Works matching Bread composition

Results: 418

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

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

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

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

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

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

Industrial Bread Composition: Potential Implications for Patients with Inflammatory Bowel Disease.

Published in:

Nutrients, 2025, v. 18, n. 13, p. 2120, doi. 10.3390/nu17132120

By:

Shakhman, Shelly;
Pfeffer-Gik, Tamar;
Elial-Fatal, Sarine;
Broitman, Yelena;
Yanai, Henit;
Gophna, Uri;
Dotan, Iris;
Godny, Lihi

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

QUINOA (Chenopodium quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 301, doi. 10.3303/CET1975051

By:

Romano, Annalisa;
Masi, Paolo;
Nicolai, Maria Adalgisa;
Falciano, Aniello;
Ferranti, Pasquale

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

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

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

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

Fruition of quality in bread fortified with mushroom and dates.

Published in:

Clarion: International Multidisciplinary Journal, 2018, v. 7, n. 2, p. 26, doi. 10.5958/2277-937x.2018.00027.8

By:

Ahmad, Kaleem;
Singh, Neetu

Publication type:

Article

Macroalgal biomass as an additional ingredient of bread.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 812

By:

Menezes, B. S.;
Coelho, M. S.;
Meza, S. L. R.;
Salas-Mellado, M.;
Souza, M. R. A. Z.

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

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

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

EVALUATION OF NUTRITIONAL AND SENSORY PROPERTIES OF BREAD ENRICHED WITH SPIRULINA.

Published in:

Annals: Food Science & Technology, 2014, v. 15, n. 2, p. 270

By:

Hafsa, Yaiche Achour;
Amel, Doumandji;
Samia, Sadi;
Sidahmed, Saadi

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

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

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

CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI).

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 751, doi. 10.15414/jmbfs.2018.8.1.751-755

By:

Mushtaq, Bilal Sajid;
Pasha, Imran;
Omer, Rabia;
Hussain, Muhammad Bilal;
Tufail, Tabassum;
Shariati, Mohammad Ali;
Derkanosova, Anna A.;
Shchetilina, Irina P.;
Popova, Nadezhda N.;
Popov, Evgenij S.;
Oseneva, Olga V.;
Kharitonov, Denis V.

Publication type:

Article

ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43

By:

Gambuś, Halina;
Gambuś, Florian;
Zięć, Gabriela;
Litwinek, Dorota;
Mickowska, Barbara;
Sabat, Renata;
Berski, Wiktor

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

Effects of Gliadin/Glutenin and HMW-GS/ LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties.

Published in:

Journal of Food Quality, 2015, v. 38, n. 2, p. 71, doi. 10.1111/jfq.12122

By:

Dhaka, Vandana;
Khatkar, B.S.

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

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

Quality Attributes and Storage Stability of Bread from Wheat-Tigernut Composite Flour.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 75, doi. 10.1080/15428052.2017.1404537

By:

Oke, Emmanuel Kehinde;
Idowu, Michael Ayodele;
Sobukola, Olajide Philip;
Bakare, H. Adegoke

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

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

BREAD LOAF TALKS ON TEACHING COMPOSITION.

Published in:: 1927
Publication type:: Book Review

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

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

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

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

The Effect of Optimal Use of Chemical Fertilizers on Wheat Nutrition and Composition of Flour and Bread: A Review.

Published in:

International Journal of Nutrition Sciences, 2025, p. S149

By:

Hosseini, Seyed Mashaallah

Publication type:

Article

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1307, doi. 10.3390/molecules27041307

By:

Abdel-Aal, El-Sayed M.;
Mats, Lili;
Rabalski, Iwona

Publication type:

Article

Flavonoid Composition and Antitumor Activity of Bee Bread Collected in Northeast Portugal.

Published in:

Molecules, 2017, v. 22, n. 2, p. 248, doi. 10.3390/molecules22020248

By:

Sobral, Filipa;
Calhelha, Ricardo C.;
Barros, Lillian;
Dueñas, Montserrat;
Tomás, Andreia;
Santos-Buelga, Celestino;
Vilas-Boas, Miguel;
Ferreira, Isabel C. F. R.

Publication type:

Article

Effect of Arbuscular Mycorrhizal Fungal Seed Coating on Grain Protein and Mineral Composition of Old and Modern Bread Wheat Genotypes.

Published in:

Agronomy, 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/agronomy12102418

By:

De Santis, Michele Andrea;
Giuliani, Marcella Michela;
Flagella, Zina;
Pellegrino, Elisa;
Ercoli, Laura

Publication type:

Article

Assessment of High Temperature Effects on Grain Yield and Composition in Bread Wheat Commercial Varieties.

Published in:

Agronomy, 2020, v. 10, n. 4, p. 499, doi. 10.3390/agronomy10040499

By:

Tomás, Diana;
Rodrigues, José Carlos;
Viegas, Wanda;
Silva, Manuela

Publication type:

Article

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread.

Published in:

International Journal of Food Science, 2017, p. 1, doi. 10.1155/2017/2054252

By:

Al-Jahani, Amani H.

Publication type:

Article

Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 5, p. 1021, doi. 10.1002/fsn3.495

By:

Sandri, Luciana T. B.;
Santos, Fernanda G.;
Fratelli, Camilly;
Capriles, Vanessa D.

Publication type:

Article

Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 6, p. 852, doi. 10.1002/fsn3.356

By:

Erukainure, Ochuko L.;
Okafor, Jane N.C.;
Ogunji, Akinyele;
Ukazu, Happiness;
Okafor, Ebele N.;
Eboagwu, Ijeoma L.

Publication type:

Article