Zobrazeno 1 - 10
of 18 101
pro vyhledávání: '"Wheat flour"'
Autor:
Jinjing WANG, Lele FENG, Siyu SHEN, Jialun ZHANG, Zhiwei WANG, Ye ZHANG, Tianxin WANG, Hao WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 85-92 (2024)
To improve the application of wheat flour and the quality of noodles, in this study, 0.25%, 0.50%, 0.75%, 1.00% (w/w) grape seed proanthocyanins (GSP) were added to wheat flour. Rheology, moisture distribution and texture quality of the dough, as wel
Externí odkaz:
https://doaj.org/article/b01e423312204a149da69a866cdf2a97
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with app
Externí odkaz:
https://doaj.org/article/0bf1d290dfa4482e895ff0ada2de2b28
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size,
Externí odkaz:
https://doaj.org/article/2ada73a04bf444f9b5e1b0879666f1d2
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 5, Pp 51-59 (2024)
To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat
Externí odkaz:
https://doaj.org/article/f62c3ea687e04fa1b3387e4935e83896
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 172-178 (2024)
With a view to investigating the effect of wheat sprouting degree on the cooking quality, textural characteristics and sensory evaluation of dried whole wheat noodles, whole wheat flours with different degrees of wheat sprouting (bulging, revealing,
Externí odkaz:
https://doaj.org/article/7c2100fbdb0c44a2893870ffb2433c85
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 3, Pp 17-31 (2024)
Wheat flour is one of the most important and strategic food resources especially in developing countries. The addition of Sodium hydrosulfite to flour for improving some appearance features can have dangerous impacts on the consumer health. Therefore
Externí odkaz:
https://doaj.org/article/4ebb1ba6b4564b84a002a97efdde0d09
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 217-225 (2024)
To effectively obtain high-quality wheat aleurone layer flour suitable for food processing, the effects of milling speed and mesh size on the nutritional and functional components of wheat aleurone layer flour were investigated, and the optimal separ
Externí odkaz:
https://doaj.org/article/7fd489874a5b48fab9c8f6f3f03ad4ef
Autor:
Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, Assel Borankulova, Bayan Muldabekova, Madina Yakiyayeva, Sholpan Tursunbayeva, Zhanerke Dyusembaeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In this paper, the research was conducted using mathematical modelling methods to improve the quality of the product. This study aimed to determine the optimum composite mixture for producing whole wheat flour by adding sesame seeds, chia seeds, and
Externí odkaz:
https://doaj.org/article/f386ef19975a4f4bb3f79e052f831e5f
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
IntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flou
Externí odkaz:
https://doaj.org/article/19f59853634c4ddcb5971dda7f2aa22e
Autor:
Mohammad Rouzbahani, Hedayat Hosseini, Hossein Rastegar, Somaye Vali Zade, Adel Mirza Alizadeh, Anoosheh Sharifan, Fataneh Hashempour-baltork
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101223- (2024)
Mycoproteins (MP), as novel alternative protein sources produced by fungi, have become popular as healthier and more sustainable protein-rich substitutes. In this study, multifunctional sponge cakes were made using MP at various levels (0, 5, 10, 20,
Externí odkaz:
https://doaj.org/article/5a3762526b3043d08cb4527acb445596