Nutritionally improved wheat bread supplemented with quinoa flour of large, medium and small particle sizes at typical doses
One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …
view without impacting negatively sensorial characteristics and consumer decisions on …
Technological approaches applied in the design of gluten-free bakery products
R Siminiuc, D Tsurcanu - Czech Journal of Food Sciences, 2023 - ibn.idsi.md
Gluten-free (GF) bakery products differ significantly from standard wheat flour products,
usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour …
usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour …
Incorporation of buckwheat flour at different particle sizes and distinctive doses in wheat flour to manufacture an improved wheat bread
This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …
The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
A Iztayev, T Kulazhanov, G Iskakova… - Scientific Reports, 2023 - nature.com
Due to the fact that bakery, pasta and flour confectionery products are produced mainly from
premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of …
premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of …
Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads
MS Rashed, M Pojić, C McDonagh… - Journal of Food …, 2024 - Wiley Online Library
The present work investigated the structure‐function relationship of dry fractionated oat flour
(DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically …
(DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically …
Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough
The objective of this study was to analyze wheat dough blended with two varieties of quinoa
flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological …
flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological …
小麦粉品质特性与发面饼加工品质关系的研究.
李逸， 田晓红， 王佳雅， 姜平… - Science & Technology of …, 2024 - search.ebscohost.com
为发面饼工业化加工选取合适的小麦粉原料, 选取了湿面筋含量为24.4%~ 32.7% 的12
个小麦品种, 测定了小麦粉的理化特性, 粉质特性, 粘度特性, 发酵流变特性 …
个小麦品种, 测定了小麦粉的理化特性, 粉质特性, 粘度特性, 发酵流变特性 …
[PDF][PDF] Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants 2023, 12, 698
One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …
view without impacting negatively sensorial characteristics and consumer decisions on …
[引用][C] Effect of Teff Flour Particle Size and Kneading Time on Dough Rheological Property and Injera Quality
RJ Berhanu - 2023