Zobrazeno 1 - 10
of 1 531
pro vyhledávání: '"Dough Rheology"'
Akademický článek
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Autor:
Luz María Paucar-Menacho, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga, Marcio Schmiele
Publikováno v:
Ciência Rural, Vol 54, Iss 11 (2024)
ABSTRACT: This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread produ
Externí odkaz:
https://doaj.org/article/538ef175b9e64560ab08aeda12810f96
Autor:
N. A. Revyakina, N. V. Sokol
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 78-86 (2023)
In the modern world there are constant large-scale changes that indicate the need for the development and launching new food products to meet the body's needs for energy and nutrients, since most products on the food market are unbalanced in the main
Externí odkaz:
https://doaj.org/article/093355e958174e7bb44f16af505fa68f
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7659 (2024)
A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase comple
Externí odkaz:
https://doaj.org/article/463c4518718a4f7b9cde104a895e8afd
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
Publikováno v:
Foods, Vol 13, Iss 16, p 2582 (2024)
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread propertie
Externí odkaz:
https://doaj.org/article/cf2c4989b17843a59badae32eb5bbb6a
Autor:
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, Olga Leuner
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4831 (2024)
Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied fr
Externí odkaz:
https://doaj.org/article/a2233dda74f6493eaada856a5d28d31e
Autor:
Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu, Yonghui Li
Publikováno v:
Foods, Vol 13, Iss 10, p 1479 (2024)
Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% tota
Externí odkaz:
https://doaj.org/article/a65704dc0dac4bbeae1079173a212b3a
Autor:
Gorkem Ozulku
Publikováno v:
Foods, Vol 13, Iss 9, p 1388 (2024)
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technolog
Externí odkaz:
https://doaj.org/article/1851308702a041a0b7a44cec808c4438
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.