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Articles (19)

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1-10 of 19 results for dough fermentation

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Select article: Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection

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Research article

First published 2001-08

Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection

S. Tomás, F. J. M. Harren

Food Science and Technology International

Select article: The effect of fermentation time on the volatile aromatic profile of tarhana dough

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Research article

First published 2019-4

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Nilgün Özdemir, Ömer Şimşek, Hasan Temiz [...]

Food Science and Technology International

Select article: Demystifying the Pizza Bolus: The Effect of Dough Fermentation on Glycemic Response—A Sensor-Augmented Pump Intervention Trial in Children with Type 1 Diabetes Mellitus

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Research article

First published 2019-12

Demystifying the Pizza Bolus: The Effect of Dough Fermentation on Glycemic Response—A Sensor-Augmented Pump Intervention Trial in Children with Type 1 Diabetes Mellitus

Angela Zanfardino, Santino Confetto, Stefano Curto [...]

Diabetes Technology & Therapeutics

Select article: Quality of wheat breads enriched with flour from germinated amaranth seeds

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Research article

First published 2022-7

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

Select article: Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

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Research article

First published 2000-6

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

C. Collar, J.C. Martinez, P. Andreu [...]

Food Science and Technology International

Select article: Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

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Research article

First published 2008-02

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

M. Gómez, B. Oliete, P.A. Caballero [...]

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: Changes in Some Physical and Nutritional Properties of Tarhana,a Turkish Fermented Cereal Food,Added Various Phytase Sources

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Research article

First published 2005-10

Changes in Some Physical and Nutritional Properties of Tarhana,a Turkish Fermented Cereal Food,Added Various Phytase Sources

N. Bilgiçli, A. Elgün

Food Science and Technology International

Select article: Semi-Pilot Study of the Production of Biomass and β-D-Fructofuranosidase by Saccharomyces cerevisiae IFSTBY111 in a Fed-Batch Fermenter

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Research article

First published 2014-02

Semi-Pilot Study of the Production of Biomass and β-D-Fructofuranosidase by Saccharomyces cerevisiae IFSTBY111 in a Fed-Batch Fermenter

Monzur Morshed Ahmed, Md. Fakruddin, Md. Mamunur Rashid [...]

Industrial Biotechnology

Select article: Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

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Research article

First published 2025-12

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

Julia Nutter, Amelia Ivone Saiz

Food Science and Technology International

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