Works matching DE "BREAD crumbs"

Results: 142

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 6, p. 1037, doi. 10.1007/s00217-017-3020-1

By:

Bender, Denisse;
Fraberger, Vera;
Szepasvári, Palma;
D’Amico, Stefano;
Tömösközi, S.;
Cavazzi, G.;
Jäger, H.;
Domig, Konrad J.;
Schoenlechner, Regine

Publication type:

Article

Out of Time.

Published in:

New American Studies Journal, 2024, v. 75, p. 1, doi. 10.18422/75-1775

By:

FRANCIS, VIEVEE

Publication type:

Article

The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 724, doi. 10.3390/fermentation8120724

By:

Klupsaite, Dovilė;
Kaminskaite, Aura;
Rimsa, Arnoldas;
Gerybaite, Agne;
Stankaityte, Agne;
Sileikaite, Ausra;
Svetlauskaite, Elzbieta;
Cesonyte, Emilija;
Urbone, Giedre;
Pilipavicius, Karolis;
Vaiginyte, Konstancija;
Vaisvilaite, Marija;
Prokopenko, Vilte;
Stukonyte, Giedre;
Starkute, Vytaute;
Zokaityte, Egle;
Lele, Vita;
Cernauskas, Darius;
Mockus, Ernestas;
Liatukas, Zilvinas

Publication type:

Article

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020096

By:

Vriesekoop, Frank;
Haynes, Annie;
van der Heijden, Niels;
Hao Liang;
Paximada, Paraskevi;
Zuidberg, Antien

Publication type:

Article

Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.

Published in:

Plants (2223-7747), 2022, v. 11, n. 24, p. 3409, doi. 10.3390/plants11243409

By:

Canale, Michele;
Spina, Alfio;
Summo, Carmine;
Strano, Maria Concetta;
Bizzini, Michele;
Allegra, Maria;
Sanfilippo, Rosalia;
Amenta, Margherita;
Pasqualone, Antonella

Publication type:

Article

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.

Published in:

Plants (2223-7747), 2022, v. 11, n. 9, p. 1225, doi. 10.3390/plants11091225

By:

Atudorei, Denisa;
Atudorei, Olivia;
Codină, Georgiana Gabriela

Publication type:

Article

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.

Published in:

Plants (2223-7747), 2021, v. 10, n. 10, p. 2150, doi. 10.3390/plants10102150

By:

Coţovanu, Ionica;
Ungureanu-Iuga, Mădălina;
Mironeasa, Silvia

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

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/1986438

By:

Naumenko, Natalia;
Potoroko, Irina;
Kalinina, Irina;
Naumenko, Ekaterina;
Ivanisova, Eva

Publication type:

Article

FORMATION OF THE QUALITY AND SHELF LIFE OF BREAD THROUGH THE ADDITION OF ROWANBERRY POWDER.

Published in:

Eastern-European Journal of Enterprise Technologies, 2023, v. 123, n. 11, p. 42, doi. 10.15587/1729-4061.2023.278799

By:

Samilyk, Maryna;
Demidova, Evgenia;
Nazarenko, Yuliya;
Tymoshenko, Artem;
Ryzhkova, Taisia;
Severin, Raisa;
Hnoievyі, Ihor;
Yatsenko, Ivan

Publication type:

Article

INVESTIGATION OF CHANGE OF QUALITY INDICATORS OF GLUTENFREE BREAD DURING STORAGE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2020, v. 107, n. 11, p. 54, doi. 10.15587/1729-4061.2020.215019

By:

Biletska, Yana;
Djukareva, Galina;
Nekos, Alla;
Husliev, Andrii;
Krivtsova, Anna;
Bakirov, Myushfik;
Polupan, Valentyn

Publication type:

Article

Sunflower seed cake as a source of nutrients in gluten-free bread.

Published in:

Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-38094-w

By:

Blicharz-Kania, Agata;
Pecyna, Anna;
Zdybel, Beata;
Andrejko, Dariusz;
Marczuk, Andrzej

Publication type:

Article

Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.).

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 12, p. 872, doi. 10.9755/ejfa.2015-04-073

By:

Hrušková, Marie;
Švec, Ivan

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

The effect of yeast extract addition on bread quality parameters.

