Works matching DE "BREAD quality"

Results: 887

Effects of water deficit and high N fertilization on wheat storage protein synthesis, gluten secondary structure, and breadmaking quality.

Published in:

Crop Journal (2095-5421), 2022, v. 10, n. 1, p. 216, doi. 10.1016/j.cj.2021.04.006

By:

Junxian Liu;
Junwei Zhang;
Gengrui Zhu;
Dong Zhu;
Yueming Yan

Publication type:

Article

THE IMPACT OF INNOVATION IN THE TECHNOLOGICAL PROCESS ON QUALITY. IMPROVEMENT: A CASE STUDY OF THE BAKERY INDUSTRY.

Published in:

Scientific Papers of Silesian University of Technology. Organization & Management / Zeszyty Naukowe Politechniki Slaskiej. Seria Organizacji i Zarzadzanie, 2025, n. 222, p. 629, doi. 10.29119/1641-3466.2025.222.36

By:

WOLNIAK, Radosław;
DROZD, Radosław

Publication type:

Article

THE EFFECTS OF THE ADDITION OF LYOPHILIZED BERRY FRUITS ON THE LEAVENING PROPERTIES OF DOUGH AND VOLUME PROPERTIES OF BREAD.

Published in:

Food & Feed Research, 2025, v. 51, n. 1, p. 53, doi. 10.5937/ffr0-52510

By:

Kolesárová, Anna;
Bojňanská, Tatiana;
Solgajová, Miriam;
Mendelová, Andrea;
Kopčeková, Jana;
Kolesárová, Adriana

Publication type:

Article

Investigation of the effect of variable heat flux on energy consumption and bread quality in the flat bread baking process by experimental and numerical methods.

Published in:

Energy Sources Part A: Recovery, Utilization & Environmental Effects, 2025, v. 47, n. 1, p. 2858, doi. 10.1080/15567036.2020.1845255

By:

afkar, Hadi;
kianifar, Ali;
zamani, Hosein

Publication type:

Article

5 种杂粮对馒头血糖生成指数及食用品质的影响.

Published in:

Science & Technology of Cereals, Oils & Foods, 2025, v. 33, n. 3, p. 94, doi. 10.16210/j.cnki.1007-7561.2025.03.008

By:

赵晨旭;
綦文涛;
宋歌;
洪宇;
方微;
黄铮昱;
王勇

Publication type:

Article

Characterization of Microbial and Chemical Properties of Wheat Flour Samples in Hamadan, Iran: A Screening and Investigation Study.

Published in:

Journal of Nutrition & Food Security, 2025, v. 10, n. 2, p. 282, doi. 10.18502/jnfs.v10i2.18540

By:

Ahmadi, Mehdi;
Marand, Maedeh Jabarzadeh;
Khajeh, Fatemeh;
Mirsharifi, Seyedeh Maryam;
Khaledian, Yousef;
Raziabad, Reza Hazrati;
Pirhadi, Mohadeseh

Publication type:

Article

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality.

Published in:

Foods, 2025, v. 14, n. 10, p. 1821, doi. 10.3390/foods14101821

By:

Zahorec, Jana;
Šoronja-Simović, Dragana;
Petrović, Jovana;
Nikolić, Ivana;
Pavlić, Branimir;
Bijelić, Katarina;
Bojanić, Nemanja;
Fišteš, Aleksandar

Publication type:

Article

Influence of Cultivation System and Proportion of Local Cultivars 'Caaveiro' and 'Callobre' in Flour Mixtures on the Nutritional Quality of Galician Bread.

Published in:

Foods, 2025, v. 14, n. 10, p. 1712, doi. 10.3390/foods14101712

By:

España-Fariñas, M Pilar;
Camba-Carrión, Joaquín;
García-Gómez, María Belén;
Vázquez-Odériz, María Lourdes;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Urquijo-Zamora, Luis;
Cobos, Ángel;
Díaz, Olga;
Romero-Rodríguez, María Ángeles

Publication type:

Article

The impact of stem and root fungal diseases on grain yield and quality of bread wheat under wheat mono-cropping systems in Mediterranean subhumid conditions of Tunisia.

Published in:

European Journal of Plant Pathology, 2023, v. 166, n. 2, p. 179, doi. 10.1007/s10658-023-02652-9

By:

Bouatrous, Asma;
Gargouri, Samia;
Souissi, Amir;
Harbaoui, Kalthoum;
Cheikh M'hamed, Hatem;
Gharbi, Mohamed Salah;
Annabi, Mohamed

Publication type:

Article

SPLINE MODEL OPTIMIZATION OF THE BIOTECHNOLOGICAL PROCESS OF OBTAINING SOURDOUGH FOR BAKERY NEEDS USING FUNCTIONAL COMPONENTS.

Published in:

Journal of Chemistry & Technologies, 2024, v. 32, n. 4, p. 1073, doi. 10.15421/jchemtech.v32i4.308639

By:

Korniienko, Iryna М.;
Gulyaev, Vitalii M.;
Kuznietsova, Olena O.;
Anatskyi, Andrii S.

