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Artykuły w czasopismach na temat "Breadmaking"
Požrl, T., M. Kopjar, I. Kurent, J. Hribar, A. Janeš i M. Simčič. "Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures". Czech Journal of Food Sciences 27, No. 1 (11.02.2009): 29–38. http://dx.doi.org/10.17221/130/2008-cjfs.
Pełny tekst źródłaBrennan, Charles. "Technology of Breadmaking". International Journal of Food Science & Technology 43, nr 11 (listopad 2008): 2100. http://dx.doi.org/10.1111/j.1365-2621.2007.01645.x.
Pełny tekst źródłaCollar, 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, nr 6 (grudzień 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.
Pełny tekst źródłaCarr, Neil O., Norman W. R. Daniels i Peter J. Frazier. "Lipid interactions in breadmaking". Critical Reviews in Food Science and Nutrition 31, nr 3 (styczeń 1992): 237–58. http://dx.doi.org/10.1080/10408399209527571.
Pełny tekst źródłaPonte, J. G. "Handbook of breadmaking technology". Trends in Food Science & Technology 2 (styczeń 1991): 333–34. http://dx.doi.org/10.1016/0924-2244(91)90739-6.
Pełny tekst źródłaDobraszczyk, B. J., i M. P. Morgenstern. "Rheology and the breadmaking process". Journal of Cereal Science 38, nr 3 (listopad 2003): 229–45. http://dx.doi.org/10.1016/s0733-5210(03)00059-6.
Pełny tekst źródłaJunkel, E. F. "Self-adjusting automatic breadmaking machine". Trends in Food Science & Technology 6, nr 10 (październik 1995): 350. http://dx.doi.org/10.1016/s0924-2244(00)89177-3.
Pełny tekst źródłaSeguchi, M., H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose i M. Goto. "Effect ofCapsicumPowder on Breadmaking Properties". Cereal Chemistry Journal 86, nr 6 (listopad 2009): 633–36. http://dx.doi.org/10.1094/cchem-86-6-0633.
Pełny tekst źródłaVemulapalli, V., K. A. Miller i R. C. Hoseney. "Glucose Oxidase in Breadmaking Systems". Cereal Chemistry Journal 75, nr 4 (lipiec 1998): 439–42. http://dx.doi.org/10.1094/cchem.1998.75.4.439.
Pełny tekst źródłaSelmair, Patrick L., i Peter Koehler. "Role of glycolipids in breadmaking". Lipid Technology 22, nr 1 (styczeń 2010): 7–10. http://dx.doi.org/10.1002/lite.200900069.
Pełny tekst źródłaRozprawy doktorskie na temat "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.
Pełny tekst źródłaAlava, 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.
Pełny tekst źródłaJuwah, 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.
Pełny tekst źródłaCampbell, 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.
Pełny tekst źródłaKindred, 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.
Pełny tekst źródłaTyler, 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/.
Pełny tekst źródłaThompson, 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.
Pełny tekst źródłaStinson, Jesse. "A quantitative method to evaluate the effect of xylanases in baking". Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/19752.
Pełny tekst źródłaFood 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.
Pełny tekst źródłaSalt, 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.
Pełny tekst źródłaKsiążki na temat "Breadmaking"
Breadmaking. New York: Skyhorse Pub., 2012.
Znajdź pełny tekst źródłaBreads & breadmaking. London: Ward Lock, 1985.
Znajdź pełny tekst źródłaCauvain, Stanley P., i Linda S. Young, red. Technology of Breadmaking. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5.
Pełny tekst źródłaCauvain, Stanley. Technology of Breadmaking. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4.
Pełny tekst źródłaCauvain, Stanley P., i Linda S. Young, red. Technology of Breadmaking. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0.
Pełny tekst źródłaCauvain, Stanley P. Technology of Breadmaking. Boston, MA: Springer US, 1998.
Znajdź pełny tekst źródłaTechnology of breadmaking. London: Blackie Academic & Professional, 1998.
Znajdź pełny tekst źródłaP, Cauvain Stanley, i Young Linda S, red. Technology of breadmaking. Wyd. 2. New York: Springer, 2007.
