Now showing items 1-6 of 6
Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace
The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...
Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors
For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat ...
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough
(Springer Verlag, 2013-07)
In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...
The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams ...
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...
Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches
In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, ...