Results 31 to 40 of about 47,459 (283)
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
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
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
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
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
Climate Change Threatens Micronutrient Density of European Winter Wheat
Advanced Science, EarlyView.Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao +17 more
wiley +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
Advanced Electronic Materials, EarlyView.Composite‐based flexible electronics integrate biodegradable polymers, conductive networks, and multilayer device architectures to balance electrical performance, mechanical durability, and controlled degradation. Interfacial engineering and encapsulation regulate transport stability and operational lifetime, while programmed disassembly enables ...
Sayam, Sangho Cho
wiley +1 more source
Liang you shipin ke-jiTo improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat ...
JIANG Yu-lu +6 more
doaj +1 more source
Ionic Elastomer Interface for Low‐Pressure and Durable All‐Solid‐State Batteries
Advanced Energy Materials, EarlyView.This work reports an ionically conductive elastomer that enables stable all‐solid‐state batteries（ASSBs）under low external pressure. The soft elastomeric matrix, integrated with a LiG3‐based conductive phase(lithium bis(trifluoromethanesulfonyl)imide and triethylene glycol dimethyl ether), simultaneously delivers high ionic conductivity and mechanical ...
Jiaxu Zhang +15 more
wiley +1 more source