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Keyword

bread making

Description: Bread making is the process of preparing and baking dough, typically made from flour, water, and leavening agents, into bread.
Wikidata ID: wiki/Q3063799
OpenAlex ID: keywords/breadmaking
Xylanases from fungi: properties and industrial applications
2005 · M. L. T. M. Polizeli, A. C. S. Rizzatti, et al. · Applied Microbiology and Biotechnology · 1,350
Ancient Egyptian materials and technology
2000 · Choice Reviews Online · 962
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
2009 · L. Alvarez-Jubete, H. Wijngaard, et al. · Food Chemistry · 738
Arabinoxylans and Endoxylanases in Wheat Flour Bread-making
2002 · C.M. Courtin, J.A. Delcour · Journal of Cereal Science · 719
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
2007 · A. Lazaridou, C.G. Biliaderis · Journal of Cereal Science · 630
Rheology and the breadmaking process
2003 · B.J Dobraszczyk, M.P Morgenstern · Journal of Cereal Science · 611
The structure and properties of gluten: an elastic protein from wheat grain
2002 · P. R. Shewry, N. G. Halford, et al. · Philosophical Transactions of the Royal Society B Biological Sciences · 601
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Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
2012 · Jan A. Delcour, Iris J. Joye, et al. · Annual Review of Food Science and Technology · 556
Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review
2008 · M.S. Izydorczyk, J.E. Dexter · Food Research International · 526
Lactobacilli in sourdough fermentation
2006 · Aldo Corsetti, Luca Settanni · Food Research International · 500
Toxicity and carcinogenicity of potassium bromate--a new renal carcinogen.
1990 · Y Kurokawa, A Maekawa, et al. · Environmental Health Perspectives · 412
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Bread baking – A review
2007 · Arpita Mondal, A.K. Datta · Journal of Food Engineering · 398
Baking Science and Technology
1952 · V E Munsey · Journal of AOAC INTERNATIONAL · 366
Lipids in bread making: Sources, interactions, and impact on bread quality
2011 · Bram Pareyt, Sean M. Finnie, et al. · Journal of Cereal Science · 336
Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels
2000 · J.-P. Douliez, T. Michon, et al. · Journal of Cereal Science · 335
Breadmaking : improving quality
2012 · Stanley P. Cauvain · 329
Pasting properties of different wheat flour-hydrocolloid systems
1999 · J.A. Rojas, C.M. Rosell, et al. · Food Hydrocolloids · 325
Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds
2014 · Dariusz Dziki, Renata Różyło, et al. · Trends in Food Science & Technology · 297
High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response
2002 · A. Cavallero, S. Empilli, et al. · Journal of Cereal Science · 294
Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex
1995 · Peter R. Shewry, Arthur S. Tatham, et al. · Nature Biotechnology · 294
Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
2009 · Alice V. Moroni, Fabio Dal Bello, et al. · Food Microbiology · 293
Enzymes in Food Technology
2009 · Wiley eBooks · 277
Dough structure, dough rheology, and baking quality
1990 · A.H. Bloksma · TNO Repository · 276
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
2018 · Cristina M. González, Raquel Garzón, et al. · Innovative Food Science & Emerging Technologies · 275
Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease
2007 · Carlo G. Rizzello, Maria De Angelis, et al. · Applied and Environmental Microbiology · 274
Works count: 14,750
Citation count: 73,990
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