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Solvent retention capacity for different wheats and flours evaluation
commercial wheat wheat variety composite flour SRC Tukey’s test
2014/2/25
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacit...
2011年盼盼食品杯烘焙食品创意大赛结果揭晓（图）
盼盼食品杯 烘焙食品 创意大赛 结果揭晓
2011/10/24
由中国食品科学技术学会与福建盼盼食品集团共同主办的2011盼盼食品杯烘焙食品创意大赛，自今年3月起，在江南大学、福州大学、中国农业大学、安徽农业大学、浙江大学、天津科技大学、河南工业大学、北京工商大学、东北农业大学等9所高校开展。经限额推荐、初赛评审，共有25份计划书入围复赛。
The aim of this study was to produce low calorie cake, by replacing Fat or sugar or fat and sugar together (fat-sugar) in cake with different levels (0, 25, 50 and 75%) of artichoke (as fat replacer),...
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarith...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
Mixolab versus Alveograph and Falling Number
Principal Component Analysis Mixolab Alveograph Falling Number protein content wet gluten
2014/2/27
Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. T...
第九届中国面制品大会在北京成功召开
第九届 中国 面制品 北京
2009/9/15
备受业界瞩目的“第九届中国面制品大会”于2009年9月9日在北京召开。作为大会主办方，中国食品科学技术学会面制品分会在本次大会上提出了“和谐发展共创未来”的大会主题，力促全行业在金融危机的阴影下尽快地实现产业提升。中国食品科学技术学会理事长、中国轻工业联合会副会长潘蓓蕾在大会开幕式上作了重要讲话。
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Heat Transfer in Meat Patties during Double-Sided Cooking
heat transfer meat patties double-sided cooking
2009/7/8
A simplified mathematical model was developed to predict the temperature profiles during meat patty cooking by double-sided pan-frying. Conduction was considered the main mechanism for heat transfer, ...
Effect of Lipase Combined with α-Amylase on Retrogradation of Bread
lipase α-amylase retrogradation
2009/7/7
The effects of purified lipase and α-amylase were tested for the retrogradation of starch in bread and their impact on some rheological properties. The combined addition of lipase and α-amylase increa...
Effect of Leek（A. ampeloprasum L.）and Scallion（A. chinense L.）on Breadmaking Properties
breadmaking leek scallion
2009/6/18
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender ...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
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...