Results 111 to 120 of about 159,018 (318)
Elaboration of non-crust bread with pressure baking method and vacuum cooling
, 2022 This work mainly focused on elaborate a non-cruts bread, where an AACC standar recipe was used to make the dough.The fermentation was around 30 minutes, then the baking was carried out in a pressure pot inside the oven, under 95°C for 1,2 and 3 hours.For
Chiluisa Sandoval, Jeniffer Tatiana
core
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Consumer Perception of Bread Quality
Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades.
Van de Walle, D. +4 more
core
, 2015 Peter Shewry of Rothamsted Research and University of Reading and Alison Lovegrove and Till Pellny of Rothamsted Research investigate approaches to improving the contribution of bread and other wheat products to diet and ...
Lovegrove, A. +2 more
core
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
, 1913 Bread -- Parkerhouse rolls -- Cinnamon rolls -- Hot cross buns -- Zwieback mixture.by Mrs. Henrietta W. Calvin, Dean of the School of Domestic Science and Art.This archived document is maintained by the State Library of Oregon as part of the Oregon ...
core
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
International Journal of Food Science, 2013 Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo +3 more
doaj +1 more source