Results 51 to 60 of about 72,319 (349)

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

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

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

Foods, 2022
To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough.
Baojia Yang, Yining Zhang, Jiayi Yuan, Min-Zheng Yang, Run-Qiang Yang, Zhen-Xin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, Pei Wang   +10 more
semanticscholar   +1 more source

Industrial Symbiosis as a Neglected Opportunity in Industrial Decarbonisation Pathways: Qualitative Insights From the Australian Manufacturing Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri, A S M Monjurul Hasan, Andrea Trianni   +2 more
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

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

The Dough Brothers Menu 2017 [PDF]

, 2017
The Dough Bros started out as a street food truck in Galway in June 2013, serving authentic wood fired pizza at markets, events and private parties.
The Dough Brothers
core  

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

, 2020
Background Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling.
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source