Antoni Miś
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View article: Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production
Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production Open
The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (…
View article: Water redistribution between model bread dough components during mixing
Water redistribution between model bread dough components during mixing Open
The presented study is the first attempt to estimate the run of redistribution (migration) of water between individual components of model bread dough on the basis of changes in its consistency during mixing. To this end, farinograph mixin…
View article: Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy
Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy Open
Fourier transform Raman spectroscopy was applied to study interactions between gluten proteins and five phenolic acids during mixing of the model dough. Phenolic acids: cinnamic, p-coumaric, caffeic, ferulic and chlorogenic acids were chos…
View article: Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts
Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts Open
In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-drie…
View article: Changes in pasta properties during cooking and short-time storage
Changes in pasta properties during cooking and short-time storage Open
1. AACC, 2000. Approved Methods of the American Association of Cereal Chemists. St. Paul, MN, USA: AACC Inc. Google Scholar
View article: Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation
Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation Open
The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used…
View article: Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale
Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale Open
Investigations were performed to study the freeze-drying process of kale ( Brassica oleracea L. var acephala ). The process of freeze-drying was performed at temperatures of 20, 40, and 60°C for whole pieces of leaves and for pulped leaves…
View article: Effect of the addition of mixture of plant components on the mechanical properties of wheat bread
Effect of the addition of mixture of plant components on the mechanical properties of wheat bread Open
Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this stu…
View article: Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis
Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis Open
A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical …
View article: Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach
Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach Open
A measurement system was designed to study changes in the volume, pressure, and viscosity of dough leavened by baking powder during model baking. Analysis of the volume changes demonstrated two baking stages, i.e. dough expansion and crumb…
View article: Physical properties of gluten-free bread caused by water addition
Physical properties of gluten-free bread caused by water addition Open
In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five…