Results 221 to 230 of about 47,459 (283)
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1998
The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ...
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The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ...
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Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
Journal of Functional Foods, 2019A diet rich in phytochemical phenolics has been associated with the reduction of some chronic diseases. Therefore, there has been a growing demand for phenolic-enriched functional foods. Bread is a staple food for most populations, and bread supplemented
Jingwen Xu, Weiqun Wang, Yonghui Li
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LWT, 2019
This paper provides a solution to the problem of the deformation of 3D printed cookie products during post-processing such as baking. The influence of the incorporation of hydrocolloids on the dimensional stability of the cookie dough during temperature ...
Hyun Woo Kim +5 more
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This paper provides a solution to the problem of the deformation of 3D printed cookie products during post-processing such as baking. The influence of the incorporation of hydrocolloids on the dimensional stability of the cookie dough during temperature ...
Hyun Woo Kim +5 more
semanticscholar +1 more source
Innovative Food Science & Emerging Technologies, 2019
Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods.
K. A. Millar +4 more
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Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods.
K. A. Millar +4 more
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Effect of various hydrocolloids on the physical and fermentation properties of dough.
Food Chemistry, 2019Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several concentrations were added to dough and their rheological, pasting and fermentation properties were studied.
Jinxin Li +3 more
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Practical Pre-School, 2016
Jenni Clarke explores how playdough can be linked to physical development with a focus on adding Indian spices, colour and sparkle, to promote children's fine motor skills and appreciation of colour.
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Jenni Clarke explores how playdough can be linked to physical development with a focus on adding Indian spices, colour and sparkle, to promote children's fine motor skills and appreciation of colour.
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Cereal Chemistry, 1992
Stress-relaxation and small deformation oscillatory techniques were used to study the rheological changes in doughs subjected to freezing and thawing. Relative to fresh doughs, the relaxation modulus and relaxation time both decreased. Plots of storage modulus (G') and tan delta versus temperature showed a decrease in G', an increase in tan delta, and ...
Autio, Karin, Sinda, Eija
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Stress-relaxation and small deformation oscillatory techniques were used to study the rheological changes in doughs subjected to freezing and thawing. Relative to fresh doughs, the relaxation modulus and relaxation time both decreased. Plots of storage modulus (G') and tan delta versus temperature showed a decrease in G', an increase in tan delta, and ...
Autio, Karin, Sinda, Eija
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Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
, 2021Chong-Chong Wang +4 more
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