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International Journal of Food Science &Technology, Volume 58, Issue 3, Page 1078-1088, March 2023., 2023 Summary The effect of including tiger‐nut milk co‐product on the bread‐making process was studied. The impact of three wheat flour substitution co‐product levels (5%, 10% and 20%) was tested by comparing to a control (pure wheat) as regards fermentation kinetics and baking phase, as well as their implications on the physicochemical features of breads ...
Samuel Verdú +4 more
wiley +1 more source
Physical Vapor Transport Growth of Antiferromagnetic CrCl3 Flakes Down to Monolayer Thickness
Advanced Science, Volume 10, Issue 3, January 25, 2023., 2023 Large van der Waals antiferromagnet CrCl3 flakes down to monolayer thickness have been synthesized by the physical vapor transport technique. The samples have the monoclinic structure with high crystallinity and homogeneous stoichiometry. Tunneling magnetoresistance of graphite/CrCl3/graphite tunnel junctions reveals in‐plane magnetic anisotropy and TN
Jia Wang +8 more
wiley +1 more source
, 2023 Cookies are a bakery product generally made with industrial wheat flour. The goald of the present investigation was to evaluate the incidence of the partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the ...
Revilla Escobar, Karol Yannela +4 more
core +1 more source
Wasted bread flour as a novel ingredient in cake making
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4754-4762, August 2022., 2022 The effect of adding flour from four different breads, with three different particle sizes, on layer and sponge cakes has been studied. Batter (density, microscopy and viscosity) and cake (specific volume, texture and color) properties were analyzed. Layer cakes allow a greater addition of bread flour without reducing its quality, and are less affected
Priscila Guerra‐Oliveira +2 more
wiley +1 more source
Caracterización nutricional de hojuelas de harina de plátano verde (musa paradisiaca), enriquecida con harina de quinua (chenopodium quinoa)” [PDF]
, 2023 La investigación tuvo el propósito de caracterizar el valor nutricional y las características sensoriales de hojuelas de harina de plátano verde (Musa paradisiaca), enriquecido con harina de quinua (Chenopodium quinoa).
Díaz Ruíz, Paola Geraldine +1 more
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Effects of particle size in wasted bread flour properties
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4782-4791, August 2022., 2022 Flour of different particle size (200, 500 and 1000 μm) of wasted breads were analysed. Hydration, pasting and gel properties of flours were studied. Bread flours show a higher cold water absorption capacity, lower oil absorption capacity, viscosity curves with lower values and weaker gels than wheat flour. Bread flour properties were not influenced by
Priscila Guerra‐Oliveira +3 more
wiley +1 more source
TESOL Journal, Volume 12, Issue 4, December 2021., 2021 Few studies have explored the learning opportunities different audiovisual genres may create for vocabulary learning. Even fewer have looked at how learners’ viewing experience is affected by individual differences (IDs) in vocabulary size, attention, inhibition, or working memory.
Maria del Mar Suárez +2 more
wiley +1 more source
Enzymatic oxidation of oleuropein and 3‐hydroxytyrosol by laccase, peroxidase, and tyrosinase
Journal of Food Biochemistry, Volume 45, Issue 8, August 2021., 2021 The oxidation of oleuropein and 3‐hydroxytyrosol by oxidases laccase, tyrosinase and peroxidase has been studied. The highest binding affinity was shown by laccase. Docking studies revealed the optimal binding position, which was the same for the two molecules.
Jesus Manzano‐Nicolas +7 more
wiley +1 more source
Elaboración de compota a base de plátano manzano (Musa sapientum), enriquecido con harina de maca (Lepidium meyenii), y hierro hemíni [PDF]
, 2023 La mala alimentación está causando diversos problemas en la salud pública, siendo la anemia uno de sus principales consecuencias debido a la baja concentración en hemoglobina por la deficiencia de hierro.
Salazar Saavedra,Jierson Jhompierre +1 more
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USO DE HARINA DE VAINAS SECAS DE MORINGA EN LA ELABORACIÓN DE GALLETAS Y TORTAS VENEZOLANAS. PARTE I
Revista Centro Azúcar, 2021 Introducción: La Moringa oleífera posee un alto contenido de proteínas, minerales, vitaminas y antioxidantes, que le confieren cualidades nutritivas.
María Eugenia Moreno Quintero +2 more
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