Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dough and bread quality"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 33-34 (2017)
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial
Externí odkaz:
https://doaj.org/article/f72aac696bec4750bc62d1e95430611a
Autor:
Muhammed Sami Elgün, Nermin Bilgiçli
Publikováno v:
Volume: 17, Issue: 3 329-341
Akademik Gıda
Akademik Gıda
In this study, ozone gas was applied on the floursof different wheat varieties, and the effects of ozone on flour, dough andbread properties were investigated. For this purpose, ozone gas was appliedjust after milling at the flow rate of 0,4 g/h on f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2858d27f041f7b0bb5f010f0007e61a
https://doi.org/10.24323/akademik-gida.647710
https://doi.org/10.24323/akademik-gida.647710
Publikováno v:
European Food Research and Technology. 243:1609-1618
This study was conducted to investigate the impact of wheat gluten protein degradation during storage in a dough and bread system due to different levels of fungal contamination with F. culmorum. Therefore, artificially infected grains were stored in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::413ae06adb53f0c37cfeb33e5b7770aa
https://doi.org/10.1007/s00217-017-2869-3
https://doi.org/10.1007/s00217-017-2869-3
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 33-34 (2017)
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db2bfaa7b4b90069a8da624d00aa3752
https://doi.org/10.15835/buasvmcn-fst:12631
https://doi.org/10.15835/buasvmcn-fst:12631
Akademický článek
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Autor:
Filipović Jelena
U radu je ispitana interakcija tri vrste komercijalnih prehrambenih vlakana (Fibrex, inulin HPX i inulin GR) sa strukturnim komponentama hlebnog testa. Na različitim pH vrednostima (pH 7, pH 5, pH 4 i pH 3) ispitane su fizikohemijske osobine vlakana
Autor:
Filipović, Jelena
Publikováno v:
CRIS UNS
Универзитет у Новом Саду
Универзитет у Новом Саду
U radu je ispitana interakcija tri vrste komercijalnih prehrambenih vlakana (Fibrex, inulin HPX i inulin GR) sa strukturnim komponentama hlebnog testa. Na različitim pH vrednostima (pH 7, pH 5, pH 4 i pH 3) ispitane su fizikohemijske osobine vlakana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b328e04e04a86716d8f3ed814be68648
https://www.cris.uns.ac.rs/record.jsf?recordId=71247&source=OpenAIRE&language=en
https://www.cris.uns.ac.rs/record.jsf?recordId=71247&source=OpenAIRE&language=en
Autor:
Göçmen, Duygu
Bu araştırmada, maya yanında laktik starter ve şerbetçiotu kullanımı ile hamur ve ekmek kalitesine, özellikle bayatlama özerine etkilerinin incelenmesi amaçlanmıştır. Bunun için, saf kültür olarak çoğaltılan laktik asit bakterileri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f7eb2bd395bdebb1d78031fbaa2d49c9
https://acikbilim.yok.gov.tr/handle/20.500.12812/692672
https://acikbilim.yok.gov.tr/handle/20.500.12812/692672
Akademický článek
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