Results 251 to 260 of about 6,773,207 (292)
Some of the next articles are maybe not open access.
1994
The title of this chapter implies, perhaps, that the reader will receive a clear-cut definition of wheat that is eminently suitable for making bread. However, the subject does not lend itself to simple black and white statements. It depends on what we mean by ‘bread’; it depends on what we mean by ‘quality’; and it depends on who is doing the defining.
K. H. Tipples +2 more
openaire +1 more source
The title of this chapter implies, perhaps, that the reader will receive a clear-cut definition of wheat that is eminently suitable for making bread. However, the subject does not lend itself to simple black and white statements. It depends on what we mean by ‘bread’; it depends on what we mean by ‘quality’; and it depends on who is doing the defining.
K. H. Tipples +2 more
openaire +1 more source
Microbial quality of bread crumbs
2009Contamination degree of bread crumbs by aerobic mesophilic bacteria, aerobic sporogenic bacteria, bacteria of Enterobacteriaceae family and moulds was investigated. Total of 34 samples of bread crumbs was microbiologically analyzed. Water activity was also measured in bread crumbs samples.
Gajić , Milica +6 more
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Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality
Food Bioscience, 2021Anna Diowksz, Aleksandra Sadowska
exaly
Protein Quality of Two Specialty Breads
Journal of the American Dietetic Association, 1965D, ARATA, D J, WALWORTH, D C, CEDERQUIST
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Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Foods, 2021Vanessa D Capriles +2 more
exaly
PROTEIN QUALITY OF BREAD AND BREAD INGREDIENTS.
Journal of the American Dietetic Association, 1996J C, GATES, B M, KENNEDY
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