Results 31 to 40 of about 49,249 (212)
Journal of Applied Glycoscience, 2021 Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity (aw) conditions. The effects of trehalose content and aw on oil content, water sorption, isothermal mechanical relaxation, and fracture ...
Trinh Ngoc Dang Le +2 more
semanticscholar +1 more source
Foods, 2020 Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability.
Abadi G. Mezgebe +2 more
doaj +1 more source
Cellulosic materials as natural fillers in starch-containing matrix-based films: a review [PDF]
, 2016 In this work, the different cellulosic materials, namely cellulose and lignin are analyzed. In addition, the starch-containing matrices (isolated starch and flour) reinforced with cellulosic materials to be used in packaging applications are described ...
Alvarez, Vera Alejandra +1 more
core +1 more source
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Foods, 2023 Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch ...
Mariasole Cervini +3 more
doaj +1 more source
ACTA AGRONOMICA SINICA, 2023 : In order to study the effects of different nitrogen application rates on the quality of waxy and non-waxy wheat and brewing quality, the suitable nitrogen application rate for high yield and high-quality production of wheat for brewing was determined ...
Qiong Liu +5 more
semanticscholar +1 more source
Zernovì Produkti ì Kombìkorma, 2020 Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat.
D. Zhygunov +3 more
doaj +1 more source
Infuence of the year and HMW glutenin subunits on end-use quality predictors if bread wheat waxy lines [PDF]
, 2010 The effects of environment and the high molecular weight glutenins on some quality properties (sedimentation volume, % protein content, and starch pasting viscosity) of bread wheat mutant waxy lines were evaluated.
Batey I.L. +39 more
core +2 more sources
Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties [PDF]
Preventive Nutrition and Food Science, 2012 Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of
Choi, Induck +4 more
openaire +2 more sources
Development of Cottage Cheese Technology Using Whey Broth of Linder Flowers [PDF]
, 2018 The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.It was established, that under the influence of the ...
Dyukareva, G. (Galina) +3 more
core +2 more sources
Features of formation, filling and ripening of triticale, wheat, and rye grain
Agrisost, 2020 Context: Triticale (×Triticosecale Wittm.) is a crop valued for food and forage usage. However, excessive precipitation during harvesting cereals, typical for Central regions of Non-Cherozem zone, leads to pre-harvest sprouting and enzyme-mycosis ...
Yuliya Kotenko +3 more
doaj +3 more sources