Results 71 to 80 of about 918 (184)

Physiochemical and rheological characterizations of Jordanian durum wheat cultivars and landrace [PDF]

Emirates Journal of Food and Agriculture
The 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, Nazieh Al Khalaileh, Sofyan Maghaydah, Yahya Bani Khalaf, Deia Tawalbeh, Wesal Alraei, Malak Angor, Radwan Y. Ajo   +7 more
doaj   +3 more sources

Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics

Journal of Food Science, Volume 89, Issue 5, Page 2645-2658, May 2024.
Abstract Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation ...
Sirma Yegin, Burak Altinel, Kubra Tuluk
wiley   +1 more source

Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay

Cereal Chemistry, Volume 101, Issue 2, Page 334-343, March/April 2024.
Abstract Background and Objective Owing to its climate‐smart agronomic characteristics and health‐promoting attributes, there is great interest in using sorghum in bread and other dough‐based food product making. The objectives here were to develop a small‐scale (4 g) Micro‐doughLAB instrument‐based assay to assess the dough‐making performance of whole‐
Koya A. P. Dovi, Vicky A. Solah, John R. N. Taylor, Stuart K. Johnson   +3 more
wiley   +1 more source

Analysis of rheological properties of common winter wheat cultivars

Аграрная наука Евро-Северо-Востока
The paper presents the quantitative measurement and variability of six non-traditional grain quality indicators of 10 cultivars of common winter wheat harvested in 2021-2022, obtained during tests using the Chopin+ protocol in the polythermal mode on the
Y. O. Kozelets, I. O. Shestopalov, O. V. Akinshina, G. I. Shestopalov, D. V. Volodin, N. N. Shestopalova, L. S. Bondarenko, A. V. Petrenko, A. P. Ascheulova   +8 more
doaj   +1 more source

Influencia de la sustitución parcial de la harina de trigo por harina de quinoa y papa en las propiedades termomecánicas y de panificación de masas

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   +1 more source

Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy

Journal of Food Research, 2014
<p>This study investigated the changes in germination rate, contents of oleic acids, protein, water soluble sugars, enthalpy of flour gelatinization, and Mixolab dough pasting properties of three varieties of <em>japonica</em> rough rice after 18-month storage at four temperatures of 4,15,25 and 35 ºC.
Xing-jun Li, Ping Jiang
openaire   +2 more sources

The Mixolab Rheological Properties and Dough Microstructure of Defatted Mustard Seed–Wheat Composite Flours

, 2017
The aim of the present study was to analyze the dough rheological properties by using Mixolab and it microstructure by using epifluorescence light microscopy of the composites flours prepared from 650 wheat flour types with different quality for bread ...
S. Mironeasa, G. Codină
semanticscholar   +1 more source

Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls

Polish Journal of Food and Nutrition Sciences
Lupin 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, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Ladislav Staruch   +4 more
doaj   +1 more source

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Journal of Food Quality, 2019
The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF).
Min Jeong Kang, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim   +3 more
doaj   +1 more source

Comparison of Russian assessment of bakery properties of wheat and determination of grain quality using mixolab

, 2019
The results of quality research on the Russian soft wheat (67 samples), grown in different soil and climatic conditions and having a wide range of quality factors: the amount of gluten varied from 5.7 (Southern federal district) to 33.2% (Volga federal ...
E. Meleshkina, N. S. Zhiltsova, S. Kolomiets, O. Bundina   +3 more
semanticscholar   +1 more source