Works matching DE "FLATBREADS"

Results: 69

Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1081, doi. 10.1007/s00217-015-2429-7

By:

Cevoli, Chiara;
Gianotti, Andrea;
Troncoso, Rodrigo;
Fabbri, Angelo

Publication type:

Article

Physicochemical and pasting properties of unleavened wheat flat bread ( Chapatti ) as affected by addition of pulse flour.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2015.1124486

By:

Wani, Idrees Ahmed;
Sogi, Dalbir Singh;
Sharma, Paras;
Gill, Balmeet Singh;
Yildiz, Fatih

Publication type:

Article

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 419, doi. 10.5219/1879

By:

Abu-Alruz, Khaled

Publication type:

Article

Influence of nitrogen fertilizer rate and variety on tef [Eragrostis tef (Zucc.) Trotter] nutritional composition and sensory quality of a staple bread (Injera).

Published in:

PLoS ONE, 2024, v. 19, n. 1, p. 1, doi. 10.1371/journal.pone.0295491

By:

Dagnaw, Hayelom Berhe;
Woldegiorgis, Ashagrie Zewdu;
Kebede, Kebebew Assefa

Publication type:

Article

Flat bread: traditional product from the mediterranean area.

Published in:

Cereal Technology / Getreidetechnologie, 2024, v. 78/, n. 1, p. 40, doi. 10.23789/1869-2303-2024-1-40

By:

Pasqualone, Antonella;
Le-Bail, Patricia

Publication type:

Article

Product Wheels for Scheduling in the Baking Industry: A Case Study.

Published in:

International Journal of Production Management & Engineering, 2018, v. 6, n. 2, p. 65, doi. 10.4995/ijpme.2018.8662

By:

Trattner, Alexandria Lee;
Herbert-Hansen, Zaza Nadja Lee;
Hvama, Lars

Publication type:

Article

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread.

Published in:

Journal of Agricultural Chemistry & Biotechnology, 2021, v. 12, n. 6, p. 113, doi. 10.21608/jacb.2021.186632

By:

Khattab, A. E.;
El-khamissi, H. A. Z.;
Allam, S. M.;
Yousef, K. Y. M.

Publication type:

Article

Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs.

Published in:

Foods, 2025, v. 14, n. 6, p. 910, doi. 10.3390/foods14060910

By:

Kotsiou, Kali;
Terzidis, Michael A.;
Papageorgiou, Maria

Publication type:

Article

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour.

Published in:

Foods, 2024, v. 13, n. 2, p. 326, doi. 10.3390/foods13020326

By:

Koksel, Hamit;
Tekin-Cakmak, Zeynep Hazal;
Oruc, Sena;
Kilic, Gozde;
Ozkan, Kubra;
Cetiner, Buket;
Sagdic, Osman;
Sestili, Francesco;
Jilal, Abderrazek

Publication type:

Article

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread.

Published in:

Foods, 2023, v. 12, n. 16, p. 3050, doi. 10.3390/foods12163050

By:

Pasqualone, Antonella;
Vurro, Francesca;
Wolgamuth, Erin;
Yusuf, Salwa;
Squeo, Giacomo;
De Angelis, Davide;
Summo, Carmine

Publication type:

Article

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.

Published in:

Foods, 2023, v. 12, n. 12, p. 2396, doi. 10.3390/foods12122396

By:

Macciò, Claudia;
Melis, Andrea;
Lodi, Matteo Bruno;
Garau, Emanuele;
Desogus, Francesco;
Loddo, Antonio;
Di Napoli, Fabrizio;
Mazzarella, Giuseppe;
Fanti, Alessandro

Publication type:

Article

Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.

Published in:

Foods, 2023, v. 12, n. 8, p. 1638, doi. 10.3390/foods12081638

By:

Marchini, Mia;
Paciulli, Maria;
Broccardo, Lorenza;
Tuccio, Maria Grazia;
Scazzina, Francesca;
Cirlini, Martina;
Carini, Eleonora

Publication type:

Article

Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes.

