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Effect of Berry Extracts on Saccharomyces cerevisiae Yeast [PDF]
Техника и технология пищевых производств, 2021 Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S.
Svetlana S. Kuzmina +4 more
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Consumers’ Understanding of Ultra-Processed Foods
Foods, 2022 Food classification systems have been proposed to improve food quality criteria. Among these systems, “processing level” has been used as a criterion. NOVA classification, as the denotation “ultra-processed” food (UPF), has been widely used in different ...
Juliana Sarmiento-Santos +5 more
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Shipin gongye ke-ji, 2023 Flour mixing is the key technological step of noodle making. The dough crumbs developed in flour mixing directly determine the final quality of noodle.
Zhaojian SHI, Xinzhong HU, Kaiyang MA
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Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality
Shipin gongye ke-ji, 2023 Buckwheat was micronized and mixed with wheat flour. The addition (0~20%) of micronized buckwheat powder on the solvent retention capacity (SRC), pasting, thermo-mechanical of mixed flour, cooking and texture properties of noodle were systematically ...
Jianbin SHI +11 more
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Foods, 2020 In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of
Larissa Alves de Castro +4 more
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The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality [PDF]
Техника и технология пищевых производств, 2019 Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and
Koneva S. +3 more
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Foods, 2022 The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied.
Mohamed Saleh Alamri +7 more
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Foods, 2022 Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully ...
Calvin Onyango +5 more
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Biology and Life Sciences Forum, 2023 Andean maize is produced in the Argentine Northwest and can be used in gluten-free bread formulations. Water has an important role in the technological properties of flour and consequently in gluten-free bread quality.
Rita M. Miranda +2 more
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CyTA - Journal of Food, 2023 Traditional fermentation using natural microorganisms often results in uncontrolled and inconsistent product quality. Identifying dominant LAB and yeast species through morphological, physiological, and biochemical characterization, this study aimed to ...
Zinash Tadesse Bonger +9 more
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