Results 11 to 20 of about 35,290 (268)

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

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

Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality [PDF]

, 2022
High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat.
Wang, J.-R, Qi, P.-F., Pu, Z.-E., Chen G.-Y., Wan, Y., Lan X.-J, Chen, Q., Guo, Z, Jiang, Y.-F, Wei, Y.-M., Deng, M., Zheng, Y.-l., Jiang, Q.-T, Wang, Y., Zhao, K., Hawkesford, M. J., Ma, J.   +16 more
core   +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

Copyright Dough

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

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   +1 more source

New Dough Rising Retail Menu [PDF]

, 2000
Color image of New Dough Rising Bakery Retail Menu; 2 pages. Donor, Paula McGee owned the business from 2000 to 2003, but stayed on as chief baker until 2006, when she retired.
New Dough Rising Bakery
core   +2 more sources