Results 51 to 60 of about 918 (184)

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, Bodroža-Solarov Marija, Berenji Janoš, Latković Dragana, Šimurina Olivera   +4 more
doaj  

Improving Wheat Bran Properties Using Potential Bioprocesses for Application in Functional Bread Production

Food Safety and Health, Volume 3, Issue 3, Page 482-491, July 2025.
Bioprocessing treatments improved the nutritional value and phenolic content of wheat bran. Substitution of wheat flour with treated wheat bran improved the rheological properties of pan bread dough and increased the nutritional value, phenolic content, antioxidant activity, and freshness of pan bread.
Mohamed A. Hassan, Asem M. Abdelshafy, Saleh M. Hussien, Mohamed A. Sorour, Elsayed A. Mahmoud   +4 more
wiley   +1 more source

Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments ...
Eugénio da Piedade Edmundo Sitoe, Flaviana Coelho Pacheco, Florentina Domingos Chilala   +2 more
wiley   +1 more source

Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough

Food Bioengineering, Volume 4, Issue 1, Page 15-27, March 2025.
The effect of rice flour substitution on the rice‐wheat dough were explored. Adding rice flour decreased the stability of rice‐wheat dough but delayed aging. Dough had the best structure and processing property with 20% rice flour adding. ABSTRACT Rice contains lysine, which is lacking in general grains, which can make the nutrition more balanced when ...
Xinru Gao, Chunmin Ma, Yang Yang, Xin Bian, Bing Wang, Guang Zhang, Zhipeng Chen, Na Zhang   +7 more
wiley   +1 more source

Evaluation of genetic characteristics and physicochemical property of Korean wheat landraces (Triticum aestivum L.)

Czech Journal of Genetics and Plant Breeding
This 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, Sejin Oh, Seong-Wook Kang, Jaeyoung Ock, Gitak Ryu, Seul Lee, Jinhee Park, Jin-Young Moon, Kim Jin-Young, Jongtae Lee, Seong-Woo Cho   +10 more
doaj   +1 more source

Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours

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, Livia Patraşcu, Ina Vasilean, Georgiana Horincar, Iuliana Aprodu   +4 more
doaj   +1 more source

Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Effects of highland barley flour (HBF) with different proportions (10%, 30%, and 50%) in cakes were explored in this paper. Cakes enhanced with HBF had higher nutritional quality. In vitro simulated digestion experiments revealed that as the proportion of HBF increased, both the starch hydrolysis index (HI) and the estimated glycaemic index (eGI) of ...
Xiaohong Wu, Yunyun Wang, Xiaoning Feng, Wenjie Bai, Keting Zhou, Yuqing Zhang, Dan Xu, Essam Hebishy   +7 more
wiley   +1 more source

Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides [PDF]

Hemijska Industrija, 2014
The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch ...
Dapčević-Hadnađev Tamara, Dokić Ljubica, Pojić Milica, Hadnađev Miroslav, Torbica Aleksandra, Rakita Slađana   +5 more
doaj   +1 more source

Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern‐Type Steamed Bread Quality Characteristics

Journal of Food Quality, Volume 2025, Issue 1, 2025.
In this study, the effect of drought stress at different growing stages (tillering, jointing‐booting, heading‐flowering, and filling‐maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai 58, Yannong 19, Aikang 58). As for Huaimai 58, all stages of drought treatments significantly (p < 0.
Fengcun Yu, Yuqing Sun, Hongwei Yuan, Naifu Wang, ZhenZhen Cao   +4 more
wiley   +1 more source

Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

International Journal of Food Science, 2013
The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of ...
Marie Hrušková, Ivan Švec, Ivana Jurinová   +2 more
doaj   +1 more source