Results 111 to 120 of about 21,591 (219)

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +1 more source

Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation ...
Daiva Vidmantiene, Dalia Eidukonyte, Grazina Juodeikiene, Joana Salomskiene, Lina Vaiciulyte-Funk, Vilma Narbutaite   +5 more
core   +2 more sources

Research Progress on Factors Influencing the Quality of Whole Wheat Steamed Bread and Its Regulation Techniques

Liang you shipin ke-ji
Whole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo, ZHAI Xiao-tong, ZHUANG Kun, GAO Kun, TAN Bin   +4 more
doaj   +1 more source

Poultry Feeding [PDF]

, 1932
PDF pages ...
Winter, A. R.
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The School Lunch [PDF]

, 1927
PDF pages ...

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Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

Shipin gongye ke-ji
In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the ...
Xiaoning LI, Liping WANG, Xiaohong TIAN, Yanxiang LIU, Kun GAO, Bin TAN   +5 more
doaj   +1 more source

Healthy Aging Update, June 2, 2006, Vol. 1, no. 4 [PDF]

, 2006
This bimonthly electronic newsletter will provide information and resources on nutrition and health promotion and disease prevention. The Healthy Aging Update is produced for informal and educational purposes only.

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Preparation of Freeze-dried Pediococcus pentosaceus Sourdough and Its Effect on the Quality Improvement of Sorghum Steamed Bread

Shipin gongye ke-ji
To investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN, Zhengli GUO, Jing ZENG, Yongxin LIU, Lei DAI, Qingjie SUN, Yang LI   +6 more
doaj   +1 more source

Plant diversity to support humans in a CELSS ground based demonstrator [PDF]

A controlled ecological life support system (CELSS) for human habitation in preparation for future long duration space flights is considered. The success of such a system depends upon the feasibility of revitalization of food resources and the human ...
Hoff, J. E., Howe, J. M.
core   +1 more source

Optimization of Sea Buckthorn Pomace Cornmeal Steamed Bread Formulation Using Response Surface Methodology and Its Quality Analysis

Shipin gongye ke-ji
In this study, the effects of corn flour content, sea buckthorn pomace, yeast dosage, and fermentation time on the sensory evaluation of steamed bread were investigated.
Peng ZENG, Yongping QIN, Dandan FANG, Lin CHEN   +3 more
doaj   +1 more source