Published in:

Journal of the Serbian Chemical Society, 2020, n. 0, p. 1, doi. 10.2298/JSC191024137F

By:

FILIPOVIĆ, VLADIMIR;
FILIPOVIĆ, JELENA;
VUCUROVIĆ, VESNA;
RADOVANOVIĆ, VESNA;
KOŠUTIĆ, MILENKO;
NOVKOVIĆ, NEBOJŠA;
VUKELIĆ, NATAŠA

Publication type:

Article

The effect of yeast extract addition on bread quality parameters.

Published in:

Journal of the Serbian Chemical Society, 2020, n. 0, p. 1, doi. 10.2298/JSC191024137F

By:

FILIPOVIĆ, VLADIMIR;
FILIPOVIĆ, JELENA;
VUCUROVIĆ, VESNA;
RADOVANOVIĆ, VESNA;
KOŠUTIĆ, MILENKO;
NOVKOVIĆ, NEBOJŠA;
VUKELIĆ, NATAŠA

Publication type:

Article

THE CARRIAGE BECAME A PIE.

Published in:

Diagram, 2021, v. 21, n. 4, p. 1

By:

Zhang, Lucy

Publication type:

Article

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.

Published in:

Molecules, 2015, v. 20, n. 9, p. 15525, doi. 10.3390/molecules200915525

By:

Lilei Yu;
Beta, Trust

Publication type:

Article

Hänsel, Grethel and the Breadcrumbs Similarity and Analogy in Psychoanalytic Psychotherapy.

Published in:

International Journal of Psychoanalysis & Education, 2024, v. 4, n. 2, p. 59, doi. 10.32111/SAS.2024.4.2.5

By:

Pennella, Angelo R.

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

DEVELOPMENT OF OPTIMIZED SUBSTITUTION RATIO FOR WHEAT-CASSAVA-AFRICAN YAM BEAN FLOUR COMPOSITE FOR NIGERIAN BREAD INDUSTRIES.

Published in:

Nigerian Journal of Technology, 2020, v. 39, n. 4, p. 1237, doi. 10.4314/njt.v39i4.33

By:

Nwatu, I. E.;
Nwajinka, O. C.;
Muochebe, A. B.

Publication type:

Article

Charting your way to the top: The 12 major milestones of freelance medical writing.

Published in:

Medical Writing, 2023, v. 32, n. 2, p. 53, doi. 10.56012/wmnx8666

By:

Ash, Sophie

Publication type:

Article

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052

By:

BABAOGLU, Ali Samet

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

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

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

Breadcrumbs for Family: How Gender Nonconforming, Non-Binary, and Transgender Adults Give and Receive Gender Messages.

Published in:

LGBTQ+ Family: An Interdisciplinary Journal, 2023, v. 19, n. 4, p. 310, doi. 10.1080/27703371.2023.2208046

By:

Grishow-Schade, Loran;
Hillier, Amy;
Gzesh, Ari S.;
Thompson, Michelle G.

Publication type:

Article

Chemical, physicochemical, and nutritional characteristics of some sausage types.

Published in:

Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 330

By:

Popescu, Georgeta Sofia;
Ciortan, Georgiana;
Velciov, Ariana;
Alexa, Ersilia;
Hotea, Ionela;
Cozma, Antoanela;
Rotariu, Lia

Publication type:

Article

Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.

Published in:

Foods, 2025, v. 14, n. 7, p. 1189, doi. 10.3390/foods14071189

By:

Murariu, Otilia Cristina;
Caruso, Gianluca;
Frunză, Gabriela;
Lipșa, Florin Daniel;
Ulea, Eugen;
Tallarita, Alessio Vincenzo;
Calistru, Anca;
Jităreanu, Gerard

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

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach.

Published in:

Foods, 2021, v. 10, n. 4, p. 742, doi. 10.3390/foods10040742

By:

Rosas-Sánchez, Gustavo Armando;
Hernández-Estrada, Zorba Josué;
Suárez-Quiroz, Mirna Leonor;
González-Ríos, Oscar;
Rayas-Duarte, Patricia

Publication type:

Article

Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties.

Published in:

Foods, 2021, v. 10, n. 4, p. 731, doi. 10.3390/foods10040731

By:

Lu, Xikun;
Brennan, Margaret A.;
Guan, Wenqiang;
Zhang, Jie;
Yuan, Li;
Brennan, Charles S.

Publication type:

Article

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs.

Published in:

Foods, 2021, v. 10, n. 2, p. 282, doi. 10.3390/foods10020282

By:

Fernández-Peláez, Juan;
Guerra, Priscila;
Gallego, Cristina;
Gomez, Manuel;
Jaiswal, Amit K.

Publication type:

Article