麦麸对酥性饼干物理性质和淀粉消化性的影响.
李悦， 李鹏菲， 邱心茹， 衣春颖… - Journal of Food …, 2023 - search.ebscohost.com
目的研究麦麸对酥性饼干颜色, 物理性质以及淀粉消化性的影响. 方法将麦麸按0~ 50%
比例添加到面粉中制作饼干, 测定混合粉的溶剂保持力, 测定饼干颜色, 延展度 …
比例添加到面粉中制作饼干, 测定混合粉的溶剂保持力, 测定饼干颜色, 延展度 …
Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour
X Liu, X Zhu, Y Zhu, C Wang, H Li… - Journal of Food …, 2024 - Wiley Online Library
Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its
gluten‐free characteristic was difficult to form acceptable texture properties. In this study …
gluten‐free characteristic was difficult to form acceptable texture properties. In this study …
Use of products developed from potato flour, defatted soy flour and corn flour in combating malnutrition
P Lakra, S Sehgal, IN Gahlawat… - Integrated Journal of …, 2018 - pubs.iscience.in
A technique for the development of potato flour was standardised. Five products-cake,
biscuit, weaning, food, panjiri and ladoo were formulated using potato flour, defatted soy …
biscuit, weaning, food, panjiri and ladoo were formulated using potato flour, defatted soy …
汽爆豆粕对小麦面团及饼干品质特性的影响.
李悦， 汲湘宇， 周梦琦， 郭兴峰… - Food Research & …, 2022 - search.ebscohost.com
为研究汽爆对豆粕的成分变化以及汽爆豆粕粉对小麦面团及饼干品质特性的影响,
测定汽爆前后豆粕粉植酸含量和DPPH 自由基清除率. 将汽爆豆粕粉按不同比例添加到小麦面粉 …
测定汽爆前后豆粕粉植酸含量和DPPH 自由基清除率. 将汽爆豆粕粉按不同比例添加到小麦面粉 …
[PDF][PDF] PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS
JS Fahim, A El-Moteleb, M Nadia… - Egyptian Journal of …, 2021 - ejarc.journals.ekb.eg
The objective of this study was to develop cookies and crackers from a mixture of gelatinized
rice flour (GRF), mashed potato (MP) with cornstarch (CS) as an alternative to cornstarch (as …
rice flour (GRF), mashed potato (MP) with cornstarch (CS) as an alternative to cornstarch (as …
Controlar os parâmetros de assamento (tempo, temperatura, umidade) pode permitir a melhoria de algumas propriedades físicas e nutricionais de pães
P Bredariol - 2019 - teses.usp.br
O pão é um dos alimentos mais consumidos em diversos países ao redor do mundo.
Durante seu processamento, diversos parâmetros podem influenciar as características …
Durante seu processamento, diversos parâmetros podem influenciar as características …
[PDF][PDF] Bull. Fac. Agric., Cairo Univ., 72: 13-22 (2021). _ PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS (Received: 4. 2. 2021)
JS Fahim, NM Abd El-Moteleb, HA Hussien - ejarc.journals.ekb.eg
The objective of this study was to develop cookies and crackers from a mixture of gelatinized
rice flour (GRF), mashed potato (MP) with cornstarch (CS) as an alternative to cornstarch (as …
rice flour (GRF), mashed potato (MP) with cornstarch (CS) as an alternative to cornstarch (as …
Effect of soybean dietary fiber from enzyme-assisted aqueous extraction processing on the texture and digestibility of biscuits.
ZMM Zhong MingMing, QBK Qi BaoKun… - 2019 - cabidigitallibrary.org
This paper focuses on the physicochemical and functional properties of soybean dietary
fiber from enzyme-assisted aqueous extraction processing (EAEP) and on its effect on the …
fiber from enzyme-assisted aqueous extraction processing (EAEP) and on its effect on the …