Works matching DE "BREAD"

Results: 3885

Influence of Cultivation System and Proportion of Local Cultivars 'Caaveiro' and 'Callobre' in Flour Mixtures on the Nutritional Quality of Galician Bread.

Published in:

Foods, 2025, v. 14, n. 10, p. 1712, doi. 10.3390/foods14101712

By:

España-Fariñas, M Pilar;
Camba-Carrión, Joaquín;
García-Gómez, María Belén;
Vázquez-Odériz, María Lourdes;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Urquijo-Zamora, Luis;
Cobos, Ángel;
Díaz, Olga;
Romero-Rodríguez, María Ángeles

Publication type:

Article

Brewing with Whole Wheat Bread to Produce Different Beer Styles.

Published in:

Foods, 2025, v. 14, n. 10, p. 1697, doi. 10.3390/foods14101697

By:

Martin-Lobera, Carlos;
Fermoso, Jose;
Blanco, Carlos A.;
Caballero, Isabel

Publication type:

Article

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students.

Published in:

American Journal of Lifestyle Medicine, 2025, v. 19, n. 5, p. 702, doi. 10.1177/15598276221131763

By:

Samuel, Lalitha;
Wimmer, Ilana;
Glassberg, Gila;
Boyar, Andrea

Publication type:

Article

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 254, doi. 10.18805/ajdfr.DR-2208

By:

Nivedha, S.;
Deepa, M.;
Snehith, S.

Publication type:

Article

Cultural Obstacles to Changing Social Food Taste of Iranians; Case Study: To Change the Taste from Traditional to Bulky Bread.

Published in:

Pertanika Journal of Social Sciences & Humanities, 2020, v. 28, n. 1, p. 563

By:

Anvari, Zohreh

Publication type:

Article

Hungry for Peace: Jane Addams and the Hull-House Museum's Contemporary Struggle for Food Justice.

Published in:

2011

By:

Lee, Lisa Yun

Publication type:

Essay

Frankish Bread and Baking Ovens in the Latin Kingdom of Jerusalem: Between Conservatism and Adaptation.

Published in:

Medieval Archaeology, 2022, v. 66, n. 2, p. 400, doi. 10.1080/00766097.2022.2129695

By:

Yehuda, Elisabeth;
Bronstein, Judith;
Stern, Edna J.

Publication type:

Article

MIGRAINE TREATMENT AND DIET.

Published in:

Practitioner, 2022, v. 266, n. 1855, p. 29

By:

ANSTIE, FRANCIS E.

Publication type:

Article

Genetic diversity and population structure of Zymoseptoria tritici on bread wheat in Tunisia using SSR markers.

Published in:

European Journal of Plant Pathology, 2022, v. 163, n. 2, p. 429, doi. 10.1007/s10658-022-02486-x

By:

Chedli, Rim Bel Hadj;
Aouini, Lamia;
M'Barek, Sarrah Ben;
Bahri, Bochra Amina;
Verstappen, Els;
Kema Gerrit, H. J.;
Rezgui, Salah;
Yahyaoui, Amor;
Chaabane, Hanène

Publication type:

Article

Proximal thermal imaging‐based irrigation scheduling for bread wheat in Egypt.

Published in:

Irrigation & Drainage, 2023, v. 72, n. 3, p. 778, doi. 10.1002/ird.2811

By:

Omar, Mohie El Din;
Nangia, Vinay

Publication type:

Article

Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 638, doi. 10.1016/j.fbp.2013.04.008

By:

Melikoglu, Mehmet;
Carol Sze Ki Lin;
Webb, Colin

Publication type:

Article

Rolling of bread dough: Experiments and simulations.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 124, doi. 10.1016/j.fbp.2008.07.001

By:

Mitsoulis, Evan;
Hatzikiriakos, Savvas G.

Publication type:

Article

Comparative analysis of the effects of rice and bread meals on bioavailability of itraconazole using NONMEM in healthy volunteers.

Published in:

European Journal of Clinical Pharmacology, 2006, v. 62, n. 12, p. 1033, doi. 10.1007/s00228-006-0200-5

By:

Hwi-yeol Yun;
Min Sun Baek;
In Sook Park;
Bo Kyung Choi;
Kwang-il Kwon

Publication type:

Article

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 713, doi. 10.1007/s00217-011-1439-3

By:

Fois, Simonetta;
Sanna, Manuela;
Stara, Giuseppe;
Roggio, Tonina;
Catzeddu, Pasquale

Publication type:

Article

Effect of chitosan and chitooligosaccharide lactate on free lipids and reducing sugars content and on wheat bread firming.

