Works matching Bread composition

Results: 341

EFFECT OF SOYBEAN/CASSAVA FLOUR BLEND ON THE PROXIMATE COMPOSITION OF ETHIOPIAN TRADITIONAL BREAD PREPARED FROM QUALITY PROTEIN MAIZE.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 4, p. 7985, doi. 10.18697/ajfand.59.11535

By:

Mesfin, W.;
Shimelis, A.

Publication type:

Article

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder.

Published in:

Nutrients, 2018, v. 10, n. 12, p. 1923, doi. 10.3390/nu10121923

By:

Desai, Ajay S.;
Beibeia, Tang;
Brennan, Margaret A.;
Guo, Xinbo;
Zeng, Xin-An;
Brennan, Charles S.

Publication type:

Article

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7840, doi. 10.3390/app13137840

By:

Makowska, Agnieszka;
Zielińska-Dawidziak, Magdalena;
Waszkowiak, Katarzyna;
Myszka, Kamila

Publication type:

Article

Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves.

Published in:

Foods, 2021, v. 10, n. 5, p. 938, doi. 10.3390/foods10050938

By:

Maietti, Annalisa;
Tedeschi, Paola;
Catani, Martina;
Stevanin, Claudia;
Pasti, Luisa;
Cavazzini, Alberto;
Marchetti, Nicola;
Esteve, Maria J;
Blesa, Jesus

Publication type:

Article

Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.

Published in:

Foods, 2020, v. 9, n. 12, p. 1900, doi. 10.3390/foods9121900

By:

Oest, Marie;
Bindrich, Ute;
Voß, Alexander;
Kaiser, Heinz;
Rohn, Sascha

Publication type:

Article

Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2013, v. 3, n. 4, p. 43

By:

MERAL, Raciye;
DOĞAN, İsmail Sait

Publication type:

Article

Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2012, v. 2, n. 4, p. 43

By:

MERAL, Raciye;
DOĞAN, İsmail Sait

Publication type:

Article

CHEMICAL COMPOSITION OF MUSCLE AFTER BEE BREAD APPLICATION IN THE NUTRITION OF JAPANESE QUAILS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 4, p. 831, doi. 10.15414/jmbfs.2020.9.4.831-835

By:

Pavelková, Adriana;
Haščík, Peter;
Kalafová, Anna;
Capcarová, Marcela;
Čuboň, Juraj;
Bučko, Ondřej;
Kačániová, Miroslava;
Hanusová, Emília;
Tkáčová, Jana;
Bobko, Marek

Publication type:

Article

PROTEIN CONTENT AND AMINO ACID COMPOSITION IN SEED OF BREAD WHEAT (Triticum aestivum L.).

Published in:

Genetika (0534-0012), 2023, v. 55, n. 1, p. 301, doi. 10.2298/gensr2301301u

By:

UROŠEVIĆ, Dušan;
KNEŽEVIĆ, Desimir;
BRANKOVIĆ, Gordana;
NOVOSELSKAYA-DRAGOVICH, Aleksandra Yu.;
KUDRYAVTSEV, Alexander M.;
MATKOVIĆ STOJŠIN, Mirela;
MIĆANOVIĆ, Danica;
ZEČEVIĆ, Veselinka

Publication type:

Article

Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality †.

Published in:

Foods, 2025, v. 14, n. 2, p. 167, doi. 10.3390/foods14020167

By:

Sik, Esra;
Bekiroglu, Hatice;
Icyer, Necattin Cihat;
Ozulku, Gorkem

Publication type:

Article

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.

Published in:

Foods, 2023, v. 12, n. 12, p. 2396, doi. 10.3390/foods12122396

By:

Macciò, Claudia;
Melis, Andrea;
Lodi, Matteo Bruno;
Garau, Emanuele;
Desogus, Francesco;
Loddo, Antonio;
Di Napoli, Fabrizio;
Mazzarella, Giuseppe;
Fanti, Alessandro

Publication type:

Article

Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads.

Published in:

Foods, 2022, v. 11, n. 12, p. 1685, doi. 10.3390/foods11121685

By:

Franco, Maria;
Gómez, Manuel

Publication type:

Article

The high and low molecular weight glutenin subunits and ω-gliadin composition of bread and durum wheats commonly grown in Portugal.

Published in:

Plant Breeding, 1999, v. 118, n. 4, p. 297, doi. 10.1046/j.1439-0523.1999.00378.x

By:

Igrejas, G.;
Guedes-Pinto, H.;
Carnide, V.;
Branlard, G.

