Results 81 to 90 of about 159,018 (318)
Transformation Teams Leading the Hispanic‐Serving Institutions Movement at HSI Community Colleges
New Directions for Community Colleges, EarlyView.ABSTRACT The Department of Education defunded discretionary grant programs for enrollment‐based minority‐serving institutions (MSIs) on September 10, 2025, yet Hispanic‐serving institutions (HSIs) still exist and must continue to adapt to their growing population of Latine/x students.
Gina Ann Garcia +2 more
wiley +1 more source
Prediction of rye dough behaviour and bread quality using response surface methodology
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
core
Live streaming commerce as communication media at Social Bread
Live streaming commerce is the most up-to-date promotional tool connecting sellers and buyers. Social Bread utilizes this phenomenon as an institution that provides services for businesses to optimize product sales through the live-stream commerce method.
Dinansyah, Fakhriy; Universitas Multimedia Nusantara +2 more
core +1 more source
A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang +3 more
wiley +1 more source
JAMA: The Journal of the American Medical Association, 1902 There are several forms of the uric acid free diet as I have elsewhere mentioned,1such as:1, that which consists of milk, cheese, potatoes and fruit, and contains no bread; 2, that which contains these things with more or less bread and breadstuffs, and 3, the form with which I am concerned to-day, in which bread and breadstuffs form the chief sources ...
openaire +2 more sources
Low protein wheat for bread making [PDF]
, 2020 Nitrogen (N) is the major mineral that determines crop yield, but it is also an important determinant of grain quality, particularly in wheat. It is required for the synthesis of grain proteins, with gluten forming the major protein fraction in wheat ...
Pellny, T. K. +10 more
core
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal +4 more
wiley +1 more source
UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE [PDF]
Egyptian Journal of Agricultural Sciences, 2020 M. Abo-Elnga, Ashgan Ali, Hala Shaban
doaj +1 more source
, 2022 During recent years there have been several parallel trends in popular books and social media suggesting that the consumption of bread made from ‘modern bread wheat’ is bad for health: a) bread contains gluten exorphins which cause the ever-increasing ...
Brouns, Fred +6 more
core +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage +3 more
wiley +1 more source