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Thematische Bibliographien / Breadmaking

Inhaltsverzeichnis

Zeitschriftenartikel
Dissertationen
Bücher
Buchteile
Konferenzberichte
Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Breadmaking“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 11. März 2023

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Zeitschriftenartikel zum Thema "Breadmaking"

1

Požrl, T., M. Kopjar, I. Kurent, J. Hribar, A. Janeš, and M. Simčič. "Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures." Czech Journal of Food Sciences 27, No. 1 (February 11, 2009): 29–38. http://dx.doi.org/10.17221/130/2008-cjfs.

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Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and

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Brennan, Charles. "Technology of Breadmaking." International Journal of Food Science & Technology 43, no. 11 (November 2008): 2100. http://dx.doi.org/10.1111/j.1365-2621.2007.01645.x.

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Collar, C. "Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación." Food Science and Technology International 2, no. 6 (December 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.

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The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent a

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Carr, Neil O., Norman W. R. Daniels, and Peter J. Frazier. "Lipid interactions in breadmaking." Critical Reviews in Food Science and Nutrition 31, no. 3 (January 1992): 237–58. http://dx.doi.org/10.1080/10408399209527571.

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Ponte, J. G. "Handbook of breadmaking technology." Trends in Food Science & Technology 2 (January 1991): 333–34. http://dx.doi.org/10.1016/0924-2244(91)90739-6.

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Dobraszczyk, B. J., and M. P. Morgenstern. "Rheology and the breadmaking process." Journal of Cereal Science 38, no. 3 (November 2003): 229–45. http://dx.doi.org/10.1016/s0733-5210(03)00059-6.

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Junkel, E. F. "Self-adjusting automatic breadmaking machine." Trends in Food Science & Technology 6, no. 10 (October 1995): 350. http://dx.doi.org/10.1016/s0924-2244(00)89177-3.

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8

Seguchi, M., H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose, and M. Goto. "Effect ofCapsicumPowder on Breadmaking Properties." Cereal Chemistry Journal 86, no. 6 (November 2009): 633–36. http://dx.doi.org/10.1094/cchem-86-6-0633.

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9

Vemulapalli, V., K. A. Miller, and R. C. Hoseney. "Glucose Oxidase in Breadmaking Systems." Cereal Chemistry Journal 75, no. 4 (July 1998): 439–42. http://dx.doi.org/10.1094/cchem.1998.75.4.439.

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Selmair, Patrick L., and Peter Koehler. "Role of glycolipids in breadmaking." Lipid Technology 22, no. 1 (January 2010): 7–10. http://dx.doi.org/10.1002/lite.200900069.

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Dissertationen zum Thema "Breadmaking"

1

Gan, Zhilin. "The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour." Thesis, King's College London (University of London), 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897.

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Alava, Juan Manuel. "Formation and development of bread structure in high speed breadmaking." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288681.

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Juwah, Charles Isitoa. "The microbiology and biochemistry of commercial pre-fermented doughs." Thesis, University of Strathclyde, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389697.

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Campbell, Grant M. "The aeration of bread dough during mixing." Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.

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Kindred, Daniel R. "Investigating heterosis for yield, breadmaking quality and nitrogen use efficiency in wheat." Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412168.

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Tyler, Adam Michael. "Manipulating Rab GTPase activity in wheat to alter gluten quality for breadmaking." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12914/.

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In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialised vacuoles for the storage of protein. The important gluten proteins of wheat are transported to the protein bodies they are stored in by two distinct routes. One route consists of vesicles that bud directly off the ER, while the other involves transport through the Golgi (Arcalis et al, 2004). In plants, the RabD clade mediates ER to Golgi vesicle transport (Batoko et al, 2000). Available sequence information fo

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Thompson, Andrew. "The comparative performance of wheat cultivars and genotypes in different organic systems of production." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294863.

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Stinson, Jesse. "A quantitative method to evaluate the effect of xylanases in baking." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/19752.

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Master of Science<br>Food Science Institute<br>Fadi Aramouni<br>β-(1,4)-endoxylanases, commonly referred to as xylanases, have become integral to the industrial breadmaking process. This enzyme is known to cause improvement in dough rheology, loaf volume, and crumb grain. Significant research has been conducted regarding the structure, function, and inhibition of xylanases, but there is currently no quick and reproducible method to evaluate their effect in baking. The goal of this research was to develop a quantitative method for this purpose and to determine why the effect of xylanases varies

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Godfrey, David Daniel. "The impact of Nutrition on the Development, Composition and Breadmaking Quality of Wheat Grain." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503886.

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Salt, Louise Jane Patricia. "The role of the aqueous phase of dough in gas-cell stabilisation during breadmaking." Thesis, University of East Anglia, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.410502.

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Bücher zum Thema "Breadmaking"

1

Breadmaking. New York: Skyhorse Pub., 2012.

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Breads & breadmaking. London: Ward Lock, 1985.

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Cauvain, Stanley P., and Linda S. Young, eds. Technology of Breadmaking. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5.

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Cauvain, Stanley. Technology of Breadmaking. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4.

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Cauvain, Stanley P., and Linda S. Young, eds. Technology of Breadmaking. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0.

