Artykuły w czasopismach na temat „Bread dough”
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Kim, Hye-Jin, i Sang-Ho Yoo. "Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads". Polymers 12, nr 6 (15.06.2020): 1349. http://dx.doi.org/10.3390/polym12061349.
Pełny tekst źródłaBelcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski i Józef Gorzelany. "Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread". Acta Universitatis Cibiniensis. Series E: Food Technology 25, nr 1 (1.06.2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.
Pełny tekst źródłaZhao, Yuxia, i Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread". Applied Sciences 11, nr 17 (27.08.2021): 7904. http://dx.doi.org/10.3390/app11177904.
Pełny tekst źródłaPejcz, Ewa, i Iva Burešová. "Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation". Foods 11, nr 4 (13.02.2022): 536. http://dx.doi.org/10.3390/foods11040536.
Pełny tekst źródłaHuang, Chengye, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang i in. "Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation". Foods 12, nr 3 (1.02.2023): 605. http://dx.doi.org/10.3390/foods12030605.
Pełny tekst źródłaAlbasir, Mohamed Otman Saleh, Mohammad Alyassin i Grant Murray Campbell. "Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size". Foods 11, nr 15 (2.08.2022): 2300. http://dx.doi.org/10.3390/foods11152300.
Pełny tekst źródłaFranco, Maria, Mayara Belorio i Manuel Gómez. "Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver". Foods 11, nr 9 (8.05.2022): 1366. http://dx.doi.org/10.3390/foods11091366.
Pełny tekst źródłaCukier de Aquino, Vanessa, Attilio Converti, Patrizia Perego i Suzana Caetano da Silva Lannes. "Leavening Bread Dough". Current Nutrition & Food Science 8, nr 2 (1.06.2012): 131–38. http://dx.doi.org/10.2174/157340112800840835.
Pełny tekst źródłaDjukic, Dragutin, Milorad Radovic, Leka Mandic i Slavica Veskovic-Moracanin. "Effect of bread dough mixing method on rye bread quality". Acta Periodica Technologica, nr 45 (2014): 11–22. http://dx.doi.org/10.2298/apt1445011d.
Pełny tekst źródłaNavrot, Nicolas, Rikke Buhl Holstborg, Per Hägglund, Inge Povlsen i Birte Svensson. "New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough". Antioxidants 7, nr 12 (12.12.2018): 190. http://dx.doi.org/10.3390/antiox7120190.
Pełny tekst źródłaManano, John, Patrick Ogwok, George William Byarugaba-Bazirake i Ediriisa Mugampoza. "Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough". Journal of Food Research 10, nr 5 (16.09.2021): 18. http://dx.doi.org/10.5539/jfr.v10n5p18.
Pełny tekst źródłaJirsa, O., M. Hrušková i I. Švec. "Bread features evaluation by NIR analysis". Czech Journal of Food Sciences 25, No. 5 (7.01.2008): 243–48. http://dx.doi.org/10.17221/683-cjfs.
Pełny tekst źródłaGavurníková, Soňa, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková i Ján Kraic. "Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours". Agriculture (Polnohospodárstvo) 57, nr 4 (1.12.2011): 144–53. http://dx.doi.org/10.2478/v10207-011-0015-y.
Pełny tekst źródłaXu, Yingying, Clifford A. Hall III i Frank A. Manthey. "Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics". Journal of Food Research 3, nr 6 (7.08.2014): 83. http://dx.doi.org/10.5539/jfr.v3n6p83.
Pełny tekst źródłaCappelli, Alessio, Noemi Oliva i Enrico Cini. "A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies". Applied Sciences 10, nr 18 (20.09.2020): 6559. http://dx.doi.org/10.3390/app10186559.
Pełny tekst źródłaCarboni, Angela Daniela, Andrea Gómez-Zavaglia, Maria Cecilia Puppo i María Victoria Salinas. "Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality". Foods 11, nr 13 (24.06.2022): 1866. http://dx.doi.org/10.3390/foods11131866.
Pełny tekst źródłaRen, Xiao Qing, Zong Hai Huang i Xin Yi He. "Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread". Advanced Materials Research 554-556 (lipiec 2012): 1589–92. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1589.
