Results 201 to 210 of about 35,290 (268)

Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor. [PDF]

Food Chem X
Liu Y, Lu YR, Liu RX, Li H, Siriamornpun S.   +4 more
europepmc   +1 more source

Awns Enhance the Thousand Seed Weight of <i>Elymus nutans</i> Griseb. by Regulating Carbohydrate Contents and Gene Expression. [PDF]

Biology (Basel)
Qiu Y, Lu H, Zhao Y, Tang L, Zhang F, Zhang R, Xie W.   +6 more
europepmc   +1 more source

Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health. [PDF]

Molecules
Batariuc A, Ungureanu-Iuga M, Becze A, Senila L, Cobuz C, Mironeasa S.   +5 more
europepmc   +1 more source

Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards. [PDF]

Foods
Lončarić P, Jukić M, Velić D, Lukinac J.   +3 more
europepmc   +1 more source

Leavening Bread Dough [PDF]

Current Nutrition & Food Science, 2012
Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins.
V. C. Aquino, CONVERTI, ATTILIO, PEREGO, PATRIZIA, S. C. S. Lannes   +3 more
openaire   +2 more sources

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Flour quality and dough elasticity: Dough sheetability

Journal of Food Engineering, 2013
Abstract Current practices in testing flours call for measuring dough strength, not elasticity. Sheeting is a common method for processing developed doughs, the elasticity of which governs dough’s sheetability as dough springs back exiting rollers.
M.J. Patel, S. Chakrabarti-Bell
openaire   +1 more source

The dough station

Early Years Educator, 2023
One of the most used areas within the continuous provision of all of our settings is the dough station. During this case study I will explore the benefits of the dough station and the learning which takes place within this area.
openaire   +1 more source

Rheological Properties of Dough During Mechanical Dough Development

Journal of Cereal Science, 2000
During mechanical development dough is subjected to both shear and extensional deformations. Thus, it is expected that both flow conditions contribute to the development of dough. In order to monitor rheological changes, occurring during mixing, shear and extensional properties of dough prepared with two flours of different strength and various levels ...
H Zheng, M.P Morgenstern, O.H Campanella, N.G Larsen   +3 more
openaire   +1 more source