Zobrazeno 1 - 10
of 267
pro vyhledávání: '"baking properties"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 41-47 (2024)
The article aims to study the issue of improving the baking properties of wheat flour. This is an urgent task because, according to the agrarians, regardless of the amount of the harvested crop, there are problems with the grain quality. An analysis
Externí odkaz:
https://doaj.org/article/2ecf44bc8f05422688ae44edac0d6937
Publikováno v:
Наукові горизонти, Vol 26, Iss 8, Pp 72-82 (2023)
The concept of modern nutrition involves the presence of the maximum amount of nutrients, including vitamins, essential amino acids, carotenoids, natural antioxidants, minerals, phenolic and tannin compounds, organic acids, and dietary fibre, which i
Externí odkaz:
https://doaj.org/article/dd139b24295243f59b44e4ba47011123
Autor:
HUANG Jing, LIANG Li-ting, OMEDI Jacob Ojobi, CHEN Cheng, GUO Rui-jun, HUANG Wei-ning, ZENG Yong-qing, LI Ning, GAO Tie-cheng, ZHOU Li-yuan
Publikováno v:
Shipin yu jixie, Vol 38, Iss 1, Pp 1-12 (2022)
Objective: This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β-glucosidase enzyme activity, organic acids and flavor co
Externí odkaz:
https://doaj.org/article/6f665792b36648e2889d1a3107c8c54a
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 12-20 (2022)
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influenc
Externí odkaz:
https://doaj.org/article/0018fe562e6d4dcd99d6730dec57bdac
Publikováno v:
Plant Varieties Studying and Protection, Vol 17, Iss 3, Pp 226-239 (2021)
Purpose. Reveal the features of the formation of a quality indicator complex in winter bread wheat depending on the growing seasons, preceding crops and sowing dates, as well as differentiate and identify genotypes with high and stable levels of ma
Externí odkaz:
https://doaj.org/article/ed063be2dbb24a1cb7588c7f35d63f03
Publikováno v:
Foods, Vol 12, Iss 10, p 2048 (2023)
Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investig
Externí odkaz:
https://doaj.org/article/80c529a6862744a1bf2dcbf9ec9dd4e3
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 4 (2022)
The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a
Externí odkaz:
https://doaj.org/article/9f941f08e55d49d9a6c214b77d4ba9f4
Publikováno v:
British Food Journal, 2020, Vol. 122, Issue 7, pp. 2329-2339.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-07-2019-0493
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 2, Pp 269-278 (2020)
The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer
Externí odkaz:
https://doaj.org/article/a97cbe48e01d41dc9d4635dcd6eb43d7
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 19, Iss 4, Pp 17-21 (2020)
The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing
Externí odkaz:
https://doaj.org/article/ed7fe583aea24e92a128b077ea57581b