Zobrazeno 1 - 10
of 1 441
pro vyhledávání: '"farinograph"'
Autor:
I. A. Kibkalo, I. G. Loskutov, N. P. Voitsutskaya, M. V. Solovyova, N. S. Obukhova, E. V. Blinova
Publikováno v:
Биотехнология и селекция растений, Vol 7, Iss 2, Pp 6-15 (2024)
The range of methods for assessing the quality of grain and its technological properties in cereal crops, of oat in particular, is extremely limited. The available methods are labor-intensive and not always sufficiently informative. The variety of mo
Externí odkaz:
https://doaj.org/article/024ff4ae41e045f4b2d517305f17c1c6
Publikováno v:
Foods, Vol 13, Iss 20, p 3232 (2024)
Gliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected to short (4 min) and prolonged (60 min) mixing times. The LAOS tests
Externí odkaz:
https://doaj.org/article/0b81084283004b169dd8c041c1a96a2f
Autor:
N. A. Revyakina, N. V. Sokol
Publikováno v:
Новые технологии, Vol 19, Iss 3, Pp 78-86 (2023)
In the modern world there are constant large-scale changes that indicate the need for the development and launching new food products to meet the body's needs for energy and nutrients, since most products on the food market are unbalanced in the main
Externí odkaz:
https://doaj.org/article/093355e958174e7bb44f16af505fa68f
Autor:
Khlood Waheeb, Hussein S.H. Ridha, Mais Mazin Al-Hamdani, Thair L. Mizal, Hayder Tariq, Hanan Askar Hussny, Mustafa Abdulkareem Mustaf
Publikováno v:
Journal of Nuts, Vol 14, Iss 4, Pp 263-272 (2023)
To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric,
Externí odkaz:
https://doaj.org/article/825ef99317eb45e1a37fd0d2c598b129
Autor:
Wenliang Wang, Shuang Yang, Lihong Wang, Furong Hou, Shasha Song, Yansheng Wang, Zhiqing Gong, Fengjuan Jia
Publikováno v:
Foods, Vol 13, Iss 17, p 2764 (2024)
Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteri
Externí odkaz:
https://doaj.org/article/1322ea95d92641a290fc2d54a2282b56
Autor:
Muhammad Suhail Ibrahim, Asif Ahmad, Muhammad Nadeem, Muhammad Modassar Ali Nawaz Ranjha, Muhammad Ather Nadeem, Faiqa Malik, Tadesse Fikre Teferra
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractThe incorporation of oat grain fiber (ultrasound-assisted extraction) into the dough was evaluated for its rheological characteristics. Spread ratio increased significantly with an increase in the level of oat fiber. The color tonality of bis
Externí odkaz:
https://doaj.org/article/bf1ba25f50b149f4996e73fb426a7612
Autor:
Tibor Sedláček, Ivan Švec
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 15, Iss 2, Pp 163-172 (2023)
The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugatio
Externí odkaz:
https://doaj.org/article/cd6a7bad17074aaaa5752cd92b3e5538
Autor:
Muzzamal Hussain, Azmat Ullah Khan, Farhan Saeed, Muhammad Afzaal, Zarina Mushtaq, Bushra Niaz, Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Faqir Muhammad Anjum
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 305-314 (2022)
The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties. The main purpose of this present research was to extract the cell wall from different cereal br
Externí odkaz:
https://doaj.org/article/3ee9300150b042d085577f2d1cc1e215
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 111-121 (2022)
The effects of Porphyra on the processing characteristics and food quality of mixed flour (wheat flour-Porphyra powder), dough and noodle were studied by the addition 0~4% Porphyra into flour to make fresh wet noodle, which fully explored the regulat
Externí odkaz:
https://doaj.org/article/565e4a15410f4015a01c687c9c5ebede
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