statistiche ricercatore

Nome	#
The bread making process of ancient wheat: A semi-structured interview to bakers	87
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour	76
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content	59
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality	58
Techniques and technologies for the breadmaking process with unrefined wheat flours	45
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties	44
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality	39
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods	38
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making	26
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties	14
The effect of kneading speed on breadmaking from unrefined wheat flour dough	13
Totale	499

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2019/2020	86	1	4	0	10	12	8	8	8	8	11	16	0
2020/2021	71	6	3	1	6	23	4	1	2	12	2	9	2
2021/2022	68	12	0	1	2	6	7	4	5	4	2	10	15
2022/2023	155	14	34	13	11	5	23	19	4	9	4	8	11
2023/2024	116	4	31	16	8	10	4	2	19	3	11	4	4
Totale													499