Results 41 to 50 of about 932 (171)
Study of rheological properties of cakedough from a mixture of wheat and amaranth flour
BIO Web of Conferences, 2020 The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France).
Rustemova Ainash +3 more
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Foods, 2019 The effects of the addition of 0−3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated.
Jianjun Zhou +9 more
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A Mixolab technika alkalmazási lehetőségei = The applicability of the Mixolab technique [PDF]
, 2010 A Mixolab készülék az utóbbi években kifejlesztett, komplex reológiai módszer, mely különösen alkalmas gabonák, lisztek és egyéb élelmiszeripari anyagok minőségének elemzésére.
Gelencsér Tímea +2 more
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Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab [PDF]
, 2009 Because of the belief that the rheological properties of wheat fl our and dough are related to the flour quality and its processing characteristics, they are of great importance in the baking and milling industries.
Hadnađev, Miroslav +2 more
core +2 more sources
Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench) [PDF]
Journal on Processing and Energy in Agriculture, 2013 In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability ...
Filipčev Bojana +4 more
doaj
Pasting, thermo, and Mixolab thermomechanical properties of potato starch–wheat gluten composite systems [PDF]
Food Science & Nutrition, 2020 AbstractThis 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 peak, trough, and final viscosities increased with the increase in potato starch fraction ...
XU Fen +5 more
openaire +2 more sources
, 2009 Bread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters and dough characteristics ...
Humieres, G. D. +6 more
core +1 more source
, 2011 It is critical to clarify the associations between the newly available Mixolab parameters and flour protein characteristics and starch pasting properties determined by Mixograph, Rapid Visco-Analyzer (RVA), and noodle quality.
Geoffroy D'humieres +3 more
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Czech Journal of Genetics and Plant BreedingThis study has evaluated the genetic characteristics and wheat processing-related properties of four Korean wheat landraces (KWLs). The KWLs were found to possess the vernalization alleles vrn-A1, vrn-B1, and Vrn-D1 and the photoperiod alleles Ppd-A1b ...
Yumi Lee +10 more
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Applied Sciences, 2020 Common cereal processing through germination and fermentation usually has an important impact on the technological performance of the flours, mainly because of the activation of endogenous enzymes acting on macromolecules. The aim of the present study is
Iuliana Banu +4 more
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