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The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
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2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
amaranth fiour lipase hemicellulase
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2009/6/18
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...
Effect of Oregano and Sage Extracts on Microbiological Quality of Molten Butter
butter oregano origanum vulgare
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2009/6/18
Effects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added int...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
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2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
Method of Evaluating Quality of Freshly Cut Welsh Onions
fresh-cut Welsh onion quality evaluation
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2009/6/18
To determine a useful method for evaluating the quality of fresh-cut Welsh onions (Allium fistulosum L.), the onions were examined and electrical conductivity (EC), potassium and ammonia contents of e...
Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
extra-strong variety breadmaking quality endo-protease activity
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2009/6/18
The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different st...
The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
extra strong flour frozen dough bread-making quality
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2009/6/18
We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the fr...
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
extra strong flour blended flour domestic flour
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2009/6/18
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properti...
Quality Evaluation of Parboiled Rice with Physical Properties
quality evaluation parboiled rice physical properties
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2009/6/18
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
Changes in Commercial Quality of ‘Rong-Rien’ Rambutan in Modified Atmosphere Packaging
rambutan modified atmosphere polyethylene bag
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2009/6/17
Modified atmosphere conditions which would prolong the storage life of ‘Rong-Rien’ rambutan (Nephilium lappaceum) was investigated. Rambutans were packed in 0.04 mm low-density polyethylene (LDPE) bag...
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
wheat high-molecular-weight glutenin protein content
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2009/6/17
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines ...
Changes in Quality of Dried Macadamia Nuts during a Peak Harvest Season in Kenya
dry macadamia nuts peak harvest season moisture
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2009/6/17
Moisture content, total lipid content, lipid classes, fatty acid composition and sugar composition were used to express quality characteristics of macadamia nuts. These parameters of the dry nuts were...
Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
wheat high-molecular-weight glutenin near-isogenic line
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2009/6/17
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG su...
Bacterial Adjunct to Improve the Quality of Alkaline Noodles
alkaline noodles bacteria Brevibacterium
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2009/6/17
We screened the bacteria affecting the quality of alkaline noodles to improve the noodles by biological methods. Brevibacterium helvolum B8 and Arthrobacter sp. B25 were selected as strains providing ...