Results 51 to 60 of about 193,672 (211)

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

Identificação de bactérias láticas e leveduras em fermento natural obtido a partir de uva e sua aplicação em pães [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O fermento natural é usado no preparo de produtos de panificaçãoproporcionando melhorias na ...
Aplevicz, Krischina Singer
core  

Scouting the application of sourdough to frozen dough bread technology

, 2011
The use of sourdough, even in combination with cryoprotectant (skim milk, sucrose and trehalose), conventional additives (guar gum, diacetyl tartaric acid esters of monoglycerides, ascorbic acid), honey or fructose and glucose, in frozen dough ...
DI CAGNO, RAFFAELLA, Fabio Minervini, Maria De Angelis, Daniela Pinto, Raffaella Di Cagno, GOBBETTI, Marco, Marco Gobbetti, Pinto D, DE ANGELIS, MARIA, MINERVINI, FABIO   +9 more
core   +1 more source

Measurement of frozen white lean pan-bread dough stability [PDF]

, 2003
The storage stability of unproved lean yeasted frozen bread dough was studied using test baking, physical dough testing, protein analysis and microscopy techniques. Doughs with and without yeast were prepared according to commercial procedures and stored
Zounis, Steven
core   +1 more source

Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread

Shipin gongye ke-ji
Quality deterioration issues, such as insufficient gas retention, a rough taste, and a propensity to collapse, are usually encountered in frozen dough and its prepared flour products.
Hongwei WANG, Qinyue NIE, Jingyue QIAO, Yu ZHANG, Huishan SHEN, Xingli LIU, Xuewei ZHAO, Hua ZHANG, Yanyan ZHANG   +8 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation. [PDF]

Food Sci Nutr
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Chinello M, Tawfik RNR, Canazza E, Nadai C, de Barros FAR, Lomolino G, Lante A, Corich V, Giacomini A.   +8 more
europepmc   +2 more sources

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices. [PDF]

J Texture Stud
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Pournemati N, Biyimba B, Buzera A, Ekaette I.   +3 more
europepmc   +2 more sources

Effect of formulation on the quality of frozen bread dough [PDF]

Brazilian Archives of Biology and Technology, 2003
The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific
Salas-Mellado, Myriam M., Chang, Yoon Kil   +1 more
openaire   +4 more sources