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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Effect of Kneading Time on the Properties of Zein in Acidified Model Dough
Liang you shipin ke-ji, 2023 In this study, zein-based gluten-free model dough (Z dough) was prepared with zein, corn starch, and wormwood gum. Based on the flour quality test, the kneading torque, water composition and protein distribution of the zein simulated dough with different
LIU Hao +6 more
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Shipin gongye ke-ji, 2023 To systematically study the effects of seven common polysaccharide hydrocolloids （kappa-carrageenan (KC), Konjac glucomannan (KGM), sodium alginate (SA), arabic gum (GA), hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG)）on the ...
Xinyu LIU +6 more
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Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase ...
Dodić Jelena M. +5 more
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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]
, 2019 The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor) +3 more
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RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER [PDF]
Техника и технология пищевых производств, 2017 The paper deals with the preparation of the wafer dough, the main characteristics and methods for evaluating its quality. The design of the dough mixer to prepare the wafer dough in a vacuum medium has been proposed.
Starshov D.G. +2 more
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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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