Results 1 to 10 of about 1,049 (174)
Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality [PDF]
FoodsMealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the ...
Ao Yang +6 more
doaj +2 more sources
Role of the farinograph test in the wheat flour quality determination
Acta Universitatis Sapientiae: Alimentaria, 2015 Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more ...
Diósi G., Móré M., Sipos P.
doaj +2 more sources
Small scale imitation cheese manufacture using a Farinograph
LWT - Food Science and Technology, 2010 Abstract Imitation cheeses with moisture levels of 48, 50 and 52 g/100 g were manufactured on a small-scale using a Farinograph. The batch size and mixing speed were optimised at 800 g and 50 rpm, respectively, based on observations during manufacture and torque profile obtained.
E Duggan
exaly +2 more sources
Cogent Food and Agriculture, 2023 The incorporation of oat grain fiber (ultrasound-assisted extraction) into the dough was evaluated for its rheological characteristics. Spread ratio increased significantly with an increase in the level of oat fiber.
Muhammad Nadeem +2 more
exaly +3 more sources
Association mapping and genomic prediction for processing and end‐use quality traits in wheat (Triticum aestivum L.) [PDF]
The Plant GenomeEnd‐use and processing traits in wheat (Triticum aestivum L.) are crucial for varietal development but are often evaluated only in the advanced stages of the breeding program due to the amount of grain needed and the labor‐intensive phenotyping assays ...
Harsimardeep S. Gill +6 more
doaj +2 more sources
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
doaj +1 more source
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
doaj +1 more source
Applied Sciences, 2021 An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed.
Nicoleta Vartolomei, Maria Turtoi
doaj +1 more source
The application of natural organic compounds in bakery industry [PDF]
Hemijska Industrija, 2010 Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase ...
Davidović Dejan N. +5 more
doaj +1 more source
Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [PDF]
Acta Periodica Technologica, 2015 Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products.
Saad Ahmed M. +3 more
doaj +1 more source