Zobrazeno 1 - 10 of 21 pro vyhledávání: '"yeast dough"'
1
Review
Bread Workshop: Creating Yeast Dough & Quick Breads.
Autor: Phelan, Carolyn
Publikováno v: Booklist. 10/1/2023, Vol. 120 Issue 3, p43-43. 1/7p.
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2
Akademický článek
Influence of pumpkin flour addition on textural properties of yeast dough
Autor: Aneta Zamłyńska-Kowal, Elżbieta Kusińska, Ewa Sosińska-Leszczyńska, Marian Panasiewicz
Publikováno v: Acta Agrophysica, Vol 25, Iss 3, Pp 317-327 (2018)
The aim of the study was to determine the influence of pumpkin flour addition and storage time on mechanical properties of yeast dough. A control sample was prepared for the tests, and 3 cakes with pumpkin flour addition in the amount of 5, 10 and 15
Externí odkaz: https://doaj.org/article/2739b94df9384397a035612c61ee3583
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3
Akademický článek
Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
Autor: Ewa Raczkowska, Karolina Łoźna, Maciej Bienkiewicz, Karolina Jurczok, Monika Bronkowska
Publikováno v: Foods, Vol 8, Iss 9, p 377 (2019)
The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with
Externí odkaz: https://doaj.org/article/292a6f636fda4ff8b5c272d846d3ea50
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4
Research of the ability of gluten-free flour proteins to bind ions in the presence of animal proteins
Autor: Tetyana Gavrish, Olga Shanina, Ivan Haliasnyi
Publikováno v: Вісник Національного технічного університету «ХПІ». Серія: Нові рішення у сучасних технологіях; № 9(1285) (2018): Вісник НТУ «ХПІ»: Серія "Нові рішення у сучасних технологіях"; 179-184
Вестник Национального Технического Университета "ХПИ" Серия Новые решения в современных технологиях; № 9(1285) (2018): ; 179-184
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies; № 9(1285) (2018): NTU "KhPI" Bulletin: Series "New Solutions in Modern Technologies"; 179-184
У статті розкриваються особливості стану білково-протеїназного комплексу борошняного тіста, що є вкрай важливим для розуміння можливи
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed2c03fae3f06eced70778dfc3caaac3
https://doi.org/10.20998/2413-4295.2018.09.26
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5
Examining a possibility of using purple amaranth in the technology for products made of yeast dough
Autor: Iuliia Goriainova, Tatiana Yudina, Iryna Nazarenko, Olga Simakova, Yurii Korenets
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 57-64 (2018)
It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %, with add
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a948ffbe5c56d6e0ace4c12fb95b455
https://doi.org/10.15587/1729-4061.2018.127173
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6
Flax seeds as the prescription component of bakery products
Сьогодні актуальним є використання у виробництві хлібобулочних виробів інгредієнтів, які надають їм функціональних властивостей. Олій
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______9105::db2d2689ec8189868178263534dbf635
https://er.chdtu.edu.ua/handle/ChSTU/3869
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7
Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
Autor: Karolina Jurczok, Maciej Bienkiewicz, Ewa Raczkowska, Karolina Łoźna, Monika Bronkowska
Publikováno v: Foods
Foods, Vol 8, Iss 9, p 377 (2019)
Volume 8
Issue 9
The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a53cfd5783f7de4a635774413bfe4e52
http://europepmc.org/articles/PMC6769818
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9
The effect of additives of different types of flour on the quality of yeast dough
Проведен патентный поиск по теме исследования, изучены и подобраны мет
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::30a68093cbfd05d9c40d222c788bc27c
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10
Examining a possibility of using purple amaranth in the technology for products made of yeast dough
Autor: Simakova, Olga, Korenets, Yurii, Yudina, Tatiana, Nazarenko, Iryna, Goriainova, Iuliia
Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (92) (2018): Technology and Equipment of Food Production; 57-64
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (92) (2018): Технологии и оборудование пищевых производств; 57-64
Східно-Європейський журнал передових технологій; Том 2, № 11 (92) (2018): Технології та обладнання харчових виробництв; 57-64
It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %, with add
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::515f440f185f367fe0ff2a79cb44c9b4
http://journals.uran.ua/eejet/article/view/127173
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