Results 81 to 90 of about 47,459 (283)

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Effects of Soy Oligopeptides on the Quality Characteristics of Wheat Dough and Bread

Shipin gongye ke-ji
To explore the potential application value of soy oligopeptides (SOP) in wheat bread, low-field nuclear magnetic resonance spectrometer, rheometer, scanning electron microscopy (SEM), and Fourier-transform infrared spectrometer (FTIR) were used to ...
Chunqing SHI, Sihai HAN, Yanbin WANG, Jingyu HE, Peiyan LI, Chonghui YUE, Zhouya BAI, Libo WANG, Denglin LUO   +8 more
doaj   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

Foods, 2016
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life.
Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti   +5 more
doaj   +1 more source

Synergistic effects of maize defoliation and common bean relay cropping in Western Ethiopia

JSFA reports, EarlyView.
Abstract Background Maize defoliation is practiced to enhance crop management by improving light penetration, nutrient allocation, controlling weeds, and providing supplementary feeds for livestock. A rapid decline in soil fertility and low crop yields associated with maize‐based monocropping has prompted the recent introduction of maize common bean ...
Alemayehu Dabesa, Feyera Takele, Zerihun Abebe   +2 more
wiley   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Trends in Food Science & Technology, 2018
Background Despite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty ...
Lauren Tebben, Yanting Shen, Yonghui Li
semanticscholar   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

Thermoplastic‐Resin Transfer Molding Technology: Development and Challenges Toward Industrialization

Polymer Composites, EarlyView.
Illustration of the key aspects involved in the manufacture of thermoplastic composites by T‐RTM highlighting the relationships between raw materials, resin mixing strategies, polymerization parameters, and processing equipment ranging from laboratory to industrial scale. ABSTRACT Driven by increasingly stringent international environmental regulations,
Filipe P. Martins, Paulo S. Lima, Ricardo Torcato, Laura Santos, J. M. Oliveira   +4 more
wiley   +1 more source

The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis

Czech Journal of Food Sciences
The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from
Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du, Bo Zhang   +6 more
doaj   +1 more source