Published in:

European Food Research & Technology, 2011, v. 232, n. 1, p. 123, doi. 10.1007/s00217-010-1368-6

By:

Rakcejeva, Tatjana;
Rusa, Kaspars;
Dukalska, Lija;
Kerch, Garry

Publication type:

Article

High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 711, doi. 10.1007/s00217-010-1316-5

By:

Vallons, Katleen;
Ryan, Liam;
Koehler, Peter;
Arendt, Elke

Publication type:

Article

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 441, doi. 10.1007/s00217-010-1297-4

By:

Sullivan, Paul;
O'Flaherty, John;
Brunton, Nigel;
Arendt, Elke;
Gallagher, Eimear

Publication type:

Article

Influence of unicellular protein on gluten-free bread characteristics.

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 171, doi. 10.1007/s00217-010-1269-8

By:

Miñarro, B.;
Normahomed, I.;
Guamis, B.;
Capellas, M.

Publication type:

Article

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 37, doi. 10.1007/s00217-010-1249-z

By:

Pagliarini, E.;
Laureati, M.;
Lavelli, V.

Publication type:

Article

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 827, doi. 10.1007/s00217-010-1228-4

By:

Hüttner, Edith K.;
Dal Bello, Fabio;
Arendt, Elke K.

Publication type:

Article

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread.

Published in:

European Food Research & Technology, 2010, v. 230, n. 4, p. 645, doi. 10.1007/s00217-009-1204-z

By:

Rizzello, Carlo Giuseppe;
Nionelli, Luana;
Coda, Rossana;
Di Cagno, Raffaella;
Gobbetti, Marco

Publication type:

Article

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 437, doi. 10.1007/s00217-009-1184-z

By:

Alvarez-Jubete, Laura;
Auty, Mark;
Arendt, Elke K.;
Gallagher, Eimear

Publication type:

Article

Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 457, doi. 10.1007/s00217-009-1188-8

By:

Liu, Yuanfa;
Meng, Zong;
Shan, Liang;
Jin, Qingzhe;
Wang, Xingguo

Publication type:

Article

Bread crumb quality assessment: a plural physical approach.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 21, doi. 10.1007/s00217-009-1022-3

By:

Angioloni, Alessandro;
Collar, Concha

Publication type:

Article

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 307, doi. 10.1007/s00217-009-1048-6

By:

Renzetti, Stefano;
Arendt, Elke K.

Publication type:

Article

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2

By:

Nunes, Maria Helena B.;
Ryan, L. A. M.;
Arendt, Elke K.

Publication type:

Article

Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage.

Published in:

European Food Research & Technology, 2009, v. 228, n. 6, p. 883, doi. 10.1007/s00217-008-1001-0

By:

Ozkoc, Semin Ozge;
Sumnu, Gulum;
Sahin, Serpil;
Turabi, Elif

Publication type:

Article

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters.

Published in:

European Food Research & Technology, 2009, v. 228, n. 4, p. 633, doi. 10.1007/s00217-008-0972-1

By:

Nunes, Maria Helena B.;
Moore, Michelle M.;
Ryan, Liam A. M.;
Arendt, Elke K.

Publication type:

Article

Analysis of volatile compounds in polished-graded wheat flour bread using headspace sorptive extraction.

Published in:

European Food Research & Technology, 2009, v. 228, n. 3, p. 457, doi. 10.1007/s00217-008-0953-4

By:

Maeda, Tomoko;
Kim, Ji Hyun;
Ubukata, Yoshihito;
Morita, Naofumi

Publication type:

Article

Breadmaking performance of protein enriched, gluten-free breads.

Published in:

European Food Research & Technology, 2008, v. 227, n. 4, p. 1205, doi. 10.1007/s00217-008-0838-6

By:

Cristina Marco;
Cristina Rosell

Publication type:

Article

Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 433, doi. 10.1007/s00217-007-0738-1

By:

Susanne Kaditzky;
Michael Seitter;
Christian Hertel;
Rudi Vogel

Publication type:

Article

PCR detection of soy ingredients in bread.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 345, doi. 10.1007/s00217-007-0727-4

By:

Nicolas Gryson;
Kathy Messens;
Koen Dewettinck

Publication type:

Article

Effect of chitosan on physical and chemical processes during bread baking and staling.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1459, doi. 10.1007/s00217-007-0677-x

By:

Garry Kerch;
Franco Rustichelli;
Pamela Ausili;
Janis Zicans;
Remo Meri;
Aleksandr Glonin

Publication type:

Article

Effect of fermentation conditions on bread staling kinetics.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1379, doi. 10.1007/s00217-007-0668-y

By:

Manuel Gómez;
Bonastre Oliete;
Valentín Pando;
Felicidad Ronda;
Pedro Caballero

Publication type:

Article

Fractal texture analysis of bread crumb digital images.

