Results 31 to 40 of about 185,186 (294)

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

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

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

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

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]

, 2012
There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile, Morris, Gordon, Morris, Gordon A.   +2 more
core   +1 more source

Bread & Butter

Subject Platter Bread & Butter. Laura White A Unique Catered Event December 13th, 2024 CORNER7 7a Statfrod Villas London NW1 9SJ Corner7 is delighted to invite you to Bread and Butter an exclusive food event created by LAURA WHITE and hosted ...
White, Laura
core   +5 more sources

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods, 2021
Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre.
Emma Neylon, E. Arendt, E. Zannini, A. Sahin   +3 more
semanticscholar   +1 more source

Evaluation of date kernel oils and their effects on wheat flour characteristics

Grasas y Aceites, 1991
Date kernels constitute about 13% of the whole date fruit, and cotain moderate amounts of oils with relatively high caloric values. Agwa soft and Aprimi dry date kernel oils were used in this work.
A. S. Elsakr
doaj   +1 more source

Bread and Bullets

SSRN Electronic Journal, 2016
AbstractStandard economics omits the role of narratives (the stories that people tell themselves and others) when they make all kinds of decisions. Narratives play a role in understanding the environment; focusing attention; predicting events; motivating action; assigning social roles and identities; defining power relations; and establishing and ...
Snower, Dennis, Akerlof, George A.
openaire   +5 more sources

Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine [PDF]

Food Technology Research Journal
Over the past ten years, legume flours have been the focus of ingredient innovation. Legume grains are suitable for a variety of consumer types, including those with celiac disease, due to their high protein and fiber content and lack of gluten.
Wafaa, Z. Elfeky, Eman, S. Mohamed, Hanan, A. Hussien   +2 more
doaj   +1 more source