Works matching Bread

Results: 5000

التأثيرات الاقتصادية لإحلال بدائل تصنيع الخبز البلدي المختلفة علي واردات القمح المصريه.

Published in:

Menoufia Journal of Agricultural Economic & Social Science, 2024, v. 9, n. 8, p. 301

By:

حسن نبية إبراهيم;
شادي محمد شوقي;
شيماء السيد ندا

Publication type:

Article

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread.

Published in:

Foods, 2023, v. 12, n. 19, p. 3641, doi. 10.3390/foods12193641

By:

Xie, Xinyuan;
Zhao, Xiaolong;
Meng, Fanjian;
Ren, Yupeng;
An, Jianhui;
Deng, Lingli

Publication type:

Article

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread.

Published in:

Foods, 2022, v. 11, n. 21, p. 3470, doi. 10.3390/foods11213470

By:

Bianchi, Alessandro;
Taglieri, Isabella;
Zinnai, Angela;
Macaluso, Monica;
Sanmartin, Chiara;
Venturi, Francesca

Publication type:

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.

Published in:

Foods, 2021, v. 10, n. 3, p. 635, doi. 10.3390/foods10030635

By:

Katsi, Pavlina;
Kosma, Ioanna S.;
Michailidou, Sofia;
Argiriou, Anagnostis;
Badeka, Anastasia V.;
Kontominas, Michael G.;
Carcea, Marina;
Sissons, Mike

Publication type:

Article

The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality.

Published in:

Agronomy Research, 2020, v. 18, n. (S3), p. 1873, doi. 10.15159/AR.20.047

By:

Savkina, O.;
Kuznetsova, L.;
Burykina, M.;
Kostyuchenko, M.;
Parakhina, O.

Publication type:

Article

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.

Published in:

BMC Public Health, 2014, v. 14, p. 1, doi. 10.1186/1471-2458-14-906

By:

van Kleef, Ellen;
Vrijhof, Milou;
Polet, Ilse A.;
Vingerhoeds, Monique H.;
de Wijk, René A.

Publication type:

Article

AKSARAY GÜZELYURT GELVERİ EKMEĞİ VE YASSI EKMEK ÜRETİMİ.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1153, doi. 10.15237/gida.GD22118

By:

KOÇAN, Deniz

Publication type:

Article

The effect of the stale bread flour addition on flour and bread quality.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 11, p. 1, doi. 10.1515/ijfe-2019-0100

By:

Meral, Hacer;
Karaoğlu, M. Murat

Publication type:

Article

Determination of the bread-making quality of flours using an automatic bread machine.

Published in:

Turkish Journal of Agriculture & Forestry, 2012, v. 36, n. 5, p. 608, doi. 10.3906/tar-1202-48

By:

DĞAN, İsmail Sait;
YILDIZ, Önder;
TAŞAN, Burhan

Publication type:

Article

麦胚粉添加量及粒径大小对混合粉特性及面包品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001

By:

展小彬;
温纪平;
高青阳;
刘非凡;
张浩鹏

Publication type:

Article

预醒发冷冻生胚馒头熟制工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 3, p. 137, doi. 10.12161/j.issn.1005-6521.2024.03.020

By:

陈赫帆;
陈洁;
汪磊;
刘亚楠;
王洋洋;
邱寿宽

Publication type:

Article

ENRICHMENT OF SANGAK BREAD WITH CARROT POMACE POWDER AND ITS EFFECT ON DOUGH RHEOLOGY, BREAD QUALITY, AND SHELF LIFE.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 4, p. 139, doi. 10.34302/crpjfst/2024.16.4.11

By:

Asadi, Milad;
Ahmadi, Ebrahim;
Nourmohammadi, Ahmad

Publication type:

Article

IMPACT OF ALGAE ADDITION ON BREAD PROPERTIES AND CONSUMERS BEHAVIOR-PRELIMINARY RESEARCH.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 121

By:

Cozmuta, A. Mihaly;
Peter, A.;
Nicula, C.;
Cozmuta, L. Mihaly

Publication type:

Article

Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.

Published in:

Journal of the Egyptian Public Health Association, 2023, v. 98, n. 1, p. 1, doi. 10.1186/s42506-023-00141-9

By:

Ali, Manal A.;
Hashish, Mona H.;
Fekry, Marwa M.

