Results 61 to 70 of about 1,049 (174)
eFood, Volume 7, Issue 2, April 2026.Cocoa shell is an agrifood by‐product with significant potential for functional food development due to its high nutritional and bioactive profile. Incorporation of cocoa shell powder (CSP) in wheat‐based bread improved its nutritional value, prebiotic potential, phytochemicals, antimicrobial, and antioxidant properties.
Mohamed Esam Rozek +7 more
wiley +1 more source
CyTA - Journal of Food, 2018 This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and ...
Georgiana Gabriela Codină +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2211-2221, 15 March 2026.Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah +5 more
wiley +1 more source
International Journal of Food PropertiesThis study investigates the effects of two commercially available enzymes; proteases (Shapeit & Neutrase) and lipases (Lipopan FBG & Lipopan Extra) each at 30, 60, and 90 ppm, on dough rheological properties and cookie quality.
Anum Liaquat +6 more
doaj +1 more source
Improvement on Mixograph test through water addition and parameter conversions
Journal of Integrative Agriculture, 2015 To improve Mixograph testing effect, Farinograph measurements were adopted as a quality standard and changes in water absorption and parameter conversion in Mixograph test were explored.
Jia-zhu SUN +8 more
doaj +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 184-196, March 2026.Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley +1 more source
Development of methodological approaches to assessing the technological properties of oat grain
Биотехнология и селекция растенийThe range of methods for assessing the quality of grain and its technological properties in cereal crops, of oat in particular, is extremely limited. The available methods are labor-intensive and not always sufficiently informative. The variety of modern
I. A. Kibkalo +5 more
doaj +1 more source
Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
International Journal of Food Science, 2013 The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of ...
Marie Hrušková +2 more
doaj +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2016 Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology ...
Awolu Olugbenga Olufemi +1 more
doaj +1 more source
The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011 The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of ...
Pavlína Pečivová +4 more
doaj +1 more source