Search Results

There are 8041 results for: content related to: Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

  1. Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2554–2561, Olufunmilayo S. Omoba, John R. N. Taylor and Henriëtte L. de Kock

    Version of Record online : 13 AUG 2015, DOI: 10.1111/ijfs.12923

  2. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  3. Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarumLUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1473–1482, Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Sigrid Mayrhofer and Konrad Domig

    Version of Record online : 26 APR 2017, DOI: 10.1111/ijfs.13412

  4. From wheat sourdough to gluten-free sourdough: a non-conventional process for producing gluten-free bread

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1268–1274, Alessandra Marti, Gabriella Bottega, Laura Franzetti, Francesca Morandin, Lucio Quaglia and Maria Ambrogina Pagani

    Version of Record online : 17 JAN 2015, DOI: 10.1111/ijfs.12757

  5. You have full text access to this OnlineOpen article
    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505

  6. Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

    International Journal of Food Science & Technology

    Volume 52, Issue 8, August 2017, Pages: 1828–1835, Mehmet Hayta and Muge Hendek Ertop

    Version of Record online : 12 MAY 2017, DOI: 10.1111/ijfs.13457

  7. Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: effects on rheological and sensory properties

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1498–1507, Giovanna Lomolino, Francesco Morari, Nicola Dal Ferro, Simone Vincenzi and Gabriella Pasini

    Version of Record online : 9 APR 2017, DOI: 10.1111/ijfs.13425

  8. Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2613–2620, Elena Bartkiene, Gerhard Schleining, Toma Rekstyte, Vita Krungleviciute, Grazina Juodeikiene, Lina Vaiciulyte-Funk and Zita Maknickiene

    Version of Record online : 5 AUG 2013, DOI: 10.1111/ijfs.12257

  9. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

    International Journal of Food Science & Technology

    Gianluca Giuberti and Antonio Gallo

    Version of Record online : 8 SEP 2017, DOI: 10.1111/ijfs.13552

  10. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  11. Effect of durum wheat varieties on bread quality

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 72–81, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 24 JUL 2013, DOI: 10.1111/ijfs.12276

  12. Sourdough reduces sodium in wheat flour doughs

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2621–2629, Amanda de C. Nogueira, Julia T. Kussano and Caroline J. Steel

    Version of Record online : 7 SEP 2015, DOI: 10.1111/ijfs.12932

  13. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 640–651, Kolawole O. Falade and Chinyere P. Nwajei

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  14. Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 431–439, Elena Bartkiene, Ida Jakobsone, Iveta Pugajeva, Vadims Bartkevics, Daiva Vidmantiene and Grazina Juodeikiene

    Version of Record online : 19 AUG 2014, DOI: 10.1111/ijfs.12643

  15. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

    Journal of Food Process Engineering

    Volume 38, Issue 2, March 2015, Pages: 135–143, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski and Dariusz Dziki

    Version of Record online : 3 OCT 2014, DOI: 10.1111/jfpe.12152

  16. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  17. You have free access to this content
    Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 3, May 2011, Pages: 169–182, Rupesh S. Chavan and Shraddha R. Chavan

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1541-4337.2011.00148.x

  18. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  19. Sourdough

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 511–521, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch29

  20. You have free access to this content
    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237