Results 41 to 50 of about 193,672 (211)

Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

International Journal of Food Properties, 2022
The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered ...
Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, Chunmei Li, Yan Xu, Xiangli Ding, Xiaoyan Zhou   +6 more
doaj   +1 more source

Frozen Dough and Partially Baked Bread: An Update [PDF]

Food Reviews International, 2007
The bakery market is growing due to the development of new technologies related in freezing. In this contribution, the state of the art on frozen dough and bread is reviewed, giving special emphasis to the contributions of the last two decades. This article is especially focussed on being a useful guide of the research performed in the application of ...
Rosell, Cristina M., Gómez, Manuel
openaire   +2 more sources

Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]

, 2011
peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E., Vasilean, I., Banu, I., Aprodu, I.   +3 more
core   +1 more source

Effect of Carboxymethyl Chitosan and Genipin on the Structural, Water Uptake, and Thermomechanical Properties of Zein‐Based Biodegradable Materials

Journal of Applied Polymer Science, EarlyView.
The effects of carboxymethyl chitosan and genipin on zein‐based biodegradable materials have been investigated. The addition of these compounds alters the material's structure, water absorption, and thermomechanical behavior, while genipin enhances mechanical performance through the formation of polymer networks.
Fahimeh Alsadat‐Seyedbokaei, Carlos Bengoechea, Manuel Felix   +2 more
wiley   +1 more source

Estudos da viabilidade da produção de pão francês a partir da massa congelada [PDF]

, 2002
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.O crescimento do número de padarias e o aumento do consumo de pães tem contribuído para novos investimentos na área
Bona, Sarita de
core  

Influence of supramolecular forces on the linear viscoelasticity of gluten [PDF]

, 2016
Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0–70 °C).
Kontogiorgos, Vassilis, Paras Shah, Shah, Paras, Bills, Paul, Bills, Paul J., Paul Bills, Vassilis Kontogiorgos   +6 more
core   +1 more source

Industrial Symbiosis as a Neglected Opportunity in Industrial Decarbonisation Pathways: Qualitative Insights From the Australian Manufacturing Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri, A S M Monjurul Hasan, Andrea Trianni   +2 more
wiley   +1 more source

Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough

Ultrasonics Sonochemistry
This study investigates the effects of multi-frequency ultrasound treatment on the quality of frozen dough. We analyzed frozen wheat dough comprehensively for texture, viscosity, rheology, and structural quality characteristics under multi-frequency ...
Zahoor Ahmed, Bin Xu, Umar Farooq, Muhammad Faisal Manzoor, Mohamed F. Awad, Jawad Ashraf, Tabussam Tufail, Gholamreza Abdi   +7 more
doaj   +1 more source

Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs [PDF]

Applied and Environmental Microbiology, 1991
The relationship between lipid content and tolerance to freezing at −50°C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents correlated with the
P, Gélinas, G, Fiset, C, Willemot, J, Goulet   +3 more
openaire   +2 more sources

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source