Cargando…

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146660/ https://www.ncbi.nlm.nih.gov/pubmed/35630544 http://dx.doi.org/10.3390/molecules27103066

Ejemplares similares

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
por: Alamri, Mohamed Saleh, et al.
Publicado: (2022)

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums
por: Hussain, Shahzad, et al.
Publicado: (2022)

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
por: AbuDujayn, Abdulmajeed A., et al.
Publicado: (2022)

Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
por: Hussain, Shahzad, et al.
Publicado: (2022)

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch
por: Hussain, Shahzad, et al.
Publicado: (2020)

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches
por: Hussain, Shahzad, et al.
Publicado: (2022)

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch
por: Shahzad, Syed Ali, et al.
Publicado: (2019)

Food packaging’s materials: A food safety perspective
por: Alamri, M.S., et al.
Publicado: (2021)

Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
por: Saleh, Ali, et al.
Publicado: (2020)

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products
por: Biao, Yuan, et al.
Publicado: (2019)

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches
por: Alqah, Hesham, et al.
Publicado: (2023)

Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies
por: Arufe, Santiago, et al.
Publicado: (2019)

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies
por: Dhal, Somali, et al.
Publicado: (2023)

Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
por: Eshag Osman, Mohamed F., et al.
Publicado: (2021)

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies
por: Pradhan, Aditi, et al.
Publicado: (2023)

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies
por: Nakov, Gjore, et al.
Publicado: (2022)

The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches
por: Alqah, Hesham, et al.
Publicado: (2020)

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
por: Starowicz, Małgorzata, et al.
Publicado: (2021)

Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking
por: Fallico, Biagio, et al.
Publicado: (2022)

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
por: Choi, Induck, et al.
Publicado: (2012)

Strain-dependent assessment of dough’s polymer structure and functionality during the baking process
por: Alpers, Thekla, et al.
Publicado: (2023)

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
por: Vukušić Pavičić, Tomislava, et al.
Publicado: (2021)

Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies
por: Mota, Joana, et al.
Publicado: (2021)

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten
por: Chen, Gengjun, et al.
Publicado: (2019)

The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
por: Miśkiewicz, Karolina, et al.
Publicado: (2018)

Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures
por: Okoyeuzu, Chigozie F., et al.
Publicado: (2023)

Assignment of a Reference Value of Total Cow’s Milk Protein Content in Baked Cookies Used in an Interlaboratory Comparison
por: Breidbach, Andreas, et al.
Publicado: (2022)

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
por: Bakare, Adegoke H., et al.
Publicado: (2015)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
por: Ma, Yanrong, et al.
Publicado: (2022)

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
por: Covino, Clelia, et al.
Publicado: (2023)

Physicochemical and Microbiological Characteristics of Stem Bark Exudate Gum of Cordia millenii Tree in Conventional Release Tablets
por: Kipo, Samuel Lugrie, et al.
Publicado: (2023)

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
por: Zhang, Yingjun, et al.
Publicado: (2018)

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
por: Xie, Xinyuan, et al.
Publicado: (2022)

Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF)
por: Hu, Huiyu, et al.
Publicado: (2022)

Sperm quality and testicular histopathology of Wistar albino male rats treated with hydroethanolic extract of Cordia dichotoma fruits
por: El-Newary, Samah A., et al.
Publicado: (2022)

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies
por: Nawaz, Asad, et al.
Publicado: (2021)

Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat
por: Wu, Hongya, et al.
Publicado: (2022)

Current Challenges in Detecting Food Allergens by Shotgun and Targeted Proteomic Approaches: A Case Study on Traces of Peanut Allergens in Baked Cookies
por: Pedreschi, Romina, et al.
Publicado: (2012)

Evaluation of Vitamin D(3) and D(2) Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage
por: Tabibian, Mehrnaz, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_5vgqc0p4bpu7bm246k98ln001r