Results 51 to 60 of about 291 (129)

CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN [PDF]

Mesopotamia Journal of Agriculture, 2012
Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 %.to improvement of rheolgical properties of wheat flour products. Acetylated and succinylated
Mowafak M Ali Al-Obaydi
doaj   +1 more source

Application of Carrot Pomace as Dietary Fiber in the Formulation of Bread

Journal of Food Biochemistry, Volume 2025, Issue 1, 2025.
In this study, the effect of carrot pomace at concentrations of 0%, 10%, 20%, and 30% on rheological, physicochemical, and sensory properties of bread was investigated. The results of the farinograph and extensograph tests showed that the carrot pomace increased the water absorption, dough development time, stability, consistency, resistance to ...
Nima Shahraki Ghadimi, Mosarreza Houshmand-Dalir, Hakimeh Rezaei Jafarloo, Asiye Ahmadi-Dastgerdi, Sanju Bala Dhull   +4 more
wiley   +1 more source

Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals [PDF]

Ciência Rural
: This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread production.
Luz María Paucar-Menacho, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga, Marcio Schmiele   +5 more
doaj   +1 more source

Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties

International Journal of Food Science &Technology, Volume 59, Issue 12, Page 9147-9156, December 2024.
The addition of Cephalaria extracts at the optimal concentration significantly enhanced the dough properties. The findings indicate that Cephalaria extract imparts multiple beneficial attributes to the dough. Summary Cephalaria syriaca, known as cephalaria, is an annual, pilose plant with pink‐purple flowers growing wild in wheat fields.
Elif Şeyma Bağdat, Fatih Bozkurt, Özge Kahraman Ilıkkan, Osman Sagdic, Fatih Törnük   +4 more
wiley   +1 more source

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.
Abstract Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw ...
Sunday J. Olakanmi, Vimala S. K. Bharathi, Digvir S. Jayas, Jitendra Paliwal   +3 more
wiley   +1 more source

Special Issue: Rheology and Quality Research of Cereal-Based Food

Foods, 2020
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources.
Anabela Raymundo, María Dolores Torres, Isabel Sousa   +2 more
doaj   +1 more source

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

Journal of the Science of Food and Agriculture, Volume 104, Issue 8, Page 4738-4745, June 2024.
Abstract Background Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption ...
Santiago Arufe, Oluwatoyin Ayetigbo, Romain Domingo, Laurent Adinsi, M. Imayath Djibril Moussa, Laurenda Honfozo, Noël H. Akissoé, Alexandre Bouniol, Christian Mestres   +8 more
wiley   +1 more source

Prediction models to evaluate baking quality instruments for commercial wheat flour

Cereal Chemistry, Volume 101, Issue 3, Page 681-691, May/June 2024.
Abstract Background and Objectives Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy. Findings Flour type
Louise Selga, Eva Johansson, Roger Andersson   +2 more
wiley   +1 more source

Rhubarb powder: Potential uses as a functional bread ingredient

Journal of Food Science, Volume 89, Issue 4, Page 2017-2024, April 2024.
Abstract As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread,
Feriha Göksu, Zeynep Özlü, Sibel Bölek   +2 more
wiley   +1 more source

Analysis of the Quality of Commercial Specified Wheat Flour in China

Liang you shipin ke-ji
In order to investigate the quality status of specified wheat flour in China, 93 wheat flour samples from 39 brands in Henan, Hebei, Shandong, and other regions were collected.
HONG Yu, SUN Hui, CHANG Liu, DUAN Xiao-liang, WU Hai-bin, ZHOU Gui-ying, LIU Hui   +6 more
doaj   +1 more source