Works matching Bread
Results: 5000
The effect of the stale bread flour addition on flour and bread quality.
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- International Journal of Food Engineering, 2020, v. 16, n. 11, p. 1, doi. 10.1515/ijfe-2019-0100
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- Article
Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread.
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- Foods, 2023, v. 12, n. 19, p. 3641, doi. 10.3390/foods12193641
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Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread.
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- Foods, 2022, v. 11, n. 21, p. 3470, doi. 10.3390/foods11213470
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The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality.
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- Agronomy Research, 2020, v. 18, n. (S3), p. 1873, doi. 10.15159/AR.20.047
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Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.
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- BMC Public Health, 2014, v. 14, p. 1, doi. 10.1186/1471-2458-14-906
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- Article
Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread.
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- Foods, 2021, v. 10, n. 3, p. 635, doi. 10.3390/foods10030635
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Determination of the bread-making quality of flours using an automatic bread machine.
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- Turkish Journal of Agriculture & Forestry, 2012, v. 36, n. 5, p. 608, doi. 10.3906/tar-1202-48
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- Article
AKSARAY GÜZELYURT GELVERİ EKMEĞİ VE YASSI EKMEK ÜRETİMİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1153, doi. 10.15237/gida.GD22118
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Sources of the highly expressed wheat bread making ( wbm) gene in CIMMYT spring wheat germplasm and its effect on processing and bread-making quality.
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- Euphytica, 2016, v. 209, n. 3, p. 689, doi. 10.1007/s10681-016-1659-5
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- Article
Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 581, doi. 10.1007/s00217-023-04409-4
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Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2749, doi. 10.1007/s00217-023-04325-7
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- Article
Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance.
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- Plant Foods for Human Nutrition, 2025, v. 80, n. 1, p. 1, doi. 10.1007/s11130-024-01267-7
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- Article
ENRICHMENT OF SANGAK BREAD WITH CARROT POMACE POWDER AND ITS EFFECT ON DOUGH RHEOLOGY, BREAD QUALITY, AND SHELF LIFE.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 4, p. 139, doi. 10.34302/crpjfst/2024.16.4.11
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- Article
IMPACT OF ALGAE ADDITION ON BREAD PROPERTIES AND CONSUMERS BEHAVIOR-PRELIMINARY RESEARCH.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 121
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- Article
국산 빵용 밀 품종의 사워도우빵 특성 평가.
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- Korean Journal of Breeding Science, 2020, v. 52, n. 4, p. 408, doi. 10.9787/KJBS.2020.52.4.408
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- Article
Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum.
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- Food Science & Technology International, 2021, v. 27, n. 5, p. 413, doi. 10.1177/1082013220961777
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- Article
Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 13, doi. 10.1177/1082013220929152
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- Article
Tracking Generated Bread Flavor in Bread-making Process by Using an Odor Intensity Indicator (OII) and Fixation of Bread Flavor in Oil.
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- International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1202
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- Article
豫西南小麦品种馒头制作适宜性研究.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009
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海藻酸丙二醇酯对馒头品质 的影响研究.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 26, doi. 10.16210/j.cnki.1007-7561.2022.06.004
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- Article
桑叶超微粉对小麦面团粉质特性 及馒头品质的影响.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 3, p. 113, doi. 10.16210/j.cnki.1007-7561.2022.03.013
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- Article
ERZURUM KIRSALINDA TANDIR KÜLTÜRÜ VE TANDIR EKMEĞİ.
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- Milli Folklor, 2021, v. 33, n. 132, p. 262
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Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.
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- Foods, 2024, v. 13, n. 16, p. 2582, doi. 10.3390/foods13162582
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Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
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- Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300
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Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.
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- Foods, 2024, v. 13, n. 11, p. 1767, doi. 10.3390/foods13111767
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Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
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- Foods, 2024, v. 13, n. 11, p. 1691, doi. 10.3390/foods13111691
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Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread.
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- Foods, 2024, v. 13, n. 3, p. 460, doi. 10.3390/foods13030460
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Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality.
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- Foods, 2024, v. 13, n. 1, p. 139, doi. 10.3390/foods13010139
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Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.
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- Foods, 2023, v. 12, n. 23, p. 4221, doi. 10.3390/foods12234221
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Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.
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- Foods, 2023, v. 12, n. 19, p. 3552, doi. 10.3390/foods12193552
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Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.
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- Foods, 2023, v. 12, n. 16, p. 3112, doi. 10.3390/foods12163112
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EVALUATION OF FLOURS FROM ANCIENT VARIETIES OF WHEAT (EINKORN, EMMER, SPELT) USED IN PRODUCTION OF BREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 53, doi. 10.2478/aucft-2021-0005
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Effects of Different Modified Starches on the Quality of Mochi Bread.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.3.0295
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- Article
Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 219, doi. 10.13982/j.mfst.1673-9078.2022.11.0005
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- Article
复合改良剂对小麦面团特性及馒头品质的改善作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 8, p. 199, doi. 10.13982/j.mfst.1673-9078.2022.8.1216
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- Article
Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread.
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- Agronomy, 2022, v. 12, n. 1, p. 137, doi. 10.3390/agronomy12010137
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- Article
Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance Imaging.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 1, p. 244, doi. 10.1111/j.1365-2621.2002.tb11392.x
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- Article
耐塩性酵母集積培養とパン酵母を 併用した製パン.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 11, p. 514, doi. 10.3136/nskkk.67.514
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- Article
Rye bread and synthetic bread odorants – effective trap bait and lure for German cockroaches.
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- Entomologia Experimentalis et Applicata, 2018, v. 166, n. 2, p. 81, doi. 10.1111/eea.12620
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- Article
Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process.
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- Food Science & Nutrition, 2021, v. 9, n. 1, p. 272, doi. 10.1002/fsn3.1993
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Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production.
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- Cereal Research Communications, 2021, v. 49, n. 4, p. 625, doi. 10.1007/s42976-021-00146-0
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- Article
Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life.
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- Acta Alimentaria, 2018, v. 47, n. 3, p. 259, doi. 10.1556/066.2018.47.3.1
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A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 1937, doi. 10.1111/1541-4337.12717
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- Article
Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1724, doi. 10.1007/s11947-011-0529-3
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A Modified Sourdough Procedure for Non-Wheat Bread from Maize Meal.
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- Food & Bioprocess Technology, 2011, v. 4, n. 7, p. 1264, doi. 10.1007/s11947-009-0252-5
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- Article
穇子粉粒径对小麦面包品质, 抗氧化能力, 体外消化特性的影响.
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- Food & Machinery, 2022, n. 5, p. 12, doi. 10.13652/j.spjx.1003.5788.2022.90166
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- Article
紫淮山粉对馒头品质及抗氧化活性的影响.
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- Food & Machinery, 2022, n. 3, p. 227, doi. 10.13652/j.spjx.1003.5788.2022.90002
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- Article
双孢菇面包复合改良剂优化及其对面包品质的影响.
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- Food & Machinery, 2022, n. 3, p. 212, doi. 10.13652/j.spjx.1003.5788.2022.90016
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Microbiological characteristics of bread dough and nutritional quality of "Tabnen-naow," ethnic artisan bread in Burkina Faso.
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- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00161-4
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- Article
HEALTH SAFETY OF BREAD IN SMALL BAKERIES.
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- Scientific Papers of Silesian University of Technology. Organization & Management / Zeszyty Naukowe Politechniki Slaskiej. Seria Organizacji i Zarzadzanie, 2022, n. 157, p. 83, doi. 10.29119/1641-3466.2022.157.5
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