工学 >>> 食品科学技术 >>> 食品加工技术 >>> 食品油脂加工技术 制糖技术 肉加工技术 乳加工技术 蛋加工技术 水果、蔬菜加工技术 食品发酵与酿造技术 食品焙烤加工技术 调味品加工技术 食品添加剂技术 饮料冷食制造技术 罐头技术 食品加工技术其他学科
搜索结果: 1-15 共查到食品加工技术 wheat相关记录39条 . 查询时间(0.118 秒)
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or co...
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used ...
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fa...
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countri...
Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and doug...
The effect of sodium chloride and different mineral salts on dough rheology for preparation of low sodium bakery products were studied on three commercial flours A, B and C. Five mineral salts viz. KC...
RS4-type resistant wheat starch (RWS) and resistant potato starch (RPS) were subjected successively to in vitro digestion with pepsin and pancreatin-bile, and the indigestible residues (82.1% db and 7...
Single kernel moisture content (MC) is important in the measurement of other quality traits in single kernels because many traits are expressed on a dry weight basis. MC also affects viability, storag...
The activities of total amylase, α-amylase, and α-amylase inhibitor in the albumin-globulin fractions of isogenic non transgenic control (CY 45) and ppt (phosphinothrichin) resistant transgenic spring...
A pulping method using NH4OH with less amount of KOH as cooking liquor on wheat straw was developed. KOH could reduce consumption of NH3 and cooking time for its strong alkalinity. The effects of vari...
An allergenic peptide responsible for atopic dermatitis was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-...
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...