M Kinner, S Nitschko, J Sommeregger… - Journal of Cereal …, 2011 - Elsevier ... prosperity and/or educational knowledge, additional attributes 300 were ascribed to the consumption of food like sensorial sensation, social 301 ... direction of optimization observed variable minimize maximize impact factor dough pH-value X 1 stickiness after kneading X 2 ...
B Cleenewerck, K Saey… - US Patent 7,947,323, 2011 - Google Patents ... type of fat compositions is characterised by a good creaminess and good melting properties, although they may show less cool- ing sensation in the ... Fats employed in bakery dough production may contain high amounts of trans fatty acids, as they are often obtained by partial ... Related articles - All 4 versions
G Battaini, R Fezer, N Roth… - US Patent …, 2011 - freepatentsonline.com ... In the context of health and weight management, a number of approaches have been suggested to increase the fullness sensation upon consumption of food. ... By pasta is to be understood an unleavened kneaded and extruded dough composition made principally of wheat. ... Cached
A Wójtowicz - Extrusion‐Cooking Techniques, 2011 - Wiley Online Library ... the mixing and kneading of the dough and an uneven surface of the pasta during ... on the raw materials and additives used, the products manufactured at 30% dough moisture content ... at these parameters was firm, their surface smooth, color even and taste sensations close to ... Related articles - All 2 versions
R Gallo - October, 2011 - MIT Press ... with eating their gods in the outward and visible shape of bread or grain,” even in cases when the dough was “kneaded and fortified ... lie with the Aztecs and not with the Europeans: America is a new, fresh land, bursting with colors, smells, and other sensations, while Europe ...
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