Add to ORKGThree kinds of okara-containing breads, white bread, bagle, and nun, were produced, and the microstructure, physical property, and characteristic of taste were investigated. Twenty percentage of wheat flour of the breads was substituted with dry okara. The difference between microstructures of breads with and without okara was slightly observed in three kinds of breads, respectively. While the height or thickness of breads was decreased by the substitution of wheat flour, the hardness of breads was increased by the substitution. The significant difference in sensory evaluation of three kinds of breads was observed between breads substituted and not substituted with okara
The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nut...
The use of soy flour (SF) and plantain flour (PF) substitution in wheat flour (WF), from 0 to 15% ea...
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a...
Three kinds of okara-containing breads, white bread, bagle, and nun, were produced, and the microstr...
Two kinds of okara-containing cakes, sponge cake and chiffon cake, were produced, and the microstruc...
This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue,...
Bread is a major staple food consumed daily in all parts of the world. A significant part of the hum...
The quality of flat breads depends in part on the textural properties of breads during storage. Thes...
White flour from soft and durum wheat cultivars produced in Saudi Arabia (Edwal and Yovaros respecti...
Two kinds of okara-containing cakes, sponge cake and chiffon cake, were produced, and the microstruc...
The aim of this study was to compare textural (firmness) and sensory properties (surface colour, cru...
The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluat...
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 2...
Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wh...
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, fo...
The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nut...
The use of soy flour (SF) and plantain flour (PF) substitution in wheat flour (WF), from 0 to 15% ea...
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a...
Three kinds of okara-containing breads, white bread, bagle, and nun, were produced, and the microstr...
Two kinds of okara-containing cakes, sponge cake and chiffon cake, were produced, and the microstruc...
This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue,...
Bread is a major staple food consumed daily in all parts of the world. A significant part of the hum...
The quality of flat breads depends in part on the textural properties of breads during storage. Thes...
White flour from soft and durum wheat cultivars produced in Saudi Arabia (Edwal and Yovaros respecti...
Two kinds of okara-containing cakes, sponge cake and chiffon cake, were produced, and the microstruc...
The aim of this study was to compare textural (firmness) and sensory properties (surface colour, cru...
The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluat...
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 2...
Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wh...
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, fo...
The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nut...
The use of soy flour (SF) and plantain flour (PF) substitution in wheat flour (WF), from 0 to 15% ea...
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a...