Search results: Sage Journals

Restricted accessReview articleFirst published December, 1996

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

Restricted accessResearch articleFirst published September, 2020

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

Restricted accessResearch articleFirst published April, 2000

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

Restricted accessResearch articleFirst published February, 1996

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

Restricted accessResearch articleFirst published June, 2013

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

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

Food Science and Technology International

Restricted accessResearch articleFirst published December, 2005

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

S. H. Park, N. Morita

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1989

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

Restricted accessResearch articleFirst published August, 2007

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

Restricted accessResearch articleFirst published January, 2017

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

Restricted accessResearch articleFirst published June, 2020

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

Restricted accessReview articleFirst published December, 1996

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

Restricted accessResearch articleFirst published September, 2020

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

Restricted accessResearch articleFirst published April, 2000

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

Restricted accessResearch articleFirst published February, 1996

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

Restricted accessResearch articleFirst published June, 2013

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

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

Food Science and Technology International

Restricted accessResearch articleFirst published December, 2005

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

S. H. Park, N. Morita

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1989

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

Restricted accessResearch articleFirst published August, 2007

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

Restricted accessResearch articleFirst published January, 2017

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

Restricted accessResearch articleFirst published June, 2020

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