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A.A.C.C. (1999): Bread hardness by universal testing machine . Approved method of American Association of Cereal Chemists 74-09, the Association, St. Paul, MN

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Samar, M.M., Ferro-Fontan, C., Resnik, S.L. & Pacin, A.M. (2001): Effect of fermentation on naturally occurring DON in Argentinean bread processing technology. Fd Addit. Contam. , 18 , 1004

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Acta Alimentaria
Authors: D. Šoronja Simović, N. Filipović, Z. Šereš, J. Gyura, A. Jokić, and B. Pajin

Filipović, N., Đurić, M. & Gyura, J. (2007): The effect of type and quality of sugar-beet fibres on bread characteristics. J. Fd Engng. , 78 , 1047–1053. Gyura J. The effect of type and

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water content on acrylamide formation during baking of white bread: steam and falling temperature baking . LWT — Food Sci. Technol. , 40 ( 10 ), 1708 – 1715 . Amrein

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Progress in Agricultural Engineering Sciences
Authors: Aidin Pahlavan, Mohammad Hassan Kamani, Amir Hossein Elhamirad, Zahra Sheikholeslami, Mohammad Armin, and Hanieh Amani

Introduction Bread is widely recognized as a primary source of energy for humans and plays a vital role in the world population's food basket. It possesses significant amounts of minerals, which are required for a healthy nutritious diet ( Cauvain

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Acta Alimentaria
Authors: J. Tarek-Tilistyák, J. Agócs, M. Lukács, M. Dobró-Tóth, M. Juhász-Román, Z. Dinya, J. Jekő, and E. Máthé

-amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Fd Res. Int., 39 , 117–126. Morita N. Effect of fungal α-amylase on the dough properties

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Hager, A.S., Ryan, L.A.M., Schwab, C., Gänzle, M.G., O’Doherty, J.V. & Arendt, E.K. (2011): Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. Eur. Fd Res. Technol. , 232 , 405

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. , Akhtar , S. & Sultan , M.T. ( 2012 ): Effect of multiple fortification on the bioavailability of minerals in wheat meal bread . J. Food Sci. Tech. , 49 , 737 – 744

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) 1988 Bojat, S. & Vukobratović, R. (1999): Special breads and baked goods — Production and quality. Part II: Special types of bread and

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Ahmed, M.T., Hadi, E-S.A., El Samahy, S. & Youssof, K. (2000): The influence of baking fuel on residues of polycyclic aromatic hydrocarbons and heavy metals in bread. J. hazard. Mater. , A80 , 1

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