Results 21 to 30 of about 3,303 (174)
Foods, 2022 Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of ...
Grace Abosede Daji +6 more
doaj +1 more source
Foods, 2023 Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced.
Kristina Habschied +4 more
doaj +1 more source
STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING [PDF]
Journal of Food and Dairy Sciences, 2007 The effect of malt flour and α-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40,60 and 80 ppm α-amylase to study the effect of there addition on dough quality and quality of pan bread
doaj +1 more source
EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD [PDF]
Journal of Food and Dairy Sciences, 2013 The present study was designed to estimate the effects of addition of whole cereals flour on rheological and chemical properties of pan bread processed from whole cereals flour.
M. El-Sayed +3 more
doaj +1 more source
Relationship Between Flour Turbidity, Malting and Endosperm Structure [PDF]
Journal of the Institute of Brewing, 2004 Turbidity values of Chariot, Optic and Decanter barley varieties showed that Optic had the highest turbidity and Decanter the lowest. However, Optic malted slower than Chariot although they are both considered as good quality barley varieties and also slower than Decanter, a low graded barley variety. Scanning electron microscopy results suggested that
Maria Koliatsou, Geoff H. Palmer
openaire +1 more source
Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour
Rice Science, 2010 Abstract The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety ( Oryza sativa L. subsp.
Subajiny VELUPPILLAI +4 more
openaire +1 more source
Effect of malt flour addition on the rheological properties of wheat fermented dough
Czech Journal of Food Sciences, 2003 The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough.
M. Hrušková, I. Švec, I. Kučerová
doaj +1 more source
Improving the quality of whole wheat bread by using various plant origin materials
Czech Journal of Food Sciences, 2013 The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated.
Hüseyin Boz, Mehmet Murat Karaoğlu
doaj +1 more source
Journal of Fungi, 2021 In this study, a data set of mycelial and cultural characteristics of hybrid strains of Pleurotus ostreatus and Pleurotus djamor were analyzed using three data-mining techniques: the K-medoids clustering algorithm, PCA biplot and the association rules ...
Fabricio Guevara-Viejó +3 more
doaj +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2023 The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour.
YORDAN GEORGIEV +3 more
doaj