Results 261 to 270 of about 6,773,207 (292)

Effect of HPMC addition on the microstructure, quality and aging of wheat bread

Food Hydrocolloids, 2005
Cristina M. Rosell, María E Bárcenas
exaly  

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Food Research International, 2008
Concha Collar, D Škevin, A le Bail
exaly  

Effect of sourdough at different concentrations on quality and shelf life of bread

LWT - Food Science and Technology, 2014
Elena Torrieri, Paolo Masi
exaly  

Wheat proteins and bread quality

2020
E.N. Clare Mills, N. Wellner, L.A. Salt, J. Robertson, J.A. Jenkins, Jayne E. Bock   +5 more
openaire   +1 more source

The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

Journal of the Science of Food and Agriculture, 1987
Peter I Payne
exaly  

Effects of ultrasound assisted dough fermentation on the quality of steamed bread

Journal of Cereal Science, 2018
Bao-cheng Xu, Denglin Luo, Yunxia Yuan
exaly  

Dough and bread quality

2003
openaire   +1 more source

Foam Formation in Dough and Bread Quality

2003
openaire   +1 more source

Bread quality and bread making processes

1984
Sluimer, P., Brummer, J.M., Stollman, U.
openaire   +1 more source

QUALITY OF FUNGAL CHITIN BREAD

Journal of Food Processing and Preservation, 2011
MING-TSUNG YEN, JOAN-HWA YANG, YU-HSIU TSENG, RUEI-CHIAN LI, JENG-LEUN MAU   +4 more
openaire   +1 more source