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Dough-Making Technology for Sugar and Hard-Dough Cookies
Food Processing: Techniques and TechnologyPastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the quality of sugar and hard-dough cookies.
Pavel Medvedev +2 more
openaire +2 more sources
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Estudos da viabilidade da produção de pão francês a partir da massa congelada [PDF]
, 2002 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.O crescimento do número de padarias e o aumento do consumo de pães tem contribuído para novos investimentos na área
Bona, Sarita de
core
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin +4 more
wiley +1 more source
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs
Brazilian Archives of Biology and Technology, 2008 This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs.
Wilma Carla de Freitas +3 more
doaj +1 more source
A Preliminary Report On Mushroom Disease Survey In Taiwan (Hnd. 1964-1966)
, 2012 本報告係調查臺灣省1954-1966年期，洋菇栽培季節發生洋菇病害種類，玆將結果簡述如下： (一)屬於藻菌類者，有三種： 1. Mucor sp. 2. Rhizopus sp. 3. Pythium sp. (二)屬於子囊菌類有七種： 1, Chaetomium olivaceurn 2. Thielavia terricola 3. Asfiergillus sp. 4. Arachniotus terrestris 5. Sfthaerotheca sp.
杜自彊, T.C. Dough
core
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
, 2020 Background Worldwide, bread and other baked products are considered to be essential for human nutrition. Current research is focused on technological and nutritional improvements to products, via the application of innovative strategies.
Alessio Cappelli +2 more
semanticscholar +1 more source
Wheat Glutenin polymers 2 The role of wheat glutenin subunits in polymer formation and dough quality
, 2022 The High: The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of their genetics, diversity, and role in quality characteristics has
Lafiandra, D., Shewry, P. R.
core +1 more source