Results 141 to 150 of about 3,410 (162)
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Effect of quality parameters on lipoxygenase activity of wheat malt
Quality Assurance and Safety of Crops & Foods, 2014Wheat malt is one of the main materials used in China's brewing industry, but in previous studies the relationship between the extent of proteolysis (Kolbach index), lipoxygenase (LOX) activity, 2-thiobarbituric acid (TBA) value, and other quality indices of the wheat malts was not sufficiently clear to guide wheat malting.
C. Wang, Y. Jin, J. Du, K. Zhang
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QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES
SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings, 2023The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities.
Daniela Stoin +4 more
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Establishing the impact of Fusarium culmorum infection and fungicide treatment on wheat malt quality
Journal of Food Processing and Preservation, 2018The objectives of this study were to investigate the impact of Fusarium culmorum infection and fungicide application on malt quality of two domestic wheat genotypes, Lucija and Osk.110/09. Wheat genotypes were subjected to four different field treatments: control/natural conditions (1), fungicide treatment (2), inoculated with F.
Kristina Mastanjević +6 more
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Quality Characteristics of Wheat: Malted and Unmalted Sorghum (Sorghum bicolor) Composite Bread.
Nigerian Food Journal, 2010No ...
Owuamanam, C.I, Owuamanam, J.O, Ntagu, T
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Food Research International, 2023
Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to ...
Fabrícia França, Bezerril +8 more
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Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to ...
Fabrícia França, Bezerril +8 more
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International Journal of Food Science & Technology, 1993
SummaryOptimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry‐heat‐parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning ...
ANNIE S. LIVINGSTONE +2 more
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SummaryOptimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry‐heat‐parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning ...
ANNIE S. LIVINGSTONE +2 more
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Quality evaluation of cookies produced from wheat flour and brewer’s malted barley flour
2018The aim of this study was to investigate physical and sensory properties of cookies with the addition of brewer’s malted barley flour as a partial substitute for wheat flour. The present research has demonstrated that malted barley flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour.
Jukić, Marko +3 more
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2002
The aim of this work was to investigate the influence of wheat on quality indicators and colloidal stability of lager beer, considering the new requirements on minimal shell life (MSL). The fraction of added wheat was common for the wheat and maize grits combination used in the production of this beer.
Krstanović, Vinko +3 more
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The aim of this work was to investigate the influence of wheat on quality indicators and colloidal stability of lager beer, considering the new requirements on minimal shell life (MSL). The fraction of added wheat was common for the wheat and maize grits combination used in the production of this beer.
Krstanović, Vinko +3 more
openaire +2 more sources