Publication type:

Article

Pan Bread Quality as Affected by the Addition of Ajwain and Thyme Powders.

Published in:

Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 3, p. 697, doi. 10.21608/assjm.2019.98130

By:

Mohamed, Hanaa A. R.;
Sallam, Y. I.;
El-Leithy, A. S.;
Aly, Safaa E.

Publication type:

Article

芋头生浆对面团加工特性及馒头品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 31, doi. 10.12161/j.issn.1005‐6521.2025.03.005

By:

李月明;
徐美;
韩风;
张信;
闫闯硕;
李宏军

Publication type:

Article

天然叶绿素微胶囊改善面包品质.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 18, doi. 10.12161/j.issn.1005-6521.2024.21.003

By:

黄鑫;
杨逸凡;
王绘月;
高献礼;
张智宏;
王满生

Publication type:

Article

麦胚粉添加量及粒径大小对混合粉特性及面包品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001

By:

展小彬;
温纪平;
高青阳;
刘非凡;
张浩鹏

Publication type:

Article

预醒发冷冻生胚馒头熟制工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 3, p. 137, doi. 10.12161/j.issn.1005-6521.2024.03.020

By:

陈赫帆;
陈洁;
汪磊;
刘亚楠;
王洋洋;
邱寿宽

Publication type:

Article

功能性添加物对复合型马铃薯全粉面包品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 106, doi. 10.12161/j.issn.1005-6521.2023.13.016

By:

郝素颖;
杨晓清

Publication type:

Article

响应面法优化运动发酵单胞菌发酵面包工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 9, p. 137, doi. 10.12161/j.issn.1005-6521.2023.09.019

By:

刘璐;
李建婷;
刘林培;
吴波;
何明雄

Publication type:

Article

传统发酵馒头工艺及改良剂添加优化.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 90, doi. 10.12161/j.issn.1005-6521.2023.07.013

By:

贾聪聪;
徐慧;
张蕴哲;
苑宁;
卢鑫;
檀建新;
张伟

Publication type:

Article

冀紫 439 黑小麦与济麦 22 普麦蛋白及加工品质的比较.

Published in:

Food Research & Development, 2023, v. 44, n. 4, p. 29, doi. 10.12161/j.issn.1005-6521.2023.04.005

By:

王滢颖;
王晗;
李慧静

Publication type:

Article

外源酶对大米面团性能和米面包品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 91, doi. 10.12161/j.issn.1005-6521.2022.21.012

By:

刘晓飞;
吴浚滢;
戚月娜;
赵香香;
刘畅;
张智;
张娜

Publication type:

Article

藜麦麸皮不可溶性膳食纤维对面包品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 8, doi. 10.12161/j.issn.1005-6521.2022.21.002

By:

宋志强;
戴慧颖;
杨佳茹;
朱彦宾

Publication type:

Article

吐司面包的配方优化研究.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 103, doi. 10.12161/j.issn.1005-6521.2022.09.014

By:

田其英;
陆双

Publication type:

Article

蓝莓渣软欧面包的配方优化.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 89, doi. 10.12161/j.issn.1005-6521.2021.21.014

By:

高鲲;
田晓玲;
贾金辉;
张海涛;
司旭

Publication type:

Article

发芽糙米馒头的工艺优化研究.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 74, doi. 10.12161/j.issn.1005-6521.2021.21.012

By:

孙莹;
王立强;
江连洲;
石长波

Publication type:

Article

不同解冻方式对冷冻面团品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 66, doi. 10.12161/j.issn.1005-6521.2021.19.010

By:

孙伊琳

Publication type:

Article

发芽糙米复合粉制备无麸质面包的研究.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 132, doi. 10.12161/j.issn.1005-6521.2021.15.021

By:

吴昊桐;
杜佳阳;
李东红;
周大宇;
杨立娜;
马涛

Publication type:

Article

朝鲜蓟超微粉对面团特性及馒头品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 65, doi. 10.12161/j.issn.1005-6521.2020.24.011

By:

张玉爽;
李景明;
倪元颖;
张兴;
程继旺;
薄佳钰;
张晓旭

Publication type:

Article

响应面法优化小麦新品种百农 4199 的馒头加工工艺.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 82, doi. 10.12161/j.issn.1005-6521.2020.17.013

By:

王斌;
赵吉顺;
姜小苓;
张自阳;
王科;
刘明久

Publication type:

Article

甘薯全粉对小麦面团及馒头品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 15, p. 11, doi. 10.12161/j.issn.1005-6521.2020.15.003

By:

张凤婕;
张天语;
曹燕飞;
杨哲;
张海静;
李宏军

Publication type:

Article

豌豆蛋白粉馒头加工工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 142, doi. 10.12161/j.issn.1005-6521.2020.14.022

By:

吕常旭;
李颖;
贺金涛;
陈娟

Publication type:

Article

谷氨酰胺转氨酶对藜麦-小麦面团及面包品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 132, doi. 10.12161/j.issn.1005-6521.2020.14.020

By:

夏明敬

Publication type:

Article

马铃薯全粉馒头制作配方优化及其质构特性主成分分析.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 88, doi. 10.12161/j.issn.1005-6521.2020.13.014

By:

吴海霞;
田志芳

Publication type:

Article

面包复合改良剂的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 47, doi. 10.12161/j.issn.1005-6521.2020.11.008

By:

许粟;
黎代权;
余茜;
肖娟;
苏美棋;
马风伟;
马立志;
刘晓燕;
梁建芬

Publication type:

Article

The Effects of Mashed Sweet Potato on Rheological Quality of Dough and Quality of Steamed Bread.

