Results 1 to 10 of about 47,459 (283)
Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility [PDF]
FoodsWheat bran, as a major nutrient-rich agricultural by-product, is underutilized due to poor functional properties. This study investigated the synergistic effects of steam explosion (SE), enzymatic hydrolysis (EH), and SE combined with EH (SE-EH) on wheat
Xiaoxuan Li +8 more
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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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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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Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [PDF]
Journal of Food and Dairy Sciences, 2017 Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted.
I. Abdeen, A. Abd- El Satar, A. Gaber
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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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2022 22nd International Conference on Control, Automation and Systems (ICCAS), 2022 To be published in International Conference on Control, Automation and Systems (ICCAS ...
Ondras, Jan +5 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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Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough [PDF]
Bioscience, Biotechnology, and Biochemistry, 2005 Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although ...
AIBARA, Shigeo +2 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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