Results 131 to 140 of about 174,546,506 (215)

INFLUENCE OF PLANT RAW INGREDIENTS ON RHEOLOGICAL PROPERTIES OF DOUGH

Bulletin of the South Ural State University Series Food and Biotechnology
The development of the food industry is aimed at developing products with new consumer properties: high content of biologically active substances, dietary fiber, vitamins, micro- and macroelements while maintaining all organoleptic properties and a fairly low price policy.
N.V. Naumenko, I.V. Kalinina, R.I. Fatkullin   +2 more
openaire   +1 more source

Variability of wheat flour components and dough rheological properties

Technological wheat quality can be defined as its ability to meet the specifications needed for a given end-use. But this quality assessment is becoming more challenging due to climate change, agro-cultural practices and changing societal demands.Many studies worked on the genetic and environmental impact on components of wheat grain but mainly ...
Rezette, Laura, Della Valle, G., Chaunier, Laurent, Lourdin, Denis, Kansou, Kamal, Le Gall, Sophie, Saulnier, Luc   +6 more
openaire   +2 more sources

Rheological Properties of Wheat Dough with added Chitosan

Food Engineering Progress, 2005
Sang Ho Choi, Seung Ju Lee
openaire   +1 more source

Influence of hydrocolloids on the rheological properties of buckwheat dough

, 2012
Due to the greater awareness among the scientists and technologists regarding unbalanced diet of celiac patients, buckwheat flour has been recently in a focus as a novel material in gluten-free formulations because of its unique nutritional profile ...
Dapčević Hadnađev, Tamara, Hadnađev, Miroslav, Krstonošić, Veljko, Pojić, Milica, Torbica, Aleksndra   +4 more
core  

Dynamic rheological properties of vacuum mixed dough

Food Engineering Progress, 2005
Won-Ho Jeong, Seung Ju Lee
openaire   +1 more source

Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality. [PDF]

Curr Res Food Sci
Peng Y, Zhou K, Han L, Yang Y, He J, Chen C, Liu P, Feng J.   +7 more
europepmc   +1 more source

Effects of Sodium Alginate on the Quality Attributes of Wet Instant Starch Noodle Cakes: From a Multi-Scale Perspective. [PDF]

Foods
Zhang H, Zhang L, Li S, Yang S, Liang Y, Zeng X, Gao F.   +6 more
europepmc   +1 more source

Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation. [PDF]

Foods
Jiao R, Zhang F, Yang L, Wang C.
europepmc   +1 more source

Cryoprotective Role of Soybean Oligosaccharides in Frozen Dough: Enhanced Gluten Stability and Bread Quality. [PDF]

Foods
Gao Y, Tan YN, Ong MK, Wang M, Sun H, Shao X, Chay SY.   +6 more
europepmc   +1 more source

Rheological Performance of Wholemeal Flour from Bread Wheat Under Contrasting Agro-Ecological Conditions: A Multi-Environment Analysis of Mixolab^® 2 Parameters and Genotypic Stability. [PDF]

Foods
El Bouzidi H, Taghouti M, Baidani A, Gaboun F, Tadesse DW, Britel I, Moussa Hassane M, Abdellaoui MA, El Ftouh I, Oudrhiri FE, Diria G.   +10 more
europepmc   +1 more source