Trends in Grain Processing for Food Industry

Contributors: Codină, Georgiana Gabriela, Dabija, Adriana

Subject Terms: particle size, refined wheat flour, Mixolab, alveograph, rheometer, bread characteristics, sorghum grains, fractionation, molecular characteristics, heat processing, functional properties, nutritional composition, sea buckthorn pomace, by-product valorization, functional bread, chia seed oil, response surface methodology, phenolic content, antioxidants, fatty acids, high protein ingredients, cytotoxicity, antioxidant activity, nutritional value, dietary supplements, hardness and vitreosity of endosperm, grist milling degree, fermentability of wheat wort, tomato sauces, pea, chickpea, lentil, lupin, sensory properties, instrumental analysis, gluten-free cookies, Adansonia digitata, Fagopyrum esculentum, celiac disease, individual polyphenols, flavonoids, gluten-free composite flour, protein hydrolysis, rheological properties, muffins, wheat flour, thyme essential oil, lemongrass essential oil, dough rheology, leavening test, bread volume, bread yield, bread shelf life, different flours, sourdough starter, spontaneous fermentation, technological factors, LAB, yeast, glycaemic index, resistant starch, bakery products, cereal processing, dietary fibre, cereal technology, diabetes, pumpkin pomace powder, foamy confectionery product, biologically active compounds, color analysis, quality, textural parameters, microbiological stability, Technology: general issues, Oncology

File Description: application/octet-stream

Access URL: https://directory.doabooks.org/handle/20.500.12854/153116
https://mdpi.com/books/pdfview/book/10387

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Authors: Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, Olga Leuner

Source: Applied Sciences, Vol 14, Iss 11, p 4831 (2024)

Subject Terms: wheat flour, thyme essential oil, lemongrass essential oil, dough rheology, Mixolab, leavening test, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/11/4831; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/a2233dda74f6493eaada856a5d28d31e

Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product

Authors: Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, Antonella Pasqualone

Source: Plants, Vol 11, Iss 24, p 3409 (2022)

Subject Terms: durum wheat, artichoke, quality characteristics, leavening test, functional bread, metabolic diseases, Botany, QK1-989

File Description: electronic resource

Relation: https://www.mdpi.com/2223-7747/11/24/3409; https://doaj.org/toc/2223-7747

Access URL: https://doaj.org/article/93ab5ca57e684f05a31a278e2ab9e454