Results 81 to 90 of about 1,794 (177)

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Applied Sciences
Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from ...
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, Olga Leuner   +6 more
doaj   +1 more source

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato). [PDF]

Foods, 2022
Cappelli A, Bini A, Cini E.
europepmc   +1 more source

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies. [PDF]

Foods, 2021
Nawaz A, Li E, Khalifa I, Walayat N, Liu J, Nilofar, Muhammad Ahsan H, Irshad S, Barakat H, Lorenzo JM, Pateiro M, Siddiqui SA, Inam-Ur-Raheem M.   +12 more
europepmc   +1 more source

The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety. [PDF]

J Food Sci Technol, 2022
Šoronja-Simović D, Zahorec J, Šereš Z, Griz A, Sterniša M, Smole Možina S.   +5 more
europepmc   +1 more source

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties. [PDF]

Foods, 2020
Iuga M, Boestean O, Ghendov-Mosanu A, Mironeasa S.   +3 more
europepmc   +1 more source

Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy. [PDF]

Food Technol Biotechnol
Berk B, Glaue ŞÖ, Ünlütürk S.
europepmc   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder. [PDF]

Sci Rep, 2020
Sagar NA, Pareek S.
europepmc   +1 more source

Integration of Multi-Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. [PDF]

Food Sci Nutr
Hafeez F, Sultan MT, Raza H, Khalid MU, Ikram A, Arshad MT, Baig I, Imtiaz S, Abrar M, Imran A, Gnedeka KT.   +10 more
europepmc   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source