Results 61 to 70 of about 35,290 (268)

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor [PDF]

, 2017
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and
Gemma Chope, Wilde, Peter J., Chope, G., Peter K. Skeggs, Haslam, Richard P., Penson, S., Tosi, P., Gonzalez-Thuillier, Irene, Irene González-Thuillier, Tosi, Paola, Shewry, Peter R., Skeggs, P. K., Richard P. Haslam, Penson, Simon, Haslam, R. P., Louise J. Salt, Simon Penson, Salt, L. J., Shewry, P. R., Paola Tosi, Salt, Luise J., Gonzalez-Thuillier, I., Wilde, P. J., Skeggs, Peter K., Salt, Louise J., Chope, Gemma, Peter J. Wilde, Peter R. Shewry   +27 more
core   +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

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

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

PENGARUH JENIS METODE PEMBUATAN (STRAIGHT DOUGH, TAIWANESE/ BOILED DOUGH DANJAPANESE DOUGH) TERHADAP MUTU SENSORISDONAT [PDF]

, 2020
Penelitian ini dilakukakan untuk mempelajari pengaruh jenis metode pembuatan (Straight dough, Taiwanese/Boiled dough dan Japanese Dough) terhadap mutu sensoris donat pada aspek bentuk, volume, warna kulit donat, karakteristik kulit donat, pori donat ...
RATNA NUR HIDAYATI, .
core  

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  

PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING

Harčova Nauka ì Tehnologìâ, 2019
Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality
Е. Bayramov, A. Nabiev
doaj   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Whole-crop cereals in dairy production [PDF]

, 2008
The four studies summarised and discussed in this thesis evaluate the use of whole-crop cereal silage (WCCS) for cattle in dairy production. The dry matter (DM) yield, chemical composition, digestibility, feed intake and milk production for WCCS were ...
Wallsten, Johanna
core  

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