Results 21 to 30 of about 932 (171)
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 +2 more sources
Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab [PDF]
Procedia Food Science, 2011 AbstractWheat is one of the most common cereals used in the world. However, due to greater public awareness of celiac disease and gluten intolerance as well as consumers demands for healthy food and variety in food products, in many widely consumed staples, such as bread, wheat flour is fully or partially replaced with flour from other cereals ...
Hadnađev, Tamara Dapčević +2 more
openaire +2 more sources
Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours
Journal of Agricultural Sciences, 2023 The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological
Nazlı Şahin, Ali Cingöz
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Journal of Engineering Science (Chişinău), 2023 Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting ...
BANTEA-ZAGAREANU, Valentina
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Applicability of Mixolab test with local wheat flours. [PDF]
, 2022 .Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously.
VEIRA, M.C., VÁZQUEZ, D.
core +1 more source
Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads
Foods, 2022 Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads.
Maria Franco, Manuel Gómez
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Influence of sorghum flour on the rheological properties of semi-finished wheat product
Новые технологии, 2023 Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different
V. A. Bukhovets +3 more
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Новые технологии, 2020 The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device.
Ju. V. Ushakova +3 more
doaj +1 more source
Czech Journal of Food Sciences, 2011 The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp.
Ludmila Papoušková +7 more
doaj +1 more source
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 +1 more source