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
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 +11 more
doaj +1 more source
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [PDF]
, 2016 In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated.
Altuna, Luz +4 more
core +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 +6 more
doaj +1 more source
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
openaire +3 more sources
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
core +2 more sources
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
, 2017 We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +2 more sources
The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]
, 2017 The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia) +4 more
core +2 more sources
Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test [PDF]
, 2019 One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty ...
Izhevska, O. (Orysia)
core +3 more sources
Research of Rational Concentration of Oilseed Crops Meals in the Sandy Dough Semi-finished Product [PDF]
, 2019 The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and ...
Dzyundzya, O. (Oksana) +9 more
core +3 more sources