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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Applied sciences, 2020-09, Vol.10 (18), p.6559

2020

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Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?

Trends in food science & technology, 2020-05, Vol.99, p.566-567

2020

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Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Agronomy (Basel), 2020-02, Vol.10 (2), p.233

2020

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The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

Foods, 2022-01, Vol.11 (2), p.209

2022

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GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique

Foods, 2024-08, Vol.13 (15), p.2454

2024

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Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

Resources (Basel), 2019-03, Vol.8 (1), p.56

2019

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Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Sustainability, 2021-03, Vol.13 (5), p.2608

2021

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Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

Applied sciences, 2023-10, Vol.13 (19), p.11084

2023

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Applying Spectroscopies, Imaging Analyses, and Other Non-Destructive Techniques to Olives and Extra Virgin Olive Oil: A Systematic Review of Current Knowledge and Future Applications

Agriculture (Basel), 2024-07, Vol.14 (7), p.1160

2024

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Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

Trends in food science & technology, 2020-03, Vol.97, p.147-155

2020

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The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

Trends in food science & technology, 2020-10, Vol.104, p.91-101

2020

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Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

Trends in food science & technology, 2021-09, Vol.115, p.275-284

2021

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Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation

Food science & technology, 2020-11, Vol.133, p.110067, Article 110067

2020

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Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?

Food science & technology, 2020-01, Vol.118, p.108867, Article 108867

2020

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Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars

International journal of refrigeration, 2020-09, Vol.117, p.52-60

2020

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Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour

Journal of cereal science, 2020-01, Vol.91, p.102879, Article 102879

2020

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Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development

Food control, 2020-02, Vol.108, p.106877, Article 106877

2020

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Improving whole wheat dough tenacity and extensibility: A new kneading process

Journal of cereal science, 2019-11, Vol.90, p.102852, Article 102852

2019

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From Chestnut Tree (Castanea sativa) to Flour and Foods: A Systematic Review of the Main Criticalities and Control Strategies towards the Relaunch of Chestnut Production Chain

Sustainability, 2022-10, Vol.14 (19), p.12181

2022

Volltextzugriff (PDF)

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Journal of cereal science, 2018-09, Vol.83, p.229-235

2018

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Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Food science & technology, 2022-01, Vol.153, p.112500, Article 112500

2022

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Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production

Sustainability, 2021-08, Vol.13 (16), p.9421

2021

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Experimental Study on Sucrose Losses of Sugarcane by 2450 MHz Microwave Technology

Agriculture (Basel), 2023-08, Vol.13 (8), p.1638

2023

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Cross-flow filtration of lees grape juice for non-aromatic white wine production: a case study on an Italian PDO

European food research & technology, 2019-12, Vol.245 (12), p.2697-2703

2019

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Ozone and Sanodyna® Treatments to Increase Safety and Sustainability in Extra Virgin Olive Oil Production Chain

Safety, Health and Welfare in Agriculture and Agro-food Systems, p.486-495

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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique

Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

Applying Spectroscopies, Imaging Analyses, and Other Non-Destructive Techniques to Olives and Extra Virgin Olive Oil: A Systematic Review of Current Knowledge and Future Applications

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation

Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?

Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars

Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour

Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development

Improving whole wheat dough tenacity and extensibility: A new kneading process

From Chestnut Tree (Castanea sativa) to Flour and Foods: A Systematic Review of the Main Criticalities and Control Strategies towards the Relaunch of Chestnut Production Chain

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production

Experimental Study on Sucrose Losses of Sugarcane by 2450 MHz Microwave Technology

Cross-flow filtration of lees grape juice for non-aromatic white wine production: a case study on an Italian PDO

Ozone and Sanodyna® Treatments to Increase Safety and Sustainability in Extra Virgin Olive Oil Production Chain

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