Results 81 to 90 of about 35,290 (268)

Bacterial Metabolites Trigger Sporophore Formation of Agaricus bisporus [PDF]

, 2019
本文引述細菌代謝物能促進洋菇發生子實體
杜自彊, Tsu-Chiang Dough
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Suitability of dough inflation test for gluten-free oat dough [PDF]

, 2023
Gluteenittomien kaurataikinoiden leipominen ja leivontalaadun arviointi on teknologisesti haasteellista, sillä valtaosa taikinantutkimusmenetelmistä on kehitetty sitkoa sisältäville taikinoille.
Ääri, Kristiina
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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

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Dough-Bird [PDF]

, 1970
dough nEskimo Curlew: Dough-Bird (from their fatness in the fall . . . "as fat as dough . . .")PRINTED ITEMG. M.

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Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

Foods
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology.
Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin, Maud Langton   +7 more
doaj   +1 more source

Optimum composite flour, water and mixing time of dough for crispy snack containing fish-head protein hydrolysate [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2007
The properties of dough are responsible to the final quality of crispy snack. The effect of flour, water and mixing time on dough quality were evaluated.
Jitbunjerdkul, S., Kijroongrojana, K., Pasakawee, K.   +2 more
doaj  

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Rheological properties of gluten-free bread formulations [PDF]

, 2010
In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated.
Şümnü, Servet Gülüm, Şahin, Serpil, Mert, Behiç, Demirkesen, Ilkem   +3 more
core   +1 more source

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread

Foods
In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products.
Cuntang Wang, Yuqing Wang, Ning Wang, Jian Ren   +3 more
doaj   +1 more source