Results 41 to 50 of about 174,546,506 (215)

Effects of Millet Flour on Rheological Characteristics of Wheat Dought and Noodle Quality

Shipin gongye ke-ji, 2022
To investigate the effects of millet flour on the farinaceous properties, viscoelastic properties and noodle quality of wheat dough, and the correlation analysis between dough rheological properties and noodle quality.
Jing XIN, Yicheng HUANG, Xiangqing JI, Dingkuan YANG, Yuchao WANG, Jian ZHANG, Xiaolei LI, Dan LI   +7 more
doaj   +1 more source

Influence of Acidification on Dough Rheological Properties

, 2012
Due to increasing consumer demands for more natural, tasty and healthy food, the traditional process of sourdough bread production has been enjoyed renewed success in recent years, (Brümmer & Lorenz, 1991 ; Thiele et al., 2002 ; Lopez et al., 2003). The use of sourdoughs is a necessary prerequisite for the preparation of rye and rye- wheat combination ...
Daliborka Koceva Komlenić, Vedran Slačanac, Marko Jukić   +2 more
openaire   +3 more sources

Rheological and textural properties of cracker dough with addition of pea dietary fiber [PDF]

, 2015
Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this research was to look into the effect of addition pea fiber to dough for
Pajin Biljana, Šereš Zita, Dokić Ljubica, Krstonošić Velјko, Šoronja-Simović Drаgana, Fišteš Aleksandar, Šereš, Zita, Fišteš, Aleksandar, Krstonošić, Veljko, Biljana Pajin, Šoronja-Simović, Dragana, Zita Seres, Pajin, Biljana, Aleksandar Fistes, Drаgana Soronja-Simovic, Velјko Krstonosic, Ljubica Dokic, Dokić, Ljubica   +17 more
core   +1 more source

Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Foods, 2020
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children.
Soulef Benkadri, Ana Salvador, Teresa Sanz, Mohammed Nasreddine Zidoune   +3 more
doaj   +1 more source

Determination of extensibility for certain types of pretzels dough [PDF]

E3S Web of Conferences, 2019
Determination of pretzels dough is essential to analyse the technological process, the dough handling behaviour and properties of the finished product.
Munteanu Mariana Gabriela, Voicu Gheorghe, Ştefan Elena Mădălina, Constantin Gabriel Alexandru   +3 more
doaj   +1 more source

Protein quality in wheat [PDF]

, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core   +1 more source

Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures

, 2022
WOS:000907037700001The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including technological, sensory and rheological associated with the use of wheat bran directly ...
Akpınar Ö., Sayaslan A., Cingöz, Ali, Akpınar, Özlem, Sayaslan, Abdulvahit, Cingöz A.   +5 more
core   +1 more source

Effect of Zein on Buckwheat Dough Properties

Shipin gongye ke-ji, 2023
To investigate the effect of zein addition on rheological properties of buckwheat-based gluten-free dough, atmosphere puffed tartary buckwheat flour was mixed with common buckwheat flour at a ratio of 1:1 to make a mxied base flour (MBF).
Juyang LI, Jieru WANG, Yingying ZHANG, Yayun HU, Guangzhong LUAN   +4 more
doaj   +1 more source

The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

Зерновое хозяйство России, 2021
Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the ...
Е. N. Shabolkina, S. N. Shevchenko, N. V. Anisimkina   +2 more
doaj   +1 more source

Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough

Shipin yu jixie, 2023
Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester
LI Ming, SHENG Zheng, YANG Ya-wen, WU Zi-jian, ZHANG Hai-hua   +4 more
doaj   +1 more source