Results 11 to 20 of about 17,449 (255)
Journal of Information Literacy, 2021 This project report describes a playful approach to teaching copyright through a newly developed game entitled Copyright Dough. As copyright literacy has become increasingly important in scholarly communication, this paper explores how a more engaging teaching method is essential for getting researchers, students, academics, and library staff to feel ...
Pyman, Hannah, Sundsbø, Katrine
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PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING
Harčova Nauka ì Tehnologìâ, 2019 Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality
Е. Bayramov, A. Nabiev
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Foods, 2020 Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits.
Anne-Marie Reißner +3 more
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Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread
Plants, 2023 In recent years, the growth of tetraploid Sicilian wheat landraces has been arousing increasing interest. In this study, eighteen local genotypes of Triticum turgidum subsp.
Alfio Spina +11 more
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Assessment of Functional Properties of Wheat–Cassava Composite Flour
Foods, 2023 Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough.
Mingjuan Li +6 more
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The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2017 Sourdough is a complex biological system, consisting of such components as cereal carbohydrates and proteins, lactic acid bacteria and yeasts and different enzymes from which each of these taste, flavor and shelf life of bread can be improved with ...
Ayla Ayramloo +2 more
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Effect of Kneading Time on the Properties of Zein in Acidified Model Dough
Liang you shipin ke-ji, 2023 In this study, zein-based gluten-free model dough (Z dough) was prepared with zein, corn starch, and wormwood gum. Based on the flour quality test, the kneading torque, water composition and protein distribution of the zein simulated dough with different
LIU Hao +6 more
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Shipin gongye ke-ji, 2023 To systematically study the effects of seven common polysaccharide hydrocolloids （kappa-carrageenan (KC), Konjac glucomannan (KGM), sodium alginate (SA), arabic gum (GA), hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG)）on the ...
Xinyu LIU +6 more
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Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase ...
Dodić Jelena M. +5 more
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RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER [PDF]
Техника и технология пищевых производств, 2017 The paper deals with the preparation of the wafer dough, the main characteristics and methods for evaluating its quality. The design of the dough mixer to prepare the wafer dough in a vacuum medium has been proposed.
Starshov D.G. +2 more
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