Results 11 to 20 of about 1,049 (174)
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes
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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NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT [PDF]
Journal of Food and Dairy Sciences, 2012 Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious, thus has great potential to be applied health snack and common food.
Sh. Badr +3 more
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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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International Journal of Food Properties, 2022 The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties.
Muzzamal Hussain +9 more
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Foods, 2023 Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread ...
Andrea Brandolini +4 more
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Correlations between chemical and certain rheological quality parameters of wheat flour and bread
Journal of Chemists, Technologists and Environmentalists, 2021 The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them.
Nataša Lakić-Karalić +4 more
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Новые технологии, 2023 In the modern world there are constant large-scale changes that indicate the need for the development and launching new food products to meet the body's needs for energy and nutrients, since most products on the food market are unbalanced in the main ...
N. A. Revyakina, N. V. Sokol
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Wheat flour dough rheological characteristics predicted by NIRSystems 6500
Czech Journal of Food Sciences, 2001 Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR.
M. Hrušková +2 more
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Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study
Agronomy, 2021 Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human ...
Valentina Spanic +4 more
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Investigation of processing characteristics of high-protein wheat grain
Новые технологии, 2019 Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetable protein that plays the decisive role in ensuring the nutrition of a person.
O. P. Khrapko +3 more
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