Works matching DE "BREAD crumbs"
Results: 138
Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2593, doi. 10.1007/s00217-024-04560-6
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- Article
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 945, doi. 10.1007/s00217-023-04439-y
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- Article
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1691, doi. 10.1007/s00217-022-03996-y
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- Article
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread.
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- European Food Research & Technology, 2022, v. 248, n. 5, p. 1227, doi. 10.1007/s00217-022-03959-3
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- Article
Powdered seaweeds as a valuable ingredient for functional breads.
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- European Food Research & Technology, 2021, v. 247, n. 10, p. 2431, doi. 10.1007/s00217-021-03804-z
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- Article
Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1425, doi. 10.1007/s00217-021-03721-1
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- Article
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 695, doi. 10.1007/s00217-020-03657-y
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- Article
The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 2, p. 1183, doi. 10.21597/jist.820631
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- Article
IMPACT OF ALGAE ADDITION ON BREAD PROPERTIES AND CONSUMERS BEHAVIOR-PRELIMINARY RESEARCH.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 121
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- Article
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage.
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- Food Science & Technology International, 2021, v. 27, n. 8, p. 776, doi. 10.1177/1082013220987914
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- Article
Utilization of small broken riceberry flour in gluten-free bread.
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- Food Science & Technology International, 2019, v. 25, n. 6, p. 515, doi. 10.1177/1082013219842463
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- Article
Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
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- Food Science & Technology International, 2019, v. 25, n. 3, p. 223, doi. 10.1177/1082013218814605
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- Article
Products of chickpea processing as texture improvers in gluten-free bread.
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- Food Science & Technology International, 2017, v. 23, n. 8, p. 690, doi. 10.1177/1082013217717802
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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
Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying.
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- International Journal of Food Engineering, 2016, v. 12, n. 9, p. 835, doi. 10.1515/ijfe-2016-0045
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- Article
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1071, doi. 10.1002/aocs.12594
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- Article
Optimization of producing baguette bread containing acorn flour and evaluating its characteristics.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 154, p. 1, doi. 10.22034/FSCT.21.154.1
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- Article
بررسی اثر کیفیت قطعات مرغ توسط انواع نشاسته طی فرآیند سرخکردن عمیق.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 17, n. 109, p. 153, doi. 10.29252/fsct.17.12.11
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- Article
Use of chokeberry in the preparation of bakery products.
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- Ukrainian Food Journal, 2024, v. 13, n. 2, p. 303, doi. 10.24263/2304-974X-2024-13-2-8
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- Article
Effect of complex plant supplement on shelf life of wheat bread.
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- Ukrainian Food Journal, 2024, v. 13, n. 2, p. 274, doi. 10.24263/2304-974X-2024-13-2-6
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- Article
Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate.
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- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 76, doi. 10.24263/2304-974X-2024-13-1-6
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- Article
Effect of Spirulina platensis on the crumb firming of wheat bread during storage.
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- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 851, doi. 10.24263/2304-974X-2019-8-4-15
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- Article
Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.).
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- Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 12, p. 872, doi. 10.9755/ejfa.2015-04-073
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- Article
Une Grande Aigrette Ardea alba capture une Panure à moustaches Panurus biarmicus.
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- Nos Oiseaux, 2021, v. 68, n. 1, p. 41
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- Article
SETBP1 in Myeloid Malignancies—Putting Breadcrumbs Together in Rare, Uncommon, and Common Pediatric Cases.
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- Indian Journal of Medical & Paediatric Oncology, 2024, v. 45, n. 1, p. 92, doi. 10.1055/s-0043-1769491
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- Article
Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 649, doi. 10.1002/mrc.4829
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- Article
Microbiological Quality Assessment of Some Commercially Available Breads.
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- Foods, 2024, v. 13, n. 20, p. 3271, doi. 10.3390/foods13203271
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- Article
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.
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- Foods, 2024, v. 13, n. 16, p. 2482, doi. 10.3390/foods13162482
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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
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
Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.
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- Foods, 2024, v. 13, n. 3, p. 461, doi. 10.3390/foods13030461
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- Article
Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.
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- Foods, 2023, v. 12, n. 24, p. 4411, doi. 10.3390/foods12244411
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- Article
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.
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- Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007
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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
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
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- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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- 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.
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- Foods, 2023, v. 12, n. 16, p. 3030, doi. 10.3390/foods12163030
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- Article
Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.
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- Foods, 2023, v. 12, n. 10, p. 2019, doi. 10.3390/foods12102019
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- Article
Greek Landrace Flours Characteristics and Quality of Dough and Bread.
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- Foods, 2023, v. 12, n. 8, p. 1618, doi. 10.3390/foods12081618
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- Article
Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.
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- Foods, 2023, v. 12, n. 6, p. 1316, doi. 10.3390/foods12061316
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- Article
Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.
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- Foods, 2022, v. 11, n. 24, p. 3988, doi. 10.3390/foods11243988
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- Article
THE WATER QUALITY OF SOME SOURCES IN ALBANIA AND THEIR INFLUENCE ON THE DOUGH RHEOLOGY.
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- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 170
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- Article
EXTENDING THE SHELF-LIFE OF WHEAT BREAD USING PENTOSANES EXTRACTED FROM BARLEY.
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- Iraqi Journal of Agricultural Sciences, 2023, v. 54, n. 4, p. 939, doi. 10.36103/ijas.v54i4.1783
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- Article
Karabuğday Unu İkamesinin Ekmeklerin Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerindeki Etkilerinin İncelenmesi.
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- Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 2025, v. 25, n. 1, p. 131, doi. 10.35414/akufemubid.1546766
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- Article
INVESTIGATION OF CHANGE OF QUALITY INDICATORS OF GLUTENFREE BREAD DURING STORAGE.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 107, n. 11, p. 54, doi. 10.15587/1729-4061.2020.215019
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- Article
Sunflower seed cake as a source of nutrients in gluten-free bread.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-38094-w
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- Article
DEVELOPMENT OF OPTIMIZED SUBSTITUTION RATIO FOR WHEAT-CASSAVA-AFRICAN YAM BEAN FLOUR COMPOSITE FOR NIGERIAN BREAD INDUSTRIES.
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- Nigerian Journal of Technology, 2020, v. 39, n. 4, p. 1237, doi. 10.4314/njt.v39i4.33
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- Article
Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.
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- 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
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- Article
Smart Microdevices Laying "Breadcrumbs" to Find the Way Home: Chemotactic Homing TiO<sub>2</sub>/Pt Janus Microrobots.
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- Chemistry - An Asian Journal, 2019, v. 14, n. 14, p. 2456, doi. 10.1002/asia.201900004
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- Article
EVALUATION OF FLOURS FROM ANCIENT VARIETIES OF WHEAT (EINKORN, EMMER, SPELT) USED IN PRODUCTION OF BREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 53, doi. 10.2478/aucft-2021-0005
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- Article
Navigation and orientation in smartphone interfaces.
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- Information Design Journal (IDJ), 2014, v. 21, n. 3, p. 260, doi. 10.1075/idj.21.3.08pad
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- Article