Results 31 to 40 of about 5,506 (168)
Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour
Applied Sciences, 2023 The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument.
Marko Jukić +6 more
doaj +1 more source
STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING [PDF]
Journal of Food and Dairy Sciences, 2007 The effect of malt flour and α-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40,60 and 80 ppm α-amylase to study the effect of there addition on dough quality and quality of pan bread
doaj +1 more source
Research of Malting Procedures for Winter Hard Wheat Varieties—Part I [PDF]
Foods, 2020 This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group.
Vinko Krstanović +2 more
openaire +8 more sources
Chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia [PDF]
Animal BioscienceObjective A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the ...
Natalia S. Fanelli +3 more
doaj +1 more source
Bread as a Valuable Raw Material in Craft Ale Beer Brewing
Foods, 2022 One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also ...
Carlos Martin-Lobera +4 more
doaj +1 more source
浙江大学学报. 农业与生命科学版, 2009 The effect of malt, wheat and wheat bran extracts, glucose and free amino nitrogen (FAN) on the acid tolerance of the potentially probiotic lactobacilli was evaluated under simulating gastric tract conditions.
NI Xue-qin +4 more
doaj +1 more source
Technological aspects of managing the structural and mechanical properties of wheat bread crumb
Пищевые системыThis work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh +4 more
doaj +1 more source
A Research of a Renaissance Malt House in Chanovice (Klatovy District)
Kvasný průmysl, 2015 The article informs about a research of an early modern malt house in Chanovice chateau (Klatovy district). The malt house was analysed during renovation works in 1996–8.
Petr Kočár +3 more
doaj +1 more source
FATE OF OCHRATOXIN A IN BISCUITS PREPARED FROM MIXTURES CONTAINING BARLEY OR BARLEY MALT FLOUR [PDF]
Journal of Food and Dairy Sciences, 2002 Naturally contaminated barley grains with fungi producing ochratoxin A (OTA) were used in this study. Seven samples were examined to find out the effect of malting process on the level of ochratoxin A in barley grains by high performance liquid ...
Faten Youssef +3 more
doaj +1 more source
Developing Safe Foods as a Competitive Mechanism
BIO Web of Conferences, 2021 This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery
Vasyukova Anna +4 more
doaj +1 more source