The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

in this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. it also decreases brittleness by fat degradation which is responsible for plastic...