Publication type:

Article

PROXIMATE COMPOSITION, BREAD CHARACTERISTICS AND SENSORY EVALUATION OF COCOYAM-WHEAT COMPOSITE BREADS.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 7, p. 5586, doi. 10.18697/ajfand.48.11315

By:

Mongi, R. J.;
Ndabikunze, B. K.;
Chove, B. E.;
Mamiro, P.;
Ruhembe, C. C.;
Ntwenya, J. G.

Publication type:

Article

Proximate Composition and Bread Making Performance of Selected Wheat Varieties Grown in Nigeria.

Published in:

Nigerian Food Journal, 2018, v. 36, n. 2, p. 88

By:

Ibidapo, P. O.;
Osibanjo, A. A.;
Asiru, W. B.;
Kayode, O. F.;
Ojo, O. E.;
Elemo, G. N.

Publication type:

Article

Effect of Grewia Venusta FRESEN Mucilage on the Proximate Composition, Physical and Sensory Properties of Bread Produced from Wheat and Cassava Composite Flours.

Published in:

International Journal of Food Studies, 2017, v. 6, p. 192, doi. 10.7455/ijfs/6.2.2017.a6

By:

ALOBO, ARUBI P.;
ARUEYA, GlBSON L.

Publication type:

Article

Мастнокиселинен състав в хляб тип „диабетичен" предназначен за специфични здравословни нужди

Published in:

Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2019, v. 56, n. 4, p. 55

By:

Лазова-Борисова, Илиана;
Ангелов, Любомир;
Роер, Карстен

Publication type:

Article

Glycemic Index and Chemical Composition of Traditional Omani Breads.

Published in:

International Journal of Food Properties, 2010, v. 13, n. 1, p. 198, doi. 10.1080/10942910802472852

By:

Ali, Amanat;
Al-Nassri, Hussain Ali S;
Al-Rasasi, Buthaina;
Akhtar, MohammadShoaib;
Al-Belushi, ButhainaSaleh

Publication type:

Article

Mineral Composition of Bread Wheat Cultivars as Influenced by Different Fertilizer Sources and Weed Management Practices.

Published in:

Gesunde Pflanzen, 2022, v. 74, n. 4, p. 1087, doi. 10.1007/s10343-022-00671-w

By:

Bulut, Sancar;
Özturk, Ali;
Yıldız, Nesrin;
Karaoğlu, Mehmet Murat

Publication type:

Article

Fatty Acid and Proximate Composition of Bee Bread.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 4, p. 497, doi. 10.17113/ftb.54.04.16.4635

By:

Kaplan, Muammer;
Karaoglu, Öznur;
Eroglu, Nazife;
Silici, Sibel

Publication type:

Article

Chemical and amino acid composition of various breads consumed in Bahrain.

Published in:

Ecology of Food & Nutrition, 1988, v. 21, n. 3, p. 211, doi. 10.1080/03670244.1988.9991034

By:

Musaiger, Abdulrahman O.;
Alloush, Said;
Abu‐Dagga, Faisal

Publication type:

Article

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

Published in:

Agronomy, 2020, v. 10, n. 2, p. 233, doi. 10.3390/agronomy10020233

By:

Guerrini, Lorenzo;
Napoli, Marco;
Mancini, Marco;
Masella, Piernicola;
Cappelli, Alessio;
Parenti, Alessandro;
Orlandini, Simone

Publication type:

Article

European Ban on Potassium Bromate in Bread: Composition and Health Impact.

Published in:

European Food & Feed Law Review, 2023, v. 18, n. 6, p. 358

By:

Son, Eunhye;
Kwon, Ki Han

Publication type:

Article

Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders.

Published in:

Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/9536716

By:

Odunlade, T. V.;
Famuwagun, A. A.;
Taiwo, K. A.;
Gbadamosi, S. O.;
Oyedele, D. J.;
Adebooye, O. C.

Publication type:

Article

Bacterial Profile and Fatty Acid Composition of Anatolian Bee Bread Samples by Metataxonomic and Metabolomic Approach.

Published in:

Current Microbiology, 2023, v. 80, n. 3, p. 1, doi. 10.1007/s00284-023-03195-2

By:

Kahraman-Ilıkkan, Özge

Publication type:

Article

Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6431, doi. 10.1002/jsfa.9922

By:

Li, Mengfei;
Deng, Xiong;
Xu, Xuexin;
Liu, Nannan;
Wang, Zhimin;
Yan, Yueming

Publication type:

Article

Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends.

Published in:

Journal of Food Quality, 2015, v. 38, n. 1, p. 30, doi. 10.1111/jfq.12103

By:

Pavlovich-Abril, Alán;
Rouzaud-Sández, Ofelia;
Romero-Baranzini, Ana Lourdes;
Vidal-Quintanar, Reyna Luz;
Salazar-García, María Guadalupe

Publication type:

Article

Минерален състав в хляб на основата на биопълнозърнести брашна с добавка на екстракти от мащерка, маточина и риган.

