Results 11 to 20 of about 16,130 (220)
Nutritional evaluation of fortified bread from soy-cheese, pineapple and wheat blends [PDF]
BIO Web of ConferencesFortified foods have shown significant benefits, particularly in reducing the prevalence of nutrient-related diseases like iron deficiency anemia, vitamin A deficiency, and calcium insufficiency.
Idowu-Adebayo Folake +2 more
doaj +2 more sources
Applied Food ResearchThe impact of second cheese whey (SCW) from buffalo milk on the sensory, chemical, microbial, and technological properties of sourdough bread was evaluated.
Michele Ricci +7 more
doaj +3 more sources
Bread, Cheese and Genocide: Imagining the Destruction of Peoples in Medieval Western Europe [PDF]
History, 2007 AbstractWestern European society in the middle ages is generally perceived as lying, in its modes of thought and action, far remote from those acts of mass ethnic destruction which have been a recurrent element in world history since the early twentieth century.
Len Scales
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Mechanical properties of cottage cheese-fortified wheat dough and loaf bread [PDF]
Journal of Food Science and Technology, 2012 Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread
Norma Güemes Vera +4 more
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Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma
LWT, 2021 Abstract The effect of spray-dried Soy–Cow's mixed milk enzyme modified (SC-EM) cheese on wheat dough properties and bread aroma was evaluated at either 0.1, 0.5, 1.0, 1.5 or 2.0% (w/w). Significant accumulation of amino acids and peptides of dough were noted as SC-EM cheese levels increased.
Barkat Ali +6 more
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The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students [PDF]
PeerJBackground Fermented foods (FFs) are a valuable source of live microorganisms that can enhance human health, particularly gastrointestinal health, akin to probiotics.
Hande Seven Avuk +5 more
doaj +3 more sources
Grammy's Iconic Holiday Cheese Bread
, 2018 Ingredients: 1 cup of unsalted butter, room temperature 1 cup of “Kraft Mac n’ Cheese” cheese powder 1 loaf of sourdough French bread split in half lengthwise Instructions: First things first, preheat the oven to 400 degrees Fahrenheit. While it’s warming up, grab a medium bowl and in the bowl, combine the unsalted butter and the cheese powder and mix ...
Hillary Place
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Characteristics of freeze-dried white cheese powder and utilisation in bread formulation [PDF]
International Journal of Food Science and TechnologyAbstract Freeze-dried white cheese powder was produced using WPI (Whey protein isolate) and CMC (carboxymethyl cellulose) and applied in bread production. The optimal formulation ratio of WPI and CMC in freeze-dried white cheese powder was determined as 5% and 1% (w/w) based on powder properties.
Dilara Konuk Takma +2 more
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Sensory Profiling of Bread Flavor with Added Natural Cheese
Nippon Shokuhin Kagaku Kogaku Kaishi, 2019 Aki Morita +3 more
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Developing a Measure to Assess General Knowledge for Coeliac Disease. [PDF]
Health ExpectABSTRACT Background The importance of establishing knowledge about coeliac disease relates to the increasing incidence of symptomatic individuals who are undiagnosed. Objectives This study aimed to develop and pilot a tool that could be used to measure general knowledge regarding coeliac disease.
Lavis T +3 more
europepmc +2 more sources