Works matching DE "BREAD composition"
Results: 73
Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread.
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- Alexandria Journal of Food Science & Technology, 2018, v. 15, n. 1, p. 9
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- Article
Variation of heavy metal and micro and macro element concentrations of bread and durum wheats and their relationship in grain of Turkish wheat cultivars.
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- Environmental Monitoring & Assessment, 2012, v. 184, n. 9, p. 5511, doi. 10.1007/s10661-011-2357-3
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- Article
DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158
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- Article
Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany.
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- Sustainability (2071-1050), 2018, v. 10, n. 12, p. 4667, doi. 10.3390/su10124667
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- Article
Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
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- Food Science & Technology International, 2017, v. 23, n. 4, p. 310, doi. 10.1177/1082013217690064
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- Article
Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
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- Food Science & Technology International, 2017, v. 23, n. 3, p. 235, doi. 10.1177/1082013216683133
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- Article
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 24, doi. 10.1177/1082013216653852
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- Article
STUDY REGARDING THE UTILIZATION OF THE APPLE MACERATION EXTRACTS FOR THE OBTAINING OF BREAD.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2016, p. 331
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- Article
QUINOA (Chenopodium quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 301, doi. 10.3303/CET1975051
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- Article
OPTIMIZATION OF FORMULATION COMPOSITION OF THE CRISPBREAD WITH IMPROVED CONSUMER PROPERTIES.
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- Technology Audit & Production Reserves, 2017, v. 2, n. 3(34), p. 22, doi. 10.15587/2312-8372.2017.99941
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- Article
The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties.
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- Zemdirbyste-Agriculture, 2015, v. 102, n. 2, p. 229, doi. 10.13080/z-a.2015.102.030
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- Article
EFFECT OF SOYBEAN/CASSAVA FLOUR BLEND ON THE PROXIMATE COMPOSITION OF ETHIOPIAN TRADITIONAL BREAD PREPARED FROM QUALITY PROTEIN MAIZE.
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- African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 4, p. 7985, doi. 10.18697/ajfand.59.11535
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- Article
Mathematical model of liquid activization while making breads in domestic breadmaker.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 309, doi. 10.24263/2310-1008-2016-4-2-12
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- Article
STUDY REGARDING THE POSSIBILITIES TO OBTAIN NON-YEAST BREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2012, v. 16, n. 1, p. 41
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- Article
European Ban on Potassium Bromate in Bread: Composition and Health Impact.
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- European Food & Feed Law Review, 2023, v. 18, n. 6, p. 358
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- Article
Cantidad de sal en el pan en España, 2014.
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- 2018
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- Publication type:
- journal article
Performance of iron spot test with Arabic bread made from fortified white wheat flour.
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- Food & Nutrition Bulletin, 2012, v. 33, n. 3, p. 202, doi. 10.1177/156482651203300305
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- Article
Tokat İli Merkez İlçede Ailelerin Ekmek Tüketimleri Üzerine Bir Araştırma.
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- Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi, 2013, v. 30, n. 1, p. 61, doi. 10.13002/jafag186
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- Article
End-Use Quality of CIMMYT-Derived Soft-Kernel Durum Wheat Germplasm: II. Dough Strength and Pan Bread Quality.
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- Crop Science, 2017, v. 57, n. 3, p. 1485, doi. 10.2135/cropsci2016.09.0775
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- Publication type:
- Article
Determination of Benzo[a]pyrene in Traditional, Industrial and Semiindustrial Breads Using a Modified QuEChERS Extraction, Dispersive SPE and GC-MS and Estimation of its Dietary Intake.
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- Iranian Journal of Pharmaceutical Research, 2016, v. 15, p. 165
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- Publication type:
- Article
Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread.
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- Food & Bioprocess Technology, 2017, v. 10, n. 2, p. 328, doi. 10.1007/s11947-016-1819-6
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- Publication type:
- Article
Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
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- Food Science & Nutrition, 2017, v. 5, n. 5, p. 1021, doi. 10.1002/fsn3.495
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- Publication type:
- Article
Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.
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- Food Science & Nutrition, 2016, v. 4, n. 6, p. 852, doi. 10.1002/fsn3.356
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- Publication type:
- Article
Properties of Grain, Flour and Dough in Bread Wheat Lines with Aegilops markgrafii Introgressions.
