Applicability of Mixolab test with local wheat flours by Daniel Vazquez, Marıa C. Veira

Subjects: Get full text

Editorial: Wheat: from nutrition to cultivation and technology by Bojana Voučko, Elena Bartkiene, Elena Bartkiene, Marianna Rakszegi, João Miguel F. Rocha

Subjects: Get full text

Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O₂), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH) by Alice S. Beghin, Sambhu Radhakrishnan, Nand Ooms, C. Vinod Chandran, Karel Duerinckx, Bram Pareyt, Kristof Brijs, Jan A. Delcour, Eric Breynaert

Subjects: Get full text

Bridging agriculture and food: Aqueous ozone treatment optimizes wheat flour chracteristics and dough rheology to enhance bread quality in Iranian cultivars by Elmira Bamyar, Seyed Hadi Peighambardoust, Mehrtash Ahsan Ghaziani

Subjects: Get full text

Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour by Laidy Quinte, Ingrid Valderrama, Ivan Best

Subjects: Get full text

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

Subjects: “…gluten-free breadmaking…”
Get full text

THE TECHNOLOGICAL AND BREADMAKING PROPERTIES OF THE ZONED AND PROMISING VARIETIES OF WINTER SOFT WHEAT by N. S. Kravchenko, N. G. Ignatieva, E. V. Ionova

Subjects: Get full text

Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bre... by Enrico Viola, Giuliana Garofalo, Marcella Barbera, Daniela Piazzese, Davide Palmieri, Sabrina Di Giorgi, Antonio Alfonzo, Raimondo Gaglio, Luca Settanni

Subjects: Get full text