Results 21 to 30 of about 47,459 (283)
Journal of Information Literacy, 2021 This project report describes a playful approach to teaching copyright through a newly developed game entitled Copyright Dough. As copyright literacy has become increasingly important in scholarly communication, this paper explores how a more engaging teaching method is essential for getting researchers, students, academics, and library staff to feel ...
Pyman, Hannah, Sundsbø, Katrine
openaire +3 more sources
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
doaj +1 more source
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 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
doaj +1 more source
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
doaj +1 more source
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
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 +4 more
doaj +1 more source
Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
FoodsDietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties ...
Celeste Verbeke +4 more
semanticscholar +1 more source
Factors affecting 3D printing and post-processing capacity of cookie dough
, 2020 This study aimed to investigate the factors affecting the printability and post-processing capacity of cookie dough in extrusion-based three-dimensional (3D) printing by modifying the recipe without the addition of gums or stabilizers.
Ezgi Pulatsu +3 more
semanticscholar +1 more source
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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