Published in:

Foods, 2023, v. 12, n. 3, p. 675, doi. 10.3390/foods12030675

By:

Bhatnagar, Rohil S.;
Lei, Xin-Gen;
Miller, Dennis D.;
Padilla-Zakour, Olga I.

Publication type:

Article

The Use of Durum Wheat Oil in the Preparation of Focaccia : Effects on the Oxidative Stability and Physical and Sensorial Properties.

Published in:

Foods, 2022, v. 11, n. 17, p. 2679, doi. 10.3390/foods11172679

By:

Vurro, Francesca;
Summo, Carmine;
Squeo, Giacomo;
Caponio, Francesco;
Pasqualone, Antonella

Publication type:

Article

The Large and Diverse Family of Mediterranean Flat Breads: A Database.

Published in:

Foods, 2022, v. 11, n. 15, p. 2326, doi. 10.3390/foods11152326

By:

Pasqualone, Antonella;
Vurro, Francesca;
Summo, Carmine;
Abd-El-Khalek, Mokhtar H.;
Al-Dmoor, Haneen H.;
Grgic, Tomislava;
Ruiz, Maria;
Magro, Christopher;
Deligeorgakis, Christodoulos;
Helou, Cynthia;
Le-Bail, Patricia

Publication type:

Article

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads.

Published in:

Foods, 2021, v. 10, n. 12, p. 2909, doi. 10.3390/foods10122909

By:

Li, Xueqi;
Kahlon, Talwinder;
Wang, Selina C.;
Friedman, Mendel

Publication type:

Article

Low Acrylamide Flatbreads from Colored Corn and Other Flours.

Published in:

Foods, 2021, v. 10, n. 10, p. 2495, doi. 10.3390/foods10102495

By:

Li, Xueqi;
Kahlon, Talwinder;
Wang, Selina C.;
Friedman, Mendel

Publication type:

Article

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.

Published in:

Foods, 2021, v. 10, n. 8, p. 1843, doi. 10.3390/foods10081843

By:

Benali, Aouatif;
En-nahli, Youness;
Noutfia, Younès;
Elbaouchi, Adil;
Kabbour, Mohammed Rachid;
Gaboun, Fatima;
El Maadoudi, El Haj;
Benbrahim, Nadia;
Taghouti, Mona;
Ouhssine, Mohammed;
Kumar, Shiv

Publication type:

Article

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.

Published in:

Foods, 2021, v. 10, n. 5, p. 920, doi. 10.3390/foods10050920

By:

Piga, Antonio;
Conte, Paola;
Fois, Simonetta;
Catzeddu, Pasquale;
Del Caro, Alessandra;
Sanguinetti, Anna Maria;
Fadda, Costantino;
Moreira, Ramón F.

Publication type:

Article

High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals.

Published in:

Foods, 2019, v. 8, n. 11, p. 591, doi. 10.3390/foods8110591

By:

Kahlon, Talwinder S.;
Avena-Bustillos, Roberto J.;
Brichta, Jenny L.;
Kahlon, Ashwinder K.

Publication type:

Article

تأثیر درجه استخراج آرد و آنزیم هاي آمیلاز و زایلاناز بر بافت و ویژگی هاي حسی نان بربري.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 17, n. 107, p. 51, doi. 10.29252/fsct.17.10.05

By:

زهرا شیخ الاسلام;
مهدي کریمی;
مهدي قیافه داودي;
مریم محفوظی

Publication type:

Article

بررسی اثر بسته بندي اتمسفر اصلاح شده بر روي ماندگاري نان تافتون.

