Works about BREAD crumbs

Results: 149

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1071, doi. 10.1002/aocs.12594

By:

Zhao, Muxin;
Rao, Jiajia;
Chen, Bingcan

Publication type:

Article

Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb.

Published in:

Journal of Separation Science, 2018, v. 41, n. 20, p. 3902, doi. 10.1002/jssc.201800336

By:

Pico, Joana;
Oduber, Fernanda;
Gómez, Manuel;
Bernal, José

Publication type:

Article

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread.

Published in:

Alexandria Science Exchange Journal, 2023, v. 44, n. 2, p. 135, doi. 10.21608/asejaiqjsae.2023.299482

By:

Gadallah, Mohamed G. E.;
Aljebreen, Ali A.

Publication type:

Article

Karabuğday Unu İkamesinin Ekmeklerin Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerindeki Etkilerinin İncelenmesi.

Published in:

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

By:

ERTAN, Erdi;
ŞEVİK, Ramazan

Publication type:

Article

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.

Published in:

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

By:

BABAOGLU, Ali Samet

Publication type:

Article

Navigation and orientation in smartphone interfaces.

Published in:

Information Design Journal (IDJ), 2014, v. 21, n. 3, p. 260, doi. 10.1075/idj.21.3.08pad

By:

Padovani, Stephania;
Napo, Paula R.;
Schlemmer, André;
Rocha, Eron M. C.

Publication type:

Article

Preparing Mixes of High Dirtary Fiber Backed and Studying their Effect on the Storage Properties of Resulting Bread.

Published in:

Indian Journal of Forensic Medicine & Toxicology, 2021, v. 15, n. 4, p. 3090, doi. 10.37506/ijfmt.v15i4.17243

By:

Al Ali, Abdulbasit F.;
AlHelfi, Nawfal A.;
Al Ali, Roudha M.

Publication type:

Article

Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 7, p. 641, doi. 10.1080/10498850.2020.1786205

By:

Nanda, Chinmaya;
Chattopadhyay, Kasturi;
Reddy, Ramakrishna;
Javith, Mohammed Akram;
Kisore Das, Sambit;
Balange, Amjad K.;
Nayak, Binaya Bhusan;
Xavier, K. A. Martin

Publication type:

Article

Improvement on wheat bread quality by in situ produced dextran--A comprehensive review fromthe viewpoint of starch and gluten.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 3, p. 1, doi. 10.1111/1541-4337.13353

By:

Yao Zhang;
Dongxu Wang;
Zhihong Zhang;
Huanan Guan;
Yanjie Zhang;
Dan Xu;
Xueming Xu;
Dandan Li

Publication type:

Article

Influence of abiotic and anthropogenic factors on the formation of winter wheat grain quality indicators.

Published in:

Agronomy Research, 2024, v. 22, n. 3, p. 1128, doi. 10.15159/AR.24.089

By:

Demydov, O. A.;
Kyrylenko, V. V.;
Pravdziva, I. V.;
Humeniuk, O. V.;
Dubovyk, N. S.;
Suddenko, Yu. M.;
Los, R. M.;
Olefirenko, B. A.;
Radchenko, O. V.;
Shadchyna, T. V.

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

A Modest Proposal.

Published in:

Mathematical Intelligencer, 2020, v. 42, n. 3, p. 55, doi. 10.1007/s00283-019-09961-0

By:

Karaali, Gizem;
Lesser, Lawrence Mark

Publication type:

Article

The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 724, doi. 10.3390/fermentation8120724

By:

Klupsaite, Dovilė;
Kaminskaite, Aura;
Rimsa, Arnoldas;
Gerybaite, Agne;
Stankaityte, Agne;
Sileikaite, Ausra;
Svetlauskaite, Elzbieta;
Cesonyte, Emilija;
Urbone, Giedre;
Pilipavicius, Karolis;
Vaiginyte, Konstancija;
Vaisvilaite, Marija;
Prokopenko, Vilte;
Stukonyte, Giedre;
Starkute, Vytaute;
Zokaityte, Egle;
Lele, Vita;
Cernauskas, Darius;
Mockus, Ernestas;
Liatukas, Zilvinas

Publication type:

Article

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020096

By:

Vriesekoop, Frank;
Haynes, Annie;
van der Heijden, Niels;
Hao Liang;
Paximada, Paraskevi;
Zuidberg, Antien

Publication type:

Article

Chemical, physicochemical, and nutritional characteristics of some sausage types.

