Results 51 to 60 of about 174,546,506 (215)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
The formation and deformation of protein structures with viscoelastic properties [PDF]
, 2011 This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
Riemsdijk, L.E., van
core
Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough [PDF]
, 2023 The effect of Spirulina powder on the rheological properties, microstructure and gluten properties of wheat flour dough was investigated. The results showed that in terms of mixograph characteristics, the addition of Spirulina powder generally increased ...
LI Ping, LÜ Yingguo, LI Xueqin, CHEN Jie
core +2 more sources
Alveoconsistograph evaluation of rheological properties of rye doughs
Spanish Journal of Agricultural Research, 2009 The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing
Callejo, M.J. +3 more
openaire +4 more sources
Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila +1 more
wiley +1 more source
The EuroBiotech Journal, 2017 The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied.
Codină Georgiana Gabriela +3 more
doaj +1 more source
Foods, 2020 The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological ...
Andreea Voinea +2 more
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ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
yeasts β-glucan influence on wheat dough rheological properties [PDF]
, 2020 Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies ...
Vera Ivanova +15 more
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Applied Sciences, 2020 Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day.
Andreea Voinea +2 more
doaj +1 more source