Results 61 to 70 of about 72,319 (349)
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 +1 more source
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 +4 more
doaj +1 more source
Factors affecting 3D printing and post-processing capacity of cookie dough
, 2020 This study aimed to investigate the factors affecting the printability and post-processing capacity of cookie dough in extrusion-based three-dimensional (3D) printing by modifying the recipe without the addition of gums or stabilizers.
Ezgi Pulatsu +3 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
, 2000 Color image of New Dough Rising Bakery Retail Menu; 2 pages. Donor, Paula McGee owned the business from 2000 to 2003, but stayed on as chief baker until 2006, when she retired.
New Dough Rising Bakery
core +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
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
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
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 +3 more
doaj +1 more source