Results 51 to 60 of about 47,459 (283)

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 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

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +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  

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations

Insects, 2022
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the ...
Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti   +4 more
doaj   +1 more source

Peanut Shell Valorization: Effects of Particle Size on Techno-Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies. [PDF]

J Food Sci
ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Konak Alkış Üİ, Erem F, Şahin N.
europepmc   +2 more sources

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics

Applied Sciences, 2021
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed.
Nicoleta Vartolomei, Maria Turtoi
doaj   +1 more source

Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak, Jayne E. Bock, Kristina Pizzi, Elaine Sopiwnyk, Kun Wang, Bin Xiao Fu   +5 more
wiley   +1 more source

Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018
Nanotechnology applications in food science include enrichment with bioactive substances such as vitamins and phenol compounds and increasing bioavailability of these substances to improve nutritional value of foodstuffs.
Mahsa Hamidi, Mir Khalil Pirozifard, Mohamad Alizadeh Khaledabad, Hadi Almasi   +3 more
doaj   +1 more source