Results 71 to 80 of about 193,672 (211)
Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough
, 2010 Frozen dough adalah produk adonan beku yang diproses dengan menggunakan teknologi air blast freezer dengan suhu (-30°C). Adonan dari frozen dough memiliki keuntungan antara lain dapat diproduksi secara sentralisasi, mudah dalam distribusi atau ...
Soekotjo, Reriel Anantria
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Liang you shipin ke-jiTo investigate the effect of the addition amount of Lipu taro ultrafine powder on the structure and quality of cookie frozen dough, different proportions of taro ultrafine powder (0%, 5%, 10%, 15%, 20%, 25%) were mixed into low-gluten wheat flour.
WANG Jing-han +5 more
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Harčova Nauka ì Tehnologìâ, 2018 Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these two types of flour (einkorn wheat and Jerusalem
N. Stankova, T. Gogova, L. Paramonenko
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Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Studies on the Baking Properties of Frozen Wheat Dough [PDF]
, 1994 P(論文)Functional properties of frozen wheat dough (FMG) and gluten prepared from FMG were estimated and baking properties were estimated using FMG. Freeze dried sample of FMG indicated lower water absorption capacity and higher adhesive properties than ...
KANAI, SETSUKO +11 more
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Shipin gongye ke-jiTo study the effect of resting on the quality of frozen dough, the changes in the moisture state of the dough during the resting process (0, 30, 60, 90, 120 min), the moisture distribution of dough and their effects on ice crystal distribution ...
Yanyan ZHANG +5 more
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Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
, 2008 The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage ...
PESSOA FILHO, Pedro de Alcantara +4 more
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Past, present and future of local crop evolution
PLANTS, PEOPLE, PLANET, EarlyView.Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales +6 more
wiley +1 more source
The Dough Brothers Restaurant Menu 2020 [PDF]
, 2020 Rolling dough on Middle Street since 2016, the Dough Brothers continues to serve up blisteringly good pizzas. the process is on view for all to see in the open-plan kitchen, where the wood-fired pizza oven takes centre stage.https://arrow.tudublin.ie ...
Brothers, The Dough
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