Works matching DE "BREAD crumbs"

Results: 132

Quality Properties of a Bread Made with Levain and Cocoa Waste.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 5, p. 409, doi. 10.1080/15428052.2020.1848685

By:

Scheuer, Patrícia Matos;
Southgate, Alice Nogueira Novaes;
Martelli, Mariana Ferreira;
Dias, Camila;
da Silva, Maria Eliza;
Coelho, Andriele Aparício;
de Francisco, Alicia

Publication type:

Article

The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 1, p. 1, doi. 10.1080/15428052.2019.1680472

By:

Ferraz, Renata;
Flores, Simone Hickmann;
Frazzon, Jeverson;
Thys, Roberta Cruz Silveira

Publication type:

Article

THE WATER QUALITY OF SOME SOURCES IN ALBANIA AND THEIR INFLUENCE ON THE DOUGH RHEOLOGY.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 41, p. 170

By:

Sana, Majlinda;
Sinani, Abdyl;
Xhabiri, Gafur

Publication type:

Article

De novo identification of microbial contaminants in low microbial biomass microbiomes with Squeegee.

Published in:

Nature Communications, 2022, v. 13, n. 1, p. 1, doi. 10.1038/s41467-022-34409-z

By:

Liu, Yunxi;
Elworth, R. A. Leo;
Jochum, Michael D.;
Aagaard, Kjersti M.;
Treangen, Todd J.

Publication type:

Article

Navigation and orientation in smartphone interfaces.

Published in:

Information Design Journal (IDJ), 2014, v. 21, n. 3, p. 260, doi. 10.1075/idj.21.3.08pad

By:

Padovani, Stephania;
Napo, Paula R.;
Schlemmer, André;
Rocha, Eron M. C.

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

Physico-chemical, antioxidant and microbiological characteristics of bread supplemented with 1 % grape seed micropowder.

Published in:

Journal of Food & Nutrition Research, 2021, v. 60, n. 1, p. 9

By:

VALKOVÁ, VERONIKA;
ĎÚRANOVÁ, HANA;
MIŠKEJE, MICHAL;
IVANIŠOVÁ, EVA;
GABRÍNY, LUCIA;
KAČÁNIOVÁ, MIROSLAVA

Publication type:

Article

Influence of abiotic and anthropogenic factors on the formation of winter wheat grain quality indicators.

Published in:

Agronomy Research, 2024, v. 22, n. 3, p. 1128, doi. 10.15159/AR.24.089

By:

Demydov, O. A.;
Kyrylenko, V. V.;
Pravdziva, I. V.;
Humeniuk, O. V.;
Dubovyk, N. S.;
Suddenko, Yu. M.;
Los, R. M.;
Olefirenko, B. A.;
Radchenko, O. V.;
Shadchyna, T. V.

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

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1071, doi. 10.1002/aocs.12594

By:

Zhao, Muxin;
Rao, Jiajia;
Chen, Bingcan

Publication type:

Article

Microbiological Quality Assessment of Some Commercially Available Breads.

Published in:

Foods, 2024, v. 13, n. 20, p. 3271, doi. 10.3390/foods13203271

By:

György, Éva;
Laslo, Éva

Publication type:

Article

The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.

Published in:

Foods, 2024, v. 13, n. 16, p. 2482, doi. 10.3390/foods13162482

By:

Bieniek, Angelika;
Buksa, Krzysztof

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

Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.

Published in:

Foods, 2024, v. 13, n. 3, p. 461, doi. 10.3390/foods13030461

By:

Cheng, Jieyi;
Zheng, Li;
Zhao, Jinling;
Yu, Meihong;
Cao, Rui;
Wang, Dan;
Li, Jian;
Zhou, Linyi

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 the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.

Published in:

Foods, 2023, v. 12, n. 24, p. 4411, doi. 10.3390/foods12244411

By:

Marinopoulou, Anna;
Kagioglou, Georgia;
Vacharakis, Nikolaos;
Raphaelides, Stylianos;
Papageorgiou, Maria

Publication type:

Article

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.

Published in:

Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007

By:

Nouska, Chrysanthi;
Irakli, Maria;
Georgiou, Miltiadis;
Lytou, Anastasia E.;
Skendi, Adriana;
Bouloumpasi, Elisavet;
Chatzopoulou, Paschalina;
Biliaderis, Costas G.;
Lazaridou, Athina

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

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.

Published in:

Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125

By:

Schoenlechner, Regine;
Bender, Denisse;
D'Amico, Stefano;
Kinner, Mathias;
Tömösközi, Sandor;
Yamsaengsung, Ram

Publication type:

Article

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.

