Results 71 to 80 of about 413 (158)
Gender &History, EarlyView.ABSTRACT This article examines a wave of Orientalism‐inspired food commercials that appeared on television in France between 1975 and 2000. Older commercials for couscous were more banal, emphasizing a given product's superiority or affordability. Around 1975, however, there was a concerted shift in the advertising; new spots contained exoticized ...
Kelly Ricciardi Colvin
wiley +1 more source
Gender &History, EarlyView.ABSTRACT During the nineteenth century, American agricultural fairs often featured ladies’ equestrian exhibitions. At these events, women constructed an athletic femininity based on skill and competitiveness that challenged traditional ideals of womanhood.
Gabrielle McCoy
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Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]
Zhongguo niangzaoIn order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat ...
ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
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Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread
, 2017 Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the effects of incorporating wheat bran
Charles Brennan +7 more
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Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder
FoodsMoringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and
Takako Koriyama +2 more
openaire +3 more sources
Market Integration and Nonlinear Price Transmission in 19th‐Century British Wheat Markets
Journal of Agricultural Economics, EarlyView.ABSTRACT Important developments in infrastructure and institutions characterized 19th‐Century wheat markets in Great Britain. Among these developments was the construction of the national rail system which enabled cheaper and more efficient transport of grain and other bulky cargoes between inland towns and ports.
Barry K. Goodwin, A. Ford Ramsey
wiley +1 more source
Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread
Shipin gongye ke-jiIn 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 +5 more
doaj +1 more source
, 2017 Corn flour added and psyllium husk enriched steamed bread. The healthy effect on humen beeings of corn stuff. The high fiber content food product is good for people.
Zhang, Miaomiao
core
, 2018 This study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic ...
Huang Ling +8 more
core +1 more source
Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality
Grain & Oil Science and Technology, 2018 Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality were investigated.
LI Jinxin, YIN Lijun, LI Jinlong
openaire +2 more sources