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Journal of Cereal Science, ISSN 0733-5210, 05/2017, Volume 75, pp. 220 - 227
The concerns for a healthy diet in terms of the consumption of baked products as fibre-enriched ones have been highlighted by increased consumers demand, food... 
Mixolab | Half-white bread | Rheological behaviour | Functional fibre and inulin | FRUCTO-OLIGOSACCHARIDE | FROZEN BREAD | DIETARY FIBER | FOOD SCIENCE & TECHNOLOGY | SENSORY PROPERTIES | BAKING QUALITY | OLIGOFRUCTOSE | Bakers and bakeries | Enzymes | Bread
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2011, Volume 54, Issue 3, pp. 266 - 279
Lipids exhibit important functional properties in bread making, although they are present in lower levels than starch or protein. They originate from flour, in... 
Bread making | Shortening lipids | Surfactants (emulsifiers) | Wheat flour endogenous lipids | VARYING BAKING QUALITY | RHEOLOGICAL PROPERTIES | GAS CELL STABILIZATION | FOOD SCIENCE & TECHNOLOGY | MIXING TIME | NONPOLAR LIPIDS | FUNCTIONAL-PROPERTIES | WHEAT-FLOUR DOUGHS | LOAF VOLUME | BREADMAKING QUALITY | WHITE PAN BREAD | Glycerin | Glycerol | Lipids | Surface active agents | Gluten | Bread
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 1, pp. 58 - 70
Physico-chemical properties and volatile compounds of three commercial Altamura breads were evaluated during storage at 25 °C. Two protected denomination of... 
Shelf life | Volatile compounds | Moisture content | Texture | Altamura bread | STORAGE | texture | FOOD SCIENCE & TECHNOLOGY | DOUGH | MECHANICAL-PROPERTIES | CRUMB | AROMA COMPOUNDS | shelf life | LACTIC-ACID BACTERIA | volatile compounds | WHITE BREAD | FIRMNESS | moisture content | MOISTURE REDISTRIBUTION | FLAVOR | Wheat
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 06/2013, Volume 52, Issue 1, pp. 160 - 166
Baker's yeast is used for bread fermentation throughout the world and it is very important for the bread quality. The scope of this work was to investigate how... 
Dough fermentation | Baker's yeast | Bread crumb | Aroma compounds | SOURDOUGH FERMENTATION | POTENT ODORANTS | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | SACCHAROMYCES-CEREVISIAE | CRUMB | ALCOHOL | METABOLISM | WHITE BREAD | FLAVOR | CONSTITUENTS | Esters | Analysis | Bread | Dynamic tests | Yeast | Dough | Foods | Aroma | Fermentation | Sampling
Journal Article
Journal Article
Journal of Physics: Conference Series, ISSN 1742-6588, 05/2018, Volume 1025, Issue 1
Conference Proceeding
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 82, pp. 296 - 302
The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the properties of composite bread were investigated. Bread was... 
Faba bean | Wheat bread | Sourdough | WHITE | LENTIL | BAKING PROPERTIES | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | PROTEOLYSIS | TEXTURE | CHICKPEA | FERMENTATION | FLOUR ADDITION | Legumes | Beans | Fermentation | Hardness | Mimosaceae | Bread | Analysis | Amino acids | Bacteria
Journal Article
2015, Social Fictions Series, ISBN 9789463000666, 284
In White Bread, readers accompany Jessica on a journey into her family’s past, into herself, and into the bicultural community she teaches but does not... 
Teachers | Families | History | United States | Education | Education (general)
eBook
Journal of Cereal Science, ISSN 0733-5210, 05/2013, Volume 57, Issue 3, pp. 325 - 332
High fibre breads were produced adding durum wheat bran fractions of different composition and particle size. Fresh products were characterized for texture,... 
1H NMR mobility | Bran | Water status | Bread | H NMR mobility | BAKING | WHEAT BRAN | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | PHYSICOCHEMICAL PROPERTIES | FIBER | LOAF VOLUME | WHITE BREAD | PARTICLE-SIZE | SOURDOUGH | H-1 NMR mobility | WATER | Gluten | Aquatic resources
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2013, Volume 141, Issue 1, pp. 517 - 523
•We develop all soy bread by different pretreated soy flour.•The optimal bread quality was made by using germinated soy flour.•Steaming and roasting were... 
Bread texture | Soy bread | Heated soy flour | Beany flavour | FOOD SCIENCE & TECHNOLOGY | PEA | LIPOXYGENASE | INACTIVATION | NUTRITION & DIETETICS | EGG-WHITE | ANTIOXIDANT | COOKING | COLOR | CHEMISTRY, APPLIED | WATER | Soybeans - growth & development | Flour - analysis | Soybeans - chemistry | Seeds - growth & development | Germination | Humans | Cooking - methods | Seeds - chemistry | Taste | Bread - analysis | Smell | Analysis
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 01/2016, Volume 1428, pp. 55 - 71
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2019, Volume 298, p. 125003
•White bread properties and human oral physiology parameters were studied.•The changes in aroma profiles of white bread before and after chewing were... 
Solid-phase microextraction | Quantitative descriptive analysis | White bread | Partial least squares regression | Oral processing | Proton transfer reaction-mass spectrometry | FLAVOR RELEASE | FOOD SCIENCE & TECHNOLOGY | FOODS | REACTION-MASS-SPECTROMETRY | CRUMB | SALIVA | PERCEPTION | CRUST | AROMA COMPOUNDS | IMPACT | NUTRITION & DIETETICS | CHEMISTRY, APPLIED
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2007, Volume 40, Issue 5, pp. 879 - 884
Staling of bread is a highly complex phenomenon that is not yet fully understood. This study examined the effect of staling on thermal (DSC) and... 
DMA | DSC | Staling | Bread | STORAGE | bread | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | BAKED BREAD | RELAXATION | DIFFERENTIAL SCANNING CALORIMETRY | RETROGRADATION | THERMOMECHANICAL PROPERTIES | GLASS-TRANSITION | RECRYSTALLIZATION | WHITE BREAD | staling
Journal Article