Results 21 to 30 of about 95,556 (268)

Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture

International Journal of Technology, 2023
The article examined the ways of using highly effective technologies for the development of whole-wheat flour bread. Ion-ozone cavitation technology is used, which allows time reduction for dough making and bread baking.
Auyelbek Iztayev, Sholpan Tursunbayeva, Saule Zhiyenbayeva, Galiya Iskakova, Ainur Matibayeva, Raushan Izteliyeva, Madina Yakiyayeva   +6 more
doaj   +1 more source

BREAD [PDF]

Southern Medical Journal, 1917
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openaire   +2 more sources

From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy

Foods, 2020
In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of
Larissa Alves de Castro, Jaqueline Miranda Lizi, Eduardo Galvão Leite das Chagas, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin   +4 more
doaj   +1 more source

An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes

BIO Web of Conferences, 2021
The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented.
Artamonova Maiia, Shmatchenko Natalia, Gavrysh Tetyana, Pikh Liudmyla   +3 more
doaj   +1 more source

EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY [PDF]

Journal of Plant Production, 2013
The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and ...
Hoda El-Gharbawy, M. Abo El-Naga
doaj   +1 more source

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [PDF]

Journal of Food and Dairy Sciences, 2017
       Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted.
I. Abdeen, A. Abd- El Satar, A. Gaber
doaj   +1 more source

Utilization of Different Seedss for Production Multigrain Pan Bread [PDF]

Journal of Food and Dairy Sciences, 2017
Effect of replacement of wheat flour with different levels of multigrain mix (MGM) 5, 10, 15 and 20% containing black, sesame, flaxseeds and chia seeds on rheological and bread-making attributes of wheat flour was evaluated. The obtained results revealed
Gehan Ghoneim, M. Youssif
doaj   +1 more source

Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study

Food & Nutrition Research, 2022
Background: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons.
Lisa Garnweidner-Holme, Marit Hallquist, Solveig Ivara Watters, Mia Gjøvik, Marius Pihl Frederiksen, Stephanie Jonassen, Ina Ravnanger, Christine Henriksen, Mari C.W. Myhrstad, Vibeke H. Telle-Hansen   +9 more
doaj   +1 more source

Multi-environment Evaluation of Bread Wheat (Triticum aestivum L.) Genotypes in Mid-altitude of Ethiopia using Advanced Mixed Models

International Journal of Bio-Resource and Stress Management
The experiment was conducted during May to December, 2024–2025 main seasons at mid-altitude bread wheat growing agro-ecologies of Ethiopia to study the agronomic performance, genotype-by-environment (G×E) interactions, heritability, cluster and ...
Bayisa Asefa, Berhanu Sime, Habtemriam Zegeye, Negash Geleta, Alemu Dabi, Gadisa Alemu, Tafesse Solomon, Rut Duga, Abebe Delesa, Demeke Zewdu, Dawit Asnake, Abebe Getamesay   +11 more
doaj   +1 more source

The way of old bread recycling in the bread making [PDF]

E3S Web of Conferences, 2020
The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia, Kuznetsova Lina, Lokachuk Marina, Parakhina Olga, Pavlovskaya Elena, Lavrenteva Natalia   +5 more
doaj   +1 more source