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Cauvain, Stanley P. Technology of Breadmaking. Boston, MA: Springer US, 1998.

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Technology of breadmaking. London: Blackie Academic & Professional, 1998.

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P, Cauvain Stanley, and Young Linda S, eds. Technology of breadmaking. 2nd ed. New York: Springer, 2007.

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9

Stear, Charles A. Handbook of Breadmaking Technology. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2375-8.

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10

Handbook of breadmaking technology. London: Elsevier Applied Science, 1990.

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Buchteile zum Thema "Breadmaking"

1

Cauvain, Stanley. "Breadmaking Processes." In Technology of Breadmaking, 23–55. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_2.

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Cauvain, Stanley P. "Breadmaking processes." In Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_2.

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Cauvain, Stanley P. "Breadmaking processes." In Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_2.

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Cauvain, Stanley. "Other Cereals in Breadmaking." In Technology of Breadmaking, 377–97. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_13.

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Cauvain, Stanley P. "Other cereals in breadmaking." In Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_13.

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Cauvain, Stanley P. "Other cereals in breadmaking." In Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_13.

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Cauvain, Stanley. "Bread: The Product." In Technology of Breadmaking, 1–22. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_1.

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8

Cauvain, Stanley. "Bread Spoilage and Staling." In Technology of Breadmaking, 279–302. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_10.

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9

Cauvain, Stanley. "Principles of Dough Formation." In Technology of Breadmaking, 303–37. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_11.

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10

Cauvain, Stanley. "Wheat Milling and Flour Testing." In Technology of Breadmaking, 339–75. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_12.

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Konferenzberichte zum Thema "Breadmaking"

1

Greene, Jeffrey L., E. Bromfield, D. Dean, M. Abdalla, and A. C. Bovell-Benjamin. "Breadmaking Properties of Sweetpotato Flour." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2003. http://dx.doi.org/10.4271/2003-01-2617.

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Zayas, Inna Y., James L. Steele, G. Weaver, and D. E. Walker. "Breadmaking factors assessed by digital imaging." In Optical Tools for Manufacturing and Advanced Automation, edited by Bruce G. Batchelor, Susan Snell Solomon, and Frederick M. Waltz. SPIE, 1993. http://dx.doi.org/10.1117/12.150279.

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3

Miranda, Rita M., Argentina A. Amaya, Manuel O. Lobo, and Norma C. Sammán. "Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours." In la ValSe-Food 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/blsf2021008005.

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da Silva, Emerson Rodrigo, Elieste da Silva Junior, Mauro Favoretto Júnior, Suzana Caetano da Silva Lannes, Mikiya Muramatsu, Niklaus Ursus Wetter, and Jaime Frejlich. "Application of biospeckle phenomenon on monitoring of leavening process in breadmaking." In RIAO∕OPTILAS 2007: 6th Ibero-American Conference on Optics (RIAO); 9th Latin-American Meeting on Optics, Lasers and Applications (OPTILAS). AIP, 2008. http://dx.doi.org/10.1063/1.2926876.

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Bovell-Benjamin, Adelia C., Chellani S. Hathorn, and Peter N. Gichuhi. "Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-2177.

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Thomopoulos, Rallou, Ahmed Chadli, Madalina Croitoru, Joel Abecassis, Gerard Brochoire, and Hubert Chiron. "Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology." In 2015 IEEE 9th International Conference on Research Challenges in Information Science (RCIS). IEEE, 2015. http://dx.doi.org/10.1109/rcis.2015.7128886.

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Kansou, Kamal, Guy Della Valle, and Amadou Ndiaye. "Integrating Expert Knowledge in Cereal Food Manufacturing Processes." In ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/esda2012-82954.

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We present a procedure of knowledge representation based on a qualitative algebra, to predict the wheat flour dough behaviour from mixing settings. The procedure guarantees the consistency of the knowledge base and provides a concise and explicit representation of the knowledge. The qualitative model is implemented as a knowledge-based system (KBS) accessible and understandable by scientists and technologists in breadmaking. The KBS is a record of the domain knowledge, mainly know-how, and a tool to confront predictions of the dough condition with real observations. An example of such a confro

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Scanlon, M., J. Page, H. Elmehdi, G. Bellido, and K. Mehta. "Using low-intensity ultrasound to investigate the effect of ingredients and processing on the properties of breadmaking doughs." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060499.

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Berichte der Organisationen zum Thema "Breadmaking"

1

Dubcovsky, Jorge, Tzion Fahima, and Ann Blechl. Positional cloning of a gene responsible for high grain protein content in tetraploid wheat. United States Department of Agriculture, September 2003. http://dx.doi.org/10.32747/2003.7695875.bard.

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High Grain Protein Content (GPC) is a desirable trait in breadmaking and pasta wheat varieties because of its positive effects on quality and nutritional value. However, selection for GPC is limited by our poor understanding of the genes involved in the accumulation of protein in the grain. The long-term goal of this project is to provide a better understanding of the genes controlling GPC in wheat. The specific objectives of this project were: a) to develop a high-density genetic map of the GPC gene in tetraploid wheat, b) to construct a T. turgidum Bacterial Artificial Chromosome (BAC) libra

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