Zobrazeno 1 - 10
of 307
pro vyhledávání: '"dough fermentation"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 35-40 (2024)
The quality of bread directly depends on several physical and chemical indicators of the quality of flour, which is used in the technology of making products. Various types of flour, phyto-additives, oils, and leavening microorganisms are added to it
Externí odkaz:
https://doaj.org/article/2585cc9bd0e243a787044d52c15b9677
Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 110-116 (2024)
Magnetic fields can improve the quality of foods by influencing the arrangement of water molecules, thus altering the distribution of water in foods. In this study, dough was fermented at magnetic field strengths of 0, 0.5, 1.0, 1.5, and 2.0 mT for 1
Externí odkaz:
https://doaj.org/article/3a7478996ea74ca6a6867b74c357a506
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18619- (2023)
Bread and soup are two of the most important foods in daily life, thus dough fermentation and nutrient soup elaboration are more and more popular, but there is a lack of relevant low-cost and high-reliable household appliances on the market. Therefor
Externí odkaz:
https://doaj.org/article/565a7f4b781b4350830b61185f593984
Akademický článek
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Publikováno v:
Fermentation, Vol 10, Iss 1, p 68 (2024)
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs a
Externí odkaz:
https://doaj.org/article/09d8978d5feb452aa0cfd83eff58711d
Autor:
Veronika Sevcikova, Martin Adamek, Romana Sebestikova, Iva Buresova, Martin Buran, Anna Adamkova, Magdalena Zvonkova, Nela Skowronkova, Jiri Matyas, Jiri Mlcek
Publikováno v:
Sensors, Vol 24, Iss 2, p 352 (2024)
This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device’s behavior was tested in experiments
Externí odkaz:
https://doaj.org/article/f17c52e95023455e92e91ec56b62e058
Akademický článek
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Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 10 (2022)
The presence of arabinoxylan in wholewheat flour affects its quality significantly. Here, an efficient arabinoxylan hydrolytic enzyme, Hmxyn, from Halolactibacillus miurensis was identified and heterologously expressed in pichia pastoris. Moreover, i
Externí odkaz:
https://doaj.org/article/390917c8caf342fa8cd18f6bec13196f
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
Autor:
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D’Antuono, Fabio Favati
Publikováno v:
Foods, Vol 12, Iss 4, p 856 (2023)
In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrom
Externí odkaz:
https://doaj.org/article/6717320c55e44368b7e4c51c409651aa