Results 11 to 20 of about 49,741 (265)
How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) [PDF]
Journal on Processing and Energy in Agriculture, 2019 The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity.
Živančev Dragan +6 more
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Shipin gongye ke-ji, 2023 Impacts of wheat flour substituted with varying levels of vine tea (Ampelopsis grossedentata) powder (from 0% to 5%) on the sensory quality, texture properties, internal structure and antioxidant properties of bread were investigated. Compared with white
Yanqiu KONG +6 more
doaj +1 more source
Journal of Food Quality, 2021 Social health has been defined as participation in and responsibility for social processes. Because bread is considered an essential staple food in Iran, several social policies have been implemented to improve the quality of bread, regardless of social ...
Mostafa Amini-Rarani +2 more
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Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
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Wheat variety grading by score analysis application [PDF]
Journal on Processing and Energy in Agriculture, 2018 New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of ...
Filipović Jelena +5 more
doaj +1 more source
Effects of Guava leaf extract on the quality and antioxidant capacity of sugar free bread
Shipin yu jixie, 2022 Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread.
LIU Jin-jin +4 more
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The effect of the stale bread flour addition on flour and bread quality
International Journal of Food Engineering, 2020 Abstract In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour.
Hacer Meral, M. Murat Karaoğlu
openaire +3 more sources
International Journal of Food Science, 2022 The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result,
Bayan Zh. Muldabekova +5 more
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Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
Applied Sciences, 2021 The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown.
Gabriela Zięć +3 more
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Correlations between chemical and certain rheological quality parameters of wheat flour and bread
Journal of Chemists, Technologists and Environmentalists, 2021 The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them.
Nataša Lakić-Karalić +4 more
doaj +1 more source