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Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China
(Institute of Crop Sciences, 2019)
Par-baked Bread Technology: Formulation And Process Studies To Improve Quality
(TAYLOR & FRANCIS INCPHILADELPHIA, 2016)
Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
(2018-01-01)
Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis ...
Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru
(Cambridge University Press, 2015)
OBJECTIVES: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan frances' bread. DESIGN: The study had two phases. Phase 1, an exploratory phase, involved the estimation of ...
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
(International Scientific Research Organization for Science, Engineering and Technology, 2020-12)
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, ...
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
(Institute of Crop Sciences, 2013)