Works about BREAD quality

Results: 892

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

Tandem MS Characterization of Endosperm Lipid Profile in Isogenic Waxy Wheat Versus Wildtype Parent Cultivars.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 6, p. 751, doi. 10.1007/s11746-016-2823-8

By:

Brewer, Lauren R.;
Wetzel, David L.

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

A novel technique based on artificial intelligence for modeling the required temperature of a solar bread cooker equipped with concentrator through experimental data.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 437, doi. 10.1016/j.fbp.2020.08.001

By:

Nazari, Saeed;
Karami, Alimohammad;
Bahiraei, Mehdi;
Olfati, Mohammad;
Goodarzi, Marjan;
Khorasanizadeh, Hossein

Publication type:

Article

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 401, doi. 10.1016/j.fbp.2016.08.007

By:

Lu Zhang;
Putranto, Aditya;
Weibiao Zhou;
Boom, Remko M.;
Schutyser, Maarten A. I.;
Xiao Dong Chen

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

Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads.

Published in:

Gels (2310-2861), 2025, v. 11, n. 2, p. 86, doi. 10.3390/gels11020086

By:

He, Wenxia;
Tang, Jingni;
Chen, Yang;
Liu, Guanhui;
Li, Zhenni;
Tu, Jie;
Li, Yixuan

Publication type:

Article

酶制剂对郑麦158 面包烘焙品质的改良效果.

Published in:

Journal of Henan Agricultural Sciences, 2020, v. 49, n. 7, p. 161, doi. 10.15933/j.cnki.1004-3268.2020.07.022

By:

张琨;
秦毛毛;
刘艳喜;
周正富;
秦敬梓;
吴政卿;
雷振生

Publication type:

Article

Effects of Different Modified Starches on the Quality of Mochi Bread.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 3, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.3.0295

By:

ZHU Kaiyue;
JIANG Caiyan;
WEN Chengrong;
SHANG Shan;
TONG Yi;
BAI Yushi;
JIANG Pengfei

Publication type:

Article

Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 11, p. 219, doi. 10.13982/j.mfst.1673-9078.2022.11.0005

By:

CAI Sha;
CAI Fang;
SHI Jianbin;
SUI Yong;
XIONG Tian;
HE Jianjun;
CHEN Xueling;
FAN Chuanhui;
JIA Zhiwen;
MEI Xin

Publication type:

Article

复合改良剂对小麦面团特性及馒头品质的改善作用.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 199, doi. 10.13982/j.mfst.1673-9078.2022.8.1216

By:

刘依林;
李冰;
吴虹

Publication type:

Article

UTJECAJ GODINE I LOKALITETA NA PRINOS ZRNA I POJEDINE OSOBINE BRAŠNA OZIME PŠENICE.

Published in:

Agronomy Journal / Agronomski Glasnik (0002-1954), 2019, v. 81, n. 5, p. 291

By:

Đurić, N.;
Grčić, V.;
Cvijanović, Gorica;
Rajičić, Vera;
Branković, Gordana;
Poštić, D.

Publication type:

Article

UTJECAJ GODINE I LOKALITETA NA PRINOS ZRNA I POJEDINE OSOBINE BRAŠNA OZIME PŠENICE.

Published in:

Agronomy Journal / Agronomski Glasnik (0002-1954), 2019, v. 81, n. 5, p. 291

By:

Đurić, N.;
Grčić, V.;
Cvijanović, Gorica;
Rajičić, Vera;
Branković, Gordana;
Poštić, D.

Publication type:

Article

Drought stress during anthesis alters grain protein composition and Improves Bread Quality in Field-Grown Iranian and German Wheat Genotypes.

Published in:

Julius-Kühn-Archiv, 2022, n. 469, p. 25

By:

Rekowski, Azin;
Wimmer, Monika A.;
Tahmasebi, Sirous;
Dier, Markus;
Kalmbach, Sarah;
Hitzmann, Bernd;
Zörb, Christian

Publication type:

Article

Investigating Quantitative and Qualitative Performance of Bread Wheat Genotypes Under Different Climatic Conditions.

Published in:

Gesunde Pflanzen, 2021, v. 73, n. 2, p. 229, doi. 10.1007/s10343-021-00547-5

By:

Taheri, Arash;
Heidari Sharif Abad, Hossein;
Nourmohammadi, Ghorban;
Seyedain Ardabili, Mahdi

Publication type:

Article

Starch Characteristics Linked to Gluten-Free Products.

Published in:

Foods, 2017, v. 6, n. 4, p. 29, doi. 10.3390/foods6040029

By:

Horstmann, Stefan W.;
Lynch, Kieran M.;
Arendt, Elke K.

Publication type:

Article

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4.

Published in:

Foods, 2017, v. 6, n. 1, p. 1, doi. 10.3390/foods6010001

By:

El-Hadef El-Okki, Amel Ait Kaki;
Gagaoua, Mohammed;
Bourekoua, Hayat;
Hafid, Kahina;
Bennamoun, Leila;
Djekrif-Dakhmouche, Shahrazed;
El-Hadef El-Okki, Mohamed;
Meraihi, Zahia

Publication type:

Article

Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.

