Zobrazeno 1 - 10
of 42
pro vyhledávání: '"White wheat flour"'
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 162-168 (2021)
Lutein is a yellow plant pigment belonging to the xanthophyll family of carotenoids and widely present in marigold flowers. Lutein is an effective antioxidant that may be utilized in foods as a natural coloring pigment and functional food ingredient.
Externí odkaz:
https://doaj.org/article/f289646093374d8c99a21739267765ec
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 27-39 (2019)
The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the o
Externí odkaz:
https://doaj.org/article/f5740ac82573473cb0b85c45fee1ef6e
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 029-042 (2019)
Grape peels flour (GPF) is regarded as a good source of fiber to enrich baked products. The particle size and the amount of grape peels flour (GPF) added in white wheat flour (WWF) are essential formulation factors which affect dough rheology and bre
Externí odkaz:
https://doaj.org/article/c2982b76d8014132938248a3c22656c8
Publikováno v:
Plants, Vol 11, Iss 9, p 1225 (2022)
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%,
Externí odkaz:
https://doaj.org/article/193889f1bcd44975a255c1042bf35b94
Publikováno v:
Agronomy, Vol 12, Iss 3, p 667 (2022)
This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine f
Externí odkaz:
https://doaj.org/article/5cf7173dc53249bfa97586ebcb163c02
Publikováno v:
Agronomy, Vol 11, Iss 12, p 2588 (2021)
Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics
Externí odkaz:
https://doaj.org/article/f073ba1bc4eb4ffea437eea2f54f1c25
Akademický článek
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Publikováno v:
Foods, Vol 8, Iss 10, p 447 (2019)
An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical propert
Externí odkaz:
https://doaj.org/article/8eed7df982934ef0a3e4864a596de3db
Akademický článek
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