Pełny tekst źródłaTeotônio, Daniela de Oliveira, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes, Mariana Pereira Santos, Erick Flávio Guimarães Amaral, Maria Teresa Pedrosa Silva Clerici, Maria Gabriela Vernaza Leoro i Marcio Schmiele. "Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality." Research, Society and Development 10, nr 3 (21.03.2021): e44510313556. http://dx.doi.org/10.33448/rsd-v10i3.13556.
Pełny tekst źródłaAl-Jahani, Amani H. "Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread". International Journal of Food Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/2054252.
Pełny tekst źródłaSalas-Mellado, Myriam M., i Yoon Kil Chang. "Effect of formulation on the quality of frozen bread dough". Brazilian Archives of Biology and Technology 46, nr 3 (czerwiec 2003): 461–68. http://dx.doi.org/10.1590/s1516-89132003000300018.
Pełny tekst źródłaFranco, Maria, i Manuel Gómez. "Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads". Foods 11, nr 12 (8.06.2022): 1685. http://dx.doi.org/10.3390/foods11121685.
Pełny tekst źródłaCHISENGA, Shadrack Mubanga, Tilahun Seyoum WORKNEH, Geremew BULTOSA i Buliyaminu Adegbemiro ALIMI. "Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough". Acta agriculturae Slovenica 114, nr 1 (8.10.2019): 33. http://dx.doi.org/10.14720/aas.2019.114.1.4.
Pełny tekst źródłaBojňanská, Tatiana, Janette Musilová i Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough". Foods 10, nr 5 (14.05.2021): 1087. http://dx.doi.org/10.3390/foods10051087.
Pełny tekst źródłaŠkrobot, Dubravka, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov i Miroslav Hadnađev. "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread". Foods 11, nr 23 (5.12.2022): 3927. http://dx.doi.org/10.3390/foods11233927.
Pełny tekst źródłaPrieto-Vázquez del Mercado, Pavel, Luis Mojica i Norma Morales-Hernández. "Protein Ingredients in Bread: Technological, Textural and Health Implications". Foods 11, nr 16 (10.08.2022): 2399. http://dx.doi.org/10.3390/foods11162399.
Pełny tekst źródłaGraça, Carla, Anabela Raymundo i Isabel Sousa. "Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties". Applied Sciences 9, nr 19 (1.10.2019): 4101. http://dx.doi.org/10.3390/app9194101.
Pełny tekst źródłaChochkov, Rosen, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva i Angel Angelov. "Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality". Foods 11, nr 7 (30.03.2022): 1012. http://dx.doi.org/10.3390/foods11071012.
Pełny tekst źródłaKotsiou, Kali, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis i Athina Lazaridou. "Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads". Foods 10, nr 8 (7.08.2021): 1832. http://dx.doi.org/10.3390/foods10081832.
Pełny tekst źródłaFigueiredo, Maria José de, Anderson Ferreira Vilela, Celene Ribeiro Ataide, Rossana Maria Feitosa de Figueirêdo, Cristiani Viegas Brandão Grisi, Arianne Dantas Viana i Érica de Andrade Vieira. "Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse". Research, Society and Development 9, nr 11 (1.12.2020): e70291110468. http://dx.doi.org/10.33448/rsd-v9i11.10468.
Pełny tekst źródłaVilmane, Laila, i Evita Straumite. "The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production". Proceedings of the Latvia University of Agriculture 31, nr 1 (29.07.2014): 1–11. http://dx.doi.org/10.2478/plua-2014-0001.
Pełny tekst źródłaNunes, Maria Cristiana, Isabel Fernandes, Inês Vasco, Isabel Sousa i Anabela Raymundo. "Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity". Foods 9, nr 5 (4.05.2020): 579. http://dx.doi.org/10.3390/foods9050579.
Pełny tekst źródłaBeltrão Martins, R., M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros i A. Raymundo. "Impact of Acorn Flour on Gluten-Free Dough Rheology Properties". Foods 9, nr 5 (2.05.2020): 560. http://dx.doi.org/10.3390/foods9050560.
Pełny tekst źródłaBot, Beatriz. "Mother Dough in Bread Making". Journal of Food and Nutrition Sciences 2, nr 2 (2014): 24. http://dx.doi.org/10.11648/j.jfns.20140202.11.
Pełny tekst źródłaMeans, Charlotte. "Bread dough toxicosis in dogs". Journal of Veterinary Emergency and Critical Care 13, nr 1 (28.02.2003): 39–41. http://dx.doi.org/10.1046/j.1435-6935.2003.00068.x.
