Results 81 to 90 of about 932 (171)

Examination of the baking quality of wheat flour

, 2012
Kirjallisuuskatsauksessa perehdyttiin vehnäjauhon leivontalaatuun, sen parantamiseen ja sen analysoinnissa käytettäviin reologisiin mittauslaitteisiin ja koeleivontaan. Farinografilla tutkitaan taikinasta mm.
Österman, Erika
core  

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours. [PDF]

Foods
De la Cruz Sarchi SA, Pozo Alvear LJ, Rivas Rosero CA, Torres Mayanquer FG, Mina Ortega JI, Jácome Sarchi GA.   +5 more
europepmc   +1 more source

Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking. [PDF]

Foods
Abad-Quevedo V, Correa MJ, Cornejo F, Maldonado-Alvarado P.   +3 more
europepmc   +1 more source

Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour. [PDF]

Foods
Lei X, Huang Y, Hu Y, Tang Q, Zeng X, Liu C, Liu X, Zhang W.   +7 more
europepmc   +1 more source

Evaluation of the Functional and Nutritional Properties of Alpha-Amylase-Modified Cassava Starch in Breadmaking. [PDF]

Foods
Abad-Quevedo V, Cornejo F, Maldonado-Alvarado P.   +2 more
europepmc   +1 more source

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

Utilization of Mixolab for quality evaluation in Korean wheat breeding programs

Korean Journal of Breeding Science, 2017
Ji-Eun Kim, Seong-Woo Cho, Hak Sin Kim, Chon-Sik Kang, Yong-Suk Choi, Yong-Hyun Choi, Chul Soo Park   +6 more
openaire   +2 more sources

Nutritional Characterization of Selected South African Indigenous Seed Flours and Their Impact on Bread Baking Performance. [PDF]

J Food Sci
Jager K, Augustyn W, Regnier T, Meiring B.   +3 more
europepmc   +1 more source

Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough. [PDF]

Foods
Šekuljica N, Jakovetić Tanasković S, Mijalković J, Pavlović N, Lević S, Culetu A, Knežević-Jugović Z.   +6 more
europepmc   +1 more source

Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses. [PDF]

Food Chem X
Mustafa S, Hina S, Mahmood S, Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Du X.   +7 more
europepmc   +1 more source