Works matching DE "BREAD industry"

Results: 95

Bread in the Economy of Qualities: The Creative Reconstitution of the Canada-UK Commodity Chain for Wheat.

Published in:

Rural Sociology, 2011, v. 76, n. 2, p. 197, doi. 10.1111/j.1549-0831.2010.00038.x

By:

Magnan, André

Publication type:

Article

Managing temperature and time in breadmaking.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 1, p. 12, doi. 10.23789/1869-2303-2023-1-12

By:

Cauvain, Stanley P.

Publication type:

Article

PRESENTACIÓN.

Published in:

Studia Histórica: Historia Moderna, 2012, v. 34, p. 19

By:

FORTEA PÉREZ, José Ignacio

Publication type:

Article

EL ABASTO DE PAN EN EL MADRID DEL SIGLO XVII.

Published in:

Studia Histórica: Historia Moderna, 2012, v. 34, p. 61

By:

ANDRÉS UCENDO, José Ignacio;
LANZA GARCÍA, Ramón

Publication type:

Article

Characteristics of Sales Forecasts Based on Gross National Product.

Published in:

Financial Analysts Journal, 1970, v. 26, n. 5, p. 39, doi. 10.2469/faj.v26.n5.39

By:

Osborne, Harlow

Publication type:

Article

Bread-making potential of selected spring wheat species depending on crop year and production technology intensity.

Published in:

Zemdirbyste-Agriculture, 2016, v. 103, n. 4, p. 369, doi. 10.13080/z-a.2016.103.047

By:

RACHOŃ, Leszek;
SZUMIŁO, Grzegorz;
SZAFRAŃSKA, Anna;
KOTYRBA, Danuta

Publication type:

Article

Genetic progress in wheat yield and nitrogen use efficiency under four nitrogen rates.

Published in:

Crop Science, 1997, v. 37, n. 3, p. 898, doi. 10.2135/cropsci1997.0011183X003700030033x

By:

R., J.I. Ortiz-Mona;
Sayre, K.D.

Publication type:

Article

THE BAKING INDUSTRY IN THE NINETEENTH CENTURY.

Published in:

Business History, 1963, v. 5, n. 2, p. 98, doi. 10.1080/00076796300000003

By:

Burnett, John

Publication type:

Article

USING POWDER OF DRY HAWTHORN BERRIES IN BREAD TECHNOLOGY.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 135

By:

Gospodarenko, Hrihorii;
Yevchuk, Yana;
Kostetska, Kateryna;
Novikov, Volodymyr;
Stasinevych, Oleksandr;
Malezhyk, Ivan

Publication type:

Article

IMPACTS OF WATER PROPERTIES ON THE QUALITY OF STEAMED BREAD.

Published in:

Carpathian Journal of Food Science & Technology, 2014, v. 6, n. 1, p. 25

By:

Yaqiang He;
Qian Lu

Publication type:

Article

Effect of Cephalaria syriaca addition on rheological properties of composite flour.

Published in:

International Agrophysics, 2012, v. 26, n. 4, p. 387, doi. 10.2478/v10247-012-0054-2

By:

Karaoǧlu, M. M.

Publication type:

Article

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology.

Published in:

Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.57040

By:

Gul, Latife Betul;
Gul, Osman;
Con, Ahmet Hilmi

Publication type:

Article

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology.

Published in:

Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.57040

By:

Gul, Latife Betul;
Gul, Osman;
Con, Ahmet Hilmi

Publication type:

Article

Amy’s Bread: Changing the Recipe for Success.

Published in:

Business Case Journal, 2015, v. 22, n. 2, p. 25

By:

Weber, Paula;
Weber, James

Publication type:

Article

A Chance to Sprout: A Can’t Miss Opportunity for a Small Bread Bakery?

Published in:

Business Case Journal, 2015, v. 22, n. 2, p. 11

By:

Gill, Sarah;
Grandzol, Christian;
Wynn, Pamela

Publication type:

Article

Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and....

Published in:

Journal of Applied Microbiology, 2000, v. 88, n. 2, p. 317, doi. 10.1046/j.1365-2672.2000.00962.x

By:

Gobbetti, M.;
Lavermicocca, P.;
Minervini, F.;
De Angelis, M.;
Corsetti, A.

Publication type:

Article

Scaling down bread production for quality assessment using a breadmaker: Are results from a breadmaker representative of other breadmaking methods?

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 54, doi. 10.1016/j.fbp.2016.06.004

By:

Trinh, L.;
Campbell, G. M.;
Martin, P. J.

Publication type:

Article

The Marketing of Hamburger Buns: An Improved Model for Prediction.

Published in:

Journal of the Academy of Marketing Science, 1975, v. 3, n. 3, p. 223, doi. 10.1007/BF02729282

By:

Albaum, Gerald;
Best, Roger;
Hawkins, Del I.

Publication type:

Article

The Marketing of Hamburger Buns.

