Results 71 to 80 of about 174,546,506 (215)

Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing

Foods
This study aimed to analyze the printability of corn-based dough during screw-based three-dimensional (3D) food printing (3DFP) by relating its rheological and mechanical properties to its screw-based 3DFP performance, with the objective of providing ...
Verónica Valeria Rodríguez-Herrera, Takumi Umeda, Hiroyuki Kozu, Tomoko Sasaki, Isao Kobayashi   +4 more
doaj   +1 more source

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

Agronomy, 2022
A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS).
Ionica Coţovanu, Silvia Mironeasa
doaj   +1 more source

The study of rheological properties of dough during fermentation

Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, 2016
У роботі доведена перспективність використання сухої картопляної добавки (СКД) із вторинних продуктів переробки картоплі (ВППК) в технологіях виробів із дріжджового тіста. Встановлено, що використання СКД поліпшує фізичні та структурно-механічні властивості дріжджового тіста під час розстоювання.
Popova, Svitlana, Slashcheva, Alina
openaire   +2 more sources

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Rheological properties of some Croatian and German wheat varieties and their relation to protein composition

, 2004
Rheological properties and protein macro fraction of ten Croatian and five German wheat varieties were studied. Differences in dough rheological properties of German and Croatian wheat varieties were analysed by ANOVA.
Unbehend, Lj., Unbehend, G., G. Unbehend, Lj. Unbehend, H.J. Kersting, Kersting, H.J., Kersting, Hans-Josef, Unbehend, L., Unbehend, Günter   +8 more
core   +1 more source

Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench) [PDF]

Journal on Processing and Energy in Agriculture, 2013
In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability ...
Filipčev Bojana, Bodroža-Solarov Marija, Berenji Janoš, Latković Dragana, Šimurina Olivera   +4 more
doaj  

High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

Journal of Food Quality, 2019
The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough ...
Haoyu Guo, Jisu Wu, Yuxia Lu, Yueming Yan   +3 more
doaj   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

DEPENDENCE OF PARAMETERS OF RHEOLOGICAL PROPERTIES OF BUCKWHEAT FLOUR ON CORN ZEIN

Шәкәрім университетінің хабаршысы: Техника ғылымдар
The paper deals with the effect of corn zein on the rheology of buckwheat flour dough. One of the main aspects of the study of rheological properties is the viscosity, extensibility, elasticity, water absorption capacity of dough, which depends on the ...
G. D. Akshorayeva, M. M. Kakimov, G. Kh. Ospankulova, B. M. Iskakov, B. T. Rzaev   +4 more
doaj   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source