Published in:

Foods, 2023, v. 12, n. 16, p. 3030, doi. 10.3390/foods12163030

By:

Curti, María Isabel;
Palavecino, Pablo Martín;
Savio, Marianela;
Baroni, María Verónica;
Ribotta, Pablo Daniel

Publication type:

Article

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.

Published in:

Foods, 2023, v. 12, n. 10, p. 2019, doi. 10.3390/foods12102019

By:

Wang, Dan;
Wang, Qingming;
Sun, Yunfei;
Qing, Zilong;
Zhang, Junhui;
Chen, Qiyang

Publication type:

Article

Greek Landrace Flours Characteristics and Quality of Dough and Bread.

Published in:

Foods, 2023, v. 12, n. 8, p. 1618, doi. 10.3390/foods12081618

By:

Skendi, Adriana;
Papageorgiou, Maria;
Irakli, Maria;
Stefanou, Stefanos

Publication type:

Article

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.

Published in:

Foods, 2023, v. 12, n. 6, p. 1316, doi. 10.3390/foods12061316

By:

Atudorei, Denisa;
Mironeasa, Silvia;
Codină, Georgiana Gabriela

Publication type:

Article

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.

Published in:

Foods, 2022, v. 11, n. 24, p. 3988, doi. 10.3390/foods11243988

By:

Pycia, Karolina;
Pawłowska, Agata Maria;
Kaszuba, Joanna;
Żurek, Natalia

Publication type:

Article

The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.

Published in:

Foods, 2022, v. 11, n. 15, p. 2325, doi. 10.3390/foods11152325

By:

Amann, Laura Sophie;
Frank, Oliver;
Dawid, Corinna;
Hofmann, Thomas Frank

Publication type:

Article

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4784794

By:

Bagale, Uday;
Kadi, Ammar;
Malinin, Artem;
Potoroko, Irina;
Sonawane, Shirish;
Potdar, Shital

Publication type:

Article

EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS.

Published in:

Food & Feed Research, 2021, v. 48, n. 2, p. 185, doi. 10.5937/ffr48-34944

By:

Simić, Marijana Z.;
Šimurina, Olivera D.;
Nježić, Zvonko B.;
Vančetović, Jelena P.;
Kandić, Vesna G.;
Nikolić, Valentina V.;
Žilić, Sladana M.

Publication type:

Article

CHANGES IN QUALITY PARAMETERS OF BREAD SUPPLEMENTED WITH OSA STARCH DURING STORAGE.

Published in:

Food & Feed Research, 2013, v. 40, n. 2, p. 101

By:

Dapčević Hadnađev, Tamara R.;
Dokić, Ljubica P.;
Hadnađev, Miroslav S.;
Pojić, Milica M.;
Rakita, Slađana M.;
Torbica, Aleksandra M.

Publication type:

Article

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread.

Published in:

Polish Journal of Food & Nutrition Sciences, 2022, v. 72, n. 2, p. 129, doi. 10.31883/pjfns/147796

By:

Belcar, Justyna;
Kaszuba, Joanna;
Gorzelany, Józef

Publication type:

Article

Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 9, p. 835, doi. 10.1515/ijfe-2016-0045

By:

Kotzur, Benjamin A.;
Bradley, Michael S. A.;
Berry, Robert J.;
Farnish, Richard J.

Publication type:

Article

Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb.

Published in:

Journal of Separation Science, 2018, v. 41, n. 20, p. 3902, doi. 10.1002/jssc.201800336

By:

Pico, Joana;
Oduber, Fernanda;
Gómez, Manuel;
Bernal, José

Publication type:

Article

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels.

Published in:

European Food Research & Technology, 2024, v. 250, n. 10, p. 2593, doi. 10.1007/s00217-024-04560-6

By:

Seis Subaşı, Asiye;
Ercan, Recai

Publication type:

Article

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough.

Published in:

European Food Research & Technology, 2024, v. 250, n. 3, p. 945, doi. 10.1007/s00217-023-04439-y

By:

Drakula, Saša;
Novotni, Dubravka;
Čukelj Mustač, Nikolina;
Voučko, Bojana;
Krpan, Marina;
Vahčić, Nada;
Hruškar, Mirjana;
Ćurić, Duška

Publication type:

Article

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics.

Published in:

European Food Research & Technology, 2022, v. 248, n. 6, p. 1691, doi. 10.1007/s00217-022-03996-y

By:

Beltrão Martins, Rita;
Garzón, Raquel;
Peres, José Alcides;
Barros, Ana I. R. N. A.;
Raymundo, Anabela;
Rosell, Cristina M.

Publication type:

Article

Chestnut peels and wheat bran at different water level influence the physical properties of pan bread.

