Results 31 to 40 of about 72,319 (349)
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
doaj +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
doaj +1 more source
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
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
Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
Foods, 2021 The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by ...
T. Bojňanská +2 more
semanticscholar +1 more source
The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]
, 2012 There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile +2 more
core +1 more source
The application of natural organic compounds in bakery industry [PDF]
Hemijska Industrija, 2010 Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase ...
Davidović Dejan N. +5 more
doaj +1 more source
EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS
Zernovì Produkti ì KombìkormaTraditionally, 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 +3 more
doaj +1 more source
Техника и технология пищевых производств, 2022 Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water.
Alexander G. Pogorelov +5 more
doaj +1 more source
FoodsMixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products.
Haoxuan Ye +6 more
semanticscholar +1 more source