Works matching DE "BREAD composition"

Results: 72

Quality Attributes and Storage Stability of Bread from Wheat-Tigernut Composite Flour.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 75, doi. 10.1080/15428052.2017.1404537

By:

Oke, Emmanuel Kehinde;
Idowu, Michael Ayodele;
Sobukola, Olajide Philip;
Bakare, H. Adegoke

Publication type:

Article

Determination of Benzo[a]pyrene in Traditional, Industrial and Semiindustrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake.

Published in:

Iranian Journal of Pharmaceutical Research, 2016, v. 15, p. 165

By:

Eslamizad, Samira;
Kobarfard, Farzad;
Javidnia, Katayon;
Sadeghi, Ramezan;
Bayat, Mitra;
Shahanipour, Sara;
Khalighian, Najmeh;
Yazdanpanah, Hassan

Publication type:

Article

EFFECT OF SOYBEAN/CASSAVA FLOUR BLEND ON THE PROXIMATE COMPOSITION OF ETHIOPIAN TRADITIONAL BREAD PREPARED FROM QUALITY PROTEIN MAIZE.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 4, p. 7985, doi. 10.18697/ajfand.59.11535

By:

Mesfin, W.;
Shimelis, A.

Publication type:

Article

Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 487, doi. 10.1094/CCHEM-01-15-0004-N

By:

Matsuki, Junko;
Okunishi, Tomoya;
Okadome, Hiroshi;
Suzuki, Keitaro;
Yoza, Koichi;
Tokuyasu, Ken

Publication type:

Article

Sodium Reduction in Bread Using Low-Sodium Sea Salt.

Published in:

Cereal Chemistry, 2014, v. 91, n. 1, p. 41, doi. 10.1094/CCHEM-05-13-0089-R

By:

Miller, Rebecca A.;
Jeong, Juhui

Publication type:

Article

Tokat İli Merkez İlçede Ailelerin Ekmek Tüketimleri Üzerine Bir Araştırma.

Published in:

Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi, 2013, v. 30, n. 1, p. 61, doi. 10.13002/jafag186

By:

BAL, Zeynep EKMEKCİ;
SAYILI, Murat;
GÖZENER, Bilge

Publication type:

Article

EVALUATION OF NUTRITIONAL AND SENSORY PROPERTIES OF BREAD ENRICHED WITH SPIRULINA.

Published in:

Annals: Food Science & Technology, 2014, v. 15, n. 2, p. 270

By:

Hafsa, Yaiche Achour;
Amel, Doumandji;
Samia, Sadi;
Sidahmed, Saadi

Publication type:

Article

Properties of Grain, Flour and Dough in Bread Wheat Lines with Aegilops markgrafii Introgressions.

Published in:

Cereal Research Communications, 2017, v. 45, n. 2, p. 296, doi. 10.1556/0806.45.2017.012

By:

SHCHUKINA, L. V.;
PSHENICHNIKOVA, T. A.;
CHISTYAKOVA, A. K.;
KHLESTKINA, E. K.;
BÖRNER, A.

Publication type:

Article

ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 113

By:

LUKIN, Aleksandr;
BITIUTSKIKH, Ksenia

Publication type:

Article

A NOVEL APPROACH FOR A HEALTHY LIFESTYLE - DIETARY FIBER AS A FUNCTIONAL INGREDIENT IN BREADMAKING.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 79

By:

BOERIU, Adriana E.;
CANJA, Cristina M.;
LUPU, Mirabela I.;
MĂZĂREL, Adrian;
BĂDĂRĂU, Carmen L.

Publication type:

Article

Sodium Reduction in Bread: A Role for Glasswort ( Salicornia ramosissima J. Woods).

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 5, p. 1056, doi. 10.1111/1541-4337.12277

By:

Lopes, Maria;
Cavaleiro, Carlos;
Ramos, Fernando

Publication type:

Article

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium.

Published in:

Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8308361

By:

Alsuhaibani, Amnah M. A.

Publication type:

Article

STUDY REGARDING THE UTILIZATION OF THE APPLE MACERATION EXTRACTS FOR THE OBTAINING OF BREAD.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2016, p. 331

By:

Roşan, Cristina Adriana

Publication type:

Article

CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI).

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 751, doi. 10.15414/jmbfs.2018.8.1.751-755

By:

Mushtaq, Bilal Sajid;
Pasha, Imran;
Omer, Rabia;
Hussain, Muhammad Bilal;
Tufail, Tabassum;
Shariati, Mohammad Ali;
Derkanosova, Anna A.;
Shchetilina, Irina P.;
Popova, Nadezhda N.;
Popov, Evgenij S.;
Oseneva, Olga V.;
Kharitonov, Denis V.

Publication type:

Article

ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43

By:

Gambuś, Halina;
Gambuś, Florian;
Zięć, Gabriela;
Litwinek, Dorota;
Mickowska, Barbara;
Sabat, Renata;
Berski, Wiktor

Publication type:

Article

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties.

