Literatura académica sobre el tema "Breadmaking"
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Artículos de revistas sobre el tema "Breadmaking"
Požrl, T., M. Kopjar, I. Kurent, J. Hribar, A. Janeš y M. Simčič. "Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures". Czech Journal of Food Sciences 27, No. 1 (11 de febrero de 2009): 29–38. http://dx.doi.org/10.17221/130/2008-cjfs.
Texto completoBrennan, Charles. "Technology of Breadmaking". International Journal of Food Science & Technology 43, n.º 11 (noviembre de 2008): 2100. http://dx.doi.org/10.1111/j.1365-2621.2007.01645.x.
Texto completoCollar, C. "Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación". Food Science and Technology International 2, n.º 6 (diciembre de 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.
Texto completoCarr, Neil O., Norman W. R. Daniels y Peter J. Frazier. "Lipid interactions in breadmaking". Critical Reviews in Food Science and Nutrition 31, n.º 3 (enero de 1992): 237–58. http://dx.doi.org/10.1080/10408399209527571.
Texto completoPonte, J. G. "Handbook of breadmaking technology". Trends in Food Science & Technology 2 (enero de 1991): 333–34. http://dx.doi.org/10.1016/0924-2244(91)90739-6.
Texto completoDobraszczyk, B. J. y M. P. Morgenstern. "Rheology and the breadmaking process". Journal of Cereal Science 38, n.º 3 (noviembre de 2003): 229–45. http://dx.doi.org/10.1016/s0733-5210(03)00059-6.
Texto completoJunkel, E. F. "Self-adjusting automatic breadmaking machine". Trends in Food Science & Technology 6, n.º 10 (octubre de 1995): 350. http://dx.doi.org/10.1016/s0924-2244(00)89177-3.
Texto completoSeguchi, M., H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose y M. Goto. "Effect ofCapsicumPowder on Breadmaking Properties". Cereal Chemistry Journal 86, n.º 6 (noviembre de 2009): 633–36. http://dx.doi.org/10.1094/cchem-86-6-0633.
Texto completoVemulapalli, V., K. A. Miller y R. C. Hoseney. "Glucose Oxidase in Breadmaking Systems". Cereal Chemistry Journal 75, n.º 4 (julio de 1998): 439–42. http://dx.doi.org/10.1094/cchem.1998.75.4.439.
Texto completoSelmair, Patrick L. y Peter Koehler. "Role of glycolipids in breadmaking". Lipid Technology 22, n.º 1 (enero de 2010): 7–10. http://dx.doi.org/10.1002/lite.200900069.
Texto completoTesis sobre el tema "Breadmaking"
Gan, Zhilin. "The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour". Thesis, King's College London (University of London), 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897.
Texto completoAlava, Juan Manuel. "Formation and development of bread structure in high speed breadmaking". Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288681.
Texto completoJuwah, Charles Isitoa. "The microbiology and biochemistry of commercial pre-fermented doughs". Thesis, University of Strathclyde, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389697.
Texto completoCampbell, Grant M. "The aeration of bread dough during mixing". Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.
Texto completoKindred, Daniel R. "Investigating heterosis for yield, breadmaking quality and nitrogen use efficiency in wheat". Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412168.
Texto completoTyler, Adam Michael. "Manipulating Rab GTPase activity in wheat to alter gluten quality for breadmaking". Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12914/.
Texto completoThompson, Andrew. "The comparative performance of wheat cultivars and genotypes in different organic systems of production". Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294863.
Texto completoStinson, Jesse. "A quantitative method to evaluate the effect of xylanases in baking". Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/19752.
Texto completoFood Science Institute
Fadi Aramouni
β-(1,4)-endoxylanases, commonly referred to as xylanases, have become integral to the industrial breadmaking process. This enzyme is known to cause improvement in dough rheology, loaf volume, and crumb grain. Significant research has been conducted regarding the structure, function, and inhibition of xylanases, but there is currently no quick and reproducible method to evaluate their effect in baking. The goal of this research was to develop a quantitative method for this purpose and to determine why the effect of xylanases varies with different wheat flours. The currently used methods of test baking, dough stickiness, and spectrophotometric analysis for reducing sugars were evaluated, and failed to provide reproducible results. Therefore, a new method was developed to measure the Flour Water Expression Rate (FWER) with the addition of xylanases. Commercially available enzymes from Aspergillus niger and Bacillus subtilis were evaluated in this study. The FWER method measures the amount of water released by the xylanase over a set period of time. This method consistently provided statistically significant data (p<0.05), which was able to provide a comparison of xylanases from A. niger and B. subtilis in different flours. The results indicated that the xylanase from A. niger tends to release more water, have a higher FWER value, than the xylanase from B. subtilis. In one flour, A. niger xylanase resulted in an FWER of 15.18 compared to B. subtilis xylanase that resulted in an FWER of 9.57 at equivalent activities. However, inhibitors in the wheat appeared to cause an impact on the FWER, which was evaluated with an uninhibited xylanase from B. subtilis. This new method for the evaluation of xylanases in baking suggests varying levels of xylanase inhibitors in wheat may be the reason xylanases effect wheat flours differently.