Published in:

Journal of the Academy of Marketing Science, 1974, v. 2, n. 2, p. 309

By:

Carison, Rodger D.

Publication type:

Article

Impact of Genetic and Climatic Factors on Parameters of Breadmaking Quality of Wheat Kernel and Flour Starch Component.

Published in:

Field & Vegetable Crops Research / Ratarstvo i povrtarstvo, 2017, v. 54, n. 3, p. 93, doi. 10.5937/ratpov54-14025

By:

Živančev, Dragan;
Torbica, Aleksandra;
Momčilović, Vojislava;
Mastilović, Jasna

Publication type:

Article

Diary 2004.

Published in:: 2004
Publication type:: Proceeding

Fuzzy multi-objective optimization for closed loop logistics network design in bread-producing industries.

Published in:

International Journal of Advanced Manufacturing Technology, 2014, v. 70, n. 1-4, p. 349, doi. 10.1007/s00170-013-5264-7

By:

Mirakhorli, Abbas

Publication type:

Article

Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia.

Published in:

Foods, 2024, v. 13, n. 23, p. 3872, doi. 10.3390/foods13233872

By:

Sanmartín, Gemma;
Sánchez-Adriá, Isabel Elena;
Salvador, Ana;
Prieto, Jose A.;
Estruch, Francisco;
Randez-Gil, Francisca

Publication type:

Article

Element Content in Different Wheat Flours and Bread Varieties.

Published in:

Foods, 2022, v. 11, n. 20, p. 3176, doi. 10.3390/foods11203176

By:

Fernández-Canto, María Nerea;
García-Gómez, María Belén;
Boado-Crego, Sonia;
Vázquez-Odériz, María Lourdes;
Muñoz-Ferreiro, María Nieves;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Romero-Rodríguez, María Ángeles

Publication type:

Article

A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy).

Published in:

Foods, 2022, v. 11, n. 15, p. 2359, doi. 10.3390/foods11152359

By:

Preiti, Giovanni;
Calvi, Antonio;
Giuffrè, Angelo Maria;
Badagliacca, Giuseppe;
Virzì, Nino;
Bacchi, Monica

Publication type:

Article

Clean Label in Bread.

Published in:

Foods, 2021, v. 10, n. 9, p. 2054, doi. 10.3390/foods10092054

By:

Vargas, Maite Cristina Alava;
Simsek, Senay

Publication type:

Article

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough.

Published in:

Foods, 2020, v. 9, n. 7, p. 952, doi. 10.3390/foods9070952

By:

Carcea, Marina;
Narducci, Valentina;
Turfani, Valeria;
Mellara, Francesco

Publication type:

Article

Highly Efficient Computationally Derived Novel Metagenome α-Amylase With Robust Stability Under Extreme Denaturing Conditions.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.713125

By:

Ariaeenejad, Shohreh;
Zolfaghari, Behrouz;
Sadeghian Motahar, Seyedeh Fatemeh;
Kavousi, Kaveh;
Maleki, Morteza;
Roy, Swapnoneel;
Hosseini Salekdeh, Ghasem

Publication type:

Article

DEVELOPMENT OF OPTIMIZED SUBSTITUTION RATIO FOR WHEAT-CASSAVA-AFRICAN YAM BEAN FLOUR COMPOSITE FOR NIGERIAN BREAD INDUSTRIES.

Published in:

Nigerian Journal of Technology, 2020, v. 39, n. 4, p. 1237, doi. 10.4314/njt.v39i4.33

By:

Nwatu, I. E.;
Nwajinka, O. C.;
Muochebe, A. B.

Publication type:

Article

Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 6, p. 389, doi. 10.9755/ejfa.2016-04-339

By:

Sofia Bagulho, Ana;
Monho, André;
Almeida, Ana Sofia;
Costa, Rita;
Moreira, José;
Pais, Isabel;
Scotti, Paula;
Coutinho, José;
Maçãs, Benvindo

Publication type:

Article

HOE MODERNISEERDEN BAKKERS AAN NET BEGIN VAN DE TWINTIGSTE EEUW?

Published in:

TSEG: The Low Countries Journal of Social & Economic History / Tijdschrift voor Sociale en Economische Geschiedenis, 2013, v. 10, n. 3, p. 55, doi. 10.18352/tseg.218

By:

Sue-Yen Tjong Tjin Tai;
Davids, Mila;
Lintsen, Harry

Publication type:

Article

CONSUMER BEHAVIOUR IN THE BREAD MARKET IN LATVIA.

Published in:

Economic Science for Rural Development Conference Proceedings, 2015, n. 40, p. 72

By:

Eglite, Aija;
Kunkulberga, Daiga

Publication type:

Article

Maizes ražoāanas uzņēmumu resursi un to ietekme uz nozares attīstību.