Published in:

Zemdirbyste-Agriculture, 2015, v. 102, n. 2, p. 229, doi. 10.13080/z-a.2015.102.030

By:

VAICIULYTE-FUNK, Lina;
JUODEIKIENE, Grazina;
BARTKIENE, Elena

Publication type:

Article

European Ban on Potassium Bromate in Bread: Composition and Health Impact.

Published in:

European Food & Feed Law Review, 2023, v. 18, n. 6, p. 358

By:

Son, Eunhye;
Kwon, Ki Han

Publication type:

Article

Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 2, p. 328, doi. 10.1007/s11947-016-1819-6

By:

Morren, Sofie;
Ho, Quang;
Stoops, Jesse;
Van Dyck, Tim;
Claes, Johan;
Verboven, Pieter;
Nicolaï, Bart;
Van Campenhout, Leen

Publication type:

Article

Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1349, doi. 10.1007/s11947-015-1497-9

By:

Maeda, Tatsuro;
Kokawa, Mito;
Nango, Nobuhito;
Miura, Makoto;
Araki, Tetsuya;
Yamada, Masaharu;
Takeya, Kōji;
Sagara, Yasuyuki

Publication type:

Article

Effect of Butternut ( Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 828, doi. 10.1007/s11947-011-0744-y

By:

Escalada Pla, Marina;
Rojas, Ana;
Gerschenson, Lía

Publication type:

Article

New perspectives on vitamin D food fortification based on a modeling of 25(OH)D concentrations.

Published in:

Nutrition Journal, 2013, v. 12, p. 1, doi. 10.1186/1475-2891-12-151

By:

Brown, Jonathan;
Sandmann, Arne;
Ignatius, Anita;
Amling, Michael;
Barvencik, Florian

Publication type:

Article

Bread Enrichment with Oilseeds. A Review.

Published in:

Foods, 2018, v. 7, n. 11, p. 191, doi. 10.3390/foods7110191

By:

de Lamo, Beatriz;
Gómez, Manuel

Publication type:

Article

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.

Published in:

PLoS ONE, 2018, v. 13, n. 5, p. 1, doi. 10.1371/journal.pone.0196665

By:

Monteiro, Maria Lúcia G.;
Mársico, Eliane T.;
Soares Junior, Manoel S.;
Deliza, Rosires;
de Oliveira, Denize C. R.;
Conte-Junior, Carlos A.

Publication type:

Article

Cantidad de sal en el pan en España, 2014.

Published in:

2018

By:

Farinós, Napoleón Pérez;
Sanz, Sara Santos;
Dal Re, M.ª-Ángeles;
Yusta Boyo, M.ª José;
Robledo, Teresa;
Castrodeza, José Javier;
Amado, Jesús Campos;
Villar, Carmen;
Pérez Farinós, Napoleón;
Santos Sanz, Sara;
Yusta Boyo, José;
Campos Amado, Jesús

Publication type:

journal article

Performance of iron spot test with Arabic bread made from fortified white wheat flour.

Published in:

Food & Nutrition Bulletin, 2012, v. 33, n. 3, p. 202, doi. 10.1177/156482651203300305

By:

Nichols, Erin;
Aburto, Nancy;
Masa'd, Hanan;
Wirth, James;
Sullivan, Kevin;
Serdula, Mary

Publication type:

Article

Staling and water dynamics in high-gluten bread.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8

By:

Curti, Elena;
Carini, Eleonora;
Vittadini, Elena

Publication type:

Article

Components of wheat flour as activator of commercial enzymes for bread improvement.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1647, doi. 10.1007/s00217-016-2663-7

By:

De Gobba, Cristian;
Olsen, Karsten;
Skibsted, Leif

Publication type:

Article

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1663, doi. 10.1007/s00217-016-2666-4

By:

Serventi, Luca;
Skibsted, Leif;
Kidmose, Ulla

Publication type:

Article

Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1747, doi. 10.1007/s00217-016-2674-4

By:

Amaral, Olga;
Guerreiro, Catarina;
Gomes, Ana;
Cravo, Marília

Publication type:

Article

Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 385, doi. 10.1007/s00217-012-1765-0

By:

Buksa, Krzysztof;
Ziobro, Rafał;
Nowotna, Anna;
Praznik, Werner;
Gambuś, Halina

Publication type:

Article

Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread.

Published in:

Alexandria Journal of Food Science & Technology, 2018, v. 15, n. 1, p. 9

By:

El-Batawy, O. I.;
Mahdy, Samar M.;
El-Naga, M. Y. Abo

Publication type:

Article

QUINOA (Chenopodium quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 301, doi. 10.3303/CET1975051

By:

Romano, Annalisa;
Masi, Paolo;
Nicolai, Maria Adalgisa;
Falciano, Aniello;
Ferranti, Pasquale

Publication type:

Article

Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran.

