Works about BREAD

Results: 3902

Evaluation of the technical -functional, antifungal and sensory properties of semi -bulk bread with rice husk flour sourdough in the presence of commercial starter L. acidophilus (LA5) during shelf-life.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 22, n. 161, p. 151, doi. 10.22034/FSCT.22.161.151.

By:

Abedfar, Abbas;
Nikoo, Alireza Mehregan

Publication type:

Article

Mango (Mangifera indica L.) By-products in Food Processing and Health Promotion.

Published in:

Nutrition Reviews, 2025, v. 83, n. 7, p. 1290, doi. 10.1093/nutrit/nuae214

By:

Duarte, Lidiane Gonsalves;
Laurindo, Lucas Fornari;
Bishayee, Ankur;
Casarcia, Nicolette;
Detregiachi, Claudia Rucco P;
Otoboni, Alda Maria M;
Goulart, Ricardo de Alvares;
Catharin, Virgínia Maria Cavallari Strozze;
Baldi, Edgar;
Catharin, Vitor Cavallari Strozze;
Guiguer, Elen Landgraf;
Silva, Ana Sanches;
Barbalho, Sandra Maria;
Bishayee, Anupam

Publication type:

Article

Structural Recoverability of White Breads Based on the "Cohesiveness" Value From Texture Profile Analysis and the "Compression Force Value" From the American Association of Cereal Chemists (74–09).

Published in:

Journal of Texture Studies, 2025, v. 56, n. 3, p. 1, doi. 10.1111/jtxs.70028

By:

Sato, Yukinori

Publication type:

Article

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder.

Published in:

Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 170, doi. 10.31883/pjfns/205435

By:

Łysakowska, Paulina;
Sobota, Aldona;
Zarzycki, Piotr

Publication type:

Article

APPLICATION OF POWDERED DUTCH CHEESE IN WHEAT FLOUR BREAD TECHNOLOGY.

Published in:

Technology Audit & Production Reserves, 2025, v. 3, n. 3(83), p. 76, doi. 10.15587/2706-5448.2025.331303

By:

Bilyk, Olena;
Burchenko, Liudmyla;
Bondarenko, Yulia;
Bilokhatniuk, Volodymyr;
Bilokhatniuk, Vasyl

Publication type:

Article

INFLUENCE OF ENRICHED INGREDIENTS ON THE FUNCTIONAL PROPERTIES AND NUTRITIONAL VALUE OF BREAD.

Published in:

Technology Audit & Production Reserves, 2025, v. 3, n. 3(83), p. 63, doi. 10.15587/2706-5448.2025.329145

By:

Samilyk, Maryna;
Nahornyi, Yaroslav;
Marenkova, Tatyana;
Bokovets, Serhii

Publication type:

Article

„Ostrá slova padají z obou stran.“ Užívání metakomunikačních frazémů v současných česky psaných online médiích.

Published in:

Modern Philology / Časopis pro Moderní Filologii (Charles University Prague, Faculty of Arts), 2025, v. 107, n. 2, p. 141, doi. 10.14712/23366591.2025.2.1

By:

Mrázková, Kamila

Publication type:

Article

Determination of salt contents of bread types and estimation of salt intake from bread in Lebanon.

Published in:

PLoS ONE, 2025, v. 20, n. 6, p. 1, doi. 10.1371/journal.pone.0325857

By:

Barakat, Nathalie;
Olabi, Ammar;
Nasreddine, Lara;
Ismaeel, Hussain;
Kharroubi, Samer;
Jaoude, Layal Abou;
Zeidan, Mona;
Rajeh, Caroline;
Toufeili, Imad

Publication type:

Article

Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.

Published in:

Foods, 2025, v. 14, n. 11, p. 1959, doi. 10.3390/foods14111959

By:

Królak, Jakub;
Kucharski, Jan Jakub;
Kowalczewski, Przemysław Łukasz;
Dudek, Klaudia;
Ruszkowska, Millena;
Jeżowski, Paweł;
Masewicz, Łukasz;
Siejak, Przemysław;
Baranowska, Hanna Maria

Publication type:

Article

Do the Types of Dietary Carbohydrate and Protein Affect Postprandial Glycemia in Type 1 Diabetes?

Published in:

Nutrients, 2025, v. 17, n. 11, p. 1868, doi. 10.3390/nu17111868

By:

Li, Xinyi;
Wainwright, Alice;
Fio, Chantelle Z.;
Brodie, Shannon;
Alexander, Kylie;
McGill, Margaret;
Duke, Sally-Anne;
Fulcher, Gregory;
Twigg, Stephen;
Wong, Jencia;
Brand-Miller, Jennie;
Steil, Garry M.;
Bell, Kirstine J.

Publication type:

Article

Active Pectin/Carboxymethylcellulose Composite Films for Bread Packaging.

Published in:

Molecules, 2025, v. 30, n. 11, p. 2257, doi. 10.3390/molecules30112257

By:

Doveri, Lavinia;
Diaz Fernandez, Yuri Antonio;
Dacarro, Giacomo;
Grisoli, Pietro;
Milanese, Chiara;
Urena, Maria;
Sok, Nicolas;
Karbowiak, Thomas;
Pallavicini, Piersandro

Publication type:

Article

THE EFFECTS OF THE ADDITION OF LYOPHILIZED BERRY FRUITS ON THE LEAVENING PROPERTIES OF DOUGH AND VOLUME PROPERTIES OF BREAD.