Published in:

Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 106, p. 63, doi. 10.29252/fsct.17.09.06

By:

معصومه شفیعی;
محمد سعید یارمند;
محمد علی ابراهیم

Publication type:

Article

بررسی اثر افزودن آرد دانه چیاي برشته شده بر ویژگی هاي فیزیکوشیمیایی و حسی نان بربري طی انبارمانی

Published in:

Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 93, p. 63

By:

مه رخ حاتمیان;
محمد نوشاد;
سامان آبدانان مهدي زاده;
حسن برزگر

Publication type:

Article

Effect of modified athmospher packaging on the shelf life of Barbari and Sangak as Iranian popular breads.

Published in:

Journal of Food Science & Technology (2008-8787), 2016, v. 12, n. 50, p. 115

By:

Shafie, M.;
Yarmand, M. S.;
Djomeh, Z. Emam

Publication type:

Article

Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00238-2

By:

Mefleh, Marina;
Vurro, Francesca;
Summo, Carmine;
Pasqualone, Antonella

Publication type:

Article

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles.

Published in:

Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00138-3

By:

Wolgamuth, Erin;
Yusuf, Salwa;
Hussein, Ali;
Pasqualone, Antonella

Publication type:

Article

Staple Security: Bread and Wheat in Egypt.

Published in:

Medical Anthropology Quarterly, 2024, v. 38, n. 1, p. 119, doi. 10.1111/maq.12829

By:

Connor, Kimberley G.

Publication type:

Article

Influence of Hydrocolloids on Dough Properties and Quality of Barbari: An Iranian Leavened Flat Bread.

Published in:

Journal of Agricultural Science & Technology, 2013, v. 15, n. 3, p. 545

By:

Ghanbari, M.;
Farmani, J.

Publication type:

Article

Effect of Different Levels and Particle Sizes of Wheat Bran on the Quality of Flat Bread.

Published in:

Journal of Agricultural Science & Technology, 2013, v. 15, n. 1, p. 115

By:

Majzoobi, M.;
Farahnaky, A.;
Nematolahi, Z.;
Hashemi, M. Mohammadi;
Ardakani, M. J. Taghipour

Publication type:

Article

Properties of Dough and Flat Bread Containing Wheat Germ.

Published in:

Journal of Agricultural Science & Technology, 2012, v. 14, n. 5, p. 1053

By:

Majzoobi, M.;
Farhoodi, S.;
Farahnaky, A.;
Taghipour, M. J.

Publication type:

Article

Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.

Published in:

Food Science & Technology International, 2012, v. 18, n. 1, p. 47, doi. 10.1177/1082013211414173

By:

Gujral, H. Singh;
Sharma, P.;
Bajaj, R.;
Solah, V.

Publication type:

Article

Contents of Metal(loid)s in a Traditional Ethiopian Flat Bread (Injera), Dietary Intake, and Health Risk Assessment in Addis Ababa, Ethiopia.

Published in:

Biological Trace Element Research, 2020, v. 198, n. 2, p. 732, doi. 10.1007/s12011-020-02099-7

By:

Woldetsadik, Desta;
Llorent-Martínez, Eulogio J.;
Ortega-Barrales, Pilar;
Haile, Abinet;
Hailu, Hillette;
Madani, Nelly;
Warner, Noah S.;
Fleming, David E. B.

Publication type:

Article

Genetic Variation in Barley Enables a High Quality Injera, the Ethiopian Staple Flat Bread, Comparable to Tef.

Published in:

Crop Science, 2013, v. 53, n. 5, p. 2040, doi. 10.2135/cropsci2012.11.0623

By:

Abraha, Addis;
Uhlen, Anne Kjersti;
Abay, Fetien;
Sahlstrøm, Stefan;
Bjørnstad, Åsmund

Publication type:

Article

EFFECT OF INCORPORATION OF BIOPROCESSED LENTILS ON NUTRITIONAL AND TECHNOFUNCTIONAL PROPERTIES OF FLAT BREAD.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 4, p. 62, doi. 10.34302/crpjfst/2024.16.4.6

By:

Toor, Barinderjeet Singh;
Gandhi, Harsha;
Singh, Hardeep;
Kaur, Amarjeet;
Kataria, Ankita

Publication type:

Article

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 4, p. 451, doi. 10.35516/jjas.v18i4.131

By:

Amr, Ayed;
Ahmad, Mousa Numan

Publication type:

Article

Determination of Trace Metals in Locally Bread Samples Collected From Bakeries in Basra City.

