Results 21 to 30 of about 1,794 (177)

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

Foods, 2022
Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product ...
Evelyne Timmermans, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin   +5 more
doaj   +1 more source

EFFECT OF SUGAR SUBSTITUES ON WHEAT DOUGH RHEOLOGY

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019
High intake of added sugars has many negative effects on human health. This is the reason why in recent years the replacement of sugar (sucrose) in food and drinks by natural and artificial sweeteners (low-calorie) has increased significantly.
ELENA-MADALINA STEFAN, GHEORGHE VOICU, GABRIEL-ALEXANDRU CONSTANTIN, GABRIELA-MARIANA MUNTEANU, GEORGE IPATE   +4 more
doaj   +1 more source

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Ultrasonics Sonochemistry, 2022
Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation to prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which was compared with SB-50% SPP without ultrasonic treatment. The dough rheology,
Min Zhang, Wenjing Suo, Yuxin Deng, Lijun Jiang, Mingming Qi, Yao Liu, Luxia Li, Chenjie Wang, Hui Zheng, Hongjun Li   +9 more
doaj   +1 more source

Research Progress on Whole Wheat Frozen Dough

Liang you shipin ke-ji
Frozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food.
LI Yi, TIAN Xiao-hong, TAN Bin, LIU Ming, JIANG Ping, KANG Zi-yue, LIU Yan-xiang   +6 more
doaj   +1 more source

Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

Foods, 2012
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines.
Abboud Al-Saleh, Charles S. Brennan
doaj   +1 more source

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Molecules, 2020
Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance.
Bowen Yan, Huayu Yang, Yejun Wu, Huizhang Lian, Hao Zhang, Wei Chen, Daming Fan, Jianxin Zhao   +7 more
doaj   +1 more source

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

Foods, 2021
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed.
Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, Manuel Gómez   +6 more
doaj   +1 more source

Effect of β-glucanase on Properties and Protein Structure of Dough with a High Oat Flour Content

Liang you shipin ke-ji, 2022
β-glucanase can have a great influence on rheological properties and gluten protein structure of dough with a high oat content. We tested the farinographic properties of the pre-mixed oat bread flour, the dynamic oscillatory rheology of the dough, the ...
QIAN Hai-feng, PAN Qi-feng, LI Yan, WANG Li, FAN Ming-cong   +4 more
doaj   +1 more source

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

Cereal Chemistry, EarlyView.
Abstract Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns, Sydney P. Berry, Amanda M. Gilbert, Peter J. Hermanson, Candice N. Hirsch   +4 more
wiley   +1 more source

Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough

Foods, 2023
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions.
Miaomiao Shi, Xuena Dong, Yanqiu Cheng, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +5 more
doaj   +1 more source