Pełny tekst źródłaChiotellis, E., i G. M. Campbell. "Proving of Bread Dough I". Food and Bioproducts Processing 81, nr 3 (wrzesień 2003): 194–206. http://dx.doi.org/10.1205/096030803322437965.
Pełny tekst źródłaChiotellis, E., i G. M. Campbell. "Proving of Bread Dough II". Food and Bioproducts Processing 81, nr 3 (wrzesień 2003): 207–16. http://dx.doi.org/10.1205/096030803322437974.
Pełny tekst źródłaChin, N. L., P. J. Martin i G. M. Campbell. "Aeration During Bread Dough Mixing". Food and Bioproducts Processing 82, nr 4 (grudzień 2004): 261–67. http://dx.doi.org/10.1205/fbio.82.4.261.56404.
Pełny tekst źródłaMartin, P. J., N. L. Chin i G. M. Campbell. "Aeration During Bread Dough Mixing". Food and Bioproducts Processing 82, nr 4 (grudzień 2004): 268–81. http://dx.doi.org/10.1205/fbio.82.4.268.56400.
Pełny tekst źródłaMartin, P. J., N. L. Chin, G. M. Campbell i C. J. Morrant. "Aeration During Bread Dough Mixing". Food and Bioproducts Processing 82, nr 4 (grudzień 2004): 282–90. http://dx.doi.org/10.1205/fbio.82.4.282.56408.
Pełny tekst źródłaTanner, Roger I., Shao-Cong Dai i Fuzhong Qi. "Bread dough rheology and recoil". Journal of Non-Newtonian Fluid Mechanics 143, nr 2-3 (maj 2007): 107–19. http://dx.doi.org/10.1016/j.jnnfm.2007.02.001.
Pełny tekst źródłaTanner, Roger I., Fuzhong Qi i Shao-Cong Dai. "Bread dough rheology and recoil". Journal of Non-Newtonian Fluid Mechanics 148, nr 1-3 (styczeń 2008): 33–40. http://dx.doi.org/10.1016/j.jnnfm.2007.04.006.
Pełny tekst źródłaLu, Xikun, Margaret A. Brennan, Luca Serventi i Charles S. Brennan. "Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties". Cereal Chemistry 95, nr 3 (15.03.2018): 418–27. http://dx.doi.org/10.1002/cche.10043.
Pełny tekst źródłaTunçil, Yunus Emre, Mehtap Fevzioglu, Seda Arioglu-Tunçil, Gebisa Ejeta, Osvaldo H. Campanella i Bruce R. Hamaker. "Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites". Turkish Journal of Agriculture - Food Science and Technology 7, nr 6 (25.06.2019): 877. http://dx.doi.org/10.24925/turjaf.v7i6.877-882.2484.
Pełny tekst źródłaMarie, Hrušková, i Švec Ivan. "Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality". Czech Journal of Food Sciences 35, No. 5 (23.10.2017): 424–31. http://dx.doi.org/10.17221/450/2016-cjfs.
Pełny tekst źródłaMarchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke i K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes". Canadian Journal of Plant Science 81, nr 4 (1.10.2001): 611–20. http://dx.doi.org/10.4141/p00-133.
Pełny tekst źródłaA, Siddeeg. "Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread". Food Science & Nutrition Technology 4, nr 3 (16.05.2019): 1–10. http://dx.doi.org/10.23880/fsnt-16000179.
Pełny tekst źródłaCoţovanu, Ionica, i Silvia Mironeasa. "An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes". Agronomy 12, nr 10 (22.09.2022): 2271. http://dx.doi.org/10.3390/agronomy12102271.
Pełny tekst źródłaAgrahar-Murugkar, Dipika, i Preeti Dixit-Bajpai. "Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves". Nutrition & Food Science 50, nr 1 (1.07.2019): 47–60. http://dx.doi.org/10.1108/nfs-03-2019-0101.
Pełny tekst źródłaAlsuhaibani, Amnah Mohammed, i Amal Hassan Alshawi. "Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads". Journal of Food Quality 2022 (14.03.2022): 1–6. http://dx.doi.org/10.1155/2022/2678302.
Pełny tekst źródłaHrušková, M., i D. Novotná. "Effect of ascorbic acid on the rheological properties of wheat fermented dough". Czech Journal of Food Sciences 21, No. 4 (18.11.2011): 137–44. http://dx.doi.org/10.17221/3490-cjfs.
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