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Content Provider : Academic Search Index Subject : dough Subject : pastry

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Academic Journal

تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری.

Authors : آیدا اباذری¹; مانیا صالحی فر²

Subjects: *BAKED products; *QUINOA; *FLOUR

Source: Journal of Food Science & Technology (2008-8787). 5/15/2023, Vol. 20 Issue 135, p181-194. 14p.

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Academic Journal

Technological approaches applied in the design of gluten-free bakery products.

Authors : Siminiuc, Rodica¹ ; Țurcanu, Dinu¹

Subjects: *BAKED products; *FLOUR; *BREAD

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 3, p155-172. 18p.

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Academic Journal

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products.

Authors : Biao, Yuan^1,2 (AUTHOR); Chen, Xin¹ (AUTHOR); Wang, Song¹ (AUTHOR)

Subjects: *COOKIES; *FLOUR; *FLOUR quality

Source: Food Science & Nutrition. Jan2020, Vol. 8 Issue 1, p361-370. 10p.

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Academic Journal

INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR.

Authors : Zaparenko, A.¹ ; Didenko, S.²; Holyk, O.²

Subjects: *BAKED products; *WHEAT starch; *FLOUR

Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 2, p111-119. 9p.

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Academic Journal

Interesterification of a three-component fat blend for use in bread baking.

Authors : Muslimov, Nurzhan Zh.¹; Temirova, Indira Zh.¹; Shaimerdenov, Zhumabek N.¹

Subjects: *RAW materials; *BAKED products; *DOUGH

Source: EurAsian Journal of Biosciences. Aug-Dec2020, Vol. 14 Issue 2, p4271-4279. 9p.

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Conference

THE INFLUENCE OF FROZEN STORAGE ON BREAD PRODUCTS WITH LENTIL FLOUR.

Authors : BOERIU, Adriana Elena¹; CANJA, Cristina Maria¹; MĂZĂREL, Adrian¹

Subjects: *BAKED products; *FLOUR; *BREAD

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p715-722. 8p.

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Conference

AN APPROACH FOR MANAGING AND COMPARING DATA CONCERNING SOME MAIN FOOD PRODUCTS.

Authors : Dimova, Delyana¹

Subjects: *BAKED products; *DAIRY products; *PASTRY

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p55-62. 8p.

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Academic Journal

RHEOLOGICAL CHANGES OF GLUTEN DURING FROZEN STORAGE.

Authors : Laszlo, Ruska-Banda¹

Subjects: *FOOD storage; *BAKED products; *AMYLOPECTIN

Source: Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara. 2018, Vol. 17 Issue Part B, p179-183. 5p.

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Periodical

The origins of Pan dell'Orso.

Authors : Di Masso, Pasticceria

Subjects: *BAKED products; *BAKERIES; *CONSUMERS

Source: Pasticceria Internazionale. Suppliment2023, p19-20. 2p.

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Academic Journal

An investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products.

Authors : Nilova, L.¹ ; Pilipenko, T.¹; Malyutenkova, S.¹

Subjects: *ANTIOXIDANTS; *BAKED products; *VEGETABLE oils

Source: Agronomy Research. 2017 Special Issue 2, Vol. 15 Issue S2, p1399-1410. 12p.

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