Cereal Chem. 84(3):237–242 Viscosity is an important end-use attribute for some soft wheat flour formulations. Specifically, in formulations with minimal gluten development, such as batters (as in cake, pancake, and doughnut) and coatings (as in tempura), viscosity is important to leavening gas retention and flow characteristics. Current tests for predictors of viscosity leave considerable unex...

3D food printing is a recent technology promising to break cultural barriers by introducing new sources such as microalgae, through innovative shapes and textures, in resource-scarce world whose sustainability at stake because of the current intensive production meat agriculture products. The present work intends create an gluten-free cereal snack nutritionally improved incorporation Chlorella ...

Cereal Chem. ~()(5):51 ~523 Wlwat (hilil'/ilil (/('slil'llll/ I .. ) genotypes with short mixing times usually have low lllixing toiel'ance values. which make them more ,ensitive to overmixing in commercial bread production. In thi, ,tudy. we evaluated the genotypic and environmental elTects on agronol11ic performance and end-u.se quality of 27 experimental genotypes (hereaner reJ'crred to a, I...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

kefiran is an exogenous microbial metabolite produced mainly by bacteria and fungi during growth. the present study investigated the effects of the addition of 3% kefiran and 3% xanthan on the extensographic characteristics of wheat dough and the shelf life of raised bread. kefir grain was cultivated in a shaking incubator and kefiran extraction was carried using a centrifugal refrigerator. the...

Cereal Chem. 72(l):25-29 Low-fat shortbread cookies were prepared using combinations of carboto analyze the experimental results. Processing modifications were neceshydrate-based fat substitutes (Litesse, N-Flate, Rice*Trin, Stellar, or Trimsary to make low-fat shortbread cookies. The principal effects of fat choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides substitutes on sho...

BACKGROUND There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid...

It would clearly be pointless in this lecture either to attempt to list all the papers that have been published on a vast variety of foodstuffs, nor even selecting only a fcw, to describe in detail to a Budapest audience, the apparatus that is commonly used for testing a few of the principal products that have been intensively studied. Under Professor TELEGDy-Kov~.(Ts, pioneer work has been and...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...