Works matching DE "RYE flour"
Results: 31
INFLUENCE OF SUBSTITUTION OF WATER WITH WORT ON QUALITY OF LIGHT RYE BREAD.
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- Journal of Hygienic Engineering & Design, 2023, v. 42, p. 17
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- Article
WARTOŚĆ WYPIEKOWA MĄKI ŻYTNIEJ TYP 1400 WYPRODUKOWANEJ W KRAJOWYCH MŁYNACH PRZEMYSŁOWYCH.
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- Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego, 2022, v. 76, n. 3/4, p. 55
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- Article
THE INFLUENCE OF KNEADING TIME ON BREAD DOUGH QUALITY.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2014, v. 7, n. 1, p. 79
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Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates.
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- Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 1, p. 5, doi. 10.2478/v10222-012-0067-3
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A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis.
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- Archivos Venezolanos de Farmacología y Terapéutica, 2018, v. 37, n. 2, p. 129
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- Article
Gamma irradiation influence on wheat flour gelatinisation.
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- Journal of Thermal Analysis & Calorimetry, 2003, v. 74, n. 1, p. 259, doi. 10.1023/A:1026302508712
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- Article
Rye Flour Allergens: An Emerging Role in Baker's Asthma.
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- American Journal of Industrial Medicine, 2008, v. 51, n. 5, p. 324, doi. 10.1002/ajim.20566
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- Article
Isolation of Ligands of Trace Metals from Plant Samples by Immobilized Metal Affinity Chromatography.
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- Analytical Letters, 2008, v. 41, n. 8, p. 1459, doi. 10.1080/00032710802119608
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- Article
THE INFLUENCE OF THE USE OF AN ENZYMATIC PRODUCT WITH XYLANASE TO THE FLOURS PANIFICATION TRAITS.
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- International Session of Scientific Communications - Scientific Papers of the Faculty of Animal Science, 2010, p. 401
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- Article
Rye Flour and Resting Effects on Gingerbread Dough Rheology.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 369
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- Article
Prediction of rye flour baking quality based on parameters of swelling curve.
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- European Food Research & Technology, 2018, v. 244, n. 6, p. 989, doi. 10.1007/s00217-017-3014-z
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- Article
Effect of flour extraction rate and baking process on vitamin B<sub>1</sub> and B<sub>2</sub> contents and antioxidant activity of ginger-based products.
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- European Food Research & Technology, 2009, v. 230, n. 1, p. 119, doi. 10.1007/s00217-009-1146-5
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- Article
Protein profile and sensorial properties of rye breads.
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- European Food Research & Technology, 2009, v. 229, n. 6, p. 875, doi. 10.1007/s00217-009-1129-6
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- Article
Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation.
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- European Food Research & Technology, 2008, v. 226, n. 4, p. 671
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- Article
Bioactive compounds in rye flours with different extraction rates.
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- European Food Research & Technology, 2007, v. 225, n. 3/4, p. 545, doi. 10.1007/s00217-006-0452-4
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- Article
EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH.
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- Food & Environment Safety, 2018, v. 17, n. 4, p. 413
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- Article
Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. C49, doi. 10.1111/j.1750-3841.2008.01008.x
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- Article
Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 378, doi. 10.1007/s11694-019-00300-7
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- Article
PROPERTIES OF EXTRUDED CORN PRODUCTS WITH ADDITION OF RYE FLOUR.
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- Technologica Acta, 2015, v. 8, n. 1, p. 27
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- Article
PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 56, doi. 10.1111/j.1745-4603.2007.00130.x
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- Article
Protein isolation from jet milled rye flours differing in particle size.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 104, p. 13, doi. 10.1016/j.fbp.2017.04.004
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BARLEY AND RYE AND THEIR USES.
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- Journal of Education, 1912, v. 76, n. 10, p. 270
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- Article
Occupational asthma from exposure to rye flour in a Japanese baker.
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- Respirology Case Reports, 2014, v. 2, n. 3, p. 102, doi. 10.1002/rcr2.63
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- Article
Comparison of wheat and rye flour solutions for skin prick testing: a multi-centre study (Stad 1).
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- Clinical & Experimental Allergy, 2009, v. 39, n. 12, p. 1896, doi. 10.1111/j.1365-2222.2009.03342.x
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- Article
Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues.
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- Clinical & Experimental Allergy, 1996, v. 26, n. 4, p. 428, doi. 10.1111/j.1365-2222.1996.tb00559.x
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- Article
Characterization of the co-purified invertase and β-glucosidase of a multifunctional extract from Aspergillus terreus.
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- World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 5, p. 1501, doi. 10.1007/s11274-013-1570-3
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- Article
PHARMACOLOGIC EFFECTS OF COCOA AND RYE FLOUR EXTRACTS ON ISOLATED GUINEA PIG TRACHEA.
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- Journal of Toxicology & Environmental Health: Part A, 1999, v. 57, n. 2, p. 137, doi. 10.1080/009841099157827
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- Article
IMPROVEMENT OF LACTIC ACID FERMENTATION WITH Lactobacillus paracasei ssp. paracasei MIUG BL5 ON ENRICHED RYE FLOUR MEDIUM.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2017, v. 41, n. 2, p. 86
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Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1103, doi. 10.1002/jsfa.7007
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Rye flour induces a stronger early bronchial response than wheat flour in occupational asthma.
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- Allergy, 2004, v. 59, n. 8, p. 833, doi. 10.1111/j.1398-9995.2004.00553.x
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- Article
Rye flour enriched with arabinoxylans in rye bread making.
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- Food Science & Technology International, 2015, v. 21, n. 1, p. 45, doi. 10.1177/1082013213504771
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- Article