Works matching DE "BREAD composition"

Results: 73

Staling and water dynamics in high-gluten bread.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8

By:

Curti, Elena;
Carini, Eleonora;
Vittadini, Elena

Publication type:

Article

Components of wheat flour as activator of commercial enzymes for bread improvement.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1647, doi. 10.1007/s00217-016-2663-7

By:

De Gobba, Cristian;
Olsen, Karsten;
Skibsted, Leif

Publication type:

Article

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1663, doi. 10.1007/s00217-016-2666-4

By:

Serventi, Luca;
Skibsted, Leif;
Kidmose, Ulla

Publication type:

Article

Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1747, doi. 10.1007/s00217-016-2674-4

By:

Amaral, Olga;
Guerreiro, Catarina;
Gomes, Ana;
Cravo, Marília

Publication type:

Article

Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 385, doi. 10.1007/s00217-012-1765-0

By:

Buksa, Krzysztof;
Ziobro, Rafał;
Nowotna, Anna;
Praznik, Werner;
Gambuś, Halina

Publication type:

Article

Evaluation of pH and Common Salt Content in Bread Samples Produced in Mashhad, Iran.

Published in:

Journal of Food Quality & Hazards Control, 2016, v. 3, n. 2, p. 73

By:

Hashemi, M.;
Afshari, A.;
Aminzare, M.;
Raeisi, M.;
Sahranavard, T.

Publication type:

Article

Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread.

Published in:

Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/5323745

By:

Gao, Xue-Li;
Chen, Fu-Sheng;
Zhang, Li-Fen;
Bu, Guan-Hao;
Fan, Ming-Tao

Publication type:

Article

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties.

Published in:

Zemdirbyste-Agriculture, 2015, v. 102, n. 2, p. 229, doi. 10.13080/z-a.2015.102.030

By:

VAICIULYTE-FUNK, Lina;
JUODEIKIENE, Grazina;
BARTKIENE, Elena

Publication type:

Article

THE INFLUENCE OF PROCESSING ON PHYTIC ACID CONTENT IN SOME WHEAT PRODUCTS.

Published in:

Food & Environment Safety, 2014, v. 13, n. 2, p. 23

By:

AVRAMIUC, Marcel

Publication type:

Article

EFFECT OF SOYBEAN/CASSAVA FLOUR BLEND ON THE PROXIMATE COMPOSITION OF ETHIOPIAN TRADITIONAL BREAD PREPARED FROM QUALITY PROTEIN MAIZE.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 4, p. 7985, doi. 10.18697/ajfand.59.11535

By:

Mesfin, W.;
Shimelis, A.

Publication type:

Article

Sodium Reduction in Bread: A Role for Glasswort ( Salicornia ramosissima J. Woods).

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 5, p. 1056, doi. 10.1111/1541-4337.12277

By:

Lopes, Maria;
Cavaleiro, Carlos;
Ramos, Fernando

Publication type:

Article

Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 487, doi. 10.1094/CCHEM-01-15-0004-N

By:

Matsuki, Junko;
Okunishi, Tomoya;
Okadome, Hiroshi;
Suzuki, Keitaro;
Yoza, Koichi;
Tokuyasu, Ken

Publication type:

Article

Sodium Reduction in Bread Using Low-Sodium Sea Salt.

Published in:

Cereal Chemistry, 2014, v. 91, n. 1, p. 41, doi. 10.1094/CCHEM-05-13-0089-R

By:

Miller, Rebecca A.;
Jeong, Juhui

Publication type:

Article

أثر تطبيق منظومة الخبز البلدي على القطاع الزراعي في مصر

Published in:

Journal of Agricultural Economics & Social Sciences, 2016, v. 7, n. 11, p. 1115

By:

عمار, رمضان محمود عباس;
علي, عماد حسنين أحمد

Publication type:

Article

Bread Enrichment with Oilseeds. A Review.

Published in:

Foods, 2018, v. 7, n. 11, p. 191, doi. 10.3390/foods7110191

By:

de Lamo, Beatriz;
Gómez, Manuel

Publication type:

Article

OPTIMIZATION OF FORMULATION COMPOSITION OF THE CRISPBREAD WITH IMPROVED CONSUMER PROPERTIES.

Published in:

Technology Audit & Production Reserves, 2017, v. 2, n. 3(34), p. 22, doi. 10.15587/2312-8372.2017.99941

By:

Mardar, М.;
Tkachenko, N.;
Znachek, R.;
Leonardi, С.

Publication type:

Article

AN ECONOMIC IMPACT OF SUBSIDIZED BREAD AFTER BAKING APPLICATION SYSTEM IN GHARBIA GOVERNORATE.

