Works matching Bread
Results: 5000
التأثيرات الاقتصادية لإحلال بدائل تصنيع الخبز البلدي المختلفة علي واردات القمح المصريه.
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- Menoufia Journal of Agricultural Economic & Social Science, 2024, v. 9, n. 8, p. 301
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- Article
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 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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- Article
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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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
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
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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- 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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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
Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 3, p. 187, doi. 10.1080/15428052.2020.1738297
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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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- Article
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
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
Development of Co-Culture Sourdough Systems for Improving Bread Quality and Delaying Staling.
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- Food Biotechnology, 2011, v. 25, n. 3, p. 252, doi. 10.1080/08905436.2011.590770
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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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- Article
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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- 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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- Article
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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- Article
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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- 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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- Article
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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- Article
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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- Article
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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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
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- Foods, 2022, v. 11, n. 13, p. 1866, doi. 10.3390/foods11131866
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ENDOGENOUS YEASTS QUANTITY EFFECT ON BREAD QUALITY DURING THE PROCESS OF BREAD MAKING.
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- Annals: Food Science & Technology, 2021, v. 22, n. 1, p. 104
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- Article
BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS.
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- Annals: Food Science & Technology, 2020, v. 21, n. 4, p. 873
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- Article
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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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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- Article
Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours.
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- Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 4, p. 451, doi. 10.35516/jjas.v18i4.131
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- Article
Sourdough use in Bread Production: Review.
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- Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 2, p. 81, doi. 10.35516/jjas.v18i2.173
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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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- 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
Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-Nose).
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- Materials & Manufacturing Processes, 2006, v. 21, n. 3, p. 279, doi. 10.1080/10426910500464677
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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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- Article
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
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
Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3348, doi. 10.3390/app14083348
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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
Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6868, doi. 10.3390/app10196868
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- Article
Some Sociological, Gastronomic and Microbiological Characteristics of Turkish Sourdough Breads.
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- Pakistan Journal of Life & Social Sciences, 2025, v. 23, n. 1, p. 214, doi. 10.57239/PJLSS-2025-23.1.0019
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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
Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.
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- Journal of the Egyptian Public Health Association, 2023, v. 98, n. 1, p. 1, doi. 10.1186/s42506-023-00141-9
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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
Ekmek Fırının Ağzında: Kanuni Dönemi İstanbul'unda Fırınlar, Ekmekçiler ve Ekmekler.
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- Kadim, 2023, n. 6, p. 1, doi. 10.54462/kadim.1300586
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- 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.
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- Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001
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- Article
预醒发冷冻生胚馒头熟制工艺优化.
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- Food Research & Development, 2024, v. 45, n. 3, p. 137, doi. 10.12161/j.issn.1005-6521.2024.03.020
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- Article