Correlations between the quality parameters and the technological parameters of bread processing, important for product marketing (original) (raw)

THE SIGNIFICANCE OF SOME FLOUR QUALITY PARAMETERS AS QUALITY PREDICTORS OF BREAD

Ciprian Nicolae Popa, Leopard Amulette

View PDFchevron_right

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Dubravka Novotni, Duska Curic

Food Research International, 2008

View PDFchevron_right

Correlations Between Quality of Flour T-500 Characteristics and Bread Volume

Viktorija Stamatovska

View PDFchevron_right

The influence of kneading time on bread dough quality

Mirabela Lupu

Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2014

View PDFchevron_right

Fractal analysis of the flour

Ľubomír Kubík

2020

View PDFchevron_right

The Effects of Bread Making Process and Wheat Quality on French Baguettes

Knut Kvaal, Ellen Mosleth

Journal of Cereal Science, 2000

View PDFchevron_right

Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

Sándor Kemény

Journal of Cereal Science, 2018

View PDFchevron_right

Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process

Dennis Santiago

Food Science and Technology Research

View PDFchevron_right

Chemometric and image analysis of Croatian wheat cultivars and their bread making quality

Zelimir Kurtanjek

ITI 2002. Proceedings of the 24th International Conference on Information Technology Interfaces (IEEE Cat. No.02EX534), 2002

View PDFchevron_right

Determination of a Representative Volume Element Based on the Variability of Mechanical Properties with Sample Size in Bread

Cristian Ramirez

Journal of Food Science, 2010

View PDFchevron_right

Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction

Jadwiga Rothkaehl

International Journal of Food Science and Technology, 2004

View PDFchevron_right

Effects of Processing Technique on Physical and Organoleptic Properties of Whole Meal Bread

NOROUL ASYIKEEN ZULKIFLI

Journal Of Agrobiotechnology, 2021

View PDFchevron_right

Techno-functional and nutritional performance of commercial breads available in Europe

Antonio Piga

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2016

View PDFchevron_right

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

Ken Quail

Journal of the Science of Food and Agriculture, 1990

View PDFchevron_right

Texture properties of formulated wheat doughsRelationships with dough and bread technological quality

Enrique Armero

European Food Research and Technology, 1997

View PDFchevron_right

The Influence of the Preparation Method of the Pastry on the Quality of Bread

Timar Adrian

View PDFchevron_right

Bread crumb quality assessment: a plural physical approach

Şura Özdemir

European Food Research and Technology, 2009

View PDFchevron_right

Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses

Stefan Sahlstrøm

Journal of Cereal Science, 1997

View PDFchevron_right

Impact of fibers on physical characteristics of fresh and staled bake off bread

Cristina Rosell

Journal of Food Engineering, 2010

View PDFchevron_right

Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process

Ofelia Rouzaud-Sandez

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997

View PDFchevron_right

Texture Analysis of Spelt Wheat Bread

Magdalena Lacko-Bartosova

The Journal of Microbiology, Biotechnology and Food Sciences, 2013

View PDFchevron_right

The Effect of Fibre from Various Origins on the Properties of Dough and Bakery Products

Eva Ivanišová

Journal of microbiology, biotechnology and food sciences, 2015

View PDFchevron_right

Research on the rheometric elements of the potato dough and the influence of measured variables upon bread quality

Maria Lidia Iancu

journal-of-agroalimentary.ro

View PDFchevron_right

Fractal texture analysis of bread crumb digital images

Ursula Gonzales-barron

European Food Research and Technology, 2008

View PDFchevron_right

Statistical Analysis of Processing Data for Premier Bread Industry Using Chi-Squared and Goodness-of- Fit Test

Jeremiah Chukwuneke

View PDFchevron_right

Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Sevda Qurbanova

Eastern-European Journal of Enterprise Technologies, 2022

View PDFchevron_right