Results 41 to 50 of about 47,459 (283)
Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread
Shipin gongye ke-jiIn order to meet people's demand for diversified and functional bread products, the effects of wheat flour substituted with purple rice (0, 3%, 6%, 9%, and 12%) and Morchella esculenta (0 and 3%) powder on the rheological behavior of dough, dietary fiber
Yuyue QIN +5 more
doaj +1 more source
Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench) [PDF]
Journal on Processing and Energy in Agriculture, 2013 In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability ...
Filipčev Bojana +4 more
doaj
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
Техника и технология пищевых производств, 2023 Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough.
Svetlana I. Koneva +4 more
doaj +1 more source
Sulfide‐Based Electrolytes for All‐Solid‐State Sodium Batteries
Advanced Energy Materials, EarlyView.This review covers the structural features and synthesis strategies of sulfide‐based solid electrolytes, as well as critical challenges related to conductivity, interfacial and moisture stability, and scaling‐up for practical application in Sodium‐based All Solid‐State Batteries.
Han Yang +6 more
wiley +1 more source
Effects of oil content on dough and fermentation characteristics
Shipin yu jixieObjectiveTo 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 +4 more
doaj +1 more source
Advanced Energy Materials, EarlyView.The work examines the electrochemical and interfacial behaviors of crystalline NaAlCl4 and amorphous Na–Al–oxychloride solid electrolytes with NaNi0.5Mn0.5O2 cathodes. Operando gas evolution and ToF‐SIMS analyses highlight that pure chloride solid electrolytes offer greater interfacial stability and safety compared to the oxychloride solid electrolytes
Erick Ruoff +2 more
wiley +1 more source
Vestnik MGTUTimely 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. +3 more
doaj +1 more source
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 +4 more
wiley +1 more source
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 +4 more
doaj +1 more source
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 +4 more
doaj +1 more source