Znajdź pełny tekst źródłaStear, Charles A. Handbook of Breadmaking Technology. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2375-8.
Pełny tekst źródłaStear, Charles A. Handbook of breadmaking technology. London: Elsevier Applied Science, 1990.
Znajdź pełny tekst źródłaCzęści książek na temat "Breadmaking"
Cauvain, Stanley. "Breadmaking Processes". W Technology of Breadmaking, 23–55. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_2.
Pełny tekst źródłaCauvain, Stanley P. "Breadmaking processes". W Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_2.
Pełny tekst źródłaCauvain, Stanley P. "Breadmaking processes". W Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_2.
Pełny tekst źródłaCauvain, Stanley. "Other Cereals in Breadmaking". W Technology of Breadmaking, 377–97. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_13.
Pełny tekst źródłaCauvain, Stanley P. "Other cereals in breadmaking". W Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_13.
Pełny tekst źródłaCauvain, Stanley P. "Other cereals in breadmaking". W Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_13.
Pełny tekst źródłaCauvain, Stanley. "Bread: The Product". W Technology of Breadmaking, 1–22. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_1.
Pełny tekst źródłaCauvain, Stanley. "Bread Spoilage and Staling". W Technology of Breadmaking, 279–302. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_10.
Pełny tekst źródłaCauvain, Stanley. "Principles of Dough Formation". W Technology of Breadmaking, 303–37. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_11.
Pełny tekst źródłaCauvain, Stanley. "Wheat Milling and Flour Testing". W Technology of Breadmaking, 339–75. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_12.
Pełny tekst źródłaStreszczenia konferencji na temat "Breadmaking"
Greene, Jeffrey L., E. Bromfield, D. Dean, M. Abdalla i A. C. Bovell-Benjamin. "Breadmaking Properties of Sweetpotato Flour". W International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2003. http://dx.doi.org/10.4271/2003-01-2617.
Pełny tekst źródłaZayas, Inna Y., James L. Steele, G. Weaver i D. E. Walker. "Breadmaking factors assessed by digital imaging". W Optical Tools for Manufacturing and Advanced Automation, redaktorzy Bruce G. Batchelor, Susan Snell Solomon i Frederick M. Waltz. SPIE, 1993. http://dx.doi.org/10.1117/12.150279.
Pełny tekst źródłaMiranda, Rita M., Argentina A. Amaya, Manuel O. Lobo i Norma C. Sammán. "Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours". W la ValSe-Food 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/blsf2021008005.
Pełny tekst źródłada Silva, Emerson Rodrigo, Elieste da Silva Junior, Mauro Favoretto Júnior, Suzana Caetano da Silva Lannes, Mikiya Muramatsu, Niklaus Ursus Wetter i Jaime Frejlich. "Application of biospeckle phenomenon on monitoring of leavening process in breadmaking". W 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.
Pełny tekst źródłaBovell-Benjamin, Adelia C., Chellani S. Hathorn i Peter N. Gichuhi. "Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets". W International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-2177.
Pełny tekst źródłaThomopoulos, Rallou, Ahmed Chadli, Madalina Croitoru, Joel Abecassis, Gerard Brochoire i Hubert Chiron. "Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology". W 2015 IEEE 9th International Conference on Research Challenges in Information Science (RCIS). IEEE, 2015. http://dx.doi.org/10.1109/rcis.2015.7128886.
Pełny tekst źródłaKansou, Kamal, Guy Della Valle i Amadou Ndiaye. "Integrating Expert Knowledge in Cereal Food Manufacturing Processes". W 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.
Pełny tekst źródłaScanlon, M., J. Page, H. Elmehdi, G. Bellido i K. Mehta. "Using low-intensity ultrasound to investigate the effect of ingredients and processing on the properties of breadmaking doughs". W 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060499.
Pełny tekst źródłaRaporty organizacyjne na temat "Breadmaking"
Dubcovsky, Jorge, Tzion Fahima i Ann Blechl. Positional cloning of a gene responsible for high grain protein content in tetraploid wheat. United States Department of Agriculture, wrzesień 2003. http://dx.doi.org/10.32747/2003.7695875.bard.
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