Results 11 to 20 of about 2,834,550 (298)
Staling of bakery products [PDF]
Potravinarstvo Slovak Journal of Food Sciences, 2011 The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well.
Michal Magala +2 more
openaire +3 more sources
Development and Characterisation of Functional Bakery Products [PDF]
PhyschemThis review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research ...
Raquel P. F. Guiné, Sofia G. Florença
doaj +2 more sources
Jurnal Manajemen Agribisnis dan Agroindustri, 2023 This research reveals the influence of consumer behavior in particular consumers at Conato Bakery regarding purchasing decisions namely by analyzing Influence Attribute Product Regarding Purchasing Decisions Conato Bakery Jember Bread Products.
Mia Twu Bella +2 more
doaj +1 more source
Algorithm for the development of enriched bakery products using food additives
Новые технологии, 2022 The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the ...
E. P. Viktorova +3 more
doaj +1 more source
Bread Production and Bakery Products in Russia: Current State and Prospects [PDF]
Техника и технология пищевых производств, 2019 The transformation of the Russian economy has led to a significant reduction in the production of bread and bakery products. The recent years have seen a groing competition between retail chains, mini-bakeries, and bakeries. The present research features
Kiryuhina A. +2 more
doaj +1 more source
Research Progress in the Bakery Reformulation for Health and Nutrition
Shipin gongye ke-ji, 2023 Bakery products are taking an increasingly high percentage in the diet of Chinese residents. However, bakery foods are high in energy density and low in nutrient density, which does not meet people’s requirement for a healthy diet.
Xingdi JI +5 more
doaj +1 more source
Three Seas Economic Journal, 2021 Bread and bakery products are the traditional main component of the Ukrainian market basket. However, in recent years, there has been an annual reduction in the consumption of bakery products.
Hanna Maiboroda
doaj +1 more source
The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products [PDF]
BIO Web of Conferences, 2023 The paper analyzes the effect of inulooligosaccharide syrup made from topinambur (Jerusalem artichoke) in an amount of 5, 10, and 15% by flour weight on organoleptic, physical and chemical quality indicators, nutritional value and storage stability of ...
Tyurina Irina +4 more
doaj +1 more source
Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control
, 2023 Sensory tools are valuable for product innovation, quality control, evaluating changes in shelf life, and assessing the effects of ingredients and processes on food product characteristics and/or consumer opinions, as well as gaining insight into the ...
Santos, Fernanda Garcia +8 more
core +1 more source
Effect of walnut flour (Juglans spp.) addition on wheat bread crumb porosity [PDF]
BIO Web of ConferencesBread is one of the most consumed foods globally and incorporating walnut flour will enhance its nutritional value by including biologically active components.
Chochkov Rosen, Dimitrov Nikolay
doaj +1 more source