Results 1 to 10 of about 181,486 (222)
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.
Anabela Raymundo, Carla Graça, Ana Lima
exaly +7 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 +5 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.
Hiroyuki Yano
exaly +3 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 +7 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
Michael G Kontominas +2 more
exaly +5 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 ...
Anabela Raymundo +2 more
exaly +4 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 +3 more sources
Reformulating wheat dough and bread using second cheese whey [PDF]
Sustainable Food TechnologySecond cheese whey (SCW), a major dairy by-product, was explored as an ingredient for breadmaking to promote its valorisation. For this purpose, non-fermented (NF-SCW) and Propionibacterium freudenreichii-fermented second cheese whey (F-SCW) were ...
Oumayma Toumi +7 more
doaj +2 more sources
Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [PDF]
Journal of Food and Dairy Sciences, 2017 Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted.
I. Abdeen, A. Abd- El Satar, A. Gaber
doaj +2 more sources
Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
Food and Nutrition Sciences (Print), 2014 Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the ...
Pauline Gerber
exaly +3 more sources