Results 61 to 70 of about 291 (129)
Journal of Food Science, Volume 89, Issue 4, Page 2359-2370, April 2024.Abstract Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave (MW), enzymatic hydrolysis, and high pressure to increase soluble dietary fiber (SDF) content.
Duygu Baskaya‐Sezer
wiley +1 more source
Cereal Chemistry, Volume 101, Issue 2, Page 334-343, March/April 2024.Abstract Background and Objective Owing to its climate‐smart agronomic characteristics and health‐promoting attributes, there is great interest in using sorghum in bread and other dough‐based food product making. The objectives here were to develop a small‐scale (4 g) Micro‐doughLAB instrument‐based assay to assess the dough‐making performance of whole‐
Koya A. P. Dovi +3 more
wiley +1 more source
Discover FoodThe effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P
Khaled Al‐Marazeeq +2 more
doaj +1 more source
Czech Journal of Food Sciences, 2009 The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough.
Silva Grobelnik Mlakar +3 more
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Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications
Cereal Chemistry, Volume 101, Issue 1, Page 144-165, January/February 2024.Abstract Background and Objectives Quality assessment of bread wheat is time‐consuming and requires the determination of many complex characteristics. Because of its simplicity, protein content prediction using near‐infrared spectroscopy (NIRS) serves as the primary quality attribute in wheat trade.
Johannes Nagel‐Held +3 more
wiley +1 more source
The effects of potato mud on the dough and the quality of bread
Liang you shipin ke-ji, 2020 In order to increase the utilization rate of potato and enrich the type of staple bread, five different varieties of potato samples were selected and steamed into potato mud, which was added to bread flour in 30% proportions to make bread. The influences
FANG Xiu-Li +5 more
doaj +1 more source
Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
International Journal of Food Science, 2014 Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75%
M. A. Sahari +2 more
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Effect of powdery mildew attack on quality parameters and experimental bread baking of wheat
Acta Agriculturae Slovenica, 2006 The research of powdery mildew impact on bread making quality of wheat was conducted on seven divergent wheat cultivars/lines, in factorial treatment designs (T0 - untreated and T1 - with fungicide Duett treated variants) at Križevci, Croatia.
Vesna SAMOBOR +2 more
doaj +1 more source
Food Chemistry AdvancesThis study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %).
Shihua Xin +5 more
doaj +1 more source
The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality. [PDF]
Food Sci Nutr, 2023 Baskaya-Sezer D.
europepmc +1 more source