Zobrazeno 1 - 10
of 159
pro vyhledávání: '"bread volume"'
Autor:
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni
Publikováno v:
Foods, Vol 13, Iss 12, p 1953 (2024)
Its high dietary fiber and protein contents and nutritional quality make defatted wheat germ (DWG) a valuable cereal by-product, yet its negative impact on food structure limits its use as a food ingredient. In this research, DWG underwent air classi
Externí odkaz:
https://doaj.org/article/ef7f25850fc24b06b538c37dce18dce5
Autor:
Iva Burešová, Romana Šebestíková, Jaromír Šebela, Anna Adámková, Magdalena Zvonková, Nela Skowronková, Jiří Mlček
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2882 (2024)
Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in
Externí odkaz:
https://doaj.org/article/8f8fdb9a2f0c44f1abe5700517b65ccb
Publikováno v:
Potravinarstvo, Vol 16, Pp 579-589 (2022)
The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread
Externí odkaz:
https://doaj.org/article/0ae12c3684344c209664b273cb1bcb8f
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 67-73 (2022)
This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected,
Externí odkaz:
https://doaj.org/article/8e0f95318bcf4129abc8209bf899516e
Autor:
Yanbin Guan, Xun Yang, Chuang Pan, Jie Kong, Ruizhe Wu, Xueli Liu, Yuesheng Wang, Mingjie Chen, Miao Li, Qiong Wang, Guangyuan He, Guangxiao Yang, Junli Chang, Yin Li, Yaqiong Wang
Publikováno v:
Foods, Vol 12, Iss 20, p 3756 (2023)
Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties)
Externí odkaz:
https://doaj.org/article/d8ec2c2251e14e239c359ce26f0b825b
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Journal of Engineering Science (Chişinău), Vol 28, Iss 1, Pp 131-143 (2021)
Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opp
Externí odkaz:
https://doaj.org/article/d915043ab4bd4a2595b04f7f7e281a46
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 49-56 (2020)
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the
Externí odkaz:
https://doaj.org/article/2d60713178bd48e98d1fb73fb66f27a0