Results 131 to 140 of about 22,298 (239)
Textural and sensory characteristics of oven baked and steamed bread
Emirates Journal of Food and Agriculture, 2019 The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final ...
Cheng Li, Aiping Liu, Dele Raheem
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Heat Treatment of Soy Flour and Its Effects on β-glucosidase Activity [PDF]
, 2012 College of Food, Agricultural, and Environmental Sciences Undergraduate Research Forum, Second Place in Food Science CategoryIsoflavones, phytochemicals readily found in soy beans and soy products, have been associated with reduced risk of prostate ...
Teegarden, Matthew
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Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics [PDF]
, 2018 Li Li +5 more
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Shipin gongye ke-jiIn 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 +3 more
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Catering for two hundred [PDF]
, 1905 Citation: Dow, Ula May. Catering for two hundred. Senior thesis, Kansas State Agricultural College, 1905.Morse Department of Special CollectionsIntroduction: During the last few years, it has been generally recognized that for the proper nourishment of ...
Dow, Ula May
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Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities [PDF]
, 2008 Ying Bi +4 more
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Pengaruh Proporsi Ubi Jalar Ungu (Ipomoea Batatas L.) Dan Tepung Bekatul (Rice Bran) Terhadap Beberapa Sifat Mutu Fisik Dan Sensoris Bakpao [PDF]
, 2018 Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ubi jalar ungu dan tepung bekatul terhadap beberapa sifat fisik dan sensoris bakpao. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan percobaan faktor tunggal ...
Prarudiyanto, A. (Agustono) +2 more
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Effects Of Different Cooking Methods And Storage Conditions On The Rice Starch Digestibility [PDF]
, 2009 Seven types of rice with different levels of amylose were selected to study the effect of different cooking methods, chilling and freezing on the digestibility of their starches.
Ramakrishnan, Yogeshini
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Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
, 2020 Xiaona Li +2 more
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Zhongguo youzhi旨在为月桂酸在面制品品质改良方面的应用提供理论依据，研究了月桂酸对含大豆分离蛋白（SPI）馒头比容、硬度、断层结构、淀粉消化性、储藏期间硬度及淀粉结构的影响。结果表明：单独添加SPI会导致馒头比容下降和硬度显著增加，月桂酸能提高含SPI馒头的比容且降低其硬度和淀粉消化性,促进馒头形成松软的内部结构；同时，月桂酸能降低储藏期间淀粉老化引起的含SPI馒头硬度增加，延缓馒头中淀粉长程和短程有序结构的增加，从而延缓馒头老化的速度。综上，月桂酸不仅能抑制SPI所致的馒头硬度增加 ...
郑双翼1，万潇1，陈倩倩1，周静1，杜静1,2,3，张海龙1,2,3,王学东1,2,3 ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1, DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3
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