Published in:

Economic Science for Rural Development Conference Proceedings, 2008, n. 15, p. 280

By:

Vilciņa, Anastasija;
Šulca, Romēna

Publication type:

Article

DEVELOPMENT AND PERSPECTIVES OF BREAD PRODUCING ENTERPRISES IN LATVIA.

Published in:

Economic Science for Rural Development Conference Proceedings, 2007, n. 13, p. 59

By:

Vilciņa, Anastasija;
Kantiķe, Ingrīda;
Eglīte, Aija

Publication type:

Article

MAIZES TIRGUS VĒRTĒJUMS RAŽOTĀJU SKATĪJUMĀ.

Published in:

Economic Science for Rural Development Conference Proceedings, 2007, n. 13, p. 46

By:

Kunkulberga, D.;
Straumīte, E.;
Vilciņa, A.;
Eglīte, A.;
Kantiķe, I.

Publication type:

Article

Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.

Published in:

Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1586, doi. 10.1271/bbb.90102

By:

Maeda, Tatsuro;
Gab-Soo Do;
Sugiyama, Junichi;
Araki, Tetsuya;
Tsuta, Mizuki;
Shiraga, Seizaburo;
Ueda, Mitsuyoshi;
Yamada, Masaharu;
Takeya, Koji;
Sagara, Yasuyuki

Publication type:

Article

تنويع مصادر صناعة الخبز ودورها في تعزيز الامن الغذائي العراقي )دراسة في الجغرافية السياسية (.

Published in:

Journal of Surra Man Ra'a, 2020, v. 16, n. 65, p. 1011

By:

أ. م. د. فراس عبد الج&

Publication type:

Article

Effectiveness of the business processes of the companies in the bakery industry of Zhytomyr region.

Published in:

2015

By:

Hryban, S. V.

Publication type:

Abstract

The bakers of Paris and the bread question, 1700- 1775.

Published in:

1999

By:

Crossick, Geoffrey

Publication type:

Book Review

Marketing mix strategies of bread producers in Kosovo.

Published in:

ILIRIA International Review, 2013, n. 1, p. 117, doi. 10.21113/iir.v3i1.102

By:

Fejza, Ejup;
Reshidi, Nail;
Livoreka, Ramiz

Publication type:

Article

Application of Grasspea Wholemeal in the Technology of White Bread Production.

Published in:

Polish Journal of Food & Nutrition Sciences, 2012, v. 62, n. 4, p. 207, doi. 10.2478/v10222-012-0056-6

By:

Kasprzak, Małgorzata;
Rzedzicki, Zbigniew

Publication type:

Article

High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1103, doi. 10.1007/s11947-017-1883-6

By:

Collar, Concha;
Angioloni, Alessandro

Publication type:

Article

Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 962, doi. 10.1007/s11947-017-1861-z

By:

Mariotti, M.;
Cappa, C.;
Picozzi, C.;
Tedesco, B.;
Fongaro, L.;
Lucisano, M.

Publication type:

Article

Suitability of Oat, Millet and Sorghum in Breadmaking.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1486, doi. 10.1007/s11947-012-0786-9

By:

Angioloni, Alessandro;
Collar, Concha

Publication type:

Article

Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making.

Published in:

Journal of Food & Nutrition Research, 2015, v. 54, n. 1, p. 69

By:

PEJCZ, EWA;
MULARCZYK, AGNIESZKA;
GIL, ZYGMUNT

Publication type:

Article

Heterologous expression and biochemical characterization of a cold-active lipase from Rhizopus microsporus suitable for oleate synthesis and bread making.

Published in:

Biotechnology Letters, 2021, v. 43, n. 9, p. 1921, doi. 10.1007/s10529-021-03167-1

By:

Xiang, Man;
Wang, Ling;
Yan, Qiaojuan;
Jiang, Zhengqiang;
Yang, Shaoqing

Publication type:

Article

豫西南小麦品种馒头制作适宜性研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009

By:

魏益民;
张磊;
赵博;
严军辉;
汪江华;
张影全;
张波;
郭波莉

Publication type:

Article

Factors in bread choice.

Published in:

Rivista Di Economia Agraria, 2016, v. 71, p. 229, doi. 10.13128/REA-18642

By:

Gava, Oriana;
Bartolini, Fabio;
Brunori, Gianluca

Publication type:

Article

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research.

Published in:

PeerJ, 2021, p. 1, doi. 10.7717/peerj.11389

By:

Calvert, Martha D.;
Madden, Anne A.;
Nichols, Lauren M.;
Haddad, Nick M.;
Lahne, Jacob;
Dunn, Robert R.;
McKenney, Erin A.

Publication type:

Article

THE QUALITATIVE ASPECTS ON SOME SPECIALTIES OF BREAD WITH SEEDS.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2018, v. 23, p. 40

By:

Căpruciu, Ramona;
Laurenţiu, Totâlcă;
Cuţă, Cristina

Publication type:

Article