Publication type:

Article

Effect of Exogenous Protein Conditioner on the Thermodynamic Properties of Rice Dough and Bread Quality.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 3, p. 149, doi. 10.16429/j.1009-7848.2024.03.015

By:

Sun Sihui;
Yang Yang;
Ren Likun;
Xu Yue;
Bian Xin;
Zhang Na

Publication type:

Article

Effects of Two Kinds of Lactic Acid Bacteria Fermented Sourdough on the Quality and Flavor of Steamed Bread.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 2, p. 200, doi. 10.16426/j.1009-7848.2024.02.019

By:

Xing Qian;
Liu Min;
Ke Sheng;
Zhou Zhongkai

Publication type:

Article

无隸质面包品质提升技术及研究现状.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 408, doi. 10.16429/j.1009-7848.2022.03.044

By:

胡良术;
何林阳;
杨杨;
朱鹏宇;
王冰;
边鑫;
陈凤莲;
关桦楠;
张秀敏;
张娜

Publication type:

Article

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 4, p. 451, doi. 10.35516/jjas.v18i4.131

By:

Amr, Ayed;
Ahmad, Mousa Numan

Publication type:

Article

Sourdough use in Bread Production: Review.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 2, p. 81, doi. 10.35516/jjas.v18i2.173

By:

Amr, Ayed S.;
Alkhamaiseh, Ashraf M.

Publication type:

Article

국산 빵용 밀 품종의 사워도우빵 특성 평가.

Published in:

Korean Journal of Breeding Science, 2020, v. 52, n. 4, p. 408, doi. 10.9787/KJBS.2020.52.4.408

By:

박진희;
강천식;
김경민;
양진우;
손재한;
최창현;
정한용;
손지영;
박태일;
김경훈

Publication type:

Article

Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance.

Published in:

Plant Foods for Human Nutrition, 2025, v. 80, n. 1, p. 1, doi. 10.1007/s11130-024-01267-7

By:

Yılmaz, Işılay;
Özer, Mehmet Sertaç;
Dizlek, Halef

Publication type:

Article

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1505, doi. 10.3390/foods14091505

By:

Ma, Ranhuixin;
Han, Sihai;
Song, Jingzheng;
Bai, Zhouya;
Yue, Chonghui;
Li, Peiyan;
Wang, Libo;
Luo, Denglin

Publication type:

Article

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.

Published in:

Foods, 2024, v. 13, n. 16, p. 2582, doi. 10.3390/foods13162582

By:

Verbeke, Celeste;
Debonne, Els;
Versele, Stien;
Van Bockstaele, Filip;
Eeckhout, Mia

Publication type:

Article

Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.

Published in:

Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300

By:

Keramari, Sevasti;
Nouska, Chrysanthi;
Hatzikamari, Magdalini;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.

Published in:

Foods, 2024, v. 13, n. 11, p. 1767, doi. 10.3390/foods13111767

By:

Gumul, Dorota;
Oracz, Joanna;
Litwinek, Dorota;
Żyżelewicz, Dorota;
Zięba, Tomasz;
Sabat, Renata;
Wywrocka-Gurgul, Anna;
Ziobro, Rafał

Publication type:

Article

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

Published in:

Foods, 2024, v. 13, n. 11, p. 1691, doi. 10.3390/foods13111691

By:

Torres-Pérez, Ramón;
Martínez-García, Elena;
Siguero-Tudela, Marta Maravilla;
García-Segovia, Purificación;
Martínez-Monzó, Javier;
Igual, Marta

Publication type:

Article

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread.

Published in:

Foods, 2024, v. 13, n. 3, p. 460, doi. 10.3390/foods13030460

By:

Cardinali, Federica;
Belleggia, Luca;
Reale, Anna;
Cirlini, Martina;
Boscaino, Floriana;
Di Renzo, Tiziana;
Del Vecchio, Lorenzo;
Cavalca, Natascia;
Milanović, Vesna;
Garofalo, Cristiana;
Cesaro, Cristiana;
Rampanti, Giorgia;
Osimani, Andrea;
Aquilanti, Lucia

Publication type:

Article

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality.

Published in:

Foods, 2024, v. 13, n. 1, p. 139, doi. 10.3390/foods13010139

By:

Tekle, Sefik;
Ozulku, Gorkem;
Bekiroglu, Hatice;
Sagdic, Osman

Publication type:

Article

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.

Published in:

Foods, 2023, v. 12, n. 23, p. 4221, doi. 10.3390/foods12234221

By:

Saeed Omer, Saeed Hamid;
Hong, Jing;
Zheng, Xueling;
Khashaba, Reham

Publication type:

Article

Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.

Published in:

Foods, 2023, v. 12, n. 19, p. 3552, doi. 10.3390/foods12193552

By:

Pejcz, Ewa;
Lachowicz-Wiśniewska, Sabina;
Nowicka, Paulina;
Wojciechowicz-Budzisz, Agata;
Harasym, Joanna

Publication type:

Article

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.

Published in:

Foods, 2023, v. 12, n. 16, p. 3112, doi. 10.3390/foods12163112

By:

Nouska, Chrysanthi;
Hatzikamari, Magdalini;
Matsakidou, Anthia;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.

Published in:

Foods, 2022, v. 11, n. 13, p. 1866, doi. 10.3390/foods11131866

By:

Carboni, Angela Daniela;
Gómez-Zavaglia, Andrea;
Puppo, Maria Cecilia;
Salinas, María Victoria

Publication type:

Article

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality.

