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Anastasia Ktenioudaki Emily Crofton Amalia G.M. Scannell John A. Hannon Kieran N. Kilcawley Eimear Gallagher 《Journal of Cereal Science》2013
The incorporation of brewer's spent grain (BSG) into baked snacks (crispy-slices) was investigated in terms of nutritional, sensory and aromatic properties. Wheat flour was replaced with BSG at the levels of 10, 15 and 25%. Snacks containing 10% BSG exhibited high Crispiness index (Ci), low Crispiness work (Wc) and a high number of peaks during texture analysis, indicating that the crispiness of the samples was not negatively affected. However higher levels of BSG affected the texture and the crumb structure of snacks and the results were significantly different to the 100% wheat control. Addition of BSG altered the odour profile of the snacks as shown by the volatile profiles, however sensory results indicated that BSG-containing snacks at a level of 10% were highly acceptable and highlighted the possibility of using BSG as a baking ingredient in the formulation of enhanced fibre baked snacks. 相似文献
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C. E. Logsdon H. W. Poulsen John J. Adams J. W. Scannell C. W. Frutchey Robert Hickman T. C. Blackburn J L. Robinson E. L. Newdick Paul J. Eastman L. O. Weaver H. C. Moore A. G. Tolaas L. A. Yager P. J. Hoff C. A. Lyon W. M. Cranstoun J. T. Stovall K. H. Fernow F. W. McLaughlin R. C. Hastings C. F. Campbell John Noonan H. L. Bruer J. W. Scott S. F. Grubbs L. W. King H. M. Darling C. M. Rincker 《American Journal of Potato Research》1957,34(5):142-148
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