FRISCHHALTUNG BEI ROGGEN- UND ROGGENMISCHBROT EINSCHLIESSLICH ROGGENSCHROTBROT = MAINTIEN DE LA FRAICHEUR DE PAINS DE SEIGLE, PAIN DE METEIL Y COMPRIS LES PAINS DE GRUAUFLEISCHHAMMEL W.1980; GETREIDE MEHL BROT; DEU; DA. 1980; VOL. 34; NO 6; PP. 158-159; BIBL. 6 REF.Article

WRAP-UP OF SYMPOSIUM ON THEORY AND APPLICATION OF LIPID-RELATED MATERIALS IN BREADMAKING: TODAY AND TOMORROW (NOT YESTERDAY)POMERANZ Y.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 190-193; BIBL. 19 REF.Conference Paper

AROMA RETENTION IN MODERN BREAD PRODUCTION = RETENTION D'AROME LORS DE LA PRODUCTION DU PAIN SELON LES PROCEDES ACTUELSROTHE M; RUTTLOFF H.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 505-512; ABS. GER/RUS; BIBL. 3 REF.; 8 FIG.Conference Paper

BAKING: LA PRODUCTION DU PAIN DE MIECALVEL R.1981; REV. FABR.; ISSN 0223-1077; FRA; DA. 1981; VOL. 56; NO 9; PP. 13-19Article

"NO-TIME-TEIG" - REZEPTUR UND INTERAKTIONEN BEI DER BROTHERSTELLUNG = PATE SANS TEMPS DE REPOS. MODE OPERATOIRE ET INTERACTIONS AU COURS DE LA PANIFICATIONSTENVERT NL; MOSS R; BOND EE et al.1979; GETREIDE MEHL BROT; DEU; DA. 1979; VOL. 33; NO 11; PP. 302-307; BIBL. 4 REF.Article

MYCOTOXINS IN FOODSTUFFS. XI. FATE OF AFLATOXIN B₁ DURING PREPARATION AND BAKING OF WHOLE-MEAL WHEAT BREADREISS J.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 4; PP. 421-423; BIBL. 10 REF.Article

USE OF UNTREATED AND ROASTED NAVY BEANS IN BREAD BAKINGD'APPOLONIA BL.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 898-907; BIBL. 14 REF.Article

MASCHINEN UND ANLAGEN ZUR STRANGBROTHERSTELLUNG. = MACHINES ET APPAREILLAGES POUR LA PRODUCTION DE PAINS LONGS POUR PRESENTATION EN TRANCHESMULLER G.1977; GETREIDE MEHL BROT; DTSCH.; DA. 1977; VOL. 31; NO 3; PP. 78-79Article

QUELQUES TYPES D'ENREGISTREURS DE FIN DE CUISSON DE LA PATE ET DES MODES DE REGULATION DE SA FERMETEKOZLOV GF.1977; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1977; NO 1; PP. 106-109; BIBL. 5 REF.Article

FERMENTATIVE REDUCTION OF PHYTATE IN RYE, WHITE, AND WHOLE WHEAT BREADSHARLAND BF; HARLAND J.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 226-229; BIBL. 24 REF.Article

TRIGO : EFECTOS DEL MEZCLADO EN PANIFICACION = LE BLE : EFFETS DU PETRISSAGE EN PANIFICATIONPAREDES LOPEZ O; BUSHUK W.1983; ARCHIVOS LATINOAMERICANOS DE NUTRICION; ISSN 0004-0622; GTM; DA. 1983; VOL. 33; NO 1; PP. 67-82; ABS. ENG; BIBL. 16 REF.; 5 FIG./3 TABL.Article

ROLE DE LA CONDUITE DES FERMENTATIONS SUR DIVERSES CARACTERISTIQUES DU PAINGRANDVOINNET P; BERGER M.1978; BULL. ANCIENS ELEVES EC. MEUNERIE; FRA; DA. 1978; NO 287; PP. 263-271; BIBL. 5 REF.Article

MASCHINELLE AUFBEREITUNG VON TEIGEN FUER WEIZENKLEINGEBAECK. = MANIPULATION MECANIQUE DES PATES POUR PETITS PAINSMONTPELLIER H.1977; GETREIDE MEHL BROT; DTSCH.; DA. 1977; VOL. 31; NO 3; PP. 79-80Article

