Results 11 to 20 of about 72,319 (349)

Robotic Dough Shaping

2022 22nd International Conference on Control, Automation and Systems (ICCAS), 2022
To be published in International Conference on Control, Automation and Systems (ICCAS ...
Ondras, Jan, Ni, Di, Deng, Xi, Gu, Zeqi, Zheng, Henry, Bhattacharjee, Tapomayukh   +5 more
openaire   +2 more sources

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

Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough [PDF]

Bioscience, Biotechnology, and Biochemistry, 2005
Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although ...
AIBARA, Shigeo, OGAWA, Noriko, HIROSE, Masaaki   +2 more
openaire   +2 more sources

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

Dough

, 2020
We created dough and analysed the ideal amount of yeast ...
Aya
core   +8 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

Quality prediction of bakery products in the initial phase of process design [PDF]

, 2007
The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics.
Asselman, A., Straten, G., van, Esveld, D.C., Hadiyanto, H., Hadiyanto, H, Boxtel, A.J.B., van, van Boxtel, A.J.B., van Straten, G., Boom, R.M.   +8 more
core   +3 more sources

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