Published in:

Egyptian Journal of Agricultural Research, 2017, v. 95, n. 1, p. 457, doi. 10.21608/ejar.2017.147115

By:

MUSTAFA, A. RIZK;
ELDOKLA, A. A. RAOUF;
EL SAWY, M. A.;
GHAZY, M. S. A.

Publication type:

Article

The Production of Synbiotic Bread by Microencapsulation.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 52, doi. 10.17113/ftb.54.01.16.4234

By:

Seyedain-Ardabili, Mojan;
Sharifan, Anousheh;
Ghiassi Tarzi, Babak

Publication type:

Article

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 45, doi. 10.17113/ftb.54.01.16.4177

By:

Kurek, Marcin;
Wyrwisz, Jarosław;
Piwińska, Monika;
Wierzbicka, Agnieszka

Publication type:

Article

CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI).

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 751, doi. 10.15414/jmbfs.2018.8.1.751-755

By:

Mushtaq, Bilal Sajid;
Pasha, Imran;
Omer, Rabia;
Hussain, Muhammad Bilal;
Tufail, Tabassum;
Shariati, Mohammad Ali;
Derkanosova, Anna A.;
Shchetilina, Irina P.;
Popova, Nadezhda N.;
Popov, Evgenij S.;
Oseneva, Olga V.;
Kharitonov, Denis V.

Publication type:

Article

ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43

By:

Gambuś, Halina;
Gambuś, Florian;
Zięć, Gabriela;
Litwinek, Dorota;
Mickowska, Barbara;
Sabat, Renata;
Berski, Wiktor

Publication type:

Article

THE STUDY OF BREAD VOLUME DETERMINATION USING THE PHOTOMETRIC METHOD.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 27

By:

CÂRLESCU, Petru Marian

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.

Published in:

Iranian Journal of Pharmaceutical Research, 2016, v. 15, p. 165

By:

Eslamizad, Samira;
Kobarfard, Farzad;
Javidnia, Katayon;
Sadeghi, Ramezan;
Bayat, Mitra;
Shahanipour, Sara;
Khalighian, Najmeh;
Yazdanpanah, Hassan

Publication type:

Article

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2104, doi. 10.1002/jsfa.6531

By:

Nkhabutlane, Pulane;
du Rand, Gerrie E;
de Kock, Henriëtte L

Publication type:

Article

European Ban on Potassium Bromate in Bread: Composition and Health Impact.

Published in:

European Food & Feed Law Review, 2023, v. 18, n. 6, p. 358

By:

Son, Eunhye;
Kwon, Ki Han

Publication type:

Article

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread.

Published in:

Ciência Rural, 2016, v. 46, n. 12, p. 2249, doi. 10.1590/0103-8478cr20151587

By:

da Silva, Camila Batista;
Lopes Almeida, Eveline;
Yoon Kil Chang

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

EFFECT OF WHITE WHEAT FLOUR SUBSTITUTION WITH WHOLE OAT FLOUR ON PHYSICAL PROPERTIES OF PART-BAKED FROZEN BREAD.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 6, p. 411, doi. 10.1111/jtxs.12139

By:

Majzoobi, Mahsa;
Raissjalali, Aida;
Jamalian, Jalal;
Farahnaky, Asgar

Publication type:

Article

Mathematical model of liquid activization while making breads in domestic breadmaker.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 309, doi. 10.24263/2310-1008-2016-4-2-12

By:

Borodin, Vitaliy;
Tsygankova, Ganna

Publication type:

Article

ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 113

By:

LUKIN, Aleksandr;
BITIUTSKIKH, Ksenia

Publication type:

Article

A NOVEL APPROACH FOR A HEALTHY LIFESTYLE - DIETARY FIBER AS A FUNCTIONAL INGREDIENT IN BREADMAKING.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 79

By:

BOERIU, Adriana E.;
CANJA, Cristina M.;
LUPU, Mirabela I.;
MĂZĂREL, Adrian;
BĂDĂRĂU, Carmen L.

Publication type:

Article

STUDY REGARDING THE POSSIBILITIES TO OBTAIN NON-YEAST BREAD.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2012, v. 16, n. 1, p. 41

By:

CONSTANTINESCU, Gabriela;
DABIJA, Adriana;
BUCULEI, Amelia

Publication type:

Article

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.

Published in:

PLoS ONE, 2018, v. 13, n. 5, p. 1, doi. 10.1371/journal.pone.0196665

By:

Monteiro, Maria Lúcia G.;
Mársico, Eliane T.;
Soares Junior, Manoel S.;
Deliza, Rosires;
de Oliveira, Denize C. R.;
Conte-Junior, Carlos A.

