Results 11 to 20 of about 3,303 (174)
CHEMICAL AND RHEOLOGICAL STUDIES ON TALBEENA AS A TRADITIONAL HEALTHY BEVERAGE [PDF]
Journal of Food and Dairy Sciences, 2008 This study aims to examine the possibility of producing Talbeena, using whole barley and malt flours with skimmed milk or full-cream milk compared with a reference control treatment (with water only).
H. Shehata +3 more
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Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
Liang you shipin ke-ji, 2021 To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative ...
CHANG Liu +5 more
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THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH
Gıda, 2022 The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties of wheat dough. Malt flour and commercial enzyme added to bread flour decreased peak viscosity and peak temperature values measured in Amylograph.
Mehmet Murat KARAOĞLU +2 more
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FATE OF OCHRATOXIN A IN BISCUITS PREPARED FROM MIXTURES CONTAINING BARLEY OR BARLEY MALT FLOUR [PDF]
Journal of Food and Dairy Sciences, 2002 Naturally contaminated barley grains with fungi producing ochratoxin A (OTA) were used in this study. Seven samples were examined to find out the effect of malting process on the level of ochratoxin A in barley grains by high performance liquid ...
Faten Youssef +3 more
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Physiological aspects of creating a flour polycomposite mixture for bread
BIO Web of Conferences, 2021 The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and dry rye fermented malt. Leading manufacturers of flour polycomposite mixtures offer products with similar chemical composition ...
Berezina Natalia +3 more
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Chemical composition and functional properties of malted corn flours [PDF]
Brazilian Archives of Biology and Technology, 1998 Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties.
Grossmann, Maria Victória E. +2 more
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Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour
Italian Journal of Food Science, 2023 The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acrylamide,
Benanti, Alessia +5 more
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Journal of Food Science and Nutrition Research, 2020 Malted sorghum-soy composite flour was developed from sorghum grains and soy beans. The sorghum grains were subjected to different malting periods of 2, 3, 4, and 5 days respectively and then blended with soy in the ratio 2:1. The composite flour was analysed for proximate and specific mineral composition and sensory evaluation was carried out on the ...
Atamgba Agbor Asuk +2 more
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Developing Safe Foods as a Competitive Mechanism
BIO Web of Conferences, 2021 This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery
Vasyukova Anna +4 more
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Cogent Food & Agriculture, 2020 Temash is one of the barley varieties and traditionally used for kolo (roasted grain) and malt. This study was conducted to generate some engineering properties of the temash grain and its malt flour.
Alemu Girma Tura, Solomon Abera
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