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Academic Journal

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Subjects: *BREAD; *BAKED products; *MOLAR mass

  • Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

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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.

Subjects: *FLOUR; *BREAD; *DEOXYNIVALENOL

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

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Academic Journal

SİYEZ ( Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ.

Subjects: *PHYTIC acid; *FLOUR; *BAKED products

  • Source: GIDA: The Journal of Food. 2023, Vol. 48 Issue 4, p698-714. 17p.

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Academic Journal

Occurrence of Types A and B Trichothecenes in Cereal Products Sold in Romanian Markets.

Subjects: *BREAD; *CEREAL products; *FLOURROMANIA

  • Source: Toxins. Jul2023, Vol. 15 Issue 7, p466. 16p.

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Academic Journal

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants.

Subjects: *RHEOLOGY; *DOUGH; *SACCHAROMYCES cerevisiae

  • Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 3, p115-129. 15p.

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Academic Journal

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content.

Subjects: *BREAD; *FLOUR; *ULTRASONIC effects

  • Source: Food Technology & Biotechnology. Jul-Sep2023, Vol. 61 Issue 3, p302-311. 10p.

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Academic Journal

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity.

Subjects: *BAKED products; *OXIDANT status; *BUCKWHEAT

  • Source: European Food Research & Technology. Feb2023, Vol. 249 Issue 2, p353-358. 6p.

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Academic Journal

Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products.

Subjects: TRITICALE; BAKED products; NITROGEN in waterCALIFORNIA

  • Source: Frontiers in Plant Science; 9/7/2022, Vol. 13, p01-12, 12p

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Academic Journal

Accelerated technology for bread preparation using activated water.

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

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

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Academic Journal

FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF WHEAT, CASSAVA, AND BAMBOO SHOOT COMPOSITE FLOURS AND BREAD.

Subjects: *BAMBOO shoots; *BREAD; *FLOUR

  • Source: African Journal of Food, Agriculture, Nutrition & Development. Nov2022, Vol. 22 Issue 9, p21418-21436. 19p.

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  • 1-10 of  444 results for ""Baked products""