Processing and Properties Analysis of Grain Foods

• その他の著者: Li, Yonghui (編集者), Wu, Shawn/Xiaorong (編集者)
• フォーマット: 電子媒体 図書の章
• 言語: 英語
• 出版事項: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• 主題: Technology: general issues; History of engineering & technology; Environmental science, engineering & technology; climate change; heat resource effectiveness; hourly accumulated temperature simulation; rice potential yield; whole foxtail millet flour; amylose content; japonica and glutinous; Chinese steamed bread; texture properties; northern cold area; maize seeds; physical characteristics; principal component analysis; cluster comprehensive analysis; wheat; flour; dough; mixing; hydrophobic interaction; aggregation; corn; hammermill; moisture content; particle size; gaseous chlorine dioxide; buckwheat-based composited flour; fresh buckwheat noodle; shelf-life and quality characteristics; whole grain bread; pulse; yellow pea; green pea; lentil; chickpea; Mixolab; dough rheology; bread texture; ayocote bean; black bean; bread; protein digestibility; sensorial properties; pulses; red lentils; protein; roller milling; near infrared spectroscopy; sorghum; starch; amylose; amylopectin; high throughput phenotyping; genetic diversity; plant breeding; granular flow; particulate flow; extrusion; food powders; powder rheology; composition; sugar; purple-colored wheat; wheat bran; blending ratio; fresh noodles; antioxidant properties; alternative sweeteners; sucrose; cookies; baking; sugar reduction; kabuli; milling; de-hull; roller mill; n/a
• オンライン･アクセス: DOAB: download the publication; DOAB: description of the publication

Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredient...