Results 131 to 140 of about 859 (186)

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread. [PDF]

Foods
Verbeke C, Debonne E, Versele S, Van Bockstaele F, Eeckhout M.   +4 more
europepmc   +1 more source

Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. [PDF]

Life (Basel)
Rosati S, Gaeta I, Maiuro L, Trivisonno MC, Messia MC, Sorrentino E.   +5 more
europepmc   +1 more source

Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. [PDF]

Foods
Ghendov-Mosanu A, Popa N, Paiu S, Boestean O, Bulgaru V, Leatamborg S, Lupascu G, Codină GG.   +7 more
europepmc   +1 more source

Genome-Wide Linkage Mapping for Mixograph Properties in Common Wheat. [PDF]

Plants (Basel)
Zhang Q, Liu F, Cao W, Li Y, Lv Y, Zhou H, Du X, Wan Y, Ma C.   +8 more
europepmc   +1 more source

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. [PDF]

Foods
Spina A, Summo C, Timpanaro N, Canale M, Sanfilippo R, Amenta M, Strano MC, Allegra M, Papa M, Pasqualone A.   +9 more
europepmc   +1 more source

Alveograph as a Rheological Tool to Predict the Quality Characteristics of Wheat Flour

, 2011
Georgiana-Gabriela Codina, Sonia Gutt, Gheorghe Gutt, Silvia Miroenasa   +3 more
openaire   +1 more source

Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour. [PDF]

Foods
Quinte L, Valderrama I, Best I.
europepmc   +1 more source

FARINOGRAPHIC AND ALVEOGRAPHIC PROPERTIES OF WHEAT FLOUR INCORPORATED WITH BUCKWHEAT FLOUR (Fagopyrum esculentum Moench)

Anais do Congresso de Iniciação Científica da Unicamp, 2016
Juliana Bonadio Araujo, CAROLINE JOY STEEL, Lara Brites   +2 more
openaire   +2 more sources

Genomically-selected antifungal Bacillaceae strains improve wheat yield and baking quality. [PDF]

Appl Microbiol Biotechnol
Casal A, Gizzi FO, Figueroa SA, Petitti TD, Ferragutti F, Gaido J, Manno MAT, Céccoli G, Paoletti L, Dunlap C, Daurelio LD, Espariz M.   +11 more
europepmc   +1 more source

Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads. [PDF]

Foods
Canale M, Sanfilippo R, Moscaritolo S, Fiore MC, Strano MC, Allegra M, Fascella G, Gugliuzza G, Spina A.   +8 more
europepmc   +1 more source