Results 101 to 110 of about 35,290 (268)
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
Foods, 2016 The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life.
Carola Cappa +5 more
doaj +1 more source
Polymer Engineering &Science, EarlyView.Combined capillary and oscillatory rheology provided complementary insights into the linear, nonlinear, and extensional flow behavior of a 3 wt% collagen dispersion, improving the understanding of its processing‐relevant rheological characteristics. ABSTRACT This study presents an investigation of the extensional, shear, and oscillatory rheological ...
Fadi Alzarzouri +3 more
wiley +1 more source
Past, present and future of local crop evolution
PLANTS, PEOPLE, PLANET, EarlyView.Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales +6 more
wiley +1 more source
Small, EarlyView.A hybrid all‐solid‐state battery (ASSB) is implemented by integrating a thin‐film electrolyte on a bulk anode, and a thick cathode sheet. A densified anode substrate with suppressed porosity is prepared by cold pressing. Thin‐film electrolyte is fabricated onto the bulk substrate via co‐sputtering and infrared‐based rapid annealing.
Hyeseong Jeong +7 more
wiley +1 more source
, 1972 dough nWhen home made bread is mixed, the family would have "flitters", "fritters" or "tiffins", all terms for pan fried bread dough, while "dough-boys" are lumps in gravy.WK 9/72 JH 9/72Used INot usedWithdrawndough fig, figIn source, "Ed." was ...
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Transactions of the Philological Society, EarlyView.Abstract This paper investigates the role of semantic features of noun and adjective bases in determining the grammatical behaviour of Ancient Greek denominal and deadjectival verbs in *‐ye/o‐. The paper adopts a lexicalist framework (Rappaport Hovav & Levin 1998) and examines how the event schema, actionality, telicity and voice of derived verbs are ...
Carolina Marescotti
wiley +1 more source
Textural Properties of Sorghum Dough [PDF]
, 1983 Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Instron Food Testing Instrument.
Jambunathan, R +2 more
core +1 more source
Czech Journal of Food SciencesThe aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from
Ziyan Dong +6 more
doaj +1 more source
Between the Indian Ocean and the Gulf: Ceramics From Ḥattā Oasis in the Emirate of Dubai
Arabian Archaeology and Epigraphy, EarlyView.ABSTRACT This study presents the ceramic finds from archaeological investigations conducted in 2024 at two settlements: ‘Islamic Village' and Suhaila 2, one of a number of mountain villages of the Late Islamic period within the Ḥattā Oasis: a high‐altitude exclave in the Emirate of Dubai. The sites are located on the northeastern slopes of Jabal Qallāt
Seth M. N. Priestman +3 more
wiley +1 more source
, 2008 Cookies and biscuits are products made from soft flours. Low content of protein (8 to 10% in the grain), low water absorption, and low resistance to deformation are the characteristics that describe the suitability of wheat for biscuit production ...
Yener, Meryem Esra
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