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Naked Barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims

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 ...

Low-trans fats for confectionery and bakery fat compositions

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 ...
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PASTA COMPOSITION FOR DEHYDRATED FOOD MATRICES

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

Precooked Pasta

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 ...
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Freud's Mexican Antiquities: Psychoanalysis and Human Sacrifice*

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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