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Akademický článek

Modified Starch of Sorghum Mutant Line Zh-30 for High Fiber Muffin Products

Autor: D.D.S. Santosa, S. Human

Publikováno v: Atom Indonesia, Vol 35, Iss 1 (2009)

Sorghum mutant line Zh-30 is a breeding line developed at the Center for the Application of Isotope and Radiation Technology, BATAN by using mutation techniques. Gamma irradiation with the dose of 300 Gy was used to induce sorghum genetic variation.

Externí odkaz: https://doaj.org/article/4b33219f0ce54e4d872f95f72183374d

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Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread

Autor: Iole Pitino, Filippo Tomaselli, Virgilio Giannone, Cristina Restuccia, Maria Rosaria Lauro, Aldo Todaro, Alfio Spina, Biagio Pecorino

Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c12a6688aa40e30eb6a888933b69bddf
http://hdl.handle.net/20.500.11769/47515

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Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good

Autor: TABANELLI, GIULIA, MONTANARI, CHIARA, BARGOSSI, ELEONORA, PATRIGNANI, FRANCESCA, LANCIOTTI, ROSALBA, GARDINI, FAUSTO, Rossi, M., Amaretti, A., Raimondi, S.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::5db9a531c89beb1acb4b5ceb18e5a2b9
http://hdl.handle.net/11585/568477

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Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good

Autor: Eleonora Bargossi, Fabio Chinnici, Fausto Gardini, Giulia Tabanelli, Chiara Montanari, Rosalba Lanciotti

Pandoro is a traditional Italian sweet-leavened baked product, usually consumed at Christmas. It is manufactured according to specific procedures and preparation starts from a sourdough called ‘‘madre’’ (mother sponge) continuously refreshed.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af39ef997304f47c628d4a36862cf905
http://hdl.handle.net/11585/372590

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