Tea Polysaccharide in Baking
Two wheat flours were used to clarify the effect of tea polysaccharide on dough-mixing behavior, fresh bread quality and bread staling.
Buckwheat Has Been Hot
Buckwheat could be incorporated into bread and provides buckwheat bread with more sugars, a stronger umami taste and a more characteristic aroma.
Lecithin Treatment's Effects on Cholesterol
Researchers' observations suggest lecithin treatment as a method to reduce cholesterol in beef suet.
Examining Soft Cheeses
The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration of milk was observed.
Evaluating Barley
A study showed that barley cultivar and carbohydrate composition significantly affected starch digestion with some cultivar fractions holding a promise for the development of low glycemic index foods.
Manufacturing Mozzarella
Research indicates Mozzarella cheese should not contain high SCC (>800,000 cells/mL) in order to avoid changes in the functional properties of the Mozzarella cheese.
Possibilities in Goats' Milk Cake
Nine goats' milk cake (GMC) and four cows' milk cake (CMC) samples collected from different households in Yunnan province were analysed for gross composition, minerals, protein profiles and fatty acid
profiles.
Analyzing Phenolic Composition of Lentil Flour
The phenolic composition of lentil flour samples, processed with and without the addition of tannase during different times of incubation, were analyzed by high-performance liquid chromatography-photodiode array detector-mass spectrometry.
