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Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
rice starch linseed gum pasting properties thermal properties blends
2015/12/30
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the
starch properties as an alternative to chemical and enzymatic modification. In th...
Rheological Studies and Effect of Feeding Guar (Cyamopsis tetragonoloba L.) Seeds on Histology of Some Organs of the Albino Rats
Feeding Guar Rheological Studies
2016/6/2
In this study, the rheological properties of composite flour and their guar meal blends were studied by farinography. The water absorption percent, arrival time, development time, dough stability, mix...
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
spray-dried sourdough dough rheology flour
2014/2/24
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough...
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
wheat fibre apple fibre potato fibre bamboo fibre bakery test sensory analysis
2014/2/24
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph...
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
raspberry cream fillings rheological properties sugars modified starches hydrocolloids
2014/2/25
The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of ...
Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate
combined effect power law model exponential model rheology viscosity Arrhenius equation activation energy
2014/2/25
The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3–55.7°Brix), corresponding water activity (aw) ...
Rheological Behavior of Schizophyllan in Fermentation System
Fermentation System Rheological Behavior
2016/6/1
Schizophyllan is a neutral extracellular polysaccharide produced by the fungus Schizophyllum commune, consisting of a 1,3-β-D-linked backbone of glucose residues with 1,6-β-D-glucosyl side groups. The...
Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour
Sodium Chloride Mineral Salts
2016/6/1
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...
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
mixolab alveograph rheofermentometer dough baking quality
2014/2/26
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour suppl...
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
2014/2/25
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
winter wheat Fusarium spp. bread making quality Mixolab
2014/2/25
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mix...
Oxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil
Food emulsions oxidation protein emulsifiers
2010/9/30
The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized by soy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere mo...
The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
microcapsule wall materials rheological properties morphology particle size spray-drying
2014/2/27
The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelati...
Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties
chocolate sugar substitutes simplex-lattice mixture design rheology prebiotic
2010/3/24
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeed...
Effect of Freezing on Electrical and Rheological Properties of Food Materials
Cole-Cole plot rheological property cell tissue
2009/6/18
Changes in electrical and rheological properties in freezing-thawing were measured and compared for various food materials, which could be classified into three groups. In the first group, plant tissu...