Zobrazeno 1 - 10
of 3 221
pro vyhledávání: '"Bread-making"'
Autor:
Ziyad Tariq Abdullah
Publikováno v:
Energy Nexus, Vol 16, Iss , Pp 100326- (2024)
Solid recovered fuel (SRF) is an alternative to fossil fuels that is produced from recovered municipal solid waste. SRF is often used to provide heat for energy-intensive industries, such as cement production. Here, the alternative use of SRF for ind
Externí odkaz:
https://doaj.org/article/bf7783874cf24322a71cd746f3ad4138
Akademický článek
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Autor:
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)
Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocollo
Externí odkaz:
https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0
Publikováno v:
Foods, Vol 13, Iss 17, p 2698 (2024)
This study investigated the effects of incorporating sprouted chickpeas, at a 25% enrichment level, into bread production as either grits (90% of particles ≥500 µm) or flour (90% of particles ≤250 µm). The focus was to investigate the role of p
Externí odkaz:
https://doaj.org/article/5a0a06f345cf41ca928c826d1322de45
Autor:
Hye Min Han, Bong Kyung Koh
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 833-841 (2023)
ABSTRACTThe properties of rice flour gel relative to yeast-leavened bread baking potential have been investigated. Twelve rice varieties were dry-milled to flour. Firm gels with a jelly-like consistency, only formed in high and intermediate amylose c
Externí odkaz:
https://doaj.org/article/fa252fd06d394dd9890ab860fcc60abb
Publikováno v:
Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī, Vol 13, Iss 2, Pp 1-16 (2023)
In order to evaluate the quantitative and qualitative performance of spring bread wheat cultivars under different planting dates, an experiment was conducted in Gonbad Agricultural Research Station, Gonbad, Golestan province, Iran, during two croppin
Externí odkaz:
https://doaj.org/article/bff4ff6cbbbc42918a40961e9d3e8435
Protein composition and bread volume of German common wheat landraces grown under organic conditions
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100871- (2024)
Landraces are genetically heterogeneous plant populations that are regionally particularly well adapted to the natural and cultural agricultural environment. Their genetic memory originates from pre-industrial agriculture and food production with con
Externí odkaz:
https://doaj.org/article/27513314a04e4d74a1a0ceafe49b85bf
Publikováno v:
Agricultural Science and Technology, Vol 15, Iss 2, Pp 3-16 (2023)
Effect of genotype-environment interaction on some important quality parameters of common wheat (Triticum aestivum L.) BREAD-MAKING QUALITY, correlation, FLOUR AND DOUGH QUALITY, genotype x environment, wheat N. Tsenov1*, T. Gubatov1, I. Yanchev2
Externí odkaz:
https://doaj.org/article/cd18e0b0f1404b3287232726ce213bfb
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 4, Pp 7-11 (2023)
The article is devoted to the study of the wheat samples of the 3rd classwith the same quality indicators according to DSTU 3768, but had different baking properties. In particular, the “strength” of flour (W) significantly differed. The quantita
Externí odkaz:
https://doaj.org/article/d00d32b1d3c14919b98c3d023b816ce2
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100319- (2023)
This study aims to evaluate the antifungal capacity and chemical properties of the aqueous extracts (AE) obtained from the fermentation with Lactobacillus acidophilus NRRL B-4495 or L. casei 21/1 of wheat flour (poolish-type sourdough). The antifunga
Externí odkaz:
https://doaj.org/article/3f2b5d1e10d74063a7e4a60c3b6f1e22