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- Cereal Research Communications, 2017, v. 45, n. 2, p. 296, doi. 10.1556/0806.45.2017.012
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- Article
ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 113
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- Article
A NOVEL APPROACH FOR A HEALTHY LIFESTYLE - DIETARY FIBER AS A FUNCTIONAL INGREDIENT IN BREADMAKING.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 79
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- Publication type:
- Article
Sodium Reduction in Bread: A Role for Glasswort ( Salicornia ramosissima J. Woods).
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- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 5, p. 1056, doi. 10.1111/1541-4337.12277
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- Publication type:
- Article
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1349, doi. 10.1007/s11947-015-1497-9
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- Publication type:
- Article
Effect of Butternut ( Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling.
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- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 828, doi. 10.1007/s11947-011-0744-y
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- Publication type:
- Article
Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread.
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- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/5323745
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- Publication type:
- Article
Effects of Gliadin/Glutenin and HMW-GS/ LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties.
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- Journal of Food Quality, 2015, v. 38, n. 2, p. 71, doi. 10.1111/jfq.12122
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- Publication type:
- Article
Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends.
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- Journal of Food Quality, 2015, v. 38, n. 1, p. 30, doi. 10.1111/jfq.12103
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- Publication type:
- Article
Quality Attributes and Storage Stability of Bread from Wheat-Tigernut Composite Flour.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 75, doi. 10.1080/15428052.2017.1404537
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- Article
Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran.
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- Journal of Food Quality & Hazards Control, 2016, v. 3, n. 2, p. 73
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- Publication type:
- Article
THE INFLUENCE OF PROCESSING ON PHYTIC ACID CONTENT IN SOME WHEAT PRODUCTS.
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- Food & Environment Safety, 2014, v. 13, n. 2, p. 23
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- Publication type:
- Article
Fruition of quality in bread fortified with mushroom and dates.
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- Clarion: International Multidisciplinary Journal, 2018, v. 7, n. 2, p. 26, doi. 10.5958/2277-937x.2018.00027.8
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- Publication type:
- Article
Effect of the addition of mixture of plant components on the mechanical properties of wheat bread.
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- International Agrophysics, 2017, v. 31, n. 4, p. 563, doi. 10.1515/intag-2016-0082
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- Publication type:
- Article
New perspectives on vitamin D food fortification based on a modeling of 25(OH)D concentrations.
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- Nutrition Journal, 2013, v. 12, p. 1, doi. 10.1186/1475-2891-12-151
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- Publication type:
- Article
Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8308361
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- Publication type:
- Article
Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 487, doi. 10.1094/CCHEM-01-15-0004-N
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- Publication type:
- Article
Sodium Reduction in Bread Using Low-Sodium Sea Salt.
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- Cereal Chemistry, 2014, v. 91, n. 1, p. 41, doi. 10.1094/CCHEM-05-13-0089-R
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- Publication type:
- Article
أثر تطبيق منظومة الخبز البلدي على القطاع الزراعي في مصر
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- Journal of Agricultural Economics & Social Sciences, 2016, v. 7, n. 11, p. 1115
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- Publication type:
- Article
Bread Enrichment with Oilseeds. A Review.
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- Foods, 2018, v. 7, n. 11, p. 191, doi. 10.3390/foods7110191
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- Publication type:
- Article
Fortification and Stability of Iodine in Bread to Mitigate Iodine Deficiency Disorder.
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- Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2018, v. 61, n. 3, p. 145
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- Publication type:
- Article
CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 751, doi. 10.15414/jmbfs.2018.8.1.751-755
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- Publication type:
- Article
ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43
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- Publication type:
- Article
Influence of adding rice bran on physio-chemical and sensory properties of bread.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5369, doi. 10.1007/s11694-021-01111-5
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- Publication type:
- Article
Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2344, doi. 10.1007/s11694-021-00823-y
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- Publication type:
- Article
Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 2136, doi. 10.1007/s11694-019-00134-3
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- Publication type:
- Article
Physical and Sensory Properties of Bread Enriched with Phenolic Aqueous Extracts from Vegetable Wastes.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 247, doi. 10.17221/528/2014-CJFS
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- Publication type:
- Article