Results 291 to 300 of about 213,344 (344)

Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]

Compr Rev Food Sci Food Saf
González-Alonso V, Verce M, De Vuyst L, Leroy F.   +3 more
europepmc   +1 more source

ASSOCIATION OF MOLECULAR MARKERS WITH PHENOTYPIC TRAITS OF BREAD WHEAT GENOTYPES

, 2016
A.G.A. Khaled, K. A. Hamam
openalex   +1 more source

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A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes.

Comprehensive Reviews in Food Science and Food Safety, 2021
The unequivocal economical and social values of bread as a staple food commodity lead to constant interests in optimizing its postproduction quality and extending its shelf life, which is related to the maintenance and enhancement of flavors and textural
Yin Dong, S. Karboune
semanticscholar   +1 more source

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread.

Journal of Food Science, 2022
Fermentation strains play a key role in the quality of bread. The combination of yeast and lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of bread.
Yuwei Hu, Jialan Zhang, Shaojin Wang, Yingbao Liu, Li Li, M. Gao   +5 more
semanticscholar   +1 more source

Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making.

Journal of Agricultural and Food Chemistry, 2021
The technology of bread making is characterized by three major steps: dough mixing, proofing, and baking. To follow the course of Maillard processes in an authentic food matrix, the complete manufacturing process of wheat bread rolls was assessed along ...
T. Jost, C. Henning, T. Heymann, M. Glomb   +3 more
semanticscholar   +1 more source

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.

Food & Function, 2020
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole grains. This study investigated the effect of WWF particle size on dough properties, bread quality and in vitro starch digestibility.
Suyun Lin, Jing Gao, Xiaoxuan Jin, Yong Wang, Zhizhong Dong, Jian Ying, Weibiao Zhou   +6 more
semanticscholar   +1 more source

Population genomics unravels the Holocene history of bread wheat and its relatives

Nature Plants, 2023
Xuebo Zhao, Yafei Guo, Lipeng Kang, Changbin Yin, Aoyue Bi, Daxing Xu, Zhiliang Zhang, Jijin Zhang, Xiaohan Yang, Jun Xu, Songjie Xu, Xinyue Song, Ming Zhang, Yiwen Li, P. Kear, Jing Wang, Zhiyong Liu, Xiangdong Fu, Fei Lu   +18 more
semanticscholar   +1 more source

By Bread Alone: Baking as Leisure, Performance, Sustenance, During the COVID-19 Crisis

Leisure Sciences, 2020
As the coronavirus crisis worsened, a series of news stories documented “panic buying” on grocery staples, including bread, yeast, and flour. News outlets began reporting what I had already concluded based on my own social media: in response, many people
Gwyn Easterbrook-Smith
semanticscholar   +1 more source

Bread

Journal (Royal Society of Health), 1955
Lucius Nicholls, J.C.G Mercer
  +5 more sources

Sensory attributes of wheat bread: a review of influential factors

Journal of Food Measurement & Characterization, 2022
Neda Mollakhalili-meybodi, Zhaleh Sheidaei, N. Khorshidian, A. Nematollahi, Elham Khanniri   +4 more
semanticscholar   +1 more source