The Scientific Secret of Stretchy DoughScience Buddies
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Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment Journal of Cereal Science, Volume 71, 2016, pp. 250-257 Bianca L. King,…, John R.N. Taylor Techno-functional characterization of indigenous Lactobacillus isolates from t...
Next time you sit down for a meal, take a moment to appreciate the artistry and science behind your ceramic tableware. From the daily ceramic tableware factory to your table, it’s a journey filled with skill, passion, and a touch of magic. So, here’s to the factories making our dinin...
Weight loss results from the evaporation of water in dough during baking. The addition of cowpea flour to cookies did not play a significant role in weight loss. Table 3. Some physical properties of cookies and extrudates. The expansion ratio of cookies differed significantly (p < 0.05) and...
a warm cyclone blowing from Southwest Asia, El Nino, and the Southern Oscillation, and the profiles of elements in relation to the precipitation distribution, such as the sea surface temperature, snow cover, cloud cover, wind speed/direction, and atmospheric temperature/humidity could be monitored ...
In the Netherlands, fried oil balls, oroliebollen, are sold by street carts and are traditionally consumed on New Year’s Eve and at special celebratory fairs. They are doughnut-like dumplings, made by dropping a scoop of dough spiked with currants or raisins into a deep fryer and then dus...
Some manufacturers use an ingredient called azodicarbonamide, a plastic dough conditioner used to make bread dough fluffier. The Center for Science in the Public Interest says you should avoid it, citing evidence that azodicarbonamide breaks down into a chemical called urethane during the baking ...
2022, Current Opinion in Food Science Citation Excerpt : Actually, no deterministic model, based on continuum mechanics, can describe all physical mechanisms involved during dough mixing, whereas, at industry level, the design of baked products is still relying on experts ‘know-how’. Knowledge-ba...