Results 1 to 10 of about 245,020 (344)
FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY
Zernovì Produkti ì Kombìkorma, 2023 This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour.
D. Zhygunov +7 more
doaj +1 more source
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Critical reviews in food science and nutrition, 2021 Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature ...
L. De Vuyst +2 more
semanticscholar +1 more source
Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour
Antioxidants, 2021 Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins ...
E. Zielińska, U. Pankiewicz, M. Sujka
semanticscholar +1 more source
Foods, 2022 Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to ...
Valeria Laganà +3 more
semanticscholar +1 more source
INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING
Zernovì Produkti ì Kombìkorma, 2022 In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality ...
D Zhygunov +7 more
doaj +1 more source
Food Science & Nutrition, 2021 Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize‐based products.
Z. K. Terefe, M. Omwamba, J. Nduko
semanticscholar +1 more source
Food Chemistry: X, 2023 Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the ...
Beibei Zhao +5 more
doaj +1 more source
Foods, 2021 Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health.
J. Bárta +11 more
semanticscholar +1 more source
Sensitization to Flour and Flour Illnesses Amongst Flour Workers [PDF]
Epidemiology and Infection, 1939 FRom the point of view of industrial hygiene, it is important to estimate the occurrence of asthma, rhinitis vasomotoria and eczema and of the sensitization to flour amongst unselected groups of bread bakers, cake bakers and millers. For this purpose we have examined 262 flour workers, who formed the entire working staffs of certain bread bakeries ...
H A, van Dishoeck, D J, Roux
openaire +2 more sources
European Food Research and Technology, 2021 Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour.
J. K. Korese +4 more
semanticscholar +1 more source