Published in:

European Food Research & Technology, 2008, v. 226, n. 4, p. 721, doi. 10.1007/s00217-007-0582-3

By:

Ursula Gonzales-Barron;
Francis Butler

Publication type:

Article

Prediction of panellists’ perception of bread crumb appearance using fractal and visual textural features.

Published in:

European Food Research & Technology, 2008, v. 226, n. 4, p. 779, doi. 10.1007/s00217-007-0590-3

By:

Ursula Gonzales-Barron;
Francis Butler

Publication type:

Article

The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties.

Published in:

European Food Research & Technology, 2007, v. 225, n. 5/6, p. 821, doi. 10.1007/s00217-006-0487-6

By:

Duygu Gocmen;
Ozan Gurbuz;
AyÅegul Kumral;
Adnan Dagdelen;
Ismet Sahin

Publication type:

Article

Phytase activity and degradation of phytic acid during rye bread making.

Published in:

European Food Research & Technology, 2007, v. 225, n. 2, p. 173, doi. 10.1007/s00217-006-0397-7

By:

Merete Nielsen;
Marianne Damstrup;
Agnete Thomsen;
SÃ¸ren Rasmussen;
Ãse Hansen

Publication type:

Article

Influence of damaged starch on cookie and bread-making quality.

Published in:

European Food Research & Technology, 2007, v. 225, n. 1, p. 1, doi. 10.1007/s00217-006-0374-1

By:

Gabriela Barrera

Publication type:

Article

Bread quality and dough rheology of enzyme-supplemented wheat flour.

Published in:

European Food Research & Technology, 2007, v. 224, n. 5, p. 525, doi. 10.1007/s00217-006-0311-3

By:

Pedro Caballero;
Cristina Rosell

Publication type:

Article

The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere.

Published in:

European Food Research & Technology, 2003, v. 218, n. 1, p. 44

By:

E. Gallagher;
A. Kunkel;
T. R. Gormley;
E. K. Arendt

Publication type:

Article

On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements.

Published in:

European Food Research & Technology, 2003, v. 217, n. 6, p. 504

By:

Joachim Goetz;
Dieter Groß;
Peter Koehler

Publication type:

Article

The effects of low mixing temperature on dough rheology and bread properties.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 138

By:

Ayberk Basaran;
Duygu Gocmen

Publication type:

Article

Use of triticale flours in cracker-making.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 134

By:

Gabriela T. Perez;
Alberto E. Leon;
Pablo D. Ribotta;
Alicia Aguirre;
Oscar J. Rubiolo;
Maria C. A?on

Publication type:

Article

Zearalenone in cereals for human nutrition: relevant data for the Swiss population.

Published in:

European Food Research & Technology, 2003, v. 216, n. 4, p. 319

By:

Peter Rhyn;
Otmar Zoller

Publication type:

Article

Sensory quality of minerally fortified bread.

Published in:

European Food Research & Technology, 2003, v. 216, n. 3, p. 274

By:

Grozdan Karadzhov;
Dida Iserliyska

Publication type:

Article

Fractionation and reconstitution of wheat flour - effect on dough rheology and baking.

Published in:

European Food Research & Technology, 2003, v. 216, n. 3, p. 204

By:

Andreas Graberger;
Peter Schieberle;
Peter Koehler

Publication type:

Article

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 46

By:

Jadwiga Sadowska;
Wioletta Blaszczak;
Jzef Fornal;
Concepcion Vidal-Valverde;
Juana Frias

Publication type:

Article

Effect of dietary fibre on dough rheology and bread quality.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 51

By:

Manuel Gmez;
Felicidad Ronda;
Carlos A. Blanco;
Pedro A. Caballero;
Arancha Apestegua

Publication type:

Article

Galacto-oligosaccharide production using microbial β-galactosidase: current state and perspectives.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 85, n. 5, p. 1279, doi. 10.1007/s00253-009-2356-2

By:

Ah-Reum Park;
Deok-Kun Oh

Publication type:

Article