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

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 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

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

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

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

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

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

Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 3, p. 187, doi. 10.1080/15428052.2020.1738297

By:

Ayo-Omogie, Helen Nwakego

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

桑叶超微粉对小麦面团粉质特性及馒头品质的影响.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 3, p. 113, doi. 10.16210/j.cnki.1007-7561.2022.03.013

By:

夏嘉龙;
季慧;
尹燕博;
方舒婷;
刘玉娟;
黄岩;
刘云国;
汤晓娟

Publication type:

Article

Effects of Different Modified Starches on the Quality of Mochi Bread.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 3, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.3.0295

By:

ZHU Kaiyue;
JIANG Caiyan;
WEN Chengrong;
SHANG Shan;
TONG Yi;
BAI Yushi;
JIANG Pengfei

Publication type:

Article

Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 11, p. 219, doi. 10.13982/j.mfst.1673-9078.2022.11.0005

By:

CAI Sha;
CAI Fang;
SHI Jianbin;
SUI Yong;
XIONG Tian;
HE Jianjun;
CHEN Xueling;
FAN Chuanhui;
JIA Zhiwen;
MEI Xin

Publication type:

Article

复合改良剂对小麦面团特性及馒头品质的改善作用.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 199, doi. 10.13982/j.mfst.1673-9078.2022.8.1216

By:

刘依林;
李冰;
吴虹

Publication type:

Article

Development of Co-Culture Sourdough Systems for Improving Bread Quality and Delaying Staling.

Published in:

Food Biotechnology, 2011, v. 25, n. 3, p. 252, doi. 10.1080/08905436.2011.590770

By:

Elhariry, HeshamM.;
Mahmoud, RamadanM.;
Hassan, AmalA.;
Aly, MohamedA.

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

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

ENDOGENOUS YEASTS QUANTITY EFFECT ON BREAD QUALITY DURING THE PROCESS OF BREAD MAKING.

Published in:

Annals: Food Science & Technology, 2021, v. 22, n. 1, p. 104

By:

Margarit, Roxana

Publication type:

Article

BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS.

Published in:

Annals: Food Science & Technology, 2020, v. 21, n. 4, p. 873

By:

Horneț, Gabriela-Andreea;
Mihai, Adriana Laura;
Negoiță, Mioara

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

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

ERZURUM KIRSALINDA TANDIR KÜLTÜRÜ VE TANDIR EKMEĞİ.

Published in:

Milli Folklor, 2021, v. 33, n. 132, p. 262

By:

KÖŞKLÜ, Üyesi Zerrin;
ÖZKUL FINDIK, Nurşen

Publication type:

Article

Tracking Generated Bread Flavor in Bread-making Process by Using an Odor Intensity Indicator (OII) and Fixation of Bread Flavor in Oil.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1202

By:

Yoshino, Yomiko;
Ootsuka, K.;
Hayashi, M.;
Seguchi, Masaharu

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

Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates.

Published in:

European Food Research & Technology, 2024, v. 250, n. 2, p. 581, doi. 10.1007/s00217-023-04409-4

By:

Cardinali, Federica;
Garofalo, Cristiana;
Taccari, Manuela;
Osimani, Andrea;
Polverigiani, Serena;
Milanović, Vesna;
Rampanti, Giorgia;
Aquilanti, Lucia

Publication type:

Article

Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread.

Published in:

European Food Research & Technology, 2023, v. 249, n. 11, p. 2749, doi. 10.1007/s00217-023-04325-7

By:

Troadec, Romane;
Regnault, Stéphanie;
Nestora, Sofia;
Jacolot, Philippe;
Niquet-Léridon, Céline;
Anton, Pauline M.;
Jouquand, Céline

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

Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3348, doi. 10.3390/app14083348

By:

Ruiz-Aceituno, Laura;
Casado, Natalia;
Arriero-Romo, Emma;
Morante-Zarcero, Sonia;
Lázaro, Almudena;
Sierra, Isabel

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

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6868, doi. 10.3390/app10196868

By:

Graça, Carla;
Raymundo, Anabela;
Sousa, Isabel

Publication type:

Article

Some Sociological, Gastronomic and Microbiological Characteristics of Turkish Sourdough Breads.

Published in:

Pakistan Journal of Life & Social Sciences, 2025, v. 23, n. 1, p. 214, doi. 10.57239/PJLSS-2025-23.1.0019

By:

Badem, Abdullah

Publication type:

Article

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 1937, doi. 10.1111/1541-4337.12717

By:

Dong, YiNing;
Karboune, Salwa

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

耐塩性酵母集積培養とパン酵母を併用した製パン.

Published in:

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

By:

大久長範;
菅原優希;
毛利哲

Publication type:

Article

Ekmek Fırının Ağzında: Kanuni Dönemi İstanbul'unda Fırınlar, Ekmekçiler ve Ekmekler.

Published in:

Kadim, 2023, n. 6, p. 1, doi. 10.54462/kadim.1300586

By:

BİLGİN, ARİF

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