Published in:

Foods, 2021, v. 10, n. 10, p. 2427, doi. 10.3390/foods10102427

By:

Tian, Boyu;
Zhou, Chenxia;
Li, Dongxiao;
Pei, Jiawei;
Guo, Ailiang;
Liu, Shuang;
Li, Huijing

Publication type:

Article

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

Published in:

Foods, 2020, v. 9, n. 12, p. 1905, doi. 10.3390/foods9121905

By:

Angelino, Donato;
Rosi, Alice;
Ruggiero, Emilia;
Nucci, Daniele;
Paolella, Gaetana;
Pignone, Veronica;
Pellegrini, Nicoletta;
Martini, Daniela

Publication type:

Article

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †.

Published in:

Foods, 2020, v. 9, n. 12, p. 1837, doi. 10.3390/foods9121837

By:

Galoburda, Ruta;
Straumite, Evita;
Sabovics, Martins;
Kruma, Zanda

Publication type:

Article

Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread.

Published in:

Foods, 2020, v. 9, n. 6, p. 737, doi. 10.3390/foods9060737

By:

Bouaziz, Fatma;
Ben Abdeddayem, Amal;
Koubaa, Mohamed;
Ellouz Ghorbel, Raoudha;
Ellouz Chaabouni, Semia

Publication type:

Article

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice.

Published in:

Foods, 2019, v. 8, n. 10, p. 510, doi. 10.3390/foods8100510

By:

Carcea, Marina;
Turfani, Valeria;
Narducci, Valentina;
Durazzo, Alessandra;
Finamore, Alberto;
Roselli, Marianna;
Rami, Rita

Publication type:

Article

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.

Published in:

Foods, 2018, v. 7, n. 9, p. 135, doi. 10.3390/foods7090135

By:

Sayed-Ahmad, Bouchra;
Talou, Thierry;
Straumite, Evita;
Sabovics, Martins;
Kruma, Zanda;
Saad, Zeinab;
Hijazi, Akram;
Merah, Othmane

Publication type:

Article

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum.

Published in:

Food Science & Technology International, 2021, v. 27, n. 5, p. 413, doi. 10.1177/1082013220961777

By:

Sheikholeslami, Zahra;
Mahfouzi, Maryam;
Karimi, Mahdi;
Hejrani, Toktam;
Ghiafehdavoodi, Mahdi;
Ghodsi, Masoud

Publication type:

Article

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.

Published in:

Food Science & Technology International, 2021, v. 27, n. 1, p. 13, doi. 10.1177/1082013220929152

By:

Bourekoua, Hayat;
Gawlik-Dziki, Urszula;
Różyło, Renata;
Zidoune, Mohammed N;
Dziki, Dariusz

Publication type:

Article

Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-Nose).

Published in:

Materials & Manufacturing Processes, 2006, v. 21, n. 3, p. 279, doi. 10.1080/10426910500464677

By:

Botre, B.;
Gharpure, D.

Publication type:

Article

Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 272, doi. 10.1002/fsn3.1993

By:

Mohammadi Golchin, Farnaz;
Movahhed, Sara;
Eshaghi, Mohammadreza;
Ahmadi Chenarbon, Hossein

Publication type:

Article

Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production.

Published in:

Cereal Research Communications, 2021, v. 49, n. 4, p. 625, doi. 10.1007/s42976-021-00146-0

By:

Keçeli, Alaettin;
Kaplan Evlice, Asuman;
Pehlivan, Aliye;
Şanal, Turgay;
Zencirci, Nusret

Publication type:

Article

Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life.

Published in:

Acta Alimentaria, 2018, v. 47, n. 3, p. 259, doi. 10.1556/066.2018.47.3.1

By:

Milani, J.M.

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

Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1724, doi. 10.1007/s11947-011-0529-3

By:

Sciarini, Lorena;
Pérez, Gabriela;
Lamballerie, Marie;
León, Alberto;
Ribotta, Pablo

Publication type:

Article

A Modified Sourdough Procedure for Non-Wheat Bread from Maize Meal.

Published in:

Food & Bioprocess Technology, 2011, v. 4, n. 7, p. 1264, doi. 10.1007/s11947-009-0252-5

By:

Edema, Mojisola

Publication type:

Article

Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey.

Published in:

Journal of Food & Nutrition Research, 2022, v. 61, n. 4, p. 339

By:

PASTOR, KRISTIAN;
ZORLU, GÜLCE;
OSMAN, SERTAÇ;
SEVDIK, YELIZ ÖZTÜRK;
KOJIĆ, JOVANA;
NASTIĆ, NATAŠA;
SENYUVA, HAMIDE

Publication type:

Article

豫西南小麦品种馒头制作适宜性研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009

By:

魏益民;
张磊;
赵博;
严军辉;
汪江华;
张影全;
张波;
郭波莉

Publication type:

Article

海藻酸丙二醇酯对馒头品质的影响研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 26, doi. 10.16210/j.cnki.1007-7561.2022.06.004

By:

郭子璇;
张秀岩;
魏晓明;
郇美丽;
惠滢;
姜培彦

Publication type:

Article