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Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough [PDF]
Shipin Kexue, 2023 The effect of Spirulina powder on the rheological properties, microstructure and gluten properties of wheat flour dough was investigated. The results showed that in terms of mixograph characteristics, the addition of Spirulina powder generally increased ...
LI Ping, LÜ Yingguo, LI Xueqin, CHEN Jie
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FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY
Zernovì Produkti ì Kombìkorma, 2023 This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour.
D. Zhygunov +7 more
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INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING
Zernovì Produkti ì Kombìkorma, 2022 In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality ...
D Zhygunov +7 more
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Food Chemistry: X, 2023 Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the ...
Beibei Zhao +5 more
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PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
Harčova Nauka ì Tehnologìâ, 2023 The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and ...
D. Zhygunov +7 more
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Frontiers in Nutrition, 2023 The gut microbiota promotes gastrointestinal health in humans; however, the effect of probiotics on the gut microbiota of healthy adults has not been documented clearly.
Zhonghui Gai +8 more
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Tikrit Journal for Agricultural Sciences, 2021 The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste.
Ali Muhsin Hamdi, Sabeeha Hussein Ahmed
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ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL
Agrointek, 2022 Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high.
Wahyu Kanti Dwi, Anita Wulandari
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Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review
Foods, 2023 Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods.
Gamze Yazar
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Food Production, Processing and Nutrition, 2023 The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour.
Rowland Monday-Ojo Kayode +4 more
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