Now showing items 31-40 of 569
Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour
1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported. 2. The ingredients were fish flour, bread, wheat (Triticum sativum ...
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
(Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016., 2016)
Rheological properties of Bread Dough formulated with wheat flour–organic calcium salts–FOS-enriched Inulin systems
The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched ...
Protein Characteristics That Affect The Quality Of Vital Wheat Gluten To Be Used In Baking: A Review
(Blackwell Publishing Inc., 2017)
EFFECT OF SOURDOUGH ON QUALITY AND ACCEPTABILITY OF WHEAT FLOUR TORTILLAS.
As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the ...
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 ...
Mineral Bioaccessibility In French Breads Fortified With Different Forms Iron And Its Effects On Rheological And Technological Parameters
(Academic Press Ltd- Elsevier Science LtdLondon, 2017)
Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blendsPropiedades reológicas y térmicas de masa y características texturales y microestructurales de pan obtenido de mezclas de harina nixtamalizada y harina de trigo
(El Sevier, 2017)