Results 31 to 40 of about 3,410 (162)
Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour [PDF]
Plants, 2022 Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased ...
Marko Jukić +5 more
openaire +4 more sources
Acta Universitatis Cibiniensis. Series E: Food Technology, 2020 The study was designed to assess technological quality of grains from two wheat cultivars (Elixer and Rockefeller), as well as one cultivar of winter (Joy) and one cultivar of spring barley (Irina), and to carry out the malting process at temperature of ...
Belcar Justyna +2 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
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Foods, 2020 The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var ...
Yang Soo Byeon +5 more
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How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) [PDF]
Journal on Processing and Energy in Agriculture, 2019 The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity.
Živančev Dragan +6 more
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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
Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
Liang you shipin ke-ji, 2021 To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative ...
CHANG Liu +5 more
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Improving the quality of whole wheat bread by using various plant origin materials
Czech Journal of Food Sciences, 2013 The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated.
Hüseyin Boz, Mehmet Murat Karaoğlu
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Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt
Fermentation, 2020 There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention ...
Alice Fujita +2 more
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Research of Malting Procedures for Winter Hard Wheat Varieties—Part II
Foods, 2021 This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting ...
Vinko Krstanović +2 more
doaj +1 more source