Published in:

Journal of Mountain Agriculture on the Balkans (JMAB), 2023, v. 26, n. 2, p. 360

By:

Лазова-Борисова, Илиана

Publication type:

Article

Мастнокиселинен състав на ръжен хляб тип „диабетичен“ с добавки на ленено, конопено и сусамово брашно

Published in:

Journal of Mountain Agriculture on the Balkans (JMAB), 2019, v. 22, n. 2, p. 240

By:

Лазова-Борисова, Илиана;
Ангелов, Любомир

Publication type:

Article

DEVELOPMENT OF RECIPE COMPOSITION OF BREAD WITH THE INCLUSION OF JUNIPER USING MATHEMATICAL MODELING AND ASSESSMENT OF ITS QUALITY.

Published in:

Eastern-European Journal of Enterprise Technologies, 2020, v. 108, n. 11, p. 6, doi. 10.15587/1729-4061.2020.219020

By:

Ibraimova, S.;
Uazhanova, R.;
Mardar, M.;
Serikbaeva, A.;
Tkachenko, N.;
Zhygunov, D.

Publication type:

Article

Valor nutritivo e análise sensorial de pão de sal adicionado de Pereskia aculeata.

Published in:

Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2014, v. 9, n. 4, p. 1027, doi. 10.12957/demetra.2014.11119

By:

Oliveira da Silva, Débora;
Marques Di Primio, Eliza;
Torma Botelho, Fabiana;
Arocha Gularte, Márcia

Publication type:

Article

A Snapshot Picture of the Fungal Composition of Bee Bread in Four Locations in Bulgaria, Differing in Anthropogenic Influence.

Published in:

Journal of Fungi, 2021, v. 7, n. 10, p. 1, doi. 10.3390/jof7100845

By:

Dimov, Svetoslav G.;
Zagorchev, Lyuben;
Iliev, Mihail;
Dekova, Tereza;
Ilieva, Ralitza;
Kitanova, Meglena;
Georgieva-Miteva, Dimitrina;
Dimitrov, Martin;
Peykov, Slavil

Publication type:

Article

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production.

Published in:

Foods, 2021, v. 10, n. 1, p. 156, doi. 10.3390/foods10010156

By:

Takač, Verica;
Tóth, Viola;
Rakszegi, Marianna;
Mikić, Sanja;
Mirosavljević, Milan;
Kondić-Špika, Ankica

Publication type:

Article

Bee breads from Eastern Ukraine: composition, physical properties and biological activities.

Published in:

Czech Journal of Food Sciences, 2019, v. 37, n. 1, p. 9, doi. 10.17221/201/2018-CJFS

By:

BLEHA, ROMAN;
SHEVTSOVA, TETIANA;
KRUŽIK, VOJTĚCH;
ŠORPILOVÁ, TEREZA;
SALOŇ, IVAN;
ERBAN, VLADIMÍR;
BRINDZA, JÁN;
BROVARSKYI, VALERII;
SINICA, ANDREJ

Publication type:

Article

Expression of Concern: Impact of smoking cessation, coffee and bread consumption on the intestinal microbial composition among Saudis: A cross-sectional study.

Published in:: PLoS ONE, 2022, v. 17, n. 12, p. 1, doi. 10.1371/journal.pone.0278362
Publication type:: Article

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.

Published in:

International Journal of Food Sciences & Nutrition, 2015, v. 66, n. 5, p. 514, doi. 10.3109/09637486.2015.1056108

By:

Bartl, Pavel;
Albreht, Alen;
Skrt, Mihaela;
Tremlová, Bohuslava;
Ošťádalová, Martina;
Šmejkal, Karel;
Vovk, Irena;
Ulrih, Nataša Poklar

Publication type:

Article

The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread.

Published in:

Foods, 2025, v. 14, n. 2, p. 199, doi. 10.3390/foods14020199

By:

Stępniewska, Sylwia;
Salamon, Agnieszka;
Cacak-Pietrzak, Grażyna;
Piecyk, Małgorzata;
Kowalska, Hanna

Publication type:

Article

Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder.

Published in:

Foods, 2023, v. 12, n. 7, p. 1412, doi. 10.3390/foods12071412

By:

Özcan, Mehmet Musa

Publication type:

Article

Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation.

Published in:

Foods, 2023, v. 12, n. 4, p. 843, doi. 10.3390/foods12040843

By:

Lovegrove, Alison;
Dunn, Jack;
Pellny, Till K.;
Hood, Jessica;
Burridge, Amanda J.;
America, Antoine H. P.;
Gilissen, Luud;
Timmer, Ruud;
Proos-Huijsmans, Zsuzsan A. M.;
van Straaten, Jan Philip;
Jonkers, Daisy;
Ward, Jane L.;
Brouns, Fred;
Shewry, Peter R.

