Results 51 to 60 of about 932 (171)
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
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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 +2 more
doaj +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 +5 more
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Frontiers in Plant Science, 2016 Dough rheological and starch pasting properties play an important role in determining processing quality in bread wheat (Triticum aestivum L.). In the present study, a recombinant inbred line (RIL) population derived from a Gaocheng 8901/Zhoumai 16 cross
Hui Jin +10 more
doaj +1 more source
EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD [PDF]
Journal of Food and Dairy Sciences, 2015 The effect of defatted Roselle seeds flour (DRSF) addition at different levels (5, 10 and 15%) to wheat flour on the flour characteristics, dough rheological properties, bread chemical, physical and sensory characteristics were investigated.
M. Abdel-Samie, G. Abdulla
doaj +1 more source
Evaluation of amylolitic activity of wheat grain using mixolab [PDF]
, 2013 W przedstawionej w artykule pracy badawczej określano aktywność enzymów amylolitycznych w ziarnie pszenicy poprzez ocenę liczby opadania oraz parametrów uzyskiwanych za pomocą aparatu mixolab.
Szafrańska, A.
core
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 +3 more sources
Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® [PDF]
, 2010 9 pages, 3 figures, 7 tables.-- Printed version published in August 2010.-- The original publication is available at www.springerlink.comDietary fiber incorporation into bread dough systems greatly interferes with protein association and behavior during ...
Rosell, Cristina M. +5 more
core +1 more source
Physiochemical and rheological characterizations of Jordanian durum wheat cultivars and landrace [PDF]
Emirates Journal of Food and AgricultureThe demand for wheat in Jordan has risen in recent years due to the growing need for various cereal products. This study aimed to investigate different wheat cultivars grown in Jordan.
Farah Also'ob +7 more
doaj +3 more sources
Polish Journal of Food and Nutrition SciencesLupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as
Tatiana Holkovičová +4 more
doaj +1 more source