Results 251 to 260 of about 21,297 (296)

MELON PROCESSING PRODUCTS - AS IMPROVERS OF BAKERY INDICATORS OF BAKERY PRODUCTS

AIC development problems of the region, 2022
E.S. TARANOVA, N.Yu. PETROV, O.V. KALMYKOVA, E.V. KALMYKOVA   +3 more
openaire   +1 more source

Cereals, Pseudocereals, Flour, and Bakery Products

2023
Guaranteeing the authenticity and origin of both cereals and cereal products is a priority for consumers, the food industry, and authorities. Cereals, cereal ingredients, and by-products might be either deliberately or unintentionally adulterated as a consequence of mislabeling or by the substitution of a high-value ingredient (e.g., premium quality ...
openaire   +2 more sources

Bakery Products

2022
Richard Owusu-Apenten, Ernest Vieira
openaire   +1 more source

The Science of Bakery Products

2007
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods.
openaire   +1 more source

A review of active packaging in bakery products: Applications and future trends

Trends in Food Science and Technology, 2021
Donghong Liu, Zhong-Ping Yin, Balarabe B Ismail   +2 more
exaly  

Applications in bakery products

2021
Denisa Eglantina Duta, Monica Catana, Luminita Catana, Alexandra-Monica Lazar, Anda-Gratiela Burnete, Alina Culetu, Nastasia Belc   +6 more
openaire   +1 more source

Bakery Products

2019
Joana Pico, Juan Carlos Diego
openaire   +1 more source

Structurization of bakery products

1996
Dough and baked products can be described as polymer systems according to the Food Polymer Science approach. The structure evolution of a bakery product can be tentatively depicted as the result of the cure of a gluten network, which mainly occurs at high baking temperatures, and that of starch amorphous matrix, which is still in progress during the ...
L. PIAZZA, M. RIVA, A. SCHIRALDI
openaire   +1 more source

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

International Journal of Environmental Research and Public Health, 2021
Cristina Sarion, Georgiana Gabriela Codina, Adriana Dabija   +2 more
exaly  

QUALITY ASSESSMENT OF BAKERY PRODUCTS IN PRODUCTION

Bakery products ­impose strict requirements on manufacturers. Today, it's not enough to produce only mass-produced varieties of bread and bakery products. To survive and be successful, it's necessary to produce a wide range of products. Bread provides 50% of the human body's need for B vitamins. The vitamin content of bread depends on the type of flour.
B.N.Amanov, Z.M.Amonov, D.R.Jabborova
openaire   +1 more source