors (AnMBR). The possibility of operating an AnMBR with a self-forming dynamic membrane generated by the substances present in the reactor ...
Davila, M., Kassab, G., Klapwijk, A., Lier, J.B., van   +3 more
core   +2 more sources

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Cogent Food & Agriculture, 2019
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50 ...
M. O. Adegunwa, I. O. Oloyede, L. A. Adebanjo, E. O. Alamu   +3 more
doaj   +1 more source

Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake

Foods, 2023
The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and ...
Jing Xiao, Yinxia Li, Li Niu, Ronghui Chen, Jiayu Tang, Zongbo Tong, Chunxia Xiao   +6 more
doaj   +1 more source

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Ciência Rural, 2018
: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed.
Mônica Ikeda, Carlos Wanderlei Piler Carvalho, Cristiane Vieira Helm, Henriette Monteiro Cordeiro de Azeredo, Rossana Catie Bueno de Gogoy, Rosemary Hoffmann Ribani   +5 more
doaj   +1 more source

The Potential Use of Synbiotic Combinations in Cereal-Based Solid Food Products—A Review

Biology and Life Sciences Forum, 2023
To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family.
Gamze Nil Yazici, Ozum Ozoglu, Tansu Taspinar, Isilay Yilmaz, Mehmet Sertac Ozer   +4 more
doaj   +1 more source

Using apricot seed kernels for the development of supplemented cakes [PDF]

Caspian Journal of Environmental Sciences, 2022
Apricot seed is a nutrient-dense by-product of apricots that is frequently wasted. The aim of this study was to determine the best way to use apricot seed kernels (ASK).
Noor F. Mahde, Mohamed I. A. Fayed
doaj   +1 more source