Results 21 to 30 of about 72,319 (349)
Ultrasonics sonochemistry, 2022 Highlights • Ultrasonic-assisted dough fermentation can improve the rheological properties of dough with 50% sweet potato pulp.• The free sulfhydryl content of dough decreased and the elongation properties increased after ultrasonic treatment, and a ...
M. Zhang +9 more
semanticscholar +1 more source
Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
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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
doaj +1 more source
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 Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
Plants, 2022 The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to
Denisa Atudorei +2 more
semanticscholar +1 more source
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
core
Protein quality in wheat [PDF]
, 2004 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
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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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