Results 31 to 40 of about 64,389 (154)
The effect of spelt flour on the quality of puff pastry
Новые технологии, 2022 Croissant is one of the puff pastry products. This product is widely distributed in France. The assortment of croissants is very diverse, but in order to increase the assortment and improve the quality of this product, spelt grain flour has been used in ...
E. N. Efremova +4 more
doaj +1 more source
Applied Sciences, 2022 Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of ...
Ancuța Chetrariu, Adriana Dabija
doaj +1 more source
New Products Based on Spelt for Restaurant Sector
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 The spelt processed products that are presented on the Ukrainian food market have been analyzed in the paper. The comparative characteristics of chemical composition of spelt products – wholemeal flour, grits, flakes, bran – with same wheat and oat ...
O. S. Sakhno +3 more
doaj +1 more source
Polish Journal of Food and Nutrition Sciences, 2023 The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T.
Marian Wiwart +2 more
doaj +1 more source
The effect of quantity of added eggs on whole meal pasta quality [PDF]
Acta Periodica Technologica, 2014 This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at
Filipović Jelena S. +3 more
doaj +1 more source
Foods, 2023 In this study, we investigated the effects of germination on the secondary metabolite composition in spelt grains. Germination significantly increased the content of various metabolites in free and bound forms.
Andrej Živković +4 more
doaj +1 more source
Foods, 2019 The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn.
Sabrina Geisslitz +3 more
doaj +1 more source
Spanish Spelt Wheat: From an Endangered Genetic Resource to a Trendy Crop
Plants, 2021 Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that was widely cultivated in the past. This species derived from a cross between emmer wheat (T. turgidum spp. dicoccum Schrank em. Thell.) and Aegilops tauschii Coss.
Juan B. Alvarez
doaj +1 more source
CRUMB TEXTURE OF SPELT BREAD [PDF]
Journal of Central European Agriculture, 2013 Abstract The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a ...
Joanna Korczyk-Szabó +1 more
openaire +4 more sources
Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality [PDF]
, 2018 Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are ...
Bordun, T. (Tetiana) +3 more
core +2 more sources