Published in:

Antioxidants, 2024, v. 13, n. 11, p. 1325, doi. 10.3390/antiox13111325

By:

Uriho, Angelo;
Chen, Kaiwen;
Zhou, Fanlin;
Ma, Lingling;
Chen, Cheng;
Zhang, Shuning;
Omedi, Jacob Ojobi;
Huang, Weining;
Li, Ning;
Liang, Li

Publication type:

Article

Influence of Pediococcus pentosaceus Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation.

Published in:

Antioxidants, 2024, v. 13, n. 10, p. 1204, doi. 10.3390/antiox13101204

By:

Hassan, Alaa Ahmed Alsiddig;
Jin, Young Hun;
Mah, Jae-Hyung

Publication type:

Article

INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD.

Published in:

Food & Environment Safety, 2021, v. 20, n. 3, p. 172, doi. 10.4316/fens.2021.019

By:

MEDVID, Iryna;
SHYDLOVSKA, Olena;
ISHCHENKO, Tetiana

Publication type:

Article

THE INFLUENCE OF LUPIN FLOUR ADDITION ON BREAD QUALITY.

Published in:

Food & Environment Safety, 2016, v. 15, n. 3, p. 216

By:

CODINĂ, Georgiana Gabriela;
MARINEAC, Andreea Roxana;
TODOSI-SĂNDULEAC, Elena

Publication type:

Article

STUDY ON EFFECTS OF ARTICHOKE FLOUR ADDITION IN BREAD.

Published in:

Food & Environment Safety, 2016, v. 15, n. 2, p. 187

By:

ROPCIUC, Sorina;
LEAHU, Ana;
DAMIAN, Cristina;
APOSTOL, Laura Carmen

Publication type:

Article

STUDIES ON THE INFLUENCE OF QUINOA FLOUR ADDITION ON BREAD QUALITY.

Published in:

Food & Environment Safety, 2016, v. 15, n. 2, p. 165

By:

CODINĂ, Georgiana Gabriela;
FRANCIUC, Simona Geanina;
TODOSI-SĂNDULEAC, Elena

Publication type:

Article

DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON BIOCHEMICAL PROCESSES IN DOUGH.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 67

By:

SILCHUK, Tetyana;
ZUYKO, Vira

Publication type:

Article

CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 46

By:

STAMATOVSKA, Viktorija;
KALEVSKA, Tatjana;
MENKINOSKA, Marija;
NAKOV, Gjore;
UZUNOSKA, Zora;
MITKOVA, Lenche

Publication type:

Article

APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 10

By:

CODINĂ, Georgiana Gabriela;
MIRONEASA, Silvia

Publication type:

Article

The Effects of Heat-Moisture Modified Tapioca Starch on Dough Rheology and Bread Quality.

Published in:

Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 2025, v. 25, n. 1, p. 114, doi. 10.35414/akufemubid.1512781

By:

ÇETİN BABAOĞLU, Hümeyra

Publication type:

Article

Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread.

Published in:

Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 2024, v. 24, n. 2, p. 341, doi. 10.35414/akufemubid.1253934

By:

YALÇIN, Seda

Publication type:

Article

Characteristics of Bread from Purple Sweet Potato Flour with the Addition of Hemicellulase Enzyme.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 127

By:

Julianti, Elisa;
Ridwansyah;
Zaharami, Ayu

Publication type:

Article

BEHAVIOR OF ROMANIAN BREAD CONSUMERS.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2023, v. 70, n. 2, p. 611, doi. 10.59267/ekoPolj2302611V

By:

Violeta-Andreea, Andreiana;
Daniela, Stoica Georgiana;
Alina, Constantinescu;
Tatiana, Georgiana

Publication type:

Article

THE EFFECT OF A COUNTRY NAME ON CONSUMERS' PERCEPTION AND ASSESSMENT OF AGRICULTURAL PRODUCTS WITH PROTECTED DESIGNATION OF ORIGIN.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2022, v. 69, n. 4, p. 1177, doi. 10.5937/ekoPolj2204177R

By:

Rakić, Sandra R.;
Bugarčić, Marina D.;
Drašković, Bojana B.

Publication type:

Article

Biochemical characterization of a GH10 xylanase from the anaerobic rumen fungus Anaeromyces robustus and application in bread making.

Published in:

3 Biotech, 2021, v. 11, n. 9, p. 1, doi. 10.1007/s13205-021-02956-9

By:

Wen, Sitao;
Wu, Guogan;
Wu, Huawei

Publication type:

Article

Tecnofuncionalidad de harinas integrales de maíces andinos (Zea Mays) nativas y extrudidas.

