OPTIMIZATION OF THE RECIPE COMPOSITION FOR SAVOIARDI TYPE SPONGE BISCUITS
Harčova Nauka ì TehnologìâThe results of mathematical modeling and optimization of the recipe composition of Savoiardi type sponge biscuits with the incorporation of waxy wheat flour are presented.
A. Zaparenko +3 more
doaj +1 more source
Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread
International Journal of Nutrition and Food Sciences, 2021 Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province.
L. Aifeng +14 more
semanticscholar +1 more source
EFEK SUBSTITUSI TEPUNG TERIGU DENGAN PATI KETAN TERHADAP SIFAT FISIK COOKIES [PDF]
, 2015 Cookies quality is influenced by material and processing. Wheat flour as major component of cookies production has a role on volume expansion of cookies.
Afriyanti, Universitas Bangun Nusantara Sukoharjo +4 more
core
The Glycemic Index of Rice and Rice Products : A Review, and Table of GI Values [PDF]
, 2015 Peer ...
Henry, Jeyakumar +2 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah +6 more
wiley +1 more source
Characterization of a partially purified carom (Trachyspermum ammi) extract and its influence on starch functionality and digestibility : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology (MFoodTech) at Massey University (Manawatu Campus), New Zealand [PDF]
, 2016 The interactions between starches and the components in spices and herbs have been poorly studied so far. This study investigated the preliminary effects of thirty-six different spices and herbs on pasting properties of rice starch.
Kumar, Ramesh
core
Wheat breeding approaches for designing wheat to thrive in a warmer world
PLANTS, PEOPLE, PLANET, EarlyView.Wheat is a vital food crop, accounting for approximately 20% of daily calories and protein consumed worldwide. However, modern‐day wheat is under pressure from global change. The improvement rate of wheat yields is not keeping up with the demand of our growing population. Furthermore, abiotic and biotic stressors are becoming more prevalent. This paper
Jake Hill, Surbhi Grewal, Stella Edwards
wiley +1 more source
Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet [PDF]
, 2018 The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of
Mayak, O. (Olga) +4 more
core +2 more sources
PLANTS, PEOPLE, PLANET, EarlyView.Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios +7 more
wiley +1 more source
Applied Food ResearchHeat–moisture treatment (HMT) of both rice starch and flour significantly improved resistant starch content, depending on their amylose contents and treatment conditions.
Pham Ngoc Khanh +5 more
doaj +1 more source