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 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

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

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

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

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

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

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

Sources of the highly expressed wheat bread making ( wbm) gene in CIMMYT spring wheat germplasm and its effect on processing and bread-making quality.

Published in:

Euphytica, 2016, v. 209, n. 3, p. 689, doi. 10.1007/s10681-016-1659-5

By:

Huerta, Julio;
Guzmán, Carlos;
Crossa, Jose;
González-Santoyo, Héctor;
Singh, Ravi;
Dreisigacker, Susanne;
Xiao, Yonggui

Publication type:

Article

Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.

Published in:

Molecules, 2022, v. 27, n. 5, p. 1624, doi. 10.3390/molecules27051624

By:

Czubaszek, Anna;
Wojciechowicz-Budzisz, Agata;
Spychaj, Radosław;
Kawa-Rygielska, Joanna

Publication type:

Article

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey.

Published in:

Molecules, 2021, v. 26, n. 24, p. 7518, doi. 10.3390/molecules26247518

By:

Tsanasidou, Charikleia;
Kosma, Ioanna;
Badeka, Anastasia;
Kontominas, Michael

Publication type:

Article

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread.

Published in:

Agronomy, 2022, v. 12, n. 1, p. 137, doi. 10.3390/agronomy12010137

By:

Coţovanu, Ionica;
Mironeasa, Silvia

Publication type:

Article

Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 272, doi. 10.1002/fsn3.1993

By:

Mohammadi Golchin, Farnaz;
Movahhed, Sara;
Eshaghi, Mohammadreza;
Ahmadi Chenarbon, Hossein

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

국산 빵용 밀 품종의 사워도우빵 특성 평가.

Published in:

Korean Journal of Breeding Science, 2020, v. 52, n. 4, p. 408, doi. 10.9787/KJBS.2020.52.4.408

By:

박진희;
강천식;
김경민;
양진우;
손재한;
최창현;
정한용;
손지영;
박태일;
김경훈

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

IMPROVING BREAD AROMA USING SOURDOUGH FERMENTATION.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2021, v. 25, n. 1, p. 59

By:

CUCU, Şerban-Eugen;
POPA, Mona Elena

Publication type:

Article

Effect of green seaweed Ulva fasciata as a protein supplement in breads: biochemical characterization and bread crumb properties.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 1, p. 38, doi. 10.1007/s11694-024-02929-5

By:

Samarathunga, Jayani;
Wijesekara, Isuru;
Jayasinghe, Madhura;
Mahajan, Girish;
Warke, Vishal G.

Publication type:

Article

Development of bread with partial substitute of wheat flour by apricot kernel flours and effects of apricot kernel proteins on bread quality.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 10, p. 8720, doi. 10.1007/s11694-024-02837-8

By:

Nie, Guangmin;
Zhang, Chen-Xiang;
Liu, Meng-Jia;
Zhang, Qing-An

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

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 2, p. 165, doi. 10.1111/jtxs.12386

By:

Majzoobi, Mahsa;
Aghdam, Mohammad Bagher Kamali;
Eskandari, Mohammad Hadi;
Farahnaky, Asgar

Publication type:

Article

Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation.

Published in:

Journal of Texture Studies, 2016, v. 47, n. 5, p. 443, doi. 10.1111/jtxs.12180

By:

Różyło, Renata;
Rudy, Stanisław;
Krzykowski, Andrzej;
Dziki, Dariusz;
Siastała, Monika;
Polak, Renata

Publication type:

Article

Rye bread and synthetic bread odorants – effective trap bait and lure for German cockroaches.

Published in:

Entomologia Experimentalis et Applicata, 2018, v. 166, n. 2, p. 81, doi. 10.1111/eea.12620

By:

Pol, Joshua;
Gries, Regine;
Gries, Gerhard

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

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

HEALTH SAFETY OF BREAD IN SMALL BAKERIES.

Published in:

Scientific Papers of Silesian University of Technology. Organization & Management / Zeszyty Naukowe Politechniki Slaskiej. Seria Organizacji i Zarzadzanie, 2022, n. 157, p. 83, doi. 10.29119/1641-3466.2022.157.5

By:

DROZD, Radosław

Publication type:

Article

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1505, doi. 10.3390/foods14091505

By:

Ma, Ranhuixin;
Han, Sihai;
Song, Jingzheng;
Bai, Zhouya;
Yue, Chonghui;
Li, Peiyan;
Wang, Libo;
Luo, Denglin

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

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality.

Published in:

Foods, 2021, v. 10, n. 10, p. 2427, doi. 10.3390/foods10102427

By:

Tian, Boyu;
Zhou, Chenxia;
Li, Dongxiao;
Pei, Jiawei;
Guo, Ailiang;
Liu, Shuang;
Li, Huijing

Publication type:

Article

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

Published in:

Foods, 2020, v. 9, n. 12, p. 1905, doi. 10.3390/foods9121905

By:

Angelino, Donato;
Rosi, Alice;
Ruggiero, Emilia;
Nucci, Daniele;
Paolella, Gaetana;
Pignone, Veronica;
Pellegrini, Nicoletta;
Martini, Daniela

Publication type:

Article

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †.

Published in:

Foods, 2020, v. 9, n. 12, p. 1837, doi. 10.3390/foods9121837

By:

Galoburda, Ruta;
Straumite, Evita;
Sabovics, Martins;
Kruma, Zanda

Publication type:

Article

Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread.

Published in:

Foods, 2020, v. 9, n. 6, p. 737, doi. 10.3390/foods9060737

By:

Bouaziz, Fatma;
Ben Abdeddayem, Amal;
Koubaa, Mohamed;
Ellouz Ghorbel, Raoudha;
Ellouz Chaabouni, Semia

Publication type:

Article

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice.

Published in:

Foods, 2019, v. 8, n. 10, p. 510, doi. 10.3390/foods8100510

By:

Carcea, Marina;
Turfani, Valeria;
Narducci, Valentina;
Durazzo, Alessandra;
Finamore, Alberto;
Roselli, Marianna;
Rami, Rita

Publication type:

Article

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.

Published in:

Foods, 2018, v. 7, n. 9, p. 135, doi. 10.3390/foods7090135

By:

Sayed-Ahmad, Bouchra;
Talou, Thierry;
Straumite, Evita;
Sabovics, Martins;
Kruma, Zanda;
Saad, Zeinab;
Hijazi, Akram;
Merah, Othmane

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

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2175

By:

Ting, S. R.;
Loh, S. P.

Publication type:

Article

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread.

Published in:

Nutrients, 2020, v. 12, n. 1, p. 1, doi. 10.3390/nu12010001

By:

Wang, Huisong;
Pang, Guangchang

Publication type:

Article

EVALUATION OF FLOURS FROM ANCIENT VARIETIES OF WHEAT (EINKORN, EMMER, SPELT) USED IN PRODUCTION OF BREAD.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 53, doi. 10.2478/aucft-2021-0005

By:

BELCAR, Justyna;
SOBCZYK, Anna;
SEKUTOWSKI, Tomasz R.;
STANKOWSKI, Sławomir;
GORZELANY, Józef

Publication type:

Article