Published in:

European Food Research & Technology, 2022, v. 248, n. 5, p. 1227, doi. 10.1007/s00217-022-03959-3

By:

Alinovi, Marcello;
Rinaldi, Massimiliano;
Paciulli, Maria;
Littardi, Paola;
Chiavaro, Emma

Publication type:

Article

Powdered seaweeds as a valuable ingredient for functional breads.

Published in:

European Food Research & Technology, 2021, v. 247, n. 10, p. 2431, doi. 10.1007/s00217-021-03804-z

By:

Amoriello, Tiziana;
Mellara, Francesco;
Amoriello, Monica;
Ceccarelli, Danilo;
Ciccoritti, Roberto

Publication type:

Article

Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread.

Published in:

European Food Research & Technology, 2021, v. 247, n. 6, p. 1425, doi. 10.1007/s00217-021-03721-1

By:

Rebholz, Gerold Felix;
Sebald, Karin;
Dirndorfer, Sebastian;
Dawid, Corinna;
Hofmann, Thomas;
Scherf, Katharina Anne

Publication type:

Article

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread.

Published in:

European Food Research & Technology, 2021, v. 247, n. 3, p. 695, doi. 10.1007/s00217-020-03657-y

By:

Rebholz, Gerold Felix;
Sebald, Karin;
Dirndorfer, Sebastian;
Dawid, Corinna;
Hofmann, Thomas;
Scherf, Katharina Anne

Publication type:

Article

Use of chokeberry in the preparation of bakery products.

Published in:

Ukrainian Food Journal, 2024, v. 13, n. 2, p. 303, doi. 10.24263/2304-974X-2024-13-2-8

By:

Khomych, Galyna;
Lebedenko, Tetiana;
Krusir, Galina

Publication type:

Article

Effect of complex plant supplement on shelf life of wheat bread.

Published in:

Ukrainian Food Journal, 2024, v. 13, n. 2, p. 274, doi. 10.24263/2304-974X-2024-13-2-6

By:

Shevchenko, Anastasiia;
Ivanišová, Eva;
Kováčiková, Eva;
Benešová, Lucia;
Mykhonik, Larysa

Publication type:

Article

Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate.

Published in:

Ukrainian Food Journal, 2024, v. 13, n. 1, p. 76, doi. 10.24263/2304-974X-2024-13-1-6

By:

Chochkov, Rosen;
Zlateva, Denka;
Stefanova, Dana;
Ivanova, Petya

Publication type:

Article

Effect of Spirulina platensis on the crumb firming of wheat bread during storage.

Published in:

Ukrainian Food Journal, 2019, v. 8, n. 4, p. 851, doi. 10.24263/2304-974X-2019-8-4-15

By:

Zlateva, Denka;
Chochkov, Rosen

Publication type:

Article

Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 24, p. 11603, doi. 10.3390/app142411603

By:

Wyrwisz, Jarosław;
Moczkowska-Wyrwisz, Małgorzata;
Kurek, Marcin A.

Publication type:

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.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 22, p. 10570, doi. 10.3390/app142210570

By:

Salamon, Agnieszka;
Szafrańska, Anna;
Baryga, Andrzej;
Diowksz, Anna;
Szymczyk, Krystyna;
Kowalska, Hanna

Publication type:

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.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 20, p. 9392, doi. 10.3390/app14209392

By:

Pycia, Karolina;
Pawłowska, Agata Maria;
Posadzka, Zuzanna;
Kaszuba, Joanna

Publication type:

Article

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3468, doi. 10.3390/app14083468

By:

Pycia, Karolina;
Pawłowska, Agata Maria;
Kaszuba, Joanna

Publication type:

Article

The Influence of Tomato and Pepper Processing Waste on Bread Quality.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 16, p. 9312, doi. 10.3390/app13169312

By:

Wirkijowska, Anna;
Zarzycki, Piotr;
Teterycz, Dorota;
Nawrocka, Agnieszka;
Blicharz-Kania, Agata;
Łysakowska, Paulina

Publication type:

Article

Enrichment of White Wheat Bread with Pistachio Hulls and Grape Seeds: Effect on Bread Quality Characteristics.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3431, doi. 10.3390/app13063431

By:

Koç, Banu;
Atar Kayabaşi, Gamze

Publication type:

Article

Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 4, p. 2282, doi. 10.3390/app13042282

By:

Bieniek, Angelika;
Buksa, Krzysztof

Publication type:

Article

Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7930, doi. 10.3390/app12157930

By:

Dziki, Dariusz;
Hassoon, Waleed H.;
Biernacka, Beata;
Gawlik-Dziki, Urszula

Publication type:

Article