Results 11 to 20 of about 47,459 (283)

3D Printable Play-Dough: New Biodegradable Materials and Creative Possibilities for Digital Fabrication

International Conference on Human Factors in Computing Systems, 2023
Play-dough is a brightly-colored, easy-to-make, and familiar material. We have developed and tested custom play-dough materials that can be employed in 3D printers designed for clay.
L. Buechley, Ruby Ta
semanticscholar   +1 more source

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity

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, Susan Karenya Luvitaa, Kibet Lagat, Alexandra Hüsken, Inga Smit, Marcus Schmidt   +5 more
doaj   +1 more source

Effect of Hydration on the Technological Properties of Andean Maize Native Whole-Grain Flour Dough and Bread

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, Manuel O. Lobo, Norma C. Sammán   +2 more
doaj   +1 more source

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

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, Metadel Kassahun Abera, Takele Ayanaw Habitu, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Abebaw Teshome Tiruneh, Sadik Jemal Awol, Tadele Andargie Wudineh, Deginet Teferi Asres, Tadesse Fenta Yehuala   +9 more
doaj   +1 more source

Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]

Food Sci Nutr
Melon peel powder (MPP) exhibited interesting functional properties as water holding and oil binding capacities. The integration of MPP at diverse levels (10%, 20%, and 30%) was found to affect the rheological and textural features of the doughs. The partial replacement of wheat flour with MPP enhanced substantially the texture profile of MPP‐enriched ...
Mallek-Ayadi S, Bahloul N.
europepmc   +2 more sources

Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment

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, Amanda Beer, Susanne Struck, Harald Rohm   +3 more
doaj   +1 more source

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, Paolo Guarnaccia, Michele Canale, Rosalia Sanfilippo, Michele Bizzini, Sebastiano Blangiforti, Silvia Zingale, Angela Roberta Lo Piero, Maria Allegra, Angelo Sicilia, Carmelo Nicotra, Umberto Anastasi   +11 more
doaj   +1 more source

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, Yayuan Zhang, Xiangrong You, Ying Wang, Kui Zhou, Ping Wei, Linyan Wei   +6 more
doaj   +1 more source

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Applied Sciences, 2020
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza. [PDF]

Food Sci Nutr
A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Vargas AL, Sato R, Yano H, Koda T, Nishioka A, Araki T.   +5 more
europepmc   +2 more sources