Publication type:

Article

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.

Published in:

Food Science & Technology International, 2017, v. 23, n. 4, p. 310, doi. 10.1177/1082013217690064

By:

Numfon, Rakkhumkaew

Publication type:

Article

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.

Published in:

Food Science & Technology International, 2017, v. 23, n. 3, p. 235, doi. 10.1177/1082013216683133

By:

Filipčev, Bojana;
Bodroža-Solarov, Marija;
Pestorić, Mladenka;
Šimurina, Olivera

Publication type:

Article

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.

Published in:

Food Science & Technology International, 2017, v. 23, n. 1, p. 24, doi. 10.1177/1082013216653852

By:

Collar, Concha;
Conte, Paola

Publication type:

Article

New perspectives on vitamin D food fortification based on a modeling of 25(OH)D concentrations.

Published in:

Nutrition Journal, 2013, v. 12, p. 1, doi. 10.1186/1475-2891-12-151

By:

Brown, Jonathan;
Sandmann, Arne;
Ignatius, Anita;
Amling, Michael;
Barvencik, Florian

Publication type:

Article

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium.

Published in:

Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8308361

By:

Alsuhaibani, Amnah M. A.

Publication type:

Article

Effects of Gliadin/Glutenin and HMW-GS/ LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties.

Published in:

Journal of Food Quality, 2015, v. 38, n. 2, p. 71, doi. 10.1111/jfq.12122

By:

Dhaka, Vandana;
Khatkar, B.S.

Publication type:

Article

Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends.

Published in:

Journal of Food Quality, 2015, v. 38, n. 1, p. 30, doi. 10.1111/jfq.12103

By:

Pavlovich-Abril, Alán;
Rouzaud-Sández, Ofelia;
Romero-Baranzini, Ana Lourdes;
Vidal-Quintanar, Reyna Luz;
Salazar-García, María Guadalupe

Publication type:

Article

Performance of iron spot test with Arabic bread made from fortified white wheat flour.

Published in:

Food & Nutrition Bulletin, 2012, v. 33, n. 3, p. 202, doi. 10.1177/156482651203300305

By:

Nichols, Erin;
Aburto, Nancy;
Masa'd, Hanan;
Wirth, James;
Sullivan, Kevin;
Serdula, Mary

Publication type:

Article

End-Use Quality of CIMMYT-Derived Soft-Kernel Durum Wheat Germplasm: II. Dough Strength and Pan Bread Quality.

Published in:

Crop Science, 2017, v. 57, n. 3, p. 1485, doi. 10.2135/cropsci2016.09.0775

By:

Boehm Jr., Jeffrey D.;
Ibba, M. Itria;
Kiszonas, Alecia M.;
Morris, Craig F.

Publication type:

Article

DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158

By:

Nour, Violeta;
Tuţulescu, Felicia;
Ionică, Mira Elena;
Corbu, Alexandru Radu

Publication type:

Article

Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães.

Published in:

Ciência Rural, 2013, v. 43, n. 4, p. 754, doi. 10.1590/S0103-84782013005000026

By:

Oro, Tatiana;
Limberger, Valéria Maria;
de Miranda, Martha Zavariz;
Richards, Neila Silvia Pereira dos Santos;
Gutkoski, Luiz Carlos;
de Francisco, Alicia

Publication type:

Article

STUDY REGARDING THE UTILIZATION OF THE APPLE MACERATION EXTRACTS FOR THE OBTAINING OF BREAD.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2016, p. 331

By:

Roşan, Cristina Adriana

Publication type:

Article

QUINOA (Chenopodium quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 301, doi. 10.3303/CET1975051

By:

Romano, Annalisa;
Masi, Paolo;
Nicolai, Maria Adalgisa;
Falciano, Aniello;
Ferranti, Pasquale

Publication type:

Article

Tokat İli Merkez İlçede Ailelerin Ekmek Tüketimleri Üzerine Bir Araştırma.

Published in:

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

By:

BAL, Zeynep EKMEKCİ;
SAYILI, Murat;
GÖZENER, Bilge

Publication type:

Article

Date seed as a new source of dietary fiber: physicochemical and baking properties.

Published in:

International Food Research Journal, 2016, v. 23, n. 6, p. 2419

By:

Shokrollahi, F.;
Taghizadeh, M.

Publication type:

Article

Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2214

By:

Gomes, A. A. B.;
Ferreira, M. E.;
Pimentel, T. C.

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