Results 1 to 10 of about 175,035 (237)
Modified starches or stabilizers in preparation of cheese bread [PDF]
Ciencia 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 ...
Joelma Pereira +2 more
exaly +7 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, Joana Mota, Ana Lima
exaly +8 more sources
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 +8 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,
Hiroyuki Yano, Wei Fu, Yano Hiroyuki
exaly +4 more sources
Applied Sciences (Switzerland), 2020 Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure ...
Carla Graça +2 more
exaly +5 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
Ioanna S Kosma +2 more
exaly +6 more sources
Bioaccessibility of essential elements from white cheese, bread, fruit and vegetables
Talanta, 2011 International audienceBioaccessibility of five essential micronutrients (iron, zinc, copper, manganese and molybdenum) from the Lebanese food basket including bread, different varieties of white cheese, fruit and vegetables was evaluated using the in ...
Pawel Pohl, Ryszard Lobinski
exaly +5 more sources
Food Chemistry, 2021 The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied.
Carla Graça, Anabela Raymundo
exaly +3 more sources
Nutrients, 2018 To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands ...
Xiao Song +2 more
exaly +3 more sources
Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea [PDF]
Food Science and Technology, 2019 Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added.
Marcelo Antônio MORGANO (6854099) +5 more
core +6 more sources