搜索结果: 1-14 共查到“食品加工技术 rheological properties”相关记录14条 . 查询时间(0.062 秒)
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
2012/2/25
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 ...
Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...
Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
breadmaking dough qualities globin
2009/5/20
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
grain amaranth composite flour wheat spelt dough properties
2009/3/7
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite f...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum（S. bicolor）Flours and Rolled Flour Products（Arraw）
Malting Germination Rheological Properties Millet Sorghum Flours
2009/1/21
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Genotype-Environment Interaction (GXE) Effects on Some Major Rheological Properties of Cassava (Manihot esculenta, Crantz)
Genotype-Environment Interaction Rheological Properties
2008/5/31
Trials were conducted at two different locations in the Forest and Transition ecozones of Ghana to determine the presence and relative importance of GXE interactions on rheological properties of cassa...
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
processed cheese rheological analysis
2008/3/31
Torsional fracture was used to map changes in large-strain rheological properties of a model processed cheese that contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl, and 1 to 3%...
Rheological Properties and Microstructure of Dephosphorylated Whole Casein Rennet Gels
casein gel dephosphorylated microstructure
2008/3/22
The formation of rennet gels made with native or dephosphorylated (40 and 93%) whole CN was monitored using a dynamic oscillatory shear spectrometer with a Couette geometry sample holder. Casein solut...
Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
physicochemical rheology supercritical carbon dioxide butter
2008/3/19
A milk fat fraction enriched with high melting triglyceride was extracted by using a continuous, pilot-scale supercritical CO2 system and recombined into butter. Compared with market butter, the high ...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw)
Rheological Properties Cooking Time
2007/5/31
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
tapioca starch hydrocolloids viscosity gelatinisation retrogradation
2006/3/17
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were st...
Effect of ascorbic acid on the rheological properties of wheat fermented dough
ascorbic acidSwheat flourSfermented doughSmaturographSoven rise recorderSbread volume
2003/3/19
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content,...
Effect of malt flour addition on the rheological properties of wheat fermented dough
wheat flour malt flour fermented dough maturograph oven rise recorder bread volume
2003/3/19
The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied i...