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Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
(Faculty Food Technology Biotechnology, 2015-10)
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability ...
Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
(Springer, 2017-05)
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite ...
Effect of heat-treated wheat germ on dough properties and crackers quality
(Wiley Blackwell Publishing, Inc, 2021-04-18)
This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties ...
Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
(Taylor & Francis, 2013-01)
The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two ...
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
(Academic Press Ltd - Elsevier Science Ltd, 2020-09)
The present study focuses on the quantification of gas fraction locally and dynamically during the baking process of real bread products (pan bread, baguette placed on a tray). The first step was to adapt the MRI method ...
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
(Elsevier Science, 2021-01)
A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The ...
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
(Elsevier Science, 2017-08-28)
A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The ...
Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
(Association of Food Scientists and Technologists of India, 2019-08)
Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. ...