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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 22 for “"Baked products"”.
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Browning reaction in baked products
Call number: LD2668 .T4 1952 H31
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Browning reaction in baked products
Call number: LD2668 .T4 1952 H31
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VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.
… on dough rheology; and (iii) reformulating baked products with sustainable crops to promote innovative and eco-friendly food systems. In the case of oat, a literature review (Chapter 4.1) revealed that sprouting conditions—such as soaking time, sprouting duration, and stabilization …
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Chemical characterization of sorghum and millet grain and their use in baked products
Digitized by Kansas Correctional Industries
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Chemical characterization of sorghum and millet grain and their use in baked products
Digitized by Kansas Correctional Industries
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Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
Soy protein ingredients are of interest for the development of high-protein bakery foods because soy is a plant-based protein that contains adequate amounts of all essential amino acids. Fortification of bakery foods with soy protein results in changes to physical properties (water absorption, …
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The tolerance of some batters and doughs for fortification with non-fat dried milk solids
The merits of fortifying baked products such as biscuits, chocolate cakes, muffins, and yeast rolls with non-fat dried milk solids at six concentrations were compared. Baked products were used because the majority of older people consume fairly large quantities of them, and this group of people …
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Investigation into interactions between emulsifiers and wheat starch/wheat flour
… research is to increase the shelf life of baked products and one approach to that goal has been the use of emulsifiers. Emulsifiers are surface-active agents, some of which improve specific properties of baked products. Two emulsifiers, sodium stearoyl lactylate (SSL) and oleyl lactylic …
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The Relationship between Chemical Leavening Agents and Three Gastric Indices in Rats Subjected to Restraint Stress
… riboflavin-retention analyses done on various baked products produced conflicting results. Yeast-leavened products retained less thiamin and riboflavin than chemically-leavened products, but which chemical leavening agent was best for vitamin retention was different for each vitamin.</p>
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Effect of different sprouting conditions on alpha amylase activity, functional properties of wheat flour and on shelf-life of bread supplemented with sprouted wheat
… presents opportunities for industry to fortify baked products with sprouted wheat flour to yield functional whole grain products that are nutrient dense and naturally shelf-stable.
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The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial …
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Sucrose reduction in white layer cake
… the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by Differential Scanning Calorimetry (DSC). Sensory analysis was judged …
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Assessing the Potential Use of Teff as an Alternative Grain Crop in Virginia
… for its suitability in producing a satisfactory baked product. Teff varieties were planted in early June and July at a seeding rate of 6 kg PLS ha??. Nitrogen fertilizer was applied at planting in the form of urea at a rate of 56 kg ha??. The experimental design was a randomized complete block …
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Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration and survey of Kansas soil sulfur conditions
… which indicates acrylamide forming potential of baked products. Acrylamide is a potential carcinogen; S fertilization has been shown to decrease acrylamide forming potential in wheat flour. Therefore, the objectives of this study were to: i) determine the effect of genotype, N, and S fertility on …
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The stability of enzymes during breadmaking and their influence on staling characteristics
Baked products continue to enjoy popularity in many parts of the world. This reflects the appealing sensory attributes of the fresh products, including the soft textural characteristics of the freshly baked goods. Staling remains a significant cause of economic loss in breads due to the loss of …
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Cassava root (Manihot Esculenta Crantz) characterisation and evaluation of process-induced changes on functional of its flour
… can be utilised in food applications such as baked products, gels and stabilisers.
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