Results 21 to 30 of about 35,290 (268)
Shipin gongye ke-ji, 2023 Flour mixing is the key technological step of noodle making. The dough crumbs developed in flour mixing directly determine the final quality of noodle.
Zhaojian SHI, Xinzhong HU, Kaiyang MA
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The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2017 Sourdough is a complex biological system, consisting of such components as cereal carbohydrates and proteins, lactic acid bacteria and yeasts and different enzymes from which each of these taste, flavor and shelf life of bread can be improved with ...
Ayla Ayramloo +2 more
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The Dough Brothers Restaurant Menu 2020 [PDF]
, 2020 Rolling dough on Middle Street since 2016, the Dough Brothers continues to serve up blisteringly good pizzas. the process is on view for all to see in the open-plan kitchen, where the wood-fired pizza oven takes centre stage.https://arrow.tudublin.ie ...
Brothers, The Dough
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Wheat Glutenin polymers 2 The role of wheat glutenin subunits in polymer formation and dough quality [PDF]
, 2022 The High: The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of their genetics, diversity, and role in quality characteristics has
Lafiandra, D., Shewry, P. R.
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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 +6 more
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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 +5 more
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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 +4 more
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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 +5 more
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Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough
Biology and Life Sciences ForumThe 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 +5 more
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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 +8 more
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