Zobrazeno 1 - 10
of 2 793
pro vyhledávání: '"Whole-wheat"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 296-303 (2024)
Whole-wheat foods are rich in various nutrients. Long-term consumption of whole-wheat foods can prevent chronic metabolic diseases, which has become a new trend in the healthy transformation of the grain industry. However, a standard system for whole
Externí odkaz:
https://doaj.org/article/0baa02b687a94967a7f6eb4960649b1b
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:
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:
Food Chemistry: X, Vol 24, Iss , Pp 101826- (2024)
Steam explosion was found to be the most effective preparation method for donkey bone powder, compared with non-treatment, autoclave and steam processing. And the effect of steam-exploded donkey bone powder (SEDBP) on the quality characteristics of w
Externí odkaz:
https://doaj.org/article/b072394c7cff4d6f8e77d3a84a72e4df
Autor:
Bhavnita Dhillon, Navdeep Singh Sodhi, Vinay Kumar Pandey, Shivangi Sharma, Pahulpreet Singh, Sarvesh Rustagi, Sehajdeep Singh, Asket Kaur
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100432- (2024)
Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour.
Externí odkaz:
https://doaj.org/article/bdf94c1d940b4d1db688021e76b3092b
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:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addi
Externí odkaz:
https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77
Publikováno v:
In Journal of Cereal Science January 2025 121
Publikováno v:
In Food Chemistry: X 30 December 2024 24