Results 21 to 30 of about 17,449 (255)

The rheological properties of wheat dough containing zeolite residue [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2020
The use of natural zeolite – clinoptilolite, to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour.
Bodroža-Solarov Marija, Rajić Nevenka, Pezo Lato, Kojić Jovana, Krulj Jelena, Filipčev Bojana, Jevtić-Mučibabić Rada   +6 more
doaj   +1 more source

Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough

Foods, 2023
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions.
Miaomiao Shi, Xuena Dong, Yanqiu Cheng, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +5 more
doaj   +1 more source

Influence of dough freezing on Saccharomyces cerevisiae metabolism [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2007
The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast
Pejin Dušanka J., Došanović Irena S., Popov Stevan D., Suturović Zvonimir J., Ranković Jovana A., Dodić Siniša N., Dodić Jelena M., Vučurović Vesna M.   +7 more
doaj   +1 more source

Effects of Baking and Frying on the Protein Oxidation of Wheat Dough

Foods, 2023
Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products.
Ru Liu, Yuhui Yang, Xiaojie Cui, Fred Mwabulili, Yanli Xie   +4 more
doaj   +1 more source

Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough

Biology and Life Sciences Forum
The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for ...
Natalia Ester Dominguez, María Alejandra Gimenez, Cristina Noemi Segundo, Ileana de los Angeles Gremasqui, Manuel Oscar Lobo, Norma Cristina Samman   +5 more
doaj   +1 more source

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Foods, 2023
This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies.
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, Saeed M. Al-Zahrani, Maciej Jarzebski, Kunal Pal   +5 more
doaj   +1 more source

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

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

Foods, 2023
A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs.
Walter Mancino, Paola Carnevali, Valeria Terzi, Pascual García Pérez, Leilei Zhang, Gianluca Giuberti, Lorenzo Morelli, Vania Patrone, Luigi Lucini   +8 more
doaj   +1 more source

Where Most Frameworks Degrade: Flexible Bimetallic Phosphonate Crystals as pH‐Universal Supercapacitor Electrodes

Advanced Functional Materials, EarlyView.
Plastically flexible single crystals of the bimetallic phosphonate framework [Cu(2,2′‐bpy)VO(O3PC6H5)2] combine mechanical adaptability with robust pseudocapacitive charge storage. The material delivers about 140 Fg−1 at pH 4 and pH 10 and remains stable across pH 2‐12, enabling energy storage under comparatively mild electrolyte conditions.
Tim Müller, Jean G. A. Ruthes, Biswajit Battacharya, Dorothee Silbernagl, Patrik Tholen, Aysenur Limon, Gülsüm Kinik, Christoph Janiak, Markus Suta, Franziska Emmerling, Volker Presser, Gündoğ Yücesan   +11 more
wiley   +1 more source

EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS

Zernovì Produkti ì Kombìkorma
Traditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet.
А. Zabroda, Ie. Godunko, О. Bilyk, Yu. Bondarenko   +3 more
doaj   +1 more source