Search Results

Suggested Topics within your search.
Refine Results
  1. 1
    Jet milling effect on wheat flour characteristics and starch hydrolysis

    Jet milling effect on wheat flour characteristics and starch hydrolysis by G.F. Angelidis, Styliani Protonotariou, Ioanna Mandala, Cristina M. Rosell

    Published 2015
    Get full text
    Artigo
    Save to List
    Saved in:
  2. 2
    Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

    Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough by Fernanda Ortolan, Lara Tatiane Geremias Ferreira Brites, Flávio Martins Montenegro, Márcio Schmiele, Caroline Joy Steel, María Teresa Pedrosa Silva Clerici, Eveline Lopes Almeida, Yoon K. Chang

    Published 2015
    Get full text
    Artigo
    Save to List
    Saved in:
  3. 3
    Quality evaluation of little millet (Panicum miliare) incorporated functional bread

    Quality evaluation of little millet (Panicum miliare) incorporated functional bread by Mamata Mannuramath, Nirmala B. Yenagi, Valérie Orsat

    Published 2015
    Get full text
    Artigo
    Save to List
    Saved in:
  4. 4
    Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

    Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve by Iuliana Banu, Georgeta Stoenescu, Violeta Ionescu, Iuliana Aprodu

    Published 2011
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  5. 5
    Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

    Evaluation of cookies produced from blends of wheat, cassava and cowpea flours by Abiodun Adekunle Olapade, Mary Abimbola Adeyemo

    Published 2014
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  6. 6
    Effect of Grape (<i>Vitis Vinifera</i> L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

    Effect of Grape (<i>Vitis Vinifera</i> L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread by Mehmet Hayta, Gamze Özuğur, Hakiye Etgü, İbrahim Tuğkan Şeker

    Published 2012
    Get full text
    Artigo
    Save to List
    Saved in:
  7. 7
    Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study

    Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study by Barry V. McCleary, T. S. Gibson, David C Mugford, O. M. Lukow, David S. Jackson, E Rabe, Nikita Patel, Phil Williams, J. A. Gelroth, Mary Ellen Camire, R N Chibbar, M. E. Ingelin, Claudia Niemann, L. A. Grant, David M. Peterson, Harold Corke, Peter Sanders, Jane G. Muir, M. Choct, Jürgen Schmidt, Ron Walker, A. B. Blakeney, S. J. Logue, Alan H. Tarr, T. S. Gibson, I. L. Batey, J Dynes, T Miklaszewicz, Joe Panozzo, Barry V. McCleary, B W Li, Petrea Hofer, Elsa G. Arndt, Malcolm Thomas, R Depalo

    Published 1997
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  8. 8
    White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

    White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits by Sylwia Mildner‐Szkudlarz, Joanna Bajerska, Renata Zawirska‐Wojtasiak, Danuta Górecka

    Published 2012
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  9. 9
    Combinations of glucose oxidase, α‐amylase and xylanase affect dough properties and bread quality

    Combinations of glucose oxidase, α‐amylase and xylanase affect dough properties and bread quality by María Eugenia Steffolani, Pablo D. Ribotta, Gabriela Pérez, Alberto E. León

    Published 2011
    Get full text
    Artigo
    Save to List
    Saved in:
  10. 10
    EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)

    EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD) by Mahsa Majzoobi, FARNAZ SARIRI GHAVI, Asgar Farahnaky, Jalal Jamalian, Gholamreza Mesbahi

    Published 2010
    Get full text
    Artigo
    Save to List
    Saved in:
  11. 11
    The Role of Empirical Rheology in Flour Quality Control

    The Role of Empirical Rheology in Flour Quality Control by Tamara Dapčević Hadnađev, Milica Pojić, Miroslav Hadnaev, Aleksandra Torbic

    Published 2011
    Get full text Get full text
    Capítulo de Livro
    Save to List
    Saved in:
  12. 12
    Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

    Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour by Charlotte A. Serrem, Henriëtte L. de Kock, John R.N. Taylor

    Published 2010
    Get full text
    Artigo
    Save to List
    Saved in:
  13. 13
    Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

    Effect of buckwheat flour on microelements and proteins contents in gluten-free bread by Urszula Krupa‐Kozak, Małgorzata Wronkowska, Maria Soral‐Śmietana

    Published 2011
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  14. 14
    Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

    Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling by Facundo Bigne, Marı́a Cecilia Puppo, Cristina Ferrero

    Published 2015
    Get full text
    Artigo
    Save to List
    Saved in:
  15. 15
    Effect of Partial Substitution of Wheat Flour With Riceberry Flour on Quality of Noodles

    Effect of Partial Substitution of Wheat Flour With Riceberry Flour on Quality of Noodles by Supatchalee Sirichokworrakit, Juthamat Phetkhut, Anuntachai Khommoon

    Published 2015
    Get full text
    Artigo
    Save to List
    Saved in:
  16. 16
    Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread

    Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread by DJA Jenkins, TMS Wolever, AL Jenkins, Carla Giordano, Silvia Dei Giudici, LU Thompson, J Kalmusky, RG Josse, GS Wong

    Published 1986
    Get full text
    Artigo
    Save to List
    Saved in:
  17. 17
    Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole‐Wheat Flour and Fat Replacer

    Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole‐Wheat Flour and Fat Replacer by Patrícia Matos Scheuer, Marco Di Luccio, André Wüst Zibetti, M. Z. de Miranda, Alícia de Francisco

    Published 2015
    Get full text
    Artigo
    Save to List
    Saved in:
  18. 18
    The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour

    The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour by Ying Li, Jianmei Yu, Ipek Goktepe, Mohamed Ahmedna

    Published 2015
    Get full text Get full text
    Artigo
    Save to List
    Saved in:
  19. 19
    Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan

    Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan by Ingeborg Bourdon, Wally Yokoyama, Paul A. Davis, Carol A. Hudson, Robert C. Backus, Diane Richter, Benny Knuckles, Barbara O. Schneeman

    Published 1999
    Get full text
    Artigo
    Save to List
    Saved in:
  20. 20
    Human Calcium Absorption from Whole-Wheat Products

    Human Calcium Absorption from Whole-Wheat Products by Connie M. Weaver, Robert P. Heaney, Berdine R. Martin, Mary Lee Fitzsimmons

    Published 1991
    Get full text
    Artigo
    Save to List
    Saved in:

Search Tools: