Results 21 to 30 of about 6,903,109 (242)

Consumer Baking Company in Paterson, New Jersey

, 1932
Consumers Baking Company produers of Wonder bread, 534 Ellison Place, circa ...

core   +1 more source

test

, 2023
testtes
test, test
core   +2 more sources

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Foods
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional ...
Tatiana Bojňanská, Anna Kolesárová, Matej Čech, Dana Tančinová, Dana Urminská   +4 more
doaj   +1 more source

REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS

Zernovì Produkti ì Kombìkorma, 2022
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influence of
N. Khorenghy, D. Zhygunov, O. Voloshenko, Y. Barkovska   +3 more
doaj   +1 more source

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

Foods
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750).
Emilia Szabłowska, Małgorzata Tańska
doaj   +1 more source

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Czech Journal of Food Sciences, 2014
The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final ...
Tomas DROPA, Jana HAJŠLOVÁ, Kateřina LANCOVÁ, Iva BUREŠOVÁ   +3 more
doaj   +1 more source

Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking

Техника и технология пищевых производств, 2022
The development of the technology of whipped yeast-free bread made from whole wheat flour is an urgent task of baking. To implement this technology, it is necessary to properly manage the foaming process of whipped yeast-free dough while preserving the ...
Gazibeg O. Magomedov, Anatoly А. Khvostov, Aleksey А. Zhuravlev, Magomed G. Magomedov, Aleksei S. Taratukhin, Inessa V. Plotnikova   +5 more
doaj   +1 more source

Biomass energy conversion in a gasifier for injera baking mitad application

Heliyon, 2022
The performance of gasification for Injera baking was explored in this study, as well as the effects of moisture content, and primary and secondary airflow rates.
Tayachew Nega, Nigus Gabbiye Habtu, Assefa Tesfaye, Getahun Tassew Melesse, Ermias Aswossie   +4 more
doaj   +1 more source

Yeast Gcn2 retains activity following humanization of its auto‐phosphorylation region

FEBS Open Bio, EarlyView.
Using Saccharomyces cerevisiae as a model to study Gcn2 activation and regulation is limited by the lack of antibodies detecting phosphorylated Gcn2. To overcome this, we engineered Gcn2‐HsC, a yeast Gcn2 variant recognizable by commercial anti‐human phospho‐GCN2 antibodies.
Reuben A. Anderson, Anja H. Schiemann, Evelyn Sattlegger   +2 more
wiley   +1 more source

Anti‐CD20 Discontinuation Versus Continuation in People Aged Over 50 With Non‐Active Multiple Sclerosis

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective To determine whether discontinuing anti‐CD20 therapy in people with relapsing‐onset MS aged over 50 is associated with an increased risk of relapse, inflammatory activity, confirmed disability accrual, and serious infection compared with continuing therapy.
Alexia Moukhine, Fabien Rollot, Romain Casey, Nicolas Collongues, Sandra Vukusic, Guillaume Mathey, Anne Laure Dubessy, Jonathan Ciron, Jérôme De Seze, Aurélie Ruet, Pierre Labauge, Arnaud Kwiatkowski, Hélène Zephir, Caroline Papeix, Gilles Defer, Christine Lebrun‐Frenay, David Axel Laplaud, Eric Berger, Eric Thouvenot, Jean Pelletier, Abdullatif Al Khedr, Olivier Casez, Bertrand Bourre, Abir Wahab, Laurent Magy, Jean‐Philippe Camdessanché, Ines Doghri, Solène Moulin, Mariana Sarov Rivière, Karolina Hankiewicz, Amélie Dos Santos, Corinne Pottier, Eric Manchon, Jennifer Aboab, Maia Tchikviladze, Thomas David, Gilles Edan, Emmanuelle Le Page, Laure Michel, Anne Kerbrat, OFSEP Investigators   +40 more
wiley   +1 more source