Αποτελέσματα Αναζήτησης
1 Ιαν 2001 · For bread crumb differing in composition (flours of 100% rye, 50% blend of wheat and rye, and 100% wheat), crumb firmness linearly increased while crumb elasticity linearly decreased with increasing density.
- Fourier-Based Texture Measures With Application to The Analysis of The Cell Structure of Baked Products
We begin by showing stacking of the magnitude spectrum...
- On The Engineering Properties of Materials
It defines a lower limit on values ofA'ic: it cannot be less...
- Structural and Mechanical Properties of Biopolymer Gels
This chapter presents a review of the structural aspects of...
- Effect of Water and Hydrocolloid
The value of the modulus, i.e. the rigidity, was assumed to...
- The Role of Fat in The Stabilisation of Gas Cells in Bread Dough
Electron microscopy has shown that during dough mixing by...
- A Finite Element Study
The Young’s moduli, the elastic buckling strength and the...
- Strain Hardening and Dough Gas Cell-Wall Failure in Biaxial Extension
Dough rheological properties were measured in biaxial...
- Changes in Starch Microstructure on Baking and Staling of Wheat Bread
The microstructure of starch in dough and in fresh and aged...
- Fourier-Based Texture Measures With Application to The Analysis of The Cell Structure of Baked Products
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially ...
The crumbs of the breads with PHP and FPH were characterized by lower hardness, while GSP and especially FGS had higher hardness.
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin.
14 Ιουλ 2021 · Sourdough bread uses a mixture of wild yeasts and bacteria from the environment. What is gluten? Flour contains high levels of glutenin and gliadin proteins which together are called gluten. Gluten is a general name for the proteins found in wheat, spelt, semolina, rye, barley and other grains.
27 Νοε 2020 · Data Availability Statement. Go to: Abstract. In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread.
31 Ιαν 2021 · The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed.
