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   Articles with "baking quality" as a keyword



Prediction of rye flour baking quality based on parameters of swelling curve

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recommendations! Published in 2017 at "European Food Research and Technology"

DOI: 10.1007/s00217-017-3014-z

Abstract: The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were… read more here.

Keywords: rye flour; flour baking; baking quality; swelling curve ... See more keywords

Microbial indicators are better predictors of wheat yield and quality than N fertilization.

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recommendations! Published in 2019 at "FEMS microbiology ecology"

DOI: 10.1093/femsec/fiz205

Abstract: In view of their key roles in many soil and plant-related processes, we hypothesized that soil microorganisms could play a larger role in determining wheat baking quality than nitrogen fertilization. A field experiment was conducted… read more here.

Keywords: quality; fertilization; wheat; microbiology ... See more keywords

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

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recommendations! Published in 2017 at "Cereal Foods World"

DOI: 10.1094/cfw-62-1-0004

Abstract: In this article the physical and chemical changes that occur in wheat, new crop flour, and aged flour (refined and whole wheat) throughout aging and their effects on baking quality and lipid composition are reviewed.… read more here.

Keywords: quality; wheat; baking quality; composition ... See more keywords

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

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recommendations! Published in 2024 at "Applied Sciences"

DOI: 10.3390/app14072772

Abstract: This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced… read more here.

Keywords: quality; baking quality; rye flour; assessment baking ... See more keywords