Results 31 to 40 of about 918 (184)
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
Effect of Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour. [PDF]
Int J Food SciIn this study, wheat flour characterized by a high content of nonstarch polysaccharides was fortified with enzymes and then subjected to low temperature (up to 85°C) extrusion cooking treatment. Conventional enzymatic hydrolysis with cellulase and cellulase–xylanase blend, as well as extrusion and hybrid enzymatic–extrusion treatments, was tested under
Lewko P, Wójtowicz A, Rudaś M.
europepmc +2 more sources
Utilization of Mixolab for quality evaluation in Korean wheat breeding programs
Korean Journal of Breeding Science, 2017 Ji-Eun Kim +6 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, Volume 103, Issue 14, Page 6975-6983, November 2023., 2023 Abstract BACKGROUND Oleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies.
Nazlı Şahin
wiley +1 more source
The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough [PDF]
Journal of Central European Agriculture, 2023 Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour.
Rabab Saoud, Ramez MOHAMMAD, Sanaa Sara
doaj +1 more source
INFLUENCE OF EARLY-SPRING FERTILIZING WITH SULPHUR-CONTAINING MINERAL FERTILIZERS ON THE QUALITY OF WINTER WHEAT GRAIN FLOUR [PDF]
Volga Region Farmland, 2019 Wheat flour obtained from winter soft wheat grain of the Saratovskaya 17 variety, grown under the conditions of leached, medium-power, low-humus, medium loamy black soil of the Middle Volga region of the Russian Federation (Ulyanovsk Region) in 2017-2018
F.A. Mudarisov +3 more
doaj +1 more source
Food Science & Nutrition, 2020 This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch–wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the
Fen Xu +5 more
semanticscholar +1 more source
, 2021 Globally, 20% of fruits and vegetables produced are lost (United Nations, 2020). To reduce the side effects of fruit wastes, such as emissions of methane and carbon dioxide, there is a need to find new ways to add value to the waste (Deng et al., 2012 ...
A. Saavedra +3 more
semanticscholar +1 more source
Two resistant starches applied in bread
Czech Journal of Food Sciences, 2017 Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial effects on the human health.
Evžen Šárka +6 more
doaj +1 more source
Application of two rheological methods for flour testing to predict pasta quality [PDF]
Acta Periodica Technologica, 2017 Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for
Filipović Jelena S. +1 more
doaj +1 more source