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Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka and Urszula Gawlik-Dziki
Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat...
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Iris Ramaj, Steffen Schock, Shkelqim Karaj and Joachim Müller
Grain storage, design and analysis of cooling, aeration and low-temperature drying of in-store grain bulks, practical application.
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Svitlana Oliinyk,Olga Samokhvalova,Nadegda Lapitska,Zinoviya Kucheruk
Pág. 59 - 65
The results of studies of the influence of wheat germ meal (WGM) and oats (OM) in the amount of 10 ... 20% and meal of rosehips (RHM) in the amount of 2 ... 6% by weight of flour on the ripening of rye-wheat dough and on the quality of bread are presente...
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Irina Boshkova,Natalya Volgusheva,Leonid Boshkov,Myhailo Potapov,Natalia Kolesnychenko,Boris Demianchuk,Oleksandr Lapkin
Pág. 64 - 71
We have tested the microwave device of continuous operation for the thermal treatment of plant materials, which was developed and designed to implement microwave technologies in the industry. The purpose of the tests was to assess the effectiveness of th...
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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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