Showing 1 - 20 results of 25 for search 'FUNDAMENTAL OF BAKING SCIENCE', query time: 0.95s Refine Results
  1. 1
    Development of soft kernel durum wheat
    by Craig F. MORRIS
    Published 2019-09-01
    Subjects: “...soft durum wheat|grain hardness|puroindolines|milling|baking|pasta|noodles...”
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    Article
  2. 2
    Investigation of winter wheat sowing date management and genetic architecture of malting quality in winter barley and milling/baking performance in soft red winter wheat
    by Meier, Nicholas Alan
    Published 2020
    Subjects: “...baking...”
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  3. 3
    Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
    “... the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content...”
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    Article
  4. 4
    A resolução de problemas matemáticos na 5ª série do ensino fundamental sob uma perspectiva transdisciplinar
    by Bueno, Fabiane Rezende Neves
    Published 2013
    Subjects: “...MATEMÁTICA - ENSINO FUNDAMENTAL...”
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  5. 5
    Weldability and Corrosion of 7xxx Series Aluminum Alloys
    by Borchers, Tyler Edward
    Published 2016
    Subjects: “...Materials Science...”
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  6. 6
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
    “...Polish Journal of Food and Nutrition Sciences...”
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    Article
  7. 7
    Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs
    “...Applied Sciences...”
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    Article
  8. 8
    Stress relaxation test as a predictor of bread flour quality
    by Mokoena, Paballo Gloria
    Published 2013
    “... fundamental interpretation of the results difficult. The stress relaxation test, a more fundamental...”
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  9. 9
    Centering Equity Across the Administrative Data Life Cycle
    by Amy Hawn Nelson
    Published 2020-12-01
    “...International Journal of Population Data Science...”
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    Article
  10. 10
    A Framework for Centering Racial Equity Throughout the Administrative Data Life Cycle
    by Amy L Hawn Nelson, Sharon Zanti
    Published 2020-09-01
    “...International Journal of Population Data Science...”
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    Article
  11. 11
    Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco
    “... that the highest rates of compliance with good hygienic conditions were obtained in baking worktops (77...”
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    Article
  12. 12
    Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure
    by Gajula, Hyma
    Published 2017
    “...Doctor of Philosophy === Department of Grain Science and Industry === Hulya Dogan === Jon M...”
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  13. 13
    Determination of extensibility for certain types of pretzels dough
    “..., dividing, shaping and baking the dough undergoes different mechanical deformation, including the extent...”
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    Article
  14. 14
    Korean diet: Characteristics and historical background
    “...: Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015...”
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    Article
  15. 15
    Study of Soft Cheese Manufacturing by Utilizing Domestic Milk
    by Feng-Mei Liang, 梁鳳美
    Published 2007
    “... Manufacturing by Utilizing Domestic Milk Total page: 98 Name of Institute: Graduate Institute of Food Science...”
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  16. 16
    Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
    “...Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic...”
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    Article
  17. 17
    A study of precipitation in the aluminum alloy AA6111
    by Raeisinia, Babak
    Published 2009
    “...In recent years there has been a renewal of interest in fundamental studies on 6000 series aluminum...”
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  18. 18
    Process study and the lithographic performance of commercially available silsesquioxane based electron sensitive resist Medusa 82
    “... to address all these issues. The objective of this work is to use fundamental Contrast Curve analysis...”
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    Article
  19. 19
    Influência da adição de dextrina de trigo sobre características reológicas da massa e qualidade de biscoitos
    by Mansur, Christian Soares
    Published 2014
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  20. 20
    Humm! Tem pão quentinho e confeitos divinos : desvelando relações entre trabalho e educação na formação profissional do técnico em panificação e confeitaria
    “... fundamental desvelar o que o trabalhador-estudante produz e reproduz em termos das relações entre trabalho e...”
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