THE FATE OF STEAROYL LACTYLATES WHEN USED IN BREADMAKINGTHEWLIS BH.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 2; PP. 125-128; BIBL. 10 REF.Article

BEEINFLUSSUNG DER PHYSIKALISCHEN EIGENSCHAFTEN VON BROT = LES PROPRIETES PHYSIQUES DU PAIN ET LES PARAMETRES QUI LES INFLUENCENTWASSERMANN L.1979; ERNAEHR.-UMSCHAU; DEU; DA. 1979; VOL. 26; NO 12; PP. 385-387; ABS. ENG; BIBL. 12 REF.Article

SHORT-TIME BAKING SYSTEMS. III. MALT INTERDEPENDANCE IN A SUGAR-FREE FORMULA.FINNEY PL; RUBENTHALER GL; JEFFERS HC et al.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 6; PP. 1259-1263; BIBL. 10 REF.Article

EINFLUSS DES VORBACKENS AUF DIE BROTQUALITAET. = INFLUENCE DE LA PRECUISSON SUR LA QUALITE DU PAINSTEPHAN H.1977; GETREIDE MEKL BROT; DTSCH.; DA. 1977; VOL. 31; NO 4; PP. 100-102; BIBL. 3 REF.Article

VERGLEICHENDE BETRACHTUNG UEBER SAUERTEIGGUEHRUNGEN AUS INDUSTRIELLER UND HANDWERKLICHER SICHT = EXAMEN COMPARATIF DU TRAVAIL SUR LEVAIN EN BOULANGERIE INDUSTRIELLE OU ARTISANALEMEUSER F.1983; GETREIDE, MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 4; PP. 120-126; BIBL. 16 REF.; 11 FIG./5 TABL.Article

THEORY AND APPLICATION OF LIPID-RELATED MATERIALS IN BREADMAKING: TODAY AND TOMORROW (NOT YESTERDAY) PRESENTED AT THE 64TH AMERICAN ASSOCIATION OF CEREAL CHEMISTS ANNUAL MEETING, WASHINGTON, DC1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; 95 P.; BIBL. DISSEM.Conference Paper

THE EFFECT OF OXIDATION AND INTERMEDIATE PROOF ON WORK REQUIREMENTS FOR OPTIMUM SHORT-PROCESS BREADKILBORN RH; TIPPLES KH.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 407-412; BIBL. 14 REF.Article

BREADMAKING STUDIED BY LIGHT AND TRANSMISSION ELECTRON MICROSCOPY.BECHTEL DB; POMERANZ Y; DE FRANCISCO A et al.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 3; PP. 392-401; BIBL. 14 REF.Article

DIE HERSTELLUNG VON SAUERTEIGBROT IN DIREKTER FUEHRUNG = LA FABRICATION, EN UNE SEULE ETAPE, DU PAIN AU LEVAINKLEMPP J.1983; GORDIAN; ISSN 0017-2243; DEU; DA. 1983; VOL. 83; NO 7-8; PP. 142-144; BIBL. 6 REF.Article

TECHNICAL NOTE : THE USE OF TARO PRODUCTS IN BREAD MAKING. = NOTE TECHNIQUE : UTILISATION DES PRODUITS DU TARO EN PANIFICATION.CRABTREE J; BALDRY J.1982; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 6; PP. 771-777; BIBL. 6 REF.; 6 TABL.Article

EFFECTS OF PROCESSING STEPS AND BAKING ON THIAMINE, RIBOFLAVIN, AND NIACIN LEVELS IN CONVENTIONAL AND CONTINUOUS PRODUCED BREADTABEKHIA MM; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 2; PP. 79-81; BIBL. 16 REF.Article

EINFLUSS VERSISCHIEDENER TEIGFUEHRUNGEN AUF DEN SAEUREGEHALT VON WEIZENBROT = INFLUENCE DE DIFFERENTES TECHNIQUES DE PANIFICATION SUR LA TENEUR EN ACIDES DU PAINRICHARD MOLARD D; DRAPRON R.1978; GETREIDE MEHL BROT; DEU; DA. 1978; VOL. 32; NO 9; PP. 242-245; BIBL. 10 REF.Article