The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
A Cappelli, L Bettaccini, E Cini - Trends in Food Science & Technology, 2020 - Elsevier
Background Worldwide, bread and other baked products are considered to be essential for
human nutrition. Current research is focused on technological and nutritional improvements …
human nutrition. Current research is focused on technological and nutritional improvements …
The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread
D Dziki, G Cacak-Pietrzak, WH Hassoon… - LWT, 2021 - Elsevier
Physical, sensory and antioxidant properties of wheat bread enriched with sumac flour (SF)
with normal and reduced amounts of salt were investigated. SF was added to replace wheat …
with normal and reduced amounts of salt were investigated. SF was added to replace wheat …
Effectiveness of and perspectives for the sedimentation analysis method in grain quality evaluation in various cereal crops for breeding purposes
I Kibkalo - Plants, 2022 - mdpi.com
The existing standardized methods for assessing the quality of marketable grain do not
always meet the requirements of the breeding, such as the method's rapidity, sufficiency of …
always meet the requirements of the breeding, such as the method's rapidity, sufficiency of …
ASPECTS REGARDING THE REPRESENTATION OF FARINOGRAPHIC CURVE TO ASSESS WHEAT FLOUR DOUGH BY MATHEMATICAL EQUATIONS.
T Paula, V Gheorghe… - INMATEH …, 2021 - search.ebscohost.com
The Brabender farinograph is a device with which important indications for baking are
obtained, namely: dough development time (DDT), water absorption (WA), dough stability …
obtained, namely: dough development time (DDT), water absorption (WA), dough stability …
Pilot plant scale manufacture of bread enriched with seed protein concentrates
Ö Coşkun, H Pehlivanoğlu… - Türk Tarım-Gıda Bilim ve …, 2021 - acikerisim.nku.edu.tr
For many seeds, cold press technology generates higher quantities of cakes than seed oils,
which areconcentrated in proteins. Valorization of the cakes could offer a viable strategy to …
which areconcentrated in proteins. Valorization of the cakes could offer a viable strategy to …
Aspects regarding the representation of farinographic curve for the appreciation of wheat flour dough based by mathematical equations.
The Brabender farinograph is a device with which important indications for baking are
obtained, namely: dough development time (DDT), water absorption (WA), dough stability …
obtained, namely: dough development time (DDT), water absorption (WA), dough stability …
Aspects regarding the representation of farinographic curve to assess wheat flour dough by mathematical equations.
G Voicu, T Paula, C Gabriel-Alexandru… - 2021 - cabidigitallibrary.org
The Brabender farinograph is a device with which important indications for baking are
obtained, namely: dough development time (DDT), water absorption (WA), dough stability …
obtained, namely: dough development time (DDT), water absorption (WA), dough stability …