Published in:

Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 330

By:

Popescu, Georgeta Sofia;
Ciortan, Georgiana;
Velciov, Ariana;
Alexa, Ersilia;
Hotea, Ionela;
Cozma, Antoanela;
Rotariu, Lia

Publication type:

Article

THE WATER QUALITY OF SOME SOURCES IN ALBANIA AND THEIR INFLUENCE ON THE DOUGH RHEOLOGY.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 41, p. 170

By:

Sana, Majlinda;
Sinani, Abdyl;
Xhabiri, Gafur

Publication type:

Article

INVESTIGATION OF CHANGE OF QUALITY INDICATORS OF GLUTENFREE BREAD DURING STORAGE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2020, v. 107, n. 11, p. 54, doi. 10.15587/1729-4061.2020.215019

By:

Biletska, Yana;
Djukareva, Galina;
Nekos, Alla;
Husliev, Andrii;
Krivtsova, Anna;
Bakirov, Myushfik;
Polupan, Valentyn

Publication type:

Article

The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread.

Published in:

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

By:

TOK, Hatice;
ERTAŞ, Nilgün

Publication type:

Article

Selected Factors Determining the Disposal of Stale Bread by Polish Consumers.

Published in:

Sustainability (2071-1050), 2024, v. 16, n. 24, p. 11029, doi. 10.3390/su162411029

By:

Bilska, Beata;
Tomaszewska, Marzena;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 4, p. 3993, doi. 10.1007/s11947-024-03703-7

By:

Kotsiou, Kali;
Palassaros, Georgios;
Irakli, Maria;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

Making sugar-free bread with wheat flour and halotolerant Hyphopichia burtonii-enriched culture.

Published in:

Food Science & Technology Research, 2023, v. 29, n. 2, p. 123, doi. 10.3136/fstr.FSTR-D-22-00163

By:

Naganori OHISA;
Naoki SUZUKI;
Satoshi MOHRI

Publication type:

Article

Quality Properties of a Bread Made with Levain and Cocoa Waste.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 5, p. 409, doi. 10.1080/15428052.2020.1848685

By:

Scheuer, Patrícia Matos;
Southgate, Alice Nogueira Novaes;
Martelli, Mariana Ferreira;
Dias, Camila;
da Silva, Maria Eliza;
Coelho, Andriele Aparício;
de Francisco, Alicia

Publication type:

Article

The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 1, p. 1, doi. 10.1080/15428052.2019.1680472

By:

Ferraz, Renata;
Flores, Simone Hickmann;
Frazzon, Jeverson;
Thys, Roberta Cruz Silveira

Publication type:

Article

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels.

Published in:

European Food Research & Technology, 2024, v. 250, n. 10, p. 2593, doi. 10.1007/s00217-024-04560-6

By:

Seis Subaşı, Asiye;
Ercan, Recai

Publication type:

Article

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough.

Published in:

European Food Research & Technology, 2024, v. 250, n. 3, p. 945, doi. 10.1007/s00217-023-04439-y

By:

Drakula, Saša;
Novotni, Dubravka;
Čukelj Mustač, Nikolina;
Voučko, Bojana;
Krpan, Marina;
Vahčić, Nada;
Hruškar, Mirjana;
Ćurić, Duška

Publication type:

Article

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics.

Published in:

European Food Research & Technology, 2022, v. 248, n. 6, p. 1691, doi. 10.1007/s00217-022-03996-y

By:

Beltrão Martins, Rita;
Garzón, Raquel;
Peres, José Alcides;
Barros, Ana I. R. N. A.;
Raymundo, Anabela;
Rosell, Cristina M.

Publication type:

Article

Chestnut peels and wheat bran at different water level influence the physical properties of pan bread.

Published in:

European Food Research & Technology, 2022, v. 248, n. 5, p. 1227, doi. 10.1007/s00217-022-03959-3

By:

Alinovi, Marcello;
Rinaldi, Massimiliano;
Paciulli, Maria;
Littardi, Paola;
Chiavaro, Emma

Publication type:

Article

Powdered seaweeds as a valuable ingredient for functional breads.

Published in:

European Food Research & Technology, 2021, v. 247, n. 10, p. 2431, doi. 10.1007/s00217-021-03804-z

By:

Amoriello, Tiziana;
Mellara, Francesco;
Amoriello, Monica;
Ceccarelli, Danilo;
Ciccoritti, Roberto

Publication type:

Article

Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread.

Published in:

European Food Research & Technology, 2021, v. 247, n. 6, p. 1425, doi. 10.1007/s00217-021-03721-1

By:

Rebholz, Gerold Felix;
Sebald, Karin;
Dirndorfer, Sebastian;
Dawid, Corinna;
Hofmann, Thomas;
Scherf, Katharina Anne

Publication type:

Article

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread.

Published in:

European Food Research & Technology, 2021, v. 247, n. 3, p. 695, doi. 10.1007/s00217-020-03657-y

By:

Rebholz, Gerold Felix;
Sebald, Karin;
Dirndorfer, Sebastian;
Dawid, Corinna;
Hofmann, Thomas;
Scherf, Katharina Anne

Publication type:

Article

Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties.

