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phytochemical value and improvement in texture properties ( Chauhan et al., 2015 ; Jan et al., 2016 ; Singh et al., 2017 ). Soft wheat flour is used for cookie production traditionally. However, to produce gluten-free bakery products, corn, rice, and sorghum
., Pogna, N.E. 2008. Genetic and environmental factors affecting grain texture in common wheat. J. of Cereal Sci. 47 :52–58. Pogna N.E. Genetic and environmental factors affecting grain
) Methodological examinations of dynamic texture measurement . Journal of Food Physics XVII-XVIII , 3 – 12 . Padungsak Wanitchang , Anupun
∗ ) 2 where: ΔL ∗ , Δa ∗ , Δb ∗ are the brightness, redness, and yellowness intensity differences from the control sample. 1.5 Mechanical characterization The changes in the texture of bulked bread were calculated by compression test using the CNS
enhances soil properties physicochemically and biologically [ 47 ]. FA (10–40% w/w) amendments improve soil texture, structure, soil electrical conductivity, dry density, water holding capacity, soil microporosity, pH, and coefficient of permeability from 5
) ( Cheetangdee, 2017a,b ), have been used to replace animal fat in comminuted meat products. Fat has several functional roles in meat products, e.g. providing desirable oral sensation and favourable texture characteristic. Reduction of fat influences stability
texture, total soluble solids (TSS) content, membrane lipid peroxidation, ascorbic acid (ASA) content, and related enzyme activities (PPO, POD, and phenylalanine ammonia-lyase; PAL) were measured at low temperatures during banana storage. The regression
) were carried out on an Elementar Vario EL C and H analyzer. Thermal kinetic studies were carried out on a NETZSCH DSC 200 F3 thermal analyzer with N 2 as a purge gas by isothermal and non-isothermal scanning. The textures of the LC phase were observed
diversity of local culture and natural environment and the potential of regional networks [ 11 ]. 2.2 Use the spatial nature of the terrain to extend the boundary One method to get leftover space to connect with the surrounding is to extend the urban texture
used to make coating masses, fillings and cakes ( Hassim and Dian 2017 ). Replacing it is not nearly as easy, especially in the case of chocolate fillings, because the sensory properties of fat-based fillings (texture, mouthfeel, flavors, etc.) are