Godfrey, David Daniel. "The impact of Nutrition on the Development, Composition and Breadmaking Quality of Wheat Grain". Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503886.
Texto completoSalt, Louise Jane Patricia. "The role of the aqueous phase of dough in gas-cell stabilisation during breadmaking". Thesis, University of East Anglia, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.410502.
Texto completoLibros sobre el tema "Breadmaking"
Breadmaking. New York: Skyhorse Pub., 2012.
Buscar texto completoBreads & breadmaking. London: Ward Lock, 1985.
Buscar texto completoCauvain, Stanley P. y Linda S. Young, eds. Technology of Breadmaking. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5.
Texto completoCauvain, Stanley. Technology of Breadmaking. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4.
Texto completoCauvain, Stanley P. y Linda S. Young, eds. Technology of Breadmaking. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0.
Texto completoCauvain, Stanley P. Technology of Breadmaking. Boston, MA: Springer US, 1998.
Buscar texto completoTechnology of breadmaking. London: Blackie Academic & Professional, 1998.
Buscar texto completoP, Cauvain Stanley y Young Linda S, eds. Technology of breadmaking. 2a ed. New York: Springer, 2007.
Buscar texto completoStear, Charles A. Handbook of Breadmaking Technology. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2375-8.
Texto completoHandbook of breadmaking technology. London: Elsevier Applied Science, 1990.
Buscar texto completoCapítulos de libros sobre el tema "Breadmaking"
Cauvain, Stanley. "Breadmaking Processes". En Technology of Breadmaking, 23–55. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_2.
Texto completoCauvain, Stanley P. "Breadmaking processes". En Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_2.
Texto completoCauvain, Stanley P. "Breadmaking processes". En Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_2.
Texto completoCauvain, Stanley. "Other Cereals in Breadmaking". En Technology of Breadmaking, 377–97. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_13.
Texto completoCauvain, Stanley P. "Other cereals in breadmaking". En Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_13.
Texto completoCauvain, Stanley P. "Other cereals in breadmaking". En Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_13.
Texto completoCauvain, Stanley. "Bread: The Product". En Technology of Breadmaking, 1–22. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_1.
Texto completoCauvain, Stanley. "Bread Spoilage and Staling". En Technology of Breadmaking, 279–302. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_10.
Texto completoCauvain, Stanley. "Principles of Dough Formation". En Technology of Breadmaking, 303–37. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_11.
Texto completoCauvain, Stanley. "Wheat Milling and Flour Testing". En Technology of Breadmaking, 339–75. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_12.
Texto completoActas de conferencias sobre el tema "Breadmaking"
Greene, Jeffrey L., E. Bromfield, D. Dean, M. Abdalla y A. C. Bovell-Benjamin. "Breadmaking Properties of Sweetpotato Flour". En International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2003. http://dx.doi.org/10.4271/2003-01-2617.
Texto completoZayas, Inna Y., James L. Steele, G. Weaver y D. E. Walker. "Breadmaking factors assessed by digital imaging". En Optical Tools for Manufacturing and Advanced Automation, editado por Bruce G. Batchelor, Susan Snell Solomon y Frederick M. Waltz. SPIE, 1993. http://dx.doi.org/10.1117/12.150279.
Texto completoMiranda, Rita M., Argentina A. Amaya, Manuel O. Lobo y Norma C. Sammán. "Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours". En la ValSe-Food 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/blsf2021008005.
Texto completoda Silva, Emerson Rodrigo, Elieste da Silva Junior, Mauro Favoretto Júnior, Suzana Caetano da Silva Lannes, Mikiya Muramatsu, Niklaus Ursus Wetter y Jaime Frejlich. "Application of biospeckle phenomenon on monitoring of leavening process in breadmaking". En RIAO∕OPTILAS 2007: 6th Ibero-American Conference on Optics (RIAO); 9th Latin-American Meeting on Optics, Lasers and Applications (OPTILAS). AIP, 2008. http://dx.doi.org/10.1063/1.2926876.
Texto completoBovell-Benjamin, Adelia C., Chellani S. Hathorn y Peter N. Gichuhi. "Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets". En International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-2177.
Texto completoThomopoulos, Rallou, Ahmed Chadli, Madalina Croitoru, Joel Abecassis, Gerard Brochoire y Hubert Chiron. "Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology". En 2015 IEEE 9th International Conference on Research Challenges in Information Science (RCIS). IEEE, 2015. http://dx.doi.org/10.1109/rcis.2015.7128886.
Texto completoKansou, Kamal, Guy Della Valle y Amadou Ndiaye. "Integrating Expert Knowledge in Cereal Food Manufacturing Processes". En ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/esda2012-82954.
Texto completoScanlon, M., J. Page, H. Elmehdi, G. Bellido y K. Mehta. "Using low-intensity ultrasound to investigate the effect of ingredients and processing on the properties of breadmaking doughs". En 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060499.
Texto completoInformes sobre el tema "Breadmaking"
Dubcovsky, Jorge, Tzion Fahima y Ann Blechl. Positional cloning of a gene responsible for high grain protein content in tetraploid wheat. United States Department of Agriculture, septiembre de 2003. http://dx.doi.org/10.32747/2003.7695875.bard.
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