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1-10 of 30 results for breadmaking

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Select article: Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación

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Review article

First published 1996-12

Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación

C. Collar

Food Science and Technology International

Select article: The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

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Research article

First published 2020-9

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

Georgia Frakolaki, Virginia Giannou, Constantina Tzia

Food Science and Technology International

Select article: Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

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Research article

First published 2000-4

Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

M.A. Martínez-Anaya, A. Devesa

Food Science and Technology International

Select article: Influence of flour,bacterial starter and breadmaking stages on total starch,sugars and low-molecular-weight dextrins/ Influencia de la harina,del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total,azúcares y dextrinas de bajo peso molecular

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Research article

First published 1996-2

Influence of flour,bacterial starter and breadmaking stages on total starch,sugars and low-molecular-weight dextrins/ Influencia de la harina,del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total,azúcares y dextrinas de bajo peso molecular

M.A. Martínez-Anaya, O. Rouzaud

Food Science and Technology International

Select article: New Light on an Old Technology: The Structure of Wheat Gluten and Its Role in Breadmaking

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Research article

First published 1989-6

New Light on an Old Technology: The Structure of Wheat Gluten and Its Role in Breadmaking

Peter R. Shewry, Arthur S. Tatham

Outlook on Agriculture

Select article: Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

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Research article

First published 2005-12

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

S. H. Park, N. Morita

Food Science and Technology International

Select article: Physico-chemical and functional properties of spray-dried sourdough in breadmaking

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Research article

First published 2013-6

Physico-chemical and functional properties of spray-dried sourdough in breadmaking

Abolfazl Golshan Tafti, Seyed Hadi Peighambardoust, Javad Hesari [...]

Food Science and Technology International

Select article: Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

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Research article

First published 2007-08

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

R.G. Utrilla-Coello, P. Osorio-Díaz, L.A. Bello-Pérez

Food Science and Technology International

Select article: Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

Select article: Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

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Research article

First published 2020-6

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

LS Sciarini, ME Steffolani, A Fernández [...]

Food Science and Technology International

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