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19.200  Articles
1 of 1.920 pages  |  10  records  |  more records»
In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air... see more

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sa... see more

Breadfruit leaves (Artocarpus altilis) are often used as ingredients of traditional medicine for treatment so it is recommended as a natural alternative medicine for patients with liver disease such as hepatitis. The purpose of this study is the use of br... see more

Bread is the basic nutrient that human beings have consumed for centuries. This is because it is affordable, nutritious and satisfying. The most consumed bread on a daily basis is white bread made from refined flours. Since white breads are made from flou... see more

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional a... see more

With the development of awareness of healthy eating, consumers are waiting to provide from food in terms of nutrition as well as health benefits. As a result of these expectations of consumers to new products, functional foods have been one of the fastest... see more

The yeast-free sourdough, intended for the production of baked goods, has been studied. According to the results of microbiological studies, the pathogens of bread diseases in such types of flour were identified: wheat, polb (spelt), oatmeal and rye. Expe... see more

The development of a complex bakery improver "Freshness CDP SUPER" (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate "CDP-UV-65" ... see more

Highly digestible high-lysine (HDHL) sorghum-wheat composites have previously been shown to produce better composite dough and bread compared to normal sorghum-wheat composites. This study aimed to test whether improved HDHL lines can provide further enha... see more

1 of 1.920 pages  |  10  records  |  more records»