Results 71 to 80 of about 932 (171)

MIXOLAB® rheology of enzymatic flour and validation of baking performance

Journal of Agroalimentary Processes and Technologies
The purpose of this research is to justify the way in which flour is added to obtain a quality product, quality seen from the perspective of bakers. Because bakers want to have good and consistent flour, many tests are done in the mills for the addition of flour, tests that are correlated with baking samples.
Monica Gabriela Dinu, Gabriela Pop Constantinescu   +1 more
openaire   +1 more source

INFLUENCIA DE LA SUSTITUCIÓN PARCIAL DE LA HARINA DE TRIGO POR HARINA DE QUINOA Y PAPA EN LAS PROPIEDADES TERMOMECÁ�NICAS Y DE PANIFICACIÓN DE MASAS INFLUENCE OF THE PARTIAL SUBSTITUTION OF WHEAT FLOUR FOR QUINOA AND POTATO FLOUR ON THE THERMOMECHANICAL AND BREADMAKING PROPERTIES OF DOUGH

Revista U.D.C.A Actualidad & Divulgación Científica, 2012
Las importaciones de trigo para panificación se podrían disminuir utilizando harinas de otros recursos amiláceos, como la papa y la quinoa. En este trabajo, se evaluaron las propiedades termomecánicas de la masa y las características físicas del pan ...
Eduardo Rodríguez-Sandoval, Alexandra Lascano, Galo Sandoval   +2 more
doaj  

Evaluating the Chopin Mixolab as a diagnostic tool for identifying differences in Australian wheat cultivars

, 2013
CHOPIN B-M-W (Beer, Mixolab & Wine ...
Diepeveen, D.
core  

Changes in baking quality of composite wheat/hemp flour detected by means of mixolab

The quality of wheat-hemp composites prepared with different amounts of hemp flour (5, 10, 15 and 20%) was characterised by the mixolab rheological test.
Švec, I., Hrušková, M., Jurinová, I.
core   +1 more source

Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry

Agronomy
The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and
Alina Ruja, Antoanela Cozma, Bogdan Cozma, Nicolae Marinel Horablaga, Cosmin Dinulescu, Ersilia Alexa, Ciprian Buzna, Ileana Cocan, Adina Berbecea, Sylvestre Dossa, Gabriel Mindru-Heghedus, Georgeta Pop, Ilinca Merima Imbrea   +12 more
doaj   +1 more source

Principal component analysis (PCA) of the technological quality parameters studied.

, 2014
(A) Correlation loadings plot from principal component analysis showing the Mixolab and SDSS test parameters. The eigenvalues of the correlation matrix are symbolized as vectors representing traits that influence the principal components 1 and 2; (B ...
Javier Gil-Humanes (110979), Cristina M. Rosell (534141), Fernando Pistón (110997), Francisco Barro (110992)   +3 more
core   +1 more source

Practical aspects of Mixolab application in the determination of quality of wheat and rye cultivated in Poland [PDF]

, 2014
Celem pracy było określenie zróżnicowania właściwości reologicznych ciasta ze śruty pszennej i żytniej za pomocą Mixolabu. Stwierdzono, że śruta żytnia cechowała się większą wodochłonnością, krótszym czasem rozwoju i stałości oraz krótszym czasem ...
Szafrańska, A.
core  

Makhrouta, A Traditional Egyptian Food Product: Production and Enrichment of Nutritional Value [PDF]

Food Technology Research Journal
Wheat was the first crop cultivated in Egypt and remains highly important today. Physical examination, extraction rate, and gluten content determination of the Giza 155 and Sakha 8 wheat varieties were conducted to select the type of wheat best suited ...
Hanan A. Hussien, Omaima, M. Dewidar, Nady, A.M. Fayed   +2 more
doaj  

Prognozowanie właściwości farinograficznych i alweograficznych mąki na podstawie parametrów z mixolabu [PDF]

, 2015
Protein and gluten content, Zeleny Index, farinograph and alveograph properties are widely used to determine the protein quantity and the quality of flour.
Szafranska, A.
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Produção de pães de forma com enzimas amilolíticas : a-Amilase fúngica e a-Amilase maltogênica [PDF]

, 2016
Orientador : Prof. Dr. Agnes de Paula ScheerCoorientador : Profª. Drª. Michele Rigon SpierDissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Alimentos.
Silva, Paola Maria Lopes da
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