The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity.

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study-barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production.

Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures.

Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this article, the rheological properties (the effect of the shear strain rate on the shear stress or viscosity) of five different chocolate masses were determined-extra dark chocolate (EDC), dark chocolate (DC), milk chocolate (MC), white chocolate (WC), and ruby chocolate (RC).

Texture, color, and sensory changes occurring in chocolate bars with filling during storage.

The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk-filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20℃ started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off-flavors, resulting in low overall acceptability.

Identification of Alleles of Puroindoline Genes and Their Effect on Wheat ( L.) Grain Texture.

Grain hardness is one of the most important quality characteristics of wheat ( L.). It is a significant property of wheat grains and relates to milling quality and end product quality.