Articles by Renata Różyło
RESEARCH PAPER
Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour
Acta Agroph. 2018, 25(2), 185–196
Article Effect of the addition of goji berries on the physical properties of gluten-free bread
Acta Agroph. 2018, 25(1), 117–127
Durum wheat bread: flow diagram and quality characteristics of traditional Algerian bread Khobz Eddar
Hayat Bourekoua, Fairouz Djeghim, Leila Benatallah, Mohammed Nasreddine Zidoune, Agnieszka Wójtowicz, Grzegorz Łysiak, Renata Różyło
Acta Agroph. 2017, 24(3), 405–417
Article Influence of moisture content of material and piston pressure on compaction parameters and strength of agglomerate of Virginia mallow (Sida hermaphrodita)
Acta Agroph. 2017, 24(2), 329–339
Changes of dough and wheat bread physical properties as a result of black oat flour addition
Acta Agroph. 2017, 24(1), 163–172
Changes of physical properties of wheat dough and bread as a result of red quinoa flour addition
Acta Agroph. 2015, 22(3), 291–300
Influence of gluten content and wheat glassiness on the wheat grain grinding energy
Acta Agroph. 2003, 2(3), 589–596
Study of how protein content in wheat grain relates To hardness index and grinding energy
Acta Agroph. 2003, 2(1), 173–178
Influence of starch damage extent in wheat flour on rheological (alveograph) properties of dough
Acta Agroph. 2004, 4(2), 373–380
Influence of selected properties of wheat on flour water absorption
Acta Agroph. 2007, 9(3), 755–765
Study of relationships between physical and technological properties of spring wheat grain
Acta Agroph. 2007, 9(2), 459–470
Changes in wheat bread crumb texture caused by supplementation with oat products
Acta Agroph. 2007, 10(3), 667–676
Effect of amaranth products addition on wheat bread crumb texture
Acta Agroph. 2008, 11(2), 499–508
Effect of different levels of water addition on wheat bread crumb texture
Acta Agroph. 2009, 13(3), 761–769
Influence of rice flour addition on wheat bread crumb texture
Acta Agroph. 2009, 13(2), 329–340
The influence of flour gluten content on physical properties of bread baked from dough with different yield
Acta Agroph. 2010, 15(2), 383–394
Influence of dough making parameters on physical properties of wheat bread
Acta Agroph. 2010, 16(1), 149–161
Influence of cooking time on spaghetti pasta physical properties
Acta Agroph. 2010, 16(1), 35–48
Dough fermentation properties and physical properties of wheat bread baked using flour of different temperature
Acta Agroph. 2011, 17(1), 177–189
Physical properties of wheat bread baked from dough with different parameters
Acta Agroph. 2011, 18(2), 421–430
Influence of dough making conditions on fermentation process and physical properties of wheat bread
Acta Agroph. 2011, 18(1), 131–142
Wheat flour milling and the influence of grain hardness on the process (a review)
Acta Agroph. 2011, 18(1), 33–43
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