يعرض 1 - 10 نتائج من 3,012 نتيجة بحث عن '"Bread quality"', وقت الاستعلام: 0.88s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

    المؤلفون: Grgić, Tomislava, Bleha, RomanAff2, IDs1194702403504y_cor2, Smrčková, Petra, Synytsya, Andriy, Voučko, Bojana, Mustač, Nikolina Čukelj, Sluková, Marcela, Novotni, DubravkaAff1, IDs1194702403504y_cor8

    المصدر: Food and Bioprocess Technology: An International Journal. :1-17

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  2. 2
    مؤتمر
    Texture Features in Prediction of Bread Edibility

    المؤلفون: Kavitha, R, Nandini, D, Guru, D S, Parvathi, G

    المصدر: 2022 International Conference on Engineering and Emerging Technologies (ICEET) Engineering and Emerging Technologies (ICEET), 2022 International Conference on. :1-6 Oct, 2022

    Relation: 2022 International Conference on Engineering and Emerging Technologies (ICEET)

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  3. 3
    دورية أكاديمية
    Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates

    المؤلفون: Cardinali, Federica, Garofalo, CristianaAff1, IDs00217023044094_cor2, Taccari, Manuela, Osimani, Andrea, Polverigiani, Serena, Milanović, Vesna, Rampanti, Giorgia, Aquilanti, Lucia

    المصدر: European Food Research and Technology. 250(2):581-591

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  4. 4
    دورية أكاديمية
    Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products.

    المؤلفون: Sahin, Mustafa, Ozgolet, Muhammed, Cankurt, Hasan, Dertli, Enes

    المصدر: Foods; Jun2024, Vol. 13 Issue 12, p1801, 14p

    مصطلحات موضوعية: BREAD, SOURDOUGH bread, LACTIC acid bacteria, BREAD quality, MAILLARD reaction

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  5. 5
    دورية أكاديمية
    Quality of Winter Wheat Flour from Different Sowing and Nitrogen Management Strategies: A Case Study in Northeastern Poland.

    المؤلفون: Lachutta, Krzysztof, Jankowski, Krzysztof Józef

    المصدر: Applied Sciences (2076-3417); Jun2024, Vol. 14 Issue 12, p5167, 20p

    مصطلحات موضوعية: BREAD, FLOUR, WINTER wheat, NITROGEN fertilizers, SOWING, WINTER grain, BREAD quality, FLOUR quality

    مصطلحات جغرافية: POLAND

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  6. 6
    دورية أكاديمية
    Impact of melon seed oil cake with different particle sizes on bread quality.

    المؤلفون: Zhang, Guoqiang, Li, Ziqian

    المصدر: Food Production, Processing & Nutrition; 6/8/2024, Vol. 6 Issue 1, p1-10, 10p

    مصطلحات موضوعية: BREAD quality, OILSEEDS, MELONS, PARTICULATE matter, FLOUR, NUTRITIONAL value

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  7. 7
    دورية أكاديمية
    Meta-QTL analysis and identification of candidate genes for multiple-traits associated with spot blotch resistance in bread wheat.

    المؤلفون: Vasistha, Neeraj Kumar, Sharma, Vaishali, Singh, Sahadev, Kaur, Ramandeep, Kumar, Anuj, Ravat, Vikas Kumar, Kumar, Rahul, Gupta, Pushpendra K.

    المصدر: Scientific Reports; 6/7/2024, Vol. 14 Issue 1, p1-13, 13p

    مصطلحات موضوعية: WHEAT, GENOME-wide association studies, MOLECULAR cloning, GENES, LEAF area, IDENTIFICATION, BREAD, BREAD quality

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  8. 8
    دورية أكاديمية
    Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

    المؤلفون: Torres-Pérez, Ramón, Martínez-García, Elena, Siguero-Tudela, Marta Maravilla, García-Segovia, Purificación, Martínez-Monzó, Javier, Igual, Marta

    المصدر: Foods; Jun2024, Vol. 13 Issue 11, p1691, 15p

    مصطلحات موضوعية: BREAD, BREAD quality, DOUGH, XANTHAN gum, METHYLCELLULOSE, FIBERS, STARCH

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  9. 9
    دورية أكاديمية
    Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars.

    المؤلفون: Ghendov-Mosanu, Aliona, Popa, Nicolae, Paiu, Sergiu, Boestean, Olga, Bulgaru, Viorica, Leatamborg, Svetlana, Lupascu, Galina, Codină, Georgiana Gabriela

    المصدر: Foods; Jun2024, Vol. 13 Issue 11, p1671, 16p

    مصطلحات موضوعية: TRITICALE, BREAD, CULTIVARS, NUTRITIONAL value, BREAD quality, PRINCIPAL components analysis, INDUSTRIAL capacity

    مصطلحات جغرافية: MOLDOVA

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  10. 10
    دورية أكاديمية
    Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions.

    المؤلفون: Silvas‐García, María Irene, Ledesma‐Osuna, Ana Irene, Buitimea‐Cantúa, Nydia Estrellita, Montaño‐Leyva, Beatriz, Menchaca‐Armenta, Mariela, Gerardo‐Rodríguez, Jesús Enrique

    المصدر: International Journal of Food Science & Technology; Jun2024, Vol. 59 Issue 6, p4053-4063, 11p

    مصطلحات موضوعية: THAWING, FREEZING, BREAD, BREAD quality, AMYLOLYSIS, X-ray diffraction, THERMAL analysis, THERMAL properties

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