Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes [PDF]
Foods, 2023 This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this
Karolina Pycia, Lesław Juszczak
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Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods [PDF]
Foods, 2022 Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its ...
Xinyuan Xie +4 more
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Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties [PDF]
Foods, 2022 Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products.
Xinyuan Xie +4 more
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INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 The response of different concentrations of α-amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model.
M. Shebl +3 more
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Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing [PDF]
Food Chemistry: XIn the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the ...
Qing Yang +4 more
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Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties [PDF]
FoodsThe chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%.
Grażyna Cacak-Pietrzak +4 more
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Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough [PDF]
International Journal of Food Science, 2020 Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added ...
Ahmad Aldughpassi +5 more
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Evaluation of flour protein for different bread wheat genotypes [PDF]
Brazilian Journal of Biology, 2021 Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated ...
M. A. Abdelaleem, K. F. Al-Azab
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Biology and Life Sciences Forum, 2021 Wheat flour quality varies largely, affecting the quality of the final baked products. In order to fulfil the consumer’s demand for bakery products with high quality and extended shelf-life, different types of improvers have been used in the bakery ...
Adriana Skendi +4 more
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Investigating the Use of Chestnut Shells to Improve Brioche Characteristics [PDF]
Journal of Nuts, 2023 To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric ...
Khlood Waheeb +6 more
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