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Procedural bread making
(Elsevier, 2015-08)
Accurate modeling and rendering of food, and in particular of bread and other baked edible stuff, have not received as much attention as other materials in the photorealistic rendering literature. In particular, bread turns ...
Fermented milk obtained with kefir grains as an ingredient in breadmaking
(Wiley, 2014-04)
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were ...
Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality
(2014-01-01)
Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this ...
Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality
(2014-01-01)
Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this ...
A comparative study of commercial modified celluloses as bread making additives
(Taylor, 2015-01)
The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread ...
VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS
(Universidad de Sonora, 2018)