Flour protein

Xem 1-7 trên 7 kết quả Flour protein
  • The intent of this booklet is to provide an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

    pdf57p baobaont 08-05-2010 234 147   Download

  • Extrusion processing is widely utilized in the food and feed industries for the manufacture of value-added products. Extrusion processing is a versatile technology producing a wide range of products, including confectionery products, pasta, ready-to-eat (RTE) cereals, flat bread, snack products, texturized proteins, and pet foods.

    pdf517p thanhthao567 20-12-2011 58 36   Download

  • From time to time we all encounter problems in the manufacture of baked products. Sometimes they are seen as defects in the baked product which arise for no obvious reasons. On other occasions we simply need to understand what are the most important criteria to consider if we have to or want to change ingredients or processing conditions. Solving baking problems has always been the province of the bakery ‘experts’, those mysterious persons who always seems to know how to restore the loss of quality, or what recipe and process changes to introduce to achieve a given quality.

    pdf298p cronus75 14-01-2013 36 11   Download

  • This authoritative, thorough, and scientifically sound guide to nutrition and wellness provides information on weight loss, detoxification, low cholesterol, better digestion, mercury poisoning, cholesterol--and more! Optimal Nutrition for Optimal Health covers the same topics as current bestsellers such as Prescription for Nutritional Healing and The Nutrition Bible in as great a depth--but in a smaller, handier trim size and at a much more affordable price.

    pdf269p cronus75 14-01-2013 29 9   Download

  • Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Analysis of expressed sequence tags from a single wheat cultivar facilitates interpretation of tandem mass spectrometry data and discrimination of gamma gliadin proteins that may play different functional roles in flour

    pdf14p panasonic06 25-12-2011 29 3   Download

  • 1.Nguyên liệu chính : Bột bắp  Đặc điểm nguyên liệu: - Bột bắp được sử dụng rộng rãi nhất trong sản xuất sản phẩm snack. Bắp được sử dụng nhiều vì giá thành thấp và nở tốt ngay cả khi ép đùn với phương thức đơn giản nhất. - Bột bắp dùng sản xuất bánh snack là loại bột bắp vàng (yellow corn flour hoặc maize flour), được nghiền từ hạt bắp khô màu vàng. - Bột bắp có chứa 25% amylose, hàm lượng protein trong khoảng 6-10%, ẩm trung bình khoảng 9,5%...

    pdf31p phanquangthoai 23-12-2011 358 139   Download

  • Most agricultural commodities are processed in some way. Some fruits and vegetables are canned, dried or frozen. Meat animals are slaughtered, cut up, and chilled. Wheat is ground, and the flour is baked into bread. Soybeans are crushed, and the oil is made into margarine and shortening; the meal is used for livestock feed or refined for high-protein flour. Cotton is spun into thread and yarn; the yarn goes into cloth, and the cloth into shirts and dresses and sheets. Byproducts of many agricultural products yield glycerin, fatty acids, enzymes, hormones, and many...

    pdf23p nhacchovina 22-03-2013 27 5   Download


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