Applied Sciences, 2020 High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar +1 more source
Recycling bread waste into chemical building blocks using a circular biorefining approach
Sustainable Energy & Fuels, 2021 Food waste is a global problem, causing significant environmental harm and resulting in substantial economic losses globally. Bread is the commonly wasted food item in the developed world and presents a severe problem for the majority of European nations.
Vivek Narisetty +7 more
semanticscholar +1 more source
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 +6 more
doaj +1 more source
A chromosome-based draft sequence of the hexaploid bread wheat (Triticum aestivum) genome
Science, 2014 An ordered draft sequence of the 17-gigabase hexaploid bread wheat (Triticum aestivum) genome has been produced by sequencing isolated chromosome arms. We have annotated 124,201 gene loci distributed nearly evenly across the homeologous chromosomes and ...
K. Mayer +95 more
semanticscholar +1 more source
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 +4 more
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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 +3 more
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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
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Environmental impacts of waste management and valorisation pathways for surplus bread in Sweden.
Waste Management, 2020 Bread waste represents a significant part of food waste in Sweden. At the same time, the return system established between bakeries and retailers enables a flow of bread waste that is not contaminated with other food waste products.
Pedro Brancoli +2 more
semanticscholar +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
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