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Applicability of pea ingredients in baked products: links between formulation, reactivity potential and physicochemical properties

• Authors : Krause, Svenja; Asamoah, Eugenia Ayebea; Huc-Mathis, Delphine

Subjects: Lipid oxidation; Maillard reaction; Structure

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Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

• Authors : Ibraimova, Saniya; Uazhanova , Raushangul; Serikbaeva , Ayana

Subjects: baked products; quality; safety

• Source: EUREKA: Life Sciences 4 19-26

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THE USE OF GOLDEN FLAX SEEDS AND OATS SOURBREAD IN THE PRODUCTION OF WHEAT BREAD

• Authors : Yulia Bondarenko; Larysa Mykhonik; Olena Bilyk

Subjects: seeds of golden flax; baked products; sourdough of spontaneous fermentation

• Source: Eastern-European Journal of Enterprise Technologies 4(11 (100)) 46-55

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INFLUENCE OF MICROBIAL POLYSACCHARIDES ON THE FORMATION OF STRUCTURE OF PROTEIN-FREE AND GLUTEN-FREE FLOUR-BASED PRODUCTS

• Authors : Valerii Mykhaylov; Olga Samokhvalova; Zinoviya Kucheruk

Subjects: protein-free bread; gluten-free muffins; microbial polysaccharides

• Source: Eastern-European Journal of Enterprise Technologies 6(11 (102)) 23-32

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Development and Sensorial Evaluation of Cookies from Selected Root Crops Flour

• Authors : Jaimee M. Saladino

Subjects: Cassava flour; cookies; potato flour

• Source: INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS 06(03) 1276-1288

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Gluten-free breads: a response to a technological challenge

• Authors : Grosmaire, Lidwine; Lin, Lan; Maraval, Isabelle

Subjects: gluten free; bread texture; sensory analysis

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Effect of α-amylase enzyme on rheological properties and quality of Betifore-type cookies

• Authors : Amal A. Hassan; Esam H. Mansour; Abo El-Fath A. El Bedawey

Subjects: Wheat flour; α-amylase; Mixolab

• Source: Biolife 3(1) 31-39

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Evaluation of Nutritional, Phytochemicals, Microbiological and Sensory Properties of Cookies Enriched with Cocoa Bean Shells

• Authors : Olalekan-Adeniran, Mujidat Adenike; Ogundeji, Babatunde Ayodeji; Adeleke, Sunday Akanji

Subjects: by-products; Cocoa beans shell; Cookies

• Source: International Journal of Current Science Research and Review 05(09) 3776-3787

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Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing

• Authors : Bozhko, Nataliia; Pasichnyi, Vasyl; Tischenko, Vasyl

Subjects: hemp flour; meat-rich breads; turkey MCPM

• Source: EUREKA: Life Sciences 4 34-42

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Transformation of ochratoxin A during bread-making processes

• Authors : Marcin BRYLA; Edyta Ksieniewicz-Wozniak; Sylwia Stępniewska

Subjects: Ochratoxin A 2′R-ochratoxin A Processing Bakery Degradation Modified mycotoxins

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