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[PDF] Top 20 Effect of the addition of extruded wheat flours on dough rheology and bread quality

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Effect of the addition of extruded wheat flours on dough rheology and bread quality

Effect of the addition of extruded wheat flours on dough rheology and bread quality

... significant differences were only observed between the control dough and the doughs prepared 199. with the three flours that had undergone the most intense extrusion treatments[r] ... See full document

25

El Tef: cultivo de interés en el desarrollo de alimentos: estudio de sus características y potencial industrial

El Tef: cultivo de interés en el desarrollo de alimentos: estudio de sus características y potencial industrial

... composition and health ...like wheat and relatively richer than other cereals in the essential amino acid lysine (National Research Council, 1996; Dekking et ...composed of complex ... See full document

220

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

... both the food industry and consumers. The underpinning reason for this interest is related to the growing demand for functional food ...for the elderly (Nowson & O’Connell, 2015) ... See full document

17

Extruded flours: applications and new functionality

Extruded flours: applications and new functionality

... raising the intensity of the treatment, it is possible to break down the amylopectin chains (Mercier and Feillet ...that extruded wheat starches have amylose and ... See full document

249

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar Snap Cookies

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar Snap Cookies

... by-product of the juice industry, rich in dietary fiber ...quantities. The objectives of the present work were to evaluate the effect of the particle size ... See full document

22

Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening

Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening

... Although the addition of fats and oils is also common practice in commercial gluten- free bread, as evidenced by the wide variation in the fat content of these ... See full document

15

Influence of the addition of extruded flours on rice bread quality

Influence of the addition of extruded flours on rice bread quality

... Flours PV (cp) BR (cp) TR (cp) ST (cp) FV (cp) Flour 3f 3793a±94 1296a±2 2496a±93 2510b±6 5006a±98 Flour 3c 3913a±46 1224a±182 2688ab±135 2306a±106 4994a±29 Flour 2f 4596b±64 1759bc±19 2837b±84 2773cd±17 5610b±67 ... See full document

35

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar snap cookies

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar snap cookies

... potato and pea, being the most reduced from fine bamboo fibre. During the baking process, cookie dough expands and therefore its diameter expands, until a certain time when expansion is ... See full document

13

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

... 2.5 and 5 g/100 g BG (Brennan & Cleary, ...incorporation of the MWB although this effect was significant at the highest level of ...slight and opposite trend was ... See full document

24

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

... performed on a 7890A gas chromatograph coupled to a 7200 Quadrupole ‐ Time of flight (QTof) mass spectrome- ter detector and MassHunter ...USA). The GC was equipped with a CombiPAL RSI 85 ... See full document

294

Effect of mechanical pruning on the yield and quality of "Fortune" mandarins

Effect of mechanical pruning on the yield and quality of "Fortune" mandarins

... in the case of ‘Fortune’ mandarins. Yield and fruit quality were measured over a three-year ...as the width of the row middles left free after mechanical ...biomass ... See full document

8

Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera

Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera

... effects of mill type and kneading speed and time combinations on phytate and mineral (Fe, Zn, Ca) content of tef injeras and their molar ratio was investigated (Table ... See full document

23

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny

... The population used in this work consisted of 79 F7 recombinant inbred lines (RILs) obtained by single seed descent from a cross between two cultivars: 'Marius' a French winter wheat, [r] ... See full document

7

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

... 1 Physicochemical modification of native and extruded wheat flours by enzymatic 1 amylolysis 2 Running head Modification of native and extruded wheat flours by enzymatic 3 amylolysis 4 Mario M Martine[.] ... See full document

27

Estudio de la incorporación de altos porcentajes de proteínas en productos sin gluten a base de cereales

Estudio de la incorporación de altos porcentajes de proteínas en productos sin gluten a base de cereales

... analyse the effect of protein on the functionality of different flours and starches, just like on the characteristics of cereal-based ...most ... See full document

95

Effect of TiO2 addition on the microstructure and nanomechanical properties of Al2O3 Suspension Plasma Sprayed coatings

Effect of TiO2 addition on the microstructure and nanomechanical properties of Al2O3 Suspension Plasma Sprayed coatings

... production of nanostructured coatings by APS, requires to agglomerate the nanoparticles into micrometer sized aggregates, which can be sprayed as easily as conventional powders ...[11-13]. The use ... See full document

17

Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

... relate the inactivation rate constant of the labile 340 fraction with ...From the slope, the activition energy of the labile fraction was 341 calculated as 48 ± 14 kJ/mol ... See full document

35

Effect of the addition of nanosilica particles on the properties of two cementitious matrices

Effect of the addition of nanosilica particles on the properties of two cementitious matrices

... De las mezclas que contenían adición de NS, se observa que a la edad de 24 h, todas las mezclas preparadas superan a los resultados obtenidos por la referencia, mejorando su valor en h[r] ... See full document

15

Effect of the addition of nanosilica particles on the properties of two cementitious matrices

Effect of the addition of nanosilica particles on the properties of two cementitious matrices

... Isto pode ser observado em todos os resultados de misturas com 0,5% de SP, onde o desenvolvimento da RC em relação à referência era da ordem de 63%, 54%, 52%, 62% e 55% nas idades de 2[r] ... See full document

15

Effect of the addition of nanosilica particles on the properties of two cementitious matrices

Effect of the addition of nanosilica particles on the properties of two cementitious matrices

... for the mixture with 5% NS, where it possible to observe an increase in the RC of about 47% at 24h, 19% at 3 days, 16% at 7 days, and 14% after 28 ...SP, the RC for belite- ... See full document

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