Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

EUREKA: Life Sciences
doi 10.21303/2504-5695.2019.00994
Full Text
Abstract

Available in full text

Date
Authors
Publisher

OU Scientific Route

Related search

Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2013English

Bread Dough and Baker's Yeast: An Uplifting Synergy

Comprehensive Reviews in Food Science and Food Safety
Food Science
2017English

The Glycemic Index of Traditional Types of Bread in UAE

Journal of Nutrition & Food Sciences
2013English

Power Consumption Optimization for Bread Dough Prover

2019English

Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

LWT - Food Science and Technology
Food Science
2014English

Confocal Raman Microscopy of Frozen Bread Dough

Journal of Cereal Science
BiochemistryFood Science
2014English

Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential

International Journal of Current Microbiology and Applied Sciences
2018English

Real-Time Automated Control System for Dough Fermentation

Chemie-Ingenieur-Technik
ChemistryChemical EngineeringManufacturing EngineeringIndustrial
2018English

A Study of Freezing Damage to Bread Dough. Effect of Thawing Condition.

Netsu Bussei
1999English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy