Works matching DE "BREAD crumbs"
Results: 136
Quality Properties of a Bread Made with Levain and Cocoa Waste.
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- Journal of Culinary Science & Technology, 2022, v. 20, n. 5, p. 409, doi. 10.1080/15428052.2020.1848685
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- Article
The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 1, p. 1, doi. 10.1080/15428052.2019.1680472
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THE WATER QUALITY OF SOME SOURCES IN ALBANIA AND THEIR INFLUENCE ON THE DOUGH RHEOLOGY.
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- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 170
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De novo identification of microbial contaminants in low microbial biomass microbiomes with Squeegee.
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- Nature Communications, 2022, v. 13, n. 1, p. 1, doi. 10.1038/s41467-022-34409-z
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Navigation and orientation in smartphone interfaces.
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- Information Design Journal (IDJ), 2014, v. 21, n. 3, p. 260, doi. 10.1075/idj.21.3.08pad
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- Article
Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey.
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 4, p. 339
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Physico-chemical, antioxidant and microbiological characteristics of bread supplemented with 1 % grape seed micropowder.
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- Journal of Food & Nutrition Research, 2021, v. 60, n. 1, p. 9
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Influence of abiotic and anthropogenic factors on the formation of winter wheat grain quality indicators.
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- Agronomy Research, 2024, v. 22, n. 3, p. 1128, doi. 10.15159/AR.24.089
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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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- Article
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1071, doi. 10.1002/aocs.12594
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Microbiological Quality Assessment of Some Commercially Available Breads.
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- Foods, 2024, v. 13, n. 20, p. 3271, doi. 10.3390/foods13203271
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The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.
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- Foods, 2024, v. 13, n. 16, p. 2482, doi. 10.3390/foods13162482
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- Article
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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Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.
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- Foods, 2024, v. 13, n. 3, p. 461, doi. 10.3390/foods13030461
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- Article
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 the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.
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- Foods, 2023, v. 12, n. 24, p. 4411, doi. 10.3390/foods12244411
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Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.
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- Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007
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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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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
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- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.
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- Foods, 2023, v. 12, n. 16, p. 3030, doi. 10.3390/foods12163030
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- Article
Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.
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- Foods, 2023, v. 12, n. 10, p. 2019, doi. 10.3390/foods12102019
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Greek Landrace Flours Characteristics and Quality of Dough and Bread.
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- Foods, 2023, v. 12, n. 8, p. 1618, doi. 10.3390/foods12081618
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Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.
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- Foods, 2023, v. 12, n. 6, p. 1316, doi. 10.3390/foods12061316
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Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.
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- Foods, 2022, v. 11, n. 24, p. 3988, doi. 10.3390/foods11243988
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The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.
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- Foods, 2022, v. 11, n. 15, p. 2325, doi. 10.3390/foods11152325
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- Article
Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.
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- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4784794
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- Article
EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS.
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- Food & Feed Research, 2021, v. 48, n. 2, p. 185, doi. 10.5937/ffr48-34944
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CHANGES IN QUALITY PARAMETERS OF BREAD SUPPLEMENTED WITH OSA STARCH DURING STORAGE.
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- Food & Feed Research, 2013, v. 40, n. 2, p. 101
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- Article
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread.
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- Polish Journal of Food & Nutrition Sciences, 2022, v. 72, n. 2, p. 129, doi. 10.31883/pjfns/147796
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- Article
Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying.
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- International Journal of Food Engineering, 2016, v. 12, n. 9, p. 835, doi. 10.1515/ijfe-2016-0045
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- Article
Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb.
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- Journal of Separation Science, 2018, v. 41, n. 20, p. 3902, doi. 10.1002/jssc.201800336
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- Article
Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2593, doi. 10.1007/s00217-024-04560-6
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- Article
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 945, doi. 10.1007/s00217-023-04439-y
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- Article
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1691, doi. 10.1007/s00217-022-03996-y
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- Article
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread.
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- European Food Research & Technology, 2022, v. 248, n. 5, p. 1227, doi. 10.1007/s00217-022-03959-3
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- Article
Powdered seaweeds as a valuable ingredient for functional breads.
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- European Food Research & Technology, 2021, v. 247, n. 10, p. 2431, doi. 10.1007/s00217-021-03804-z
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- Article
Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1425, doi. 10.1007/s00217-021-03721-1
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- Article
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 695, doi. 10.1007/s00217-020-03657-y
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- Article
Use of chokeberry in the preparation of bakery products.
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- Ukrainian Food Journal, 2024, v. 13, n. 2, p. 303, doi. 10.24263/2304-974X-2024-13-2-8
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- Article
Effect of complex plant supplement on shelf life of wheat bread.
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- Ukrainian Food Journal, 2024, v. 13, n. 2, p. 274, doi. 10.24263/2304-974X-2024-13-2-6
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- Article
Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate.
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- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 76, doi. 10.24263/2304-974X-2024-13-1-6
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- Article
Effect of Spirulina platensis on the crumb firming of wheat bread during storage.
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- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 851, doi. 10.24263/2304-974X-2019-8-4-15
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- Article
Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 24, p. 11603, doi. 10.3390/app142411603
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- Article
Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 22, p. 10570, doi. 10.3390/app142210570
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- Article
Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 20, p. 9392, doi. 10.3390/app14209392
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- Article
Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3468, doi. 10.3390/app14083468
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- Article
The Influence of Tomato and Pepper Processing Waste on Bread Quality.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 16, p. 9312, doi. 10.3390/app13169312
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- Article
Enrichment of White Wheat Bread with Pistachio Hulls and Grape Seeds: Effect on Bread Quality Characteristics.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3431, doi. 10.3390/app13063431
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- Article
Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 4, p. 2282, doi. 10.3390/app13042282
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- Article
Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 19, p. 9735, doi. 10.3390/app12199735
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