Results 41 to 50 of about 17,449 (255)

Effects of oil content on dough and fermentation characteristics

Shipin yu jixie
ObjectiveTo investigate the influence of oil content on the characteristics of dough made of flour with different qualities.MethodsCamellia oil and butter are used as raw materials, and incorporated into flour at different proportions (mass fractions of ...
LIANG Yongxia, LUO Wenyun, HUANG Zeyu, ZENG Zicong, LI Dongming   +4 more
doaj   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Activation of microorganisms of bakery starter cultures with extracts of biomass of mycelium of mushrooms Cordyceps militaris and Lentinula edodes

Vestnik MGTU
Timely and properly organized activation of baking starter cultures is one of the important technological techniques that ensure stable quality of finished products, shorten the duration of dough maturation and affect the efficiency of bakery production ...
Kozubaeva L. A., Kuzmina S. S., Minakov D. V., Egorova E. Yu.   +3 more
doaj   +1 more source

Effects of Replacing Alfalfa Hay With Barley Silage in High‐Concentrate Diets: Chewing Behavior, Ruminal Fermentation, Total‐Tract Digestibility, and Milk Production of Dairy Cows in Mid‐Lactation Phase

Animal Research and One Health, EarlyView.
We assessed lactation productivity in dairy cows when replacing alfalfa hay with barley silage. A 50% replacement increased feed intake, whereas total replacement improved nutrient conversion to milk. Barley silage can effectively replace alfalfa hay, enhancing sustainability and resilience in dairy production amid forage quality constraints and market
M. R. Naji‐Zavareh, F. Hashemzadeh, M. Alikhani, M. Khorvash, A. Kahyani, F. Ahmadi   +5 more
wiley   +1 more source

Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018
In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm).
Silvia MIRONEASA, Dumitru ZAHARIA, Georgiana Gabriela CODINĂ, Sorina ROPCIUC, Mădălina IUGA   +4 more
doaj   +1 more source

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

Foods, 2023
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu, Xiangyu Zhou, Yuxin Zhang, Wenhua Zhou, Lin Zhang   +4 more
doaj   +1 more source

Making it explicit – Sustained shared thinking dialogue as a way to explore children's perspectives on quality in German early childhood education and care

British Educational Research Journal, EarlyView.
Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha, Frauke Hildebrandt, Caroline Wronski, Jan Lonnemann, Mathias Urban   +4 more
wiley   +1 more source

Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread

Ciência e Agrotecnologia, 2010
O pão de queijo é um produto da culinária brasileira de origem mineira, amplamente consumido e conhecido até mesmo internacionalmente. Apesar de ser um produto largamente consumido no mercado, não possui padronização de produção, e qualidade bem ...
Antônio Vitor Machado, Joelma Pereira
doaj   +1 more source

Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The starch digestibility of pasta is influenced by both formulation and processing conditions. However, the effect of increasing drying temperature on the nutritional properties—particularly slowly digestible starch (SDS)—remains controversial.
Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Fabio Masotti, Alessandra Marti   +4 more
wiley   +1 more source

WAYS TO IMPROVE THE FOOD VALUE OF THE HEALTH LIVER

Алматы технологиялық университетінің хабаршысы, 2021
Corn grains are rich in mono- and dicharmonic, unsaturated fatty acids, starch, and also contain vitamins of group B, E, PP, C and niacin, choline. The positive impact of their introduction on the improvement of the nutritional value of the developed ...
B. S. Amantay, M. P. Baiysbaeva, A. K. Izembaeva   +2 more
doaj