(1988), Chemistry and Physics of Baking. Materials, Processes and Products. Proceedings of an International Symposium, The School of Agriculture, Sutton Bonington, 10th–12th April 1985. Herausgegeben von J. M. V. Blanshard, P. J. Frazier und T. Galliard. 276 Seiten, zahlr. Abb. und Tab...
Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and ...
Download PDF General Section: Review select article Food proteins: A review on their emulsifying properties using a structure–function approach Review articleAbstract only Food proteins: A review on their emulsifying properties using a structure–function approach Ricky S.H. Lam, Michael T. Nickerson...
During the first part, we put the whole egg in vinegar and after a while the egg shell was gone. This process happens because the shell is made up of calcium carbonate which is a base and vinegar contains acetic acid. Calcium carbonate and baking soda share a similar reaction when it com...
► Pre-dehydrated dough maintained partially crystalline amylopectin during baking. ► In vitro digestibility of starch was reduced by the pre-dehydration treatment. select article Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food? Research articleOpen access Can ...
Hulu-mur processing, comprising malting, fermentation, and baking, significantly alters the biochemical makeup of the final product. Moreover, the study highlights that different processing stages using three distinct pearl millet landraces (Dembi Red, Dembi White, and Dembi Yellow) result in varied ...
Potassium bromate, also reported as a carcinogenic agent, commonly functions to improve flour in the baking industry to increase bread volume. In this study, a green and novel preconcentration and microextraction method, termed as vortex assisted liquid–liquid microextraction combined with UV–Vis spec...
This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under ...
The coordinated implementation of various methods, including reducing precursor levels, modifying baking conditions and equipment, and incorporating exogenous additives, is necessary to achieve a synchronized reduction in multiple hazardous substances. select article Dietary sources of branched-chain fatty acids...
The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis ...