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Application of response surface methodology to the development of rice flour yeast breads : objective measurements = Application de la méthodologie de la surface de réponse à l'élaboration de pains au levain à partir de farine de riz : mesures objectivesYLIMAKI, G; HAWRYSH, Z. J; HARDIN, R. T et al.Journal of food science. 1988, Vol 53, Num 6, pp 1800-1805, issn 0022-1147Conference Paper

Einfluss von Molkenproteinkonzentrat bei der Herstellung von französischem Weissbrot. 2. Teil : Technologische Wirksamkeit bei der Brotherstellung = Influence des concentrés protéiques de lactosérum lors de la fabrication du pain français. 2ème partie : aptitude technologique en panification = Whey protein concentrate in baking. 2. Part : effect on French type breadsSANCHEZ, H. D; DE LA TORRE, M. A; OSELLA, C. A et al.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 6, pp 169-172, issn 0367-4177Article

Les ingrédients de panificationPETTTDIDIER, Catherine.Arômes ingrédients additifs. 2005, Num 59, pp 44-50, issn 1260-9978, 7 p.Article

Dry roasted Pinto bean (Phaseolus vulgaris) flour in quick breads = La farine de haricot Pinto (Phaseolus vulgaris) grillé à sec dans les petits painsALANI, S. R; ZABIK, M. E; UEBERSAX, M. A et al.Cereal chemistry. 1989, Vol 66, Num 4, pp 348-349, issn 0009-0352Article

Functional effects of shorts in breadmaking = Propriétés fonctionnelles des sous-produits de meunerie en panificationLAI, C. S; HOSENEY, R. C; DAVIS, A. B et al.Cereal chemistry. 1989, Vol 66, Num 3, pp 220-223, issn 0009-0352Article

Effect of number of carbons in added disulfide on breadmaking qualitySEGUCHI, Masaharu; ABE, Makoto.Cereal chemistry. 2004, Vol 81, Num 6, pp 710-713, issn 0009-0352, 4 p.Article

Application of pregerminated brown rice for breadmakingWATANABE, Michiyo; MAEDA, Tomoko; TSUKAHARA, Kikuichi et al.Cereal chemistry. 2004, Vol 81, Num 4, pp 450-455, issn 0009-0352, 6 p.Article

Direct use of apple pomace in bakery products = Utilisation directe du marc de pomme dans les produits de boulangerieWANG, H. J; THOMAS, R. L.Journal of food science. 1989, Vol 54, Num 3, pp 618-639, issn 0022-1147, 4 p.Conference Paper

Proceedings of the sixty-second annual meeting of the American Society of Bakery Engineers. March 2-5, 1986 = Compte-rendus du soixante-deuxième congrès annuel de l'American Society of Bakery Engineers. 2-5 mars 1986Annual meeting of the American Society of Bakery Engineers. Proceedings. 62. 1987, 242 p.Conference Proceedings

Proceedings of the fifty-ninth annual meeting of the American Society of Bakery Engineers. February 28-March 2, 1983. Chicago, Illinois = Comptes rendus du cinquante neuvième congrès annuel de l'American Society of Bakery Engineers. 28 février-2 mars 1983. Chicago, IllinoisAnnual meeting of the American Society of Bakery Engineers. 59. 1983, 164 p.Conference Proceedings

Breadmaking Use of Andean Crops Quinoa, Kaniwa, Kiwicha, and TarwiROSELL, Cristina M; CORTEZ, Gladys; REPO-CARRASCO, Ritva et al.Cereal chemistry. 2009, Vol 86, Num 4, pp 386-392, issn 0009-0352, 7 p.Article

Production of whole wheat bread with good loaf volume = Obtention de pains complets ayant un volume satisfaisantLAI, C. S; DAVIS, A. B; HOSENEY, R. C et al.Cereal chemistry. 1989, Vol 66, Num 3, pp 224-227, issn 0009-0352Article

Total cyanide levels in bread made from wheat/cassava composite flours = Teneur en cyanure total des pains obtenus à partir de mélanges de farines de blé et de maniocOGUNSUA, A. O.International journal of food science & technology. 1989, Vol 24, Num 4, pp 361-365, issn 0950-5423Article

Proceedings of the sixty-first annual meeting of the American Society of Bakery Engineers, March 3-6, 1985, Chicago, Illinois = Comptes-rendus du 61ème congrès annuel de l'«American Society of Bakery Engineers», 3-6 mars 1985, Chicago, IllinoisAmerican Society of Bakery Engineers. Annual meeting. 61. 1986, 242 p.Conference Proceedings

Functional properties of pentosans in baked foods = Propriétés fonctionnelles des pentosanes dans les produits de cuissonHOSENEY, R. C.Food technology (Chicago). 1984, Vol 38, Num 1, pp 114-117, issn 0015-6639Article

Identification and characterization of a novel LMW-s glutenin gene of a Canadian Western Extra-Strong wheatMARUYAMA-FUNATSUKI, W; TAKATA, K; YAMAUCHI, H et al.Journal of cereal science (Print). 2005, Vol 41, Num 1, pp 47-57, issn 0733-5210, 11 p.Article

Bioconversion of brewer's spent grains by reactive extrusion and their application in bread-makingSTEINMACHER, Nadia C; HONNA, Fernando A; GASPARETTO, Altair V et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 2, pp 542-547, issn 0023-6438, 6 p.Article

A β-cyclodextrin glycosyltransferase from a newly isolated Paenibacillus pabuli US 132 strain : Purification, properties and potential use in bread-makingJEMLI, Sonia; BEN MESSAOUD, Ezzedine; AYADI-ZOUARI, Dorra et al.Biochemical engineering journal. 2007, Vol 34, Num 1, pp 44-50, issn 1369-703X, 7 p.Article

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Impact of redox agents on the extractability of gluten proteins during bread makingLAGRAIN, Bert; THEWISSEN, Bert G; BRIJS, Kristof et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 13, pp 5320-5325, issn 0021-8561, 6 p.Article

INTERACTION OF LIPIDS WITH PROTEINS AND CARBOHYDRATES IN BREADMAKING.POMERANZ Y; CHUNG OK.1978; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 285-289; BIBL. 53 REF.Article

STUDIES ON THE BREADMAKING PROPERTIES OF WHEAT-FLOUR NONPOLAR LIPIDS.DE STEFANIS VA; PONTE JG JR.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 5; PP. 636-642; BIBL. 12 REF.Article

Agropyron elongatum HMW-glutenins have a potential to improve wheat end-product quality through targeted chromosome introgressionGARG, Monika; TANAKA, Hiroyuki; ISHIKAWA, Naoyuki et al.Journal of cereal science (Print). 2009, Vol 50, Num 3, pp 358-363, issn 0733-5210, 6 p.Article

Functional properties of hydrolyzed whey permeate syrups in bread formulations = Propriétés fonctionnelles des sirops de perméats de lactosérum hydrolysé utilisés dans la formulation des painsOGUNRINOLA, O. A; JEON, I. J; PONTE, J. G. JR et al.Journal of food science. 1988, Vol 53, Num 1, pp 215-217, issn 0022-1147Article