Results 11 to 20 of about 175,035 (237)
Evaluation of the Aroma of Cheese Bread Using Color
Journal of the Japanese Society for Food Science and Technology, 2020 Natural cheese differs depending on the kind of milk and microorganisms used, as well as the conditions under which the cheese is matured. The purpose of this study was to examine a method of evaluating the aroma of bread with added natural cheese based ...
Fumiyo Hayakawa, Midori Kasai
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 +4 more sources
Sensory Profiling of Bread Flavor with Added Natural Cheese
Journal of the Japanese Society for Food Science and Technology, 2019 The purpose of this study is to establish a sensory evaluation method for bread with added natural cheese. Loaftype breads were made with 13 kinds of natural cheese added. Both the L* value of the crust and the specific volume of the bread decreased with
Fumiyo Hayakawa, Midori Kasai
exaly +4 more sources
Food Research International, 2023 Part of this work has been performed using the PRISM core facility (Biogenouest, Univ Rennes, Univ Angers, INRAE, CNRS, France). Thanks go to Olivia M ́enard, Tino Jamme, and Ruoxuan Deng (INRAE, Institut Agro, STLO, 35042 Rennes, France) for their ...
Ossemond, Jordane +19 more
core +6 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 +3 more sources
International Journal of Dairy Technology, 2017 This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied.
Joyce Maria G da Costa +11 more
core +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 +5 more sources
Study of the Flavor Properties of Bread Containing Natural Cheese
Journal of the Japanese Society for Food Science and Technology, 2020 Fumiyo Hayakawa, Midori Kasai
exaly +4 more sources
Brazilian Archives of Biology and Technology, 2022 Ingesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of
Campos, Fábio Martins +4 more
core +2 more sources
Structural and Techno-Functional Properties of Cassava Starches and Application on Cheese Bread
Biointerface Research in Applied Chemistry, 2020 This study aims to evaluate the structural and techno-functional properties of native and modified cassava starches, focusing on the production of frozen cheese bun formulations.
R. Dariva +8 more
semanticscholar +2 more sources