Results 91 to 100 of about 174,546,506 (215)
Food Frontiers, Volume 7, Issue 6, November 2026.Microalgae proteins combine high nutritional value with low environmental impact. Advanced extraction technologies, integrated biorefineries, and AI‐driven optimization enhance protein recovery, functionality, and bioactivity, enabling applications in foods, nutraceuticals, feed, and sustainable circular bioeconomy systems.
Shuvojit Roy +5 more
wiley +1 more source
Food and Environment Safety, 2018 This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough.
Galyna VOLOSHCHUK +2 more
doaj
The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients
Chemical Engineering Transactions, 2019 In the present study, the rheological properties of doughs, prepared by mixing semolina with water, yeast and salt, were investigated with different relative amounts of the ingredients. The rheological measurements were carried out by an Anton Paar MCR 102 rheometer, equipped with a plate-plate fixture.
Fanari F. +4 more
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence +3 more
wiley +1 more source
Cracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of ...
5. Koroglu, Ebru +5 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Regression and classification models linked 432 wheat flour–protein dough formulations to 19 mechanical properties. Rheological properties were generally more predictable than texture properties, with cross‐validated R2 reaching 0.865 and classification accuracy reaching 89.3%.
Jingxian An +5 more
wiley +1 more source
, 2017 Epub 2017 Mar 24This study was funded by INRA in the frame of the AGIR projectProcessing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres ...
Della Valle, Guy +13 more
core +1 more source
Researches on Rheological Characteristics of Dough of Wheat Flour and their Changes During Storage [PDF]
, 2011 In this paper, rheological characteristics of flour are determined with Brabender farinograph. Brabender Farinograph is the most widely used laboratory device to evaluate the quality of flour, in batter, with which the rheological characteristics of ...
VOICU, Gheorghe +7 more
core +1 more source
, 2022 The wheat flour baguette bread is one of the most important foods throughout the world. Therefore, improving the quality of this type of white bread has always been of interest.
Mehrdad Mohammadi +2 more
core +1 more source
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source