Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality [PDF]
Acta Periodica Technologica, 2011 The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study.
Petrov Verica D., Filipović Nada K.
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Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was ...
Saeedeh Shahbazizadeh +3 more
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NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD [PDF]
Journal of Food and Dairy Sciences, 2002 The aim of study present work was to assess the nutritional value of balady bread (82% extract rate wheat) supplemented with fiber and/or protein rich material (barley bran, wheat bran, wheat germ, soybean hull and tofu). The wheat flour mixtures were
A. Farouk,, S. EI-Sayed, E. Asad
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Effects of Partial Replacement of Sodium Chloride by Potassium Chloride on Rheological, Sensory, Qualitative and Microbial Characteristics of Baguettes [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2022 The current study aimed to investigate the effects of partial replacement of sodium chloride by potassium chloride on baguettes' rheological, sensory, qualitative, and microbial characteristics.
Marzieh Pouya Panahi +3 more
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IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE [PDF]
Arab Universities Journal of Agricultural Sciences, 2010 In view of balady bread in Egypt is considered as backbone in diets, accordingly, in this study wheat flour (82%) extraction treated by microwave at 2,4 and 6 minutes, that target to modify starch wheat flour by heating.
Ayman Soliman
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Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread [PDF]
Journal of Food and Dairy Sciences, 2021 This research aimed to study the effect of addition moringa and turmeric powders on some properties of pan bread. Moringa and turmeric powders were added with the ratio of 5%, wheat flour and oat flour in order to prepare coloured pan bread.
A. El-Refai +4 more
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INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS [PDF]
Journal of Food and Dairy Sciences, 2005 The effect of substitution of water by four levels of crude hot water stevia (CSWE) extract (5%) i.e (25,50,75 and 100%) contained 41.15 , 82.30,123.45 and 164.62 mg stevioside/100 ml) on the rheological and physical properties of wheat dough was studied
Eman Salem
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Effect of Flour Particle Size on Chemical and Rheological Properties of Wheat Flour Dough [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2022 The present study evaluates the effect of wheat flour particle sizes on the chemical and rheological properties of flatbread dough. Three wheat flour samples with particle sizes smaller than 125μm, 125-150μm, and 150-180μm were examined for their ...
Adel Mirza Alizadeh +5 more
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Effect of bran addition ratioon rheological properties of whole wheat flour
Liang you shipin ke-ji, 2019 The effect of bran on rheological property of wheat flour was researched. The national trial strong gluten variety Jinmai 92 was used as raw material to grind flour.The bran addition were 5%, 10%, 15%, 20%, 25% and 30% with pure flour as negative control
HAO Jian-yu +7 more
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Wheat variety grading by score analysis application [PDF]
Journal on Processing and Energy in Agriculture, 2018 New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of ...
Filipović Jelena +5 more
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