Results 81 to 90 of about 918 (184)

Effect of late-season nitrogen fertilization on grain yield and on flour rheological quality and stability in common wheat, under different production situations

Italian Journal of Agronomy, 2016
The increasing demand for a high and homogeneous technological quality of common wheat (Triticum aestivum L.) points out the necessity of improving wheat with by a higher protein (GPC) and gluten content, strength of dough (W) and dough stability.
Massimo Blandino, Federico Marinaccio, Amedeo Reyneri   +2 more
doaj   +1 more source

Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab

Procedia Food Science, 2011
AbstractWheat is one of the most common cereals used in the world. However, due to greater public awareness of celiac disease and gluten intolerance as well as consumers demands for healthy food and variety in food products, in many widely consumed staples, such as bread, wheat flour is fully or partially replaced with flour from other cereals ...
Hadnađev, Tamara Dapčević, Torbica, Aleksandra, Hadnađev, Miroslav   +2 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  

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

Integrated Nutritional, Spectroscopic and Technological Evaluation of Black Oat (Avena strigosa) and White Oat (Avena sativa L.) Cultivars

Molecules
Oat is increasingly recognized as a valuable cereal due to its favorable nutritional profile and potential application in functional foods. This study aimed to provide an integrated nutritional and technological evaluation of black oat (Avena strigosa ...
Bogdan Cozma, Sylvestre Dossa, Antoanela Cozma, Daniela Stoin, Dacian Lalescu, Isidora Radulov, Ilinca Imbrea, Georgeta Pop, Laura Crista, Mariana Suba, Ersilia Alexa, Florin Imbrea   +11 more
doaj   +1 more source

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  

EFFECT OF THE INDUSTRIAL MILLING PROCESS ON THE RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF WHEAT FLOUR

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2010
In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours.
Violeta Ionescu, Georgeta Stoenescu, Iuliana Banu, Iuliana Aprodu   +3 more
doaj  

Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products. [PDF]

Foods
Platon N, Pârvulescu OC, Aruș VA, Georgescu AM, Silion M, Miron A, Muntianu G, Roșu AM, Iancu P, Azzouz A.   +9 more
europepmc   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns. [PDF]

Foods
Dvořáček V, Jágr M, Jelínek M, Jurkaninová L, Fraňková A.   +4 more
europepmc   +1 more source