Published in:

Food Research & Development, 2020, v. 41, n. 6, p. 1, doi. 10.12161/j.issn.1005-6521.2020.06.001

By:

ZHANG Feng-jie;
ZHANG Tian-yu;
CAO Yan-fei;
YANG Zhe;
ZHANG Hai-jing;
LI Hong-jun

Publication type:

Article

鹰嘴豆与豌豆复合粉对面团特性及馒头品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 5, p. 68, doi. 10.12161/j.issn.1005-6521.2020.05.011

By:

李佳婷;
王敏

Publication type:

Article

百香果皮果胶提取工艺及其对面团和面包品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 102, doi. 10.12161/j.issn.1005-6521.2020.03.018

By:

姜燕;
周敏;
米热依;
郭海南

Publication type:

Article

功能性海带面包生产工艺的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 74, doi. 10.12161/j.issn.1005-6521.2020.02.013

By:

何粉霞;
张芹;
张秀平;
聂小伟

Publication type:

Article

墨鱼汁酱的制备及其对馒头品质的影响研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 100, doi. 10.12161/j.issn.1005-6521.2019.19.018

By:

陈跃文;
欧杨智;
蒋丹丹;
韦剑玲;
蔡文强;
沈诗珂;
张菁娜;
任少天

Publication type:

Article

醋酸酯淀粉对面粉加工特性及馒头品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 42, doi. 10.12161/j.issn.1005-6521.2019.19.008

By:

赵俊芳;
吕银德

Publication type:

Article

复合杂粮面包配方优化的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 148, doi. 10.3969/j.issn.1005-6521.2019.11.026

By:

李次力;
卢雨菲;
遇世友;
杨萍

Publication type:

Article

柚皮粉膳食纤维面包的加工工艺及品质影响.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 112, doi. 10.3969/j.issn.1005-6521.2019.09.019

By:

罗文珊;
谢文佩

Publication type:

Article

柚皮粉膳食纤维面包的加工工艺及品质影响.

Published in:

Food Research & Development, 2019, v. 40, n. 9, p. 112, doi. 10.3969/j.issn.1005-6521.2019.09.019

By:

罗文珊;
谢文佩

Publication type:

Article

QUALITY OF OLD BREAD AS A COMPONENT FOR ANIMAL FEED AFTER THERMAL FINISHING IN THE STORAGE PROCESS.

Published in:

Agriculture / Poljoprivreda, 2023, v. 29, n. 2, p. 78, doi. 10.18047/poljo.29.2.10

By:

T., Krička;
M., Grubor;
N., Voća;
A., Matin;
V., Jurišić;
Z., Janječić;
M., Kontek;
N., Bilandžija

Publication type:

Article

Comparative Studies on the Effects of Leguminous Seed Flours on the Quality of Wheat and Maize Breads.

Published in:

Nigerian Food Journal, 2017, v. 35, n. 1, p. 15

By:

Ukpong, E. S.;
Uzomah, A.;
Omeire, G. C.;
Olawuni, I. A.

Publication type:

Article

Improvement of whole wheat dough and bread qualities with hydrocolloids.

Published in:

Cereal Technology / Getreidetechnologie, 2021, v. 75, n. 3, p. 116, doi. 10.23789/1869-2303-2021-03-116

By:

Tebben, Lauren;
Chen, Gengjun;
Tilley, Michael;
Yonghui Li

Publication type:

Article

Influence of edible coatings on rye and rye-wheat bread quality.

Published in:

Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 82, doi. 10.24263/2310-1008-2017-5-1-11

By:

Shulga, Oksana;
Chorna, Anastasia;
Shulga, Sergii

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

Obtaining and study of the effect of liposomal solution of the follicular chicken eggs' extract on the quality of bread.

Published in:

Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 17, doi. 10.24263/2310-1008-2017-5-1-4

By:

Bondareva, Viktoriia;
Miroshnikov, Oleg;
Muratov, Oleksii;
Kolesnik, Maryna

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

Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread.

Published in:

Plants (2223-7747), 2023, v. 12, n. 14, p. 2641, doi. 10.3390/plants12142641

By:

Spina, Alfio;
Guarnaccia, Paolo;
Canale, Michele;
Sanfilippo, Rosalia;
Bizzini, Michele;
Blangiforti, Sebastiano;
Zingale, Silvia;
Lo Piero, Angela Roberta;
Allegra, Maria;
Sicilia, Angelo;
Nicotra, Carmelo;
Anastasi, Umberto

Publication type:

Article