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Production and characterization of sponge-dough bread using scalded rye
(BLACKWELL PUBLISHING, 2008)
In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour ...
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from -40 degrees C to 35 degrees C using differential scanning ...
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
(Elsevier, 2014-12-30)
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity ...
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. ...
Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads
(Springer, 2019-05)
The aim of this work was to study the viability of freezing preservation of composite wheat - mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% ...