Results 1 to 10 of about 16,130 (220)
Evaluation of texture of cheese by-products incorporated bread [PDF]
Brazilian Journal of Food Technology, 2020 This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and
Raquel de Pinho Ferreira Guiné
doaj +6 more sources
Cheese bread enriched with biofortified cowpea flour [PDF]
Ciência e Agrotecnologia, 2016 The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones.
Rodrigo Barbosa Monteiro Cavalcante +5 more
doaj +4 more sources
Brazilian cheese bread rolls from fermented and native waxy maize starch [PDF]
Ciência e Agrotecnologia, 2020 Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure.
Camila Souza Teixeira +4 more
doaj +6 more sources
Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition [PDF]
Foods, 2020 The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated.
Carla Graça +5 more
doaj +2 more sources
Development of “New” Bread and Cheese [PDF]
Processes, 2020 Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion.
Wei Wei, Hiroyuki Yano
openalex +3 more sources
Gluten-free cheese bread from frozen dough: effect of modified cassava starch [PDF]
Food Science and Technology, 2019 Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough.
Erika MESA +2 more
+6 more sources
Modified starches or stabilizers in preparation of cheese bread [PDF]
Ciência Rural, 2014 Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the ...
Letícia Dias dos Anjos +3 more
doaj +3 more sources
Influence of a protein concentrate used as a fat substitute on the quality of cheese bread [PDF]
Brazilian Archives of Biology and Technology, 2006 The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested.
Silvia Silveira Clareto +2 more
doaj +2 more sources
Physical and chemical characteristics of cheese bread, using fermented broken rice [PDF]
Food Science and Technology, 2017 Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four ...
Andressa CORADO +4 more
+8 more sources
Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey [PDF]
Molecules, 2021 Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 °C for
Charikleia Tsanasidou +3 more
doaj +3 more sources