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
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 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
Liang you shipin ke-ji, 2021 The fat-related enzymes of whole wheat flour cause the increase in fatty acid value, the tallowiness of whole wheat flour and the higher microbial count.
DU Yu-meng +5 more
doaj +1 more source
The Relationship between Attitudes toward Parents,Trust in Interpersonal Relationship and Attitudes to Premarital Relationship with a Desire to Marry the Young Single in Isfahan City [PDF]
مطالعات زن و خانواده, 2018 This study examined the relationship between attitude toward parents,interpersonal trust relationship,to pre-marital relationship among the young single with the desire to marry in Esfahan city.The research design is descriptive and correlational.The ...
Mahshid Riahi, Flour Khayatan
doaj +1 more source
Established Prediction Models of Bread Sensory Evaluation Results Based on Data Analysis Methods
Liang you shipin ke-ji, 2022 In this paper, 66 samples belonging to 12 varieties of domestic high-gluten wheat in 2021 were collected, and their physicochemical, rheological and bread sensory properties were analyzed.
HUANG Xu +5 more
doaj +1 more source
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia [PDF]
, 2020 Open Access Article; Published online: 15 Feb 2020Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour.
Abass, A. +7 more
core +1 more source
Sustainability Assessment Methodologies: Implications and Challenges for SIDS
Ecologies, 2021 Over the past years, an increasing number of initiatives was considered to address emerging global sustainability issues. Sustainability assessment tools were the most commonly applied methodologies towards measuring sustainability performance. There are
Pierre Olivier St Flour +1 more
doaj +1 more source
PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
Harčova Nauka ì Tehnologìâ, 2023 The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and ...
D. Zhygunov +7 more
doaj +1 more source
Failure of Passive Immunity Transfer Is Not a Risk Factor for Omphalitis in Beef Calves
Veterinary Sciences, 2023 Omphalitis is the third most frequent disease in newborn calves after neonatal diarrhea and bovine respiratory disease (BRD), but limited data on the prevalence and risk factors are available in the literature. Failure of passive immunity transfer (FPIT)
Florent Perrot +8 more
doaj +1 more source