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Academic Journal

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

Authors : Nagy, Róbert¹ ; Neji, Chaima¹; Remenyik, Judit²

Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

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Conference

EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS.

Authors : Negrea, Monica¹ ; Cocan, Ileana¹; Alexa, Ersilia¹

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p165-173. 9p.

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Conference

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES.

Authors : Stoin, Daniela¹; Jianu, Calin¹; Velciov, Ariana¹

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p345-352. 8p.

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Academic Journal

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Authors : Iztayev, Auyelbek¹ (AUTHOR); Kulazhanov, Talgat¹ (AUTHOR); Iskakova, Galiya¹ (AUTHOR)

Source: Scientific Reports. 11/18/2023, Vol. 13 Issue 1, p1-18. 18p.

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Academic Journal

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Authors : Iztayev, Auyelbek¹ (AUTHOR); Kulazhanov, Talgat¹ (AUTHOR); Iskakova, Galiya¹ (AUTHOR)

Source: Scientific Reports. 10/20/2023, Vol. 13 Issue 1, p1-18. 18p.

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Academic Journal

Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread †.

Authors : Esposito, Nancy^1,2 (AUTHOR) ; Irigoytía, Karen^1,2 (AUTHOR) ; Busch, Verónica^1,2 (AUTHOR)

Source: Biology & Life Sciences Forum. 2023, Vol. 26, p119. 6p.

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Academic Journal

Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours †.

Authors : Irigoytia, Karen^1,2 (AUTHOR) ; Parodi, María Belén³ (AUTHOR) ; Espósito, Nancy^1,2 (AUTHOR)

Source: Biology & Life Sciences Forum. 2023, Vol. 26, p124. 6p.

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Periodical

Exploring potential food applications of intermediate wheatgrass.

Authors : Iorga, Brianna¹; Karkle, Elisa¹

Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

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Academic Journal

Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour.

Authors : Brera, Carlo¹ (AUTHOR) ; De Santis, Caterina¹ (AUTHOR) ; Marzona, Stefania² (AUTHOR)

Source: Toxins. Oct2023, Vol. 15 Issue 10, p615. 12p.

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Academic Journal

VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES.

Authors : CHAFAI, Youssef¹ ; RAFFAK, Anas²; EL-AALAOUI, Mohamed³

Source: Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2023, Vol. 13 Issue 1, p1-8. 8p.

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Search Results

Your Filters

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS.

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES.

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread †.

Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours †.

Exploring potential food applications of intermediate wheatgrass.

Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour.

VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES.

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