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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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Utilization of plant processing wastes for enrichment of bakery and confectionery products.

• Authors : Stabnikova, Olena¹ ; Shevchenko, Anastasiia¹; Stabnikov, Viktor¹

Subjects: *BAKED products; *CONFECTIONERY; *BREAD

• Source: Ukrainian Food Journal. 2023, Vol. 12 Issue 2, p299-308. 10p.

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Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize variety IPB Var 6 and the production of healthy loaf bread using nixtamalized corn–wheat flour blends

• Authors : De Leon, Deborah Christine A.^1,2 (AUTHOR) ; Bonto, Aldrin P.^3,4 (AUTHOR); Tuaño, Arvin Paul P.^1,5 (AUTHOR)

Subjects: *FLOUR; *BREAD; *CALORIC content of foods

• Source: Journal of Food Processing & Preservation. Sep2022, Vol. 46 Issue 9, p1-15. 15p.

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Accelerated technology for bread preparation using activated water.

• Authors : Akkozha, Ilyas Sharipkhanuly¹ ; Iztayev, Auyelbek² ; Iztayev, Baurzhan Auyelbekovich²

Subjects: *BAKED products; *GRAIN milling; *BREAD

• Source: Slovak Journal of Food Sciences. 2023, Vol. 17, p484-502. 19p.

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INFLUENCE OF RICE FLOUR ON CONFORMATIONAL CHANGES IN THE STRUCTURE OF WHEAT BREAD AND ITS NUTRITIONAL VALUE.

• Authors : SHEVCHENKO, Anastasiia¹ ; LITVYNCHUK, Svitlana²

Subjects: *RICE flour; *FLOUR; *NUTRITIONAL value

• Source: Food & Environment Safety. 2023, Vol. 22 Issue 1, p5-14. 10p.

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Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread.

• Authors : Tabrizi, A. Shahsavan¹; Salehi, E. Ataye¹ ; Arianfar, A.¹

Subjects: *BREAD; *BAKED products; *BREAD quality

• Source: Journal of Agricultural Science & Technology. Jan2023, Vol. 25 Issue 1, p75-86. 12p.

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Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder

• Authors : Clinton O. Nyakang’i; Eunice Marete; Rebecca Ebere

Subjects: Food Science

• Source: International Journal of Food Science. 2023:1-9

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CARACTERIZACIÓN DE PRODUCTOS HORNEADOS CON ADICIÓN DE FRUCTOOLIGOSACÁRIDOS.

• Authors : Hernández, Gwendolyne¹ ; Álvarez, Marta¹; Rosas, Barbarita¹

Subjects: *CARBOHYDRATES; *FRUCTOOLIGOSACCHARIDES; *PROTEINS

• Source: Ciencia y Tecnologia de los Alimentos. sep-dic2021, Vol. 31 Issue 3, p73-78. 6p.

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PROXIMATE COMPOSITION AND VITAMIN A CONTRIBUTION OF BIOFORTIFIED ORANGE FLESHED SWEET POTATO VALUE ADDED PRODUCTS.

• Authors : E. N., Wafula¹ ; D., Malavi²; D., Mbogo³

Subjects: *SWEET potatoes; *BAKED products; *BREADSUB-Saharan Africa

• Source: African Journal of Food, Agriculture, Nutrition & Development. Jun2022, Vol. 22 Issue 4, p20215-20230. 16p.

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Water absorption in dough: influencing factors and optimisation: The absorption of water plays a crucial role in baked goods and can be influenced not only by the raw materials, but also by the choice of kneading tool.

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

• Source: Food & Drink Technology. May2024, Vol. 24 Issue 8, p28-29. 2p.

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