Zobrazeno 1 - 10
of 262
pro vyhledávání: '"White flour"'
Publikováno v:
Новые технологии, Vol 18, Iss 3, Pp 36-43 (2022)
The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich the product with vitamins, minerals, dietary fiber, pectin, fiber, but also improve and mak
Externí odkaz:
https://doaj.org/article/0db166ceb1f44b2f85a5ec38183d58c6
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 4, Pp 61-65 (2021)
Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to est
Externí odkaz:
https://doaj.org/article/603ebf4092cb49aaab288186896cc134
Autor:
Syed Saif Alam, Deepti Bharti, Bikash K. Pradhan, Deblu Sahu, Somali Dhal, Nahyun Mariah Kim, Maciej Jarzębski, Kunal Pal
Publikováno v:
Foods, Vol 11, Iss 13, p 1979 (2022)
The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast system resulted in sig
Externí odkaz:
https://doaj.org/article/0aa59d2755cb49d981cfa0351782bc54
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 21-26 (2018)
The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheo
Externí odkaz:
https://doaj.org/article/59aaac7a8e944ba78c2a690f388b476e
Akademický článek
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Autor:
Kock, Ned
Publikováno v:
Cliodynamics, Vol 6, Iss 2, Pp 130-146 (2015)
Why does wheat flour consumption appear to be significantly associated with vascular diseases? To answer this question we analyzed data on rice consumption, wheat flour consumption, total calorie consumption, and mortality from vascular diseases obta
Externí odkaz:
https://doaj.org/article/845faa8afa164480b594a0ca1e458f88
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:7269-7281
Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03365c3e016dba0907d569492f6731ba
https://doi.org/10.1080/10408398.2021.1913399
https://doi.org/10.1080/10408398.2021.1913399
Publikováno v:
Assiut University Bulletin for Environmental Researches. :103-117
This study aims contributing to reduce the large food gap that widens from year after year, caused by the import of large quantities of wheat and white flour as a result of the low self-sufficiency ratio of locally grown wheat grain, and healthy food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::685dc5ca78d060b8f1683027f9ab808e
https://doi.org/10.21608/auber.2021.78851.1009
https://doi.org/10.21608/auber.2021.78851.1009
Autor:
Sahirajilan Al Nahari, Manal Abdulaziz Murad, Nesreen Nabeel Qusti, Shahad Daifallaalsulaimani, Ghaida Abdullah Aldugman, Hoda Jehad Abousada
Publikováno v:
International Journal of Advanced Research. 8:895-899
Objectives:Chronic rhinosinusitis is an extremely common health complaint which decreases productivity and quality of life. The objective of this study was to identify associations between specific food categories and aggravation of symptoms of chron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd454368dabc80d661860f03b53e1cd1
https://doi.org/10.21474/ijar01/12230
https://doi.org/10.21474/ijar01/12230