Publication type:

Article

Seed storage protein composition of Hellenic bread wheat cultivars.

Published in:

Plant Breeding, 2006, v. 125, n. 4, p. 408, doi. 10.1111/j.1439-0523.2006.01242.x

By:

Xynias, I. N.;
Kozub, N. O.;
Sozinov, I. A.

Publication type:

Article

The HMW glutenin subunit composition of bread-wheat varieties bred in Pakistan.

Published in:

Plant Breeding, 1995, v. 114, n. 5, p. 442, doi. 10.1111/j.1439-0523.1995.tb00828.x

By:

Tahir, M.;
Hussain, S. A.;
Turchetta, T.;
Lafiandra, D.

Publication type:

Article

Microbial assessment and proximate composition of bread samples collected from different bakeries in Ogbomoso, Oyo state, Nigeria.

Published in:

Notulae Scientia Biologicae, 2021, v. 13, n. 1, p. 1, doi. 10.15835/nsb13110873

By:

OJO, Segun S.;
ADEOYE, Adekunle O.;
AJALA, Adeladun S.;
OLADIPO, Iyabo C.

Publication type:

Article

CHARACTERISTICS RELATED TO THE NUTRIENT COMPOSITION OF WHITE BREAD WITH THE ADDITION OF TARO LEAVES (Colocasia Esculenta (L). Schott) AS ANTIDIABETIC FOOD.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2023, v. 23, n. 8, p. 24157, doi. 10.18697/ajfand.123.22570

By:

Afifah, D. N.;
Madani, P. S.;
Mahda, A.;
Nindita, Y.;
Syauqy, A.;
Pratiwi, S. N.

Publication type:

Article

EFFECT OF A SHORT-TIME GERMINATION PROCESS ON THE NUTRIENT COMPOSITION, MICROBIAL COUNTS AND BREAD-MAKING POTENTIAL OF WHOLE FLAXSEED.

Published in:

Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1574, doi. 10.1111/jfpp.12385

By:

VILLENEUVE, SÉBASTIEN;
POWER, KRISTA A.;
GUÉVREMONT, EVELYNE;
MONDOR, MARTIN;
RONG TSAO;
WANASUNDARA, JANITHA P. D.;
ZAREPOOR, LEILA;
MERCIER, SAMUEL

Publication type:

Article

EFFECT OF BREAD CRUMB STRUCTURE AND COMPOSITION ON RATE OF MOISTURE SORPTION IN SANDWICH COMPOSITES.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, n. 3, p. 460, doi. 10.1111/j.1745-4549.2008.00351.x

By:

BARRETT, ANN;
SAJJAD, UMRAZ;
KALETUNC, GONUL

Publication type:

Article

NMR SPEKTROSKOPİSİ İLE EKMEKLİK BUĞDAYDA KİMYASAL İÇERİK ANALİZİ.

Published in:

Eskişehir Technical University Journal of Science & Technology C - Life Sciences & Biotechnology, 2020, v. 8, n. 2, p. 190, doi. 10.18036/estubtdc.648646

By:

OLGUN, Murat;
DİKMEN, Gökhan;
BAŞÇİFTÇİ, Zekiye Budak;
KARADUMAN, Yaşar;
AYTER ARPACIOĞLU, N. Gözde;
AYDIN, Doğan;
BELEN, Savaş;
ARDIÇ, Murat;
KOYUNCU, Onur;
SEZER, Okan

Publication type:

Article

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes.

Published in:

CyTA: Journal of Food, 2017, v. 15, n. 4, p. 629, doi. 10.1080/19476337.2017.1331265

By:

Gumul, Dorota;
Korus, Anna;
Ziobro, Rafał;
Harangozo, Luboš;
Tokár, Marián

Publication type:

Article

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus).

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 4, p. 1507, doi. 10.1002/jsfa.10765

By:

Lamont, Timothy;
McSweeney, Matthew

Publication type:

Article

Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins.

Published in:

Journal of the Science of Food & Agriculture, 2020, v. 100, n. 4, p. 1834, doi. 10.1002/jsfa.10224

By:

Li, Mengfei;
Deng, Xiong;
Xu, Xuexin;
Liu, Nannan;
Wang, Zhimin;
Yana, Yueming

Publication type:

Article

Correction: Impact of smoking cessation, coffee and bread consumption on the intestinal microbial composition among Saudis: A cross-sectional study.

Published in:: 2025
Publication type:: Correction Notice