Published in:

Basrah Journal of Agricultural Sciences, 2011, v. 24, n. 1, p. 43, doi. 10.33762/bagrs.2011.58692

By:

Al-Kamil, Rana Dawood

Publication type:

Article

بررسی تأثیر شار حرارتی پله ای صعودی بر میزان تخلخل و روشنایی نان مسطح پخته شده به روش آزمایشگاهی و عددی.

Published in:

Modares Mechanical Engineering, 2021, v. 21, n. 6, p. 367

By:

هادی افکار;
علی کیانی فر;
حسین زمانی

Publication type:

Article

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 419, doi. 10.5219/1879

By:

Abu-Alruz, Khaled

Publication type:

Article

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach.

Published in:

Life (2075-1729), 2022, v. 12, n. 10, p. 1613, doi. 10.3390/life12101613

By:

Mefleh, Marina;
Boukid, Fatma;
Fadda, Costantino

Publication type:

Article

Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and wheat composite flours.

Published in:

International Food Research Journal, 2015, v. 22, n. 6, p. 2244

By:

Cheng, Y. F.;
Bhat, Rajeev

Publication type:

Article

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 1, p. 916, doi. 10.1007/s11947-024-03504-y

By:

Grgić, Tomislava;
Bleha, Roman;
Smrčková, Petra;
Synytsya, Andriy;
Voučko, Bojana;
Mustač, Nikolina Čukelj;
Sluková, Marcela;
Novotni, Dubravka

Publication type:

Article

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 11, p. 4303, doi. 10.1007/s11947-024-03383-3

By:

Grgić, Tomislava;
Bleha, Roman;
Smrčkova, Petra;
Stulić, Višnja;
Pavičić, Tomislava Vukušić;
Synytsya, Andriy;
Iveković, Damir;
Novotni, Dubravka

Publication type:

Article

Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 6, p. 1018, doi. 10.1080/15428052.2022.2027307

By:

Rajput, Ekta;
Rawson, Ashish;
Krishnamoorthy, Srinivasan;
Rangarajan, Jaganmohan

Publication type:

Article

Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 4, p. 318, doi. 10.1080/15428052.2016.1138916

By:

Farmani, Jamshid;
Miarkiani, Fatemeh;
Maghsoudlou, Yahya

Publication type:

Article

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage.

Published in:

Starch / Staerke, 2022, v. 74, n. 7/8, p. 1, doi. 10.1002/star.202200015

By:

Jordge, Jamiul Haque;
Rahaman, Mafizur;
Rahman, Md. Atikur;
Kanan, Kawser Alam;
Akter, Mst. Sorifa;
Mozumder, N. H. M. Rubel;
Ahmed, Maruf

Publication type:

Article

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread.

Published in:

Journal of Engineering Research (2307-1877), 2023, v. 11, n. 1A, p. 41, doi. 10.36909/jer.15023

By:

Almusallam, Abdulwahab S.;
Zafar, Tasleem A.;
Sidhu, Jiwan S.

Publication type:

Article

Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 10, p. 7370, doi. 10.1002/fsn3.4357

By:

Özdemir, Nazlı;
Gül, Hülya

Publication type:

Article

Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 57, doi. 10.3920/QAS2014.0441

By:

Al Omari, D. Z.;
Abdul-Hussain, S. S.;
Ajo, R. Y.

Publication type:

Article

Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 65, doi. 10.3920/QAS2014.0545

By:

Yousif, A. M.

Publication type:

Article

The assessment of leavened and unleavened flat breads properties enriched with wheat germ.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 321, doi. 10.3920/QAS2013.0341

By:

Levent, H.;
Bilgiçli, N.;
Ertaş, N.

Publication type:

Article