Zobrazeno 1 - 10
of 49
pro vyhledávání: '"rheological properties of dough"'
Publikováno v:
Annals of Agricultural Sciences, Vol 67, Iss 2, Pp 166-172 (2022)
Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different in
Externí odkaz:
https://doaj.org/article/972297a7f2824ceeb745d98e694b9242
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1886 (2024)
The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less inten
Externí odkaz:
https://doaj.org/article/9e41c409590840ba919ac406f553a47e
Autor:
E. N. Shabolkina, N. V. Anisimkina
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 6, Pp 67-72 (2021)
The development of bakery industry is possible due to the use of such non-traditional raw materials as durum wheat. The purpose of the current study was to estimate the effect of varietal traits of durum wheat when mixed with bread wheat according to
Externí odkaz:
https://doaj.org/article/c1395259fee34dafa29dc036b4911051
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 6, Pp 101-107 (2020)
Grain quality of winter bread wheat is an urgent issue in Russia and in the world. The traits and properties of grain that characterize the quality are formed in the field under the effect of weather and climatic conditions. The current study was car
Externí odkaz:
https://doaj.org/article/a7629e708437481aa64efe2530b8afcf
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 74-83 (2020)
The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profile
Externí odkaz:
https://doaj.org/article/d88bf99dcae648b0a1210e6ca5ccb6bb
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 1, Pp 85-96 (2019)
Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%,
Externí odkaz:
https://doaj.org/article/953d4bf4ef1c4f548c1140103e7bb113
Akademický článek
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Akademický článek
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Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 3, Pp 28-31 (2018)
А.А. Sukhorukov, Candidate of Agricultural Sciences, chief research officer; E.N. Shabolkina, Candidate of Agricultural Sciences, leading research officer; L.V. Pronovich, research officer of the laboratory of techno-analytical service FSBSI ‘Sam
Externí odkaz:
https://doaj.org/article/c9849c28379244548bdd99537ba6e275
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 5, Pp 40-43 (2018)
Durum wheat grain is the main raw material for pasta production, but some characteristics of the culture are promising for its use in baking. The flour from durum wheat in its pure form is of little use for bakery products. At the same time the use o
Externí odkaz:
https://doaj.org/article/e3ea4709818a49d4ad362c139f24c428