Ingrid De Leyn
- ORCID iD
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0009-0000-0877-7007
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- Journal Article
- A1
- open access
Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility
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- Journal Article
- A1
- open access
Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis
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- Conference Paper
- C3
- open access
Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes
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Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition
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Duurzaam en voedselveilig aan de slag met broodverliezen
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Broodverliezen beperken en verwerken: een praktische handleiding voor de bakker
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- Conference Paper
- C3
- open access
Reduction of par-baked bread additives by process optimization
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- Journal Article
- A1
- open access
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
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Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition
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- Conference Paper
- C3
- open access
Surplus bread as a resource : a unique opportunity for brewers within a circular economy