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Articles (92)

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1-10 of 92 results for bread quality

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Select article: Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

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Research article

First published 2008-08

Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

Ö. Menteş, E. Bakkalbaşşi, R. Ercan

Food Science and Technology International

Select article: Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco

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Research article

First published 1996-10

Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco

E. Armero, C. Collar

Food Science and Technology International

Select article: Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

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Research article

First published 2022

Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz [...]

Food Science and Technology International

Select article: Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

Select article: Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

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Research article

First published 2025-3

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu [...]

Food Science and Technology International

Select article: Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

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Research article

First published 2021-1

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Hayat Bourekoua, Urszula Gawlik-Dziki, Renata Różyło [...]

Food Science and Technology International

Select article: Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

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Research article

First published 2020-1

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Marcin A Kurek, Agnieszka Krzemińska

Food Science and Technology International

Select article: Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls

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Research article

First published 2011-6

Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls

M. Gómez, E. Ruiz-París, B. Oliete

Food Science and Technology International

Select article: The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

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Research article

First published 2020

The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

Yumeng Zhang, Chengcheng Ruan, Jiejie Wang [...]

Food Science and Technology International

Select article: Changes in rheology,quality,and staling of white breads enriched with medium-polymerized inulin

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Research article

First published 2022-1

Changes in rheology,quality,and staling of white breads enriched with medium-polymerized inulin

Jefferson HT Barros, Celia ML Franco

Food Science and Technology International

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