Published in:

Journal of Food Quality & Hazards Control, 2016, v. 3, n. 2, p. 73

By:

Hashemi, M.;
Afshari, A.;
Aminzare, M.;
Raeisi, M.;
Sahranavard, T.

Publication type:

Article

Fortification and Stability of Iodine in Bread to Mitigate Iodine Deficiency Disorder.

Published in:

Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2018, v. 61, n. 3, p. 145

By:

Manzoor, Muhammad Sajid;
Pasha, Imran;
Ahmad, Shabbir;
Sharif, Mian Kamran;
Chughtai, Muhammad Farhan Jahangir

Publication type:

Article

THE INFLUENCE OF PROCESSING ON PHYTIC ACID CONTENT IN SOME WHEAT PRODUCTS.

Published in:

Food & Environment Safety, 2014, v. 13, n. 2, p. 23

By:

AVRAMIUC, Marcel

Publication type:

Article

Influence of adding rice bran on physio-chemical and sensory properties of bread.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5369, doi. 10.1007/s11694-021-01111-5

By:

Doan, Ngoc Thuc Trinh;
Lai, Quoc Dat;
Vo, Huong Vi;
Nguyen, Hoang Dzung

Publication type:

Article

Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2344, doi. 10.1007/s11694-021-00823-y

By:

Moradi, Mahdis;
Bolandi, Marzieh;
Arabameri, Majid;
Karimi, Mahdi;
Baghaei, Homa;
Nahidi, Fariborz;
Eslami Kanafi, Mohadeseh

Publication type:

Article

Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 2136, doi. 10.1007/s11694-019-00134-3

By:

Ahmed, Mohamed Ismael;
Xua, Xueming;
Sulieman, Abdellatief A.;
Mahdi, Amer Ali;
Na, Yang

Publication type:

Article

DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158

By:

Nour, Violeta;
Tuţulescu, Felicia;
Ionică, Mira Elena;
Corbu, Alexandru Radu

Publication type:

Article

The Production of Synbiotic Bread by Microencapsulation.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 52, doi. 10.17113/ftb.54.01.16.4234

By:

Seyedain-Ardabili, Mojan;
Sharifan, Anousheh;
Ghiassi Tarzi, Babak

Publication type:

Article

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 45, doi. 10.17113/ftb.54.01.16.4177

By:

Kurek, Marcin;
Wyrwisz, Jarosław;
Piwińska, Monika;
Wierzbicka, Agnieszka

Publication type:

Article

Variation of heavy metal and micro and macro element concentrations of bread and durum wheats and their relationship in grain of Turkish wheat cultivars.

Published in:

Environmental Monitoring & Assessment, 2012, v. 184, n. 9, p. 5511, doi. 10.1007/s10661-011-2357-3

By:

Harmankaya, Mustafa;
Özcan, Mehmet;
Gezgin, Sait

Publication type:

Article

THE STUDY OF BREAD VOLUME DETERMINATION USING THE PHOTOMETRIC METHOD.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 27

By:

CÂRLESCU, Petru Marian

Publication type:

Article

Date seed as a new source of dietary fiber: physicochemical and baking properties.

Published in:

International Food Research Journal, 2016, v. 23, n. 6, p. 2419

By:

Shokrollahi, F.;
Taghizadeh, M.

Publication type:

Article

Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2214

By:

Gomes, A. A. B.;
Ferreira, M. E.;
Pimentel, T. C.

Publication type:

Article

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2175

By:

Ting, S. R.;
Loh, S. P.

Publication type:

Article

Macroalgal biomass as an additional ingredient of bread.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 812

By:

Menezes, B. S.;
Coelho, M. S.;
Meza, S. L. R.;
Salas-Mellado, M.;
Souza, M. R. A. Z.

Publication type:

Article

Sequence-Based Analysis of Translocations and Inversions in Bread Wheat (<i>Triticum aestivum</i> L.).

Published in:

PLoS ONE, 2013, v. 8, n. 11, p. 1, doi. 10.1371/journal.pone.0079329

By:

Ma, Jian;
Stiller, Jiri;
Berkman, Paul J.;
Wei, Yuming;
Rogers, Jan;
Feuillet, Catherine;
Dolezel, Jaroslav;
Mayer, Klaus F.;
Eversole, Kellye;
Zheng, You-Liang;
Liu, Chunji

Publication type:

Article

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread.

Published in:

Ciência Rural, 2016, v. 46, n. 12, p. 2249, doi. 10.1590/0103-8478cr20151587

By:

da Silva, Camila Batista;
Lopes Almeida, Eveline;
Yoon Kil Chang

Publication type:

Article

Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães.

Published in:

Ciência Rural, 2013, v. 43, n. 4, p. 754, doi. 10.1590/S0103-84782013005000026

By:

Oro, Tatiana;
Limberger, Valéria Maria;
de Miranda, Martha Zavariz;
Richards, Neila Silvia Pereira dos Santos;
Gutkoski, Luiz Carlos;
de Francisco, Alicia

Publication type:

Article