Clay has a low environmental impact and can develop into many different products. The research presents two case studies. In the first, clay is binder of raw earth doughs in order to produce clay-bricks. We investigate effects natural fibrous reinforcements (rice straws basalt fibers) four mixtures. From comparison with mix without reinforcements, it possible affirm that 0.40% fibers reduce shr...

The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 24h for analyses microbial growth, pH, titratable acidity CO2 production. During first 12h, LABs entered stationary phase, formation organic carboxyl acids, alcohols, e...

The aim of this work is the evaluation addition Moringa leaf powder (MLP) in cookies terms antioxidant properties, dough processability and sensorial properties cookies. total content biophenols flavonoids MLP was detected identification bioactive molecules performed by HPLC-ESI-TOF-MS measurements, before after oven treatment at 180 °C for 20 min. After a preliminary water soluble fraction (ML...

Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. can be performed out at several points of the (nib or cake), with different agents various intensities. All these variables may affect properties, but also physico-chemical sensory properties derived products (i.e. cakes). This work aims evaluate impact alkalization type vs....