Published in:

Innotec, 2022, n. 24, p. 36, doi. 10.26461/24.02

By:

MARISOL MIRANDA, RITA;
ESTER DOMÍNGUEZ, NATALIA;
ALEJANDRA GIMÉNEZ, MARÍA;
LOBO, MANUEL OSCAR;
CRISTINA SAMMÁN, NORMA

Publication type:

Article

DIRECT BAKING QUALITY OF SPELT WHEAT (TRITICUM SPELTA L.).

Published in:

Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 86

By:

KORCZYK-SZABÓ, Joanna;
LACKO-BARTOŠOVÁ, Magdaléna

Publication type:

Article

IMPROVEMENT OF QUALITY ATTRIBUTES OF BREAD BY THE APPLICATION OF PHYTASES FROM AN INDIGENOUS STRAIN OF Aspergillus niger.

Published in:

Pakistan Journal of Agricultural Sciences, 2014, v. 51, n. 3, p. 711

By:

Ismail, Amir;
Riaz, Muhammad;
Akhtar, Saeed;
Ismail, Tariq;
Ahmad, Zulfiqar;
Ali, Shinawar Waseem

Publication type:

Article

THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 1, p. 32, doi. 10.35219/foodtechnology.2022.1.03

By:

BANU, IULIANA;
APRODU, IULIANA

Publication type:

Article

ASSESSMENT OF QUINOA FLOURS EFFECT ON WHEAT FLOUR DOUGH RHEOLOGY AND BREAD QUALITY.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 173, doi. 10.35219/foodtechnology.2019.2.12

By:

TAMBA-BEREHOIU, RADIANA-MARIA;
TURTOI, MIRA O.;
POPA, CIPRIAN N.

Publication type:

Article

OPTIMIZATION OF BREAD QUALITY OF 650 WHEAT FLOUR TYPE WITH NATIVE INULIN BY RESPONSE SURFACE METHODOLOGY.

Published in:

By:

ARGHIRE, CAMELIA;
MIRONEASA, SILVIA;
CODINĂ, GEORGIANA GABRIELA

Publication type:

Article

EFFECT OF POTATO (Solanum tuberosum) ADDITION ON THE DOUGH PROPERTIES, SENSORY QUALITIES AND RESISTANT STARCH CONTENT OF BREAD.

Published in:

By:

IANCU, MARIA LIDIA

Publication type:

Article

Sourdough use in Bread Production: Review.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 2, p. 81, doi. 10.35516/jjas.v18i2.173

By:

Amr, Ayed S.;
Alkhamaiseh, Ashraf M.

Publication type:

Article

Optimizing the Sowing Date to Improve Water Management and Wheat Yield in a Large Irrigation Scheme, through a Remote Sensing and an Evolution Strategy-Based Approach.

Published in:

Remote Sensing, 2021, v. 13, n. 18, p. 3789, doi. 10.3390/rs13183789

By:

Belaqziz, Salwa;
Khabba, Saïd;
Kharrou, Mohamed Hakim;
Bouras, El Houssaine;
Er-Raki, Salah;
Chehbouni, Abdelghani

Publication type:

Article

SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 1, p. 209, doi. 10.15237/gida.GD22121

By:

Örü, Fatmanur;
Ertop, Müge Hendek

Publication type:

Article

THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1083, doi. 10.15237/gida.GD22024

By:

Kılmanoğlu, Hilal;
Akbaş, Meryem;
Kumcuoğlu, Seher;
Tavman, Şebnem

Publication type:

Article

FARKLI YÖNTEMLERLE ACILIĞI GİDERİLMİŞ LÜPEN UNU VE DİRENÇLİ NİŞASTA İÇEREN EKMEKLERİN KALİTE ÖZELLİKLERİ ÜZERİNE VİTAL GLUTEN VE EMÜLGATÖRÜN ETKİSİ

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 2, p. 243, doi. 10.15237/gida.GD20128

By:

Yaver, Elif;
Bilgiçli, Nermin

Publication type:

Article

THE EFFECT OF MILK POWDER ADDITION ON THE PROPERTIES OF BREAD QUALITY AND FUNCTIONALITY.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 193, doi. 10.15237/gida.GD19106

By:

Burnaz, Nesibe Arslan;
Ertop, Müge Hendek

Publication type:

Article

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 59, doi. 10.1002/jsfa.6843

By:

Rinaldi, Massimiliano;
Paciulli, Maria;
Dall'Asta, Chiara;
Cirlini, Martina;
Chiavaro, Emma

Publication type:

Article

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 13, p. 2801, doi. 10.1002/jsfa.6635

By:

Zhang, Pingping;
Jondiko, Tom O;
Tilley, Michael;
Awika, Joseph M

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

Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1116, doi. 10.1002/jsfa.6378

By:

Ezhilarasi, Perumal Natarajan;
Indrani, Dasappa;
Jena, Bhabani Sankar;
Anandharamakrishnan, Chinnaswamy

Publication type:

Article

Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 3055, doi. 10.1002/jsfa.6139

By:

Mnif, Inès;
Besbes, Souheil;
Ellouze‐Ghorbel, Raoudha;
Ellouze‐Chaabouni, Semia;
Ghribi, Dhouha

Publication type:

Article