Zobrazeno 1 - 10
of 339
pro vyhledávání: '"rye flour"'
Autor:
Liu, Rui1,2,3,4, Yang, Guang1, Guo, Jiamin1, Wu, Tao1, Sui, Wenjie1, Zhang, Min1,2,3,4 lunwen_zm@163.com
Publikováno v:
CyTA: Journal of Food. Dec2018, Vol. 16 Issue 1, p1102-1108. 7p.
Autor:
VOLOSHCHUK, Galyna1 volo_g@ukr.net, PASHOVA, Natalia2 pashova.n@gmail.com, GOLIKOVA, Tatjana3 tatjana.golikova12@gmail.com
Publikováno v:
Food & Environment Safety. 2018, Vol. 17 Issue 4, p413-421. 9p.
Autor:
Jaimes Tarazona, Luz Karime1, Atencia Berbesi, Cecilia María1, Campo Vera, Yesenia1 yesenia.campo.vera@gmail.com, Contreras-Velásquez, Julio C.2, Bermúdez, Valmore3,4, Rojas, Edward5, Faria, Judith6, Martínez, Moisés7, Rodríguez- Monroy, Carlos8, Villareal-González, Reynaldo2, Pestana-Nobles, Juan Pablo2, Reyna, Nadia4
Publikováno v:
Archivos Venezolanos de Farmacología y Terapéutica. 2018, Vol. 37 Issue 2, p129-134. 6p.
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Foods, Vol 13, Iss 16, p 2482 (2024)
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed ba
Externí odkaz:
https://doaj.org/article/62e1f92007f14ac0a79f4efecdc51bf2
Autor:
Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, Ruta Galoburda
Publikováno v:
Foods, Vol 13, Iss 13, p 2077 (2024)
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of
Externí odkaz:
https://doaj.org/article/54d1fc6de54c4ba8854b819650630c6e
Autor:
Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2772 (2024)
This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the r
Externí odkaz:
https://doaj.org/article/2e424536192b426eb8d64ad66dd3cf8c
Autor:
Z. N. Moldakulova, М. P. Baiysbayeva
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 52-58 (2022)
The purpose of this research work is to study the possibility of using dietary fiber (DF) from flaxseed flour and rice husk as an additional raw material in the production of rye bread. The study was conducted on samples included in the recipe of rye
Externí odkaz:
https://doaj.org/article/d8275df7807148f0a744e50152ec6830
Publikováno v:
Journal of Hygienic Engineering & Design; 2023, Vol. 42, p17-24, 8p
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Akademický článek
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