Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties [PDF]
International Journal of Food ScienceApplicability of dietary fiber concentrates (DFCs) from fruit byproducts in food formulations is limited by the high proportion of insoluble dietary fiber (IDF) and its negative effect on sensory and functional quality.
Luis Eduardo Garcia-Amezquita +5 more
doaj +4 more sources
Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors
Journal of Cereal Science, 2016 Abstract For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used.
Aleksandra Torbica +2 more
exaly +5 more sources
The Mixolab parameters of composite wheat/hemp flour and their relation to quality features
LWT - Food Science and Technology, 2015 Abstract The composites quality prepared from commercial wheat flour and 5, 10, 15 or 20% of hemp flour was characterized by the Mixolab rheological test. Study is related to three defatted hemp flours, K1 and K2 gained from seeds bred conventionally, and K3 in bio-planting regime.
Ivan Svec, Marie Hrušková
exaly +3 more sources
Rheological properties assessment of carp feed mixtures with different protein sources included using Mixolab [PDF]
Food and Feed ResearchThree carp formulations with same starch content (approximately 230 g/kg) with the inclusion of different protein sources were formulated. Control feed contained fish meal and soybean meal as a main source of protein which were completely substituted by ...
Ilić Petar +6 more
doaj +2 more sources
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources
Czech Journal of Food Sciences, 2021 The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs.
Magdaléna Lacko-Bartošová +2 more
doaj +2 more sources
Czech Journal of Food Sciences, 2019 Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and ...
Joseane Bressiani +6 more
doaj +2 more sources
Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab [PDF]
Journal of Food and Dairy Sciences, 2017 This study was conducted to assess the quality of three different varieties of wheat sample 1(ICARDA 2, ICARDA 5), sample 2 (ICARDA 1, Gemmeza 7) and sample 3(ICARDA 4, Gemmeza 7),which was cropped in the south of Egypt (Toshka, Aswan Governorate, Egypt)
R. Gomaa, H. Tawfeuk
doaj +2 more sources
The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products [PDF]
FoodsThis paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking.
Diana Fluerasu (Bălțatu) +12 more
doaj +2 more sources
Journal of Food Science and Technology, 2019 At present, some breads rich in edible mushrooms are more popular to meet the needs of functional bread products. In this study, different proportions of Agaricus bisporus powder (0, 2, 4, 6, 8%) were added into wheat flour to prepare bread, and their Mixolab behavior, bread quality and antioxidant capacity were studied.
Yumeng Zhang +4 more
openaire +4 more sources