Published in:

European Food Research & Technology, 2019, v. 245, n. 11, p. 2591, doi. 10.1007/s00217-019-03370-5

By:

Kowalczewski, Przemysław Łukasz;
Walkowiak, Katarzyna;
Masewicz, Łukasz;
Duda, Adamina;
Poliszko, Natalia;
Różańska, Maria Barbara;
Jeżowski, Paweł;
Tomkowiak, Agnieszka;
Mildner-Szkudlarz, Sylwia;
Baranowska, Hanna Maria

Publication type:

Article

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 6, p. 1037, doi. 10.1007/s00217-017-3020-1

By:

Bender, Denisse;
Fraberger, Vera;
Szepasvári, Palma;
D’Amico, Stefano;
Tömösközi, S.;
Cavazzi, G.;
Jäger, H.;
Domig, Konrad J.;
Schoenlechner, Regine

Publication type:

Article

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4784794

By:

Bagale, Uday;
Kadi, Ammar;
Malinin, Artem;
Potoroko, Irina;
Sonawane, Shirish;
Potdar, Shital

Publication type:

Article

Identification of Turmeric and Revelation of Adulterations by Digital Colorimetry and Near-IR Spectrometry.

Published in:

Journal of Analytical Chemistry, 2025, v. 80, n. 5, p. 829, doi. 10.1134/S1061934825700236

By:

Emel'yanov, O. E.;
Amelin, V. G.;
Tret'yakov, A. V.

Publication type:

Article

Influence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 1973

By:

Borges, V. C.;
Salas-Mellado, M. M.

Publication type:

Article

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 11, p. 2067, doi. 10.1007/s11947-018-2167-5

By:

Salinas, María V.;
Puppo, María C.

Publication type:

Article

Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR.

Published in:

Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 649, doi. 10.1002/mrc.4829

By:

Rondeau‐Mouro, Corinne;
Godfrin, Célia;
Cambert, Mireille;
Rouillac, Judicaël;
Diascorn, Yves;
Lucas, Tiphaine;
Grenier, David

Publication type:

Article

Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.

Published in:

Foods, 2025, v. 14, n. 7, p. 1189, doi. 10.3390/foods14071189

By:

Murariu, Otilia Cristina;
Caruso, Gianluca;
Frunză, Gabriela;
Lipșa, Florin Daniel;
Ulea, Eugen;
Tallarita, Alessio Vincenzo;
Calistru, Anca;
Jităreanu, Gerard

Publication type:

Article

Microbiological Quality Assessment of Some Commercially Available Breads.

Published in:

Foods, 2024, v. 13, n. 20, p. 3271, doi. 10.3390/foods13203271

By:

György, Éva;
Laslo, Éva

Publication type:

Article

The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.

Published in:

Foods, 2024, v. 13, n. 16, p. 2482, doi. 10.3390/foods13162482

By:

Bieniek, Angelika;
Buksa, Krzysztof

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

Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.

Published in:

Foods, 2024, v. 13, n. 3, p. 461, doi. 10.3390/foods13030461

By:

Cheng, Jieyi;
Zheng, Li;
Zhao, Jinling;
Yu, Meihong;
Cao, Rui;
Wang, Dan;
Li, Jian;
Zhou, Linyi

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 the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.

Published in:

Foods, 2023, v. 12, n. 24, p. 4411, doi. 10.3390/foods12244411

By:

Marinopoulou, Anna;
Kagioglou, Georgia;
Vacharakis, Nikolaos;
Raphaelides, Stylianos;
Papageorgiou, Maria

Publication type:

Article

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.

Published in:

Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007

By:

Nouska, Chrysanthi;
Irakli, Maria;
Georgiou, Miltiadis;
Lytou, Anastasia E.;
Skendi, Adriana;
Bouloumpasi, Elisavet;
Chatzopoulou, Paschalina;
Biliaderis, Costas G.;
Lazaridou, Athina

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

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.

Published in:

Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125

By:

Schoenlechner, Regine;
Bender, Denisse;
D'Amico, Stefano;
Kinner, Mathias;
Tömösközi, Sandor;
Yamsaengsung, Ram

Publication type:

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.

Published in:

Foods, 2023, v. 12, n. 16, p. 3030, doi. 10.3390/foods12163030

By:

Curti, María Isabel;
Palavecino, Pablo Martín;
Savio, Marianela;
Baroni, María Verónica;
Ribotta, Pablo Daniel

Publication type:

Article

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.

Published in:

Foods, 2023, v. 12, n. 10, p. 2019, doi. 10.3390/foods12102019

By:

Wang, Dan;
Wang, Qingming;
Sun, Yunfei;
Qing, Zilong;
Zhang, Junhui;
Chen, Qiyang

Publication type:

Article

Greek Landrace Flours Characteristics and Quality of Dough and Bread.

Published in:

Foods, 2023, v. 12, n. 8, p. 1618, doi. 10.3390/foods12081618

By:

Skendi, Adriana;
Papageorgiou, Maria;
Irakli, Maria;
Stefanou, Stefanos

Publication type:

Article