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[PDF] Top 20 Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten Free Breadmaking and Molecular Size of β Glucans in the Fortified Breads

Has 10000 "Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten Free Breadmaking and Molecular Size of β Glucans in the Fortified Breads" found on our website. Below are the top 20 most common "Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten Free Breadmaking and Molecular Size of β Glucans in the Fortified Breads".

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten Free Breadmaking and Molecular Size of β Glucans in the Fortified Breads

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten Free Breadmaking and Molecular Size of β Glucans in the Fortified Breads

... using the following formula on a 100 g rice flour basis: 92% water, 6% oil, 5% sucrose, 2% HPMC, ...salt and 3% dried yeast. GF dough-making was achieved by blending the solid ... See full document

25

Effect of b glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Effect of b glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

... years β-glucans (BG) have received significant consumer and research attention because their consumption has been linked with certain health benefits recognized by EFSA (EFSA ...consumption of ... See full document

24

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

... deliver the possibility to impact both nutritional and functional properties during processing, as changing moisture and thermal conditions create an environment for different micro and ... See full document

24

Mejora nutricional y funcional de panes sin gluten: adición de beta glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA

Mejora nutricional y funcional de panes sin gluten: adición de beta glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA

... /trituration and washing, instead of β-glucan concentrates were ...Regarding gluten-free products, few studies have explored the use of these polysaccharides on ... See full document

286

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

... by the juice industry Jugos SA (Villa Regina, Río Negro, Argentina), wheat flour (WF) ...Spain), and white sugar by AB Azucarera Iberia (Valladolid, ...Spain) and for layer cakes: UHT whole ... See full document

21

TítuloThe effect of ring size variation on the structure and stability of lanthanide(III) complexes with crown ethers containing picolinate pendants

TítuloThe effect of ring size variation on the structure and stability of lanthanide(III) complexes with crown ethers containing picolinate pendants

... Thus, the design of systems that can selectively recognize a given Ln III ion, or at least a particular group of them, remains a challenging task for coordination ...chemistry in aqueous ... See full document

18

Assessing influence of protein source on characteristics of gluten free breads optimising their hydration level

Assessing influence of protein source on characteristics of gluten free breads optimising their hydration level

... behaviour of OD is shown in Figure 2, in which the G’ and G’’ values at determined frequency (1Hz) were ...that the doughs with egg white protein had a consistency too low for ... See full document

21

Estimación de la huella de la selección natural y el efecto Hill- Robertson a lo largo del genoma de Drosophila melanogaster

Estimación de la huella de la selección natural y el efecto Hill- Robertson a lo largo del genoma de Drosophila melanogaster

... como un reloj molecular proteico (Zuckerkandl y Pauling 1965) que podía ser utilizado para calibrar las distancias evolutivas entre especies. Kimura (1968) fue el primero en percatarse de la importancia evolutiva ... See full document

267

Assessing the Importance of Protein Interactions and Hydration Level on Protein Enriched Gluten Free Breads: a Novel Approach

Assessing the Importance of Protein Interactions and Hydration Level on Protein Enriched Gluten Free Breads: a Novel Approach

... part, the 100P OBA, which had the highest hydration level but also high water entrapment because of the high amount of pea protein (which has a high water-binding capacity), showed ... See full document

18

Degree of roasting of carob flour affecting the properties of gluten free cakes and cookies

Degree of roasting of carob flour affecting the properties of gluten free cakes and cookies

... roast the kibbled carob before being ...120 and 180 ºC, typically 150 ºC for times ranging from 10 to 60 minutes, in order to obtain several degrees of roasting (low, medium and high ... See full document

18

Assessing the rice flour starch protein mixtures to produce gluten free sugar snap cookies

Assessing the rice flour starch protein mixtures to produce gluten free sugar snap cookies

... starch and/or protein addition in rice flour gluten-free cookie quality.. For this purpose, 15.[r] ... See full document

26

Analysis of volatile compounds in breads  and related products: Improvement of gluten free breads aroma

Analysis of volatile compounds in breads and related products: Improvement of gluten free breads aroma

... use of six different gluten free flours and starches, and wheat fl our as a reference, led to different aroma pro fi les of the corresponding bread crumbs, analysed by ... See full document

294

Theoretical and experimental influence of aerosol assisted CVD parameters on the microstructural properties of magnetite nanoparticles and their response on the removal efficiency of arsenic

Theoretical and experimental influence of aerosol assisted CVD parameters on the microstructural properties of magnetite nanoparticles and their response on the removal efficiency of arsenic

... produces the formation of several nanoparticles from a single drop, which is consistent with the smaller particle size observed in material ...C. The effect of ... See full document

29

Formulation and synthesis of materials with β glucans

Formulation and synthesis of materials with β glucans

... used in cartilage or bone tissue engineering (Duarte et ...at the same rate as the growth of the tissue, so that it disappears when new tissue is created (Liu et ...to the tissue ... See full document

176

Labor Market Rigidities and Informality in Colombia

Labor Market Rigidities and Informality in Colombia

... definitions of informality, usually dictated by data availability, have been proposed in the ...characterizes the evolution of informality using all definitions available from ... See full document

33

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

... tests of the twelve potato and rice starch gels were performed with Kinexus Pro+ rheometer (Malvern Instruments ...diameter) of serrated surface and with 1 mm of working ... See full document

29

Impact of yeast and fungi (1 3)(1 6)  β glucan concentrates on viscoelastic behavior and bread making performance of gluten free rice based doughs

Impact of yeast and fungi (1 3)(1 6) β glucan concentrates on viscoelastic behavior and bread making performance of gluten free rice based doughs

... demonstrated the feasibility of enriching gluten-free bread with (1 → 3)(1 → 6)-β- glucan enriched products obtained from yeast or fungi at ...level. The effect on ... See full document

21

Structuring gluten-free systems: effect of formulation and physical modification of ingredients

Structuring gluten-free systems: effect of formulation and physical modification of ingredients

... selection of the proteins used in a gluten-free formulation is a critical issue (Mandala & Kapsokefalou, ...swell in high level, and they able to build up a ... See full document

295

Modificación física de almidones enriquecidos con proteínas

Modificación física de almidones enriquecidos con proteínas

... reported in the last ...etc.) and microwave processing (frequency, power, and time of exposure) that play an important function in dictating the response of ... See full document

30

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour corn starch based gluten free breads

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour corn starch based gluten free breads

... W5 breads because they broke when they were unmolded. In general, it could be expected that proteins with higher water absorption capacity exhibited less loss during baking and in consequence ... See full document

32

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