Published in:

Food & Feed Research, 2025, v. 51, n. 1, p. 53, doi. 10.5937/ffr0-52510

By:

Kolesárová, Anna;
Bojňanská, Tatiana;
Solgajová, Miriam;
Mendelová, Andrea;
Kopčeková, Jana;
Kolesárová, Adriana

Publication type:

Article

Enrichment of Bread with Whey Treated with High Hydrostatic Pressure.

Published in:

Research in Agricultural Sciences, 2025, v. 56, n. 2, p. 102, doi. 10.17097/agricultureatauni.1500607

By:

ÇİÇEK, Semra;
AYDIN, Ferid;
BOZOĞLU, Faruk Tahsin

Publication type:

Article

5 种杂粮对馒头血糖生成指数及食用品质的影响.

Published in:

Science & Technology of Cereals, Oils & Foods, 2025, v. 33, n. 3, p. 94, doi. 10.16210/j.cnki.1007-7561.2025.03.008

By:

赵晨旭;
綦文涛;
宋歌;
洪宇;
方微;
黄铮昱;
王勇

Publication type:

Article

Nutritional and Sensory Evaluation of Prepared Pan Bread Using Amaranth, Milk Thistle, Garden Cress and Wheat Flour.

Published in:

Journal of Food & Dairy Sciences, 2025, v. 16, n. 5, p. 59, doi. 10.21608/jfds.2025.377696.1195

By:

Elbassiony, Alaa E.;
El-Elshehawy, Sh. M.;
Ibrahim, Faten Y.;
El-Hadidy, G. S.

Publication type:

Article

Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 9, p. 4741, doi. 10.1002/jsfa.13900

By:

Mundéné‐Timothée, Junior Lawrence;
Nouga Bissoue, Achille;
Nguimbou, Richard Marcel;
Bissim, Samuel Magloire;
Bouelet Ntsama, Isabelle Sandrine;
Bouopda Tamo, Sylvain Parfait;
Fokam, Leonel;
Mouangue, Ruben;
Njintang Yanou, Nicolas

Publication type:

Article

JAFFLE BAKE HELPS BIBLE CAUSE.

Published in:: Sower (English Ed.), 2025, n. 247, p. 12
Publication type:: Article

Music and the Gospel for THE ELDERLY.

Published in:: Sower (English Ed.), 2025, n. 246, p. 6
Publication type:: Article

Influence of Cultivation System and Proportion of Local Cultivars 'Caaveiro' and 'Callobre' in Flour Mixtures on the Nutritional Quality of Galician Bread.

Published in:

Foods, 2025, v. 14, n. 10, p. 1712, doi. 10.3390/foods14101712

By:

España-Fariñas, M Pilar;
Camba-Carrión, Joaquín;
García-Gómez, María Belén;
Vázquez-Odériz, María Lourdes;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Urquijo-Zamora, Luis;
Cobos, Ángel;
Díaz, Olga;
Romero-Rodríguez, María Ángeles

Publication type:

Article

Brewing with Whole Wheat Bread to Produce Different Beer Styles.

Published in:

Foods, 2025, v. 14, n. 10, p. 1697, doi. 10.3390/foods14101697

By:

Martin-Lobera, Carlos;
Fermoso, Jose;
Blanco, Carlos A.;
Caballero, Isabel

Publication type:

Article

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students.

Published in:

American Journal of Lifestyle Medicine, 2025, v. 19, n. 5, p. 702, doi. 10.1177/15598276221131763

By:

Samuel, Lalitha;
Wimmer, Ilana;
Glassberg, Gila;
Boyar, Andrea

Publication type:

Article

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 254, doi. 10.18805/ajdfr.DR-2208

By:

Nivedha, S.;
Deepa, M.;
Snehith, S.

Publication type:

Article

Cultural Obstacles to Changing Social Food Taste of Iranians; Case Study: To Change the Taste from Traditional to Bulky Bread.

Published in:

Pertanika Journal of Social Sciences & Humanities, 2020, v. 28, n. 1, p. 563

By:

Anvari, Zohreh

Publication type:

Article

Hungry for Peace: Jane Addams and the Hull-House Museum's Contemporary Struggle for Food Justice.

Published in:

2011

By:

Lee, Lisa Yun

Publication type:

Essay

Frankish Bread and Baking Ovens in the Latin Kingdom of Jerusalem: Between Conservatism and Adaptation.

Published in:

Medieval Archaeology, 2022, v. 66, n. 2, p. 400, doi. 10.1080/00766097.2022.2129695

By:

Yehuda, Elisabeth;
Bronstein, Judith;
Stern, Edna J.

Publication type:

Article

MIGRAINE TREATMENT AND DIET.

Published in:

Practitioner, 2022, v. 266, n. 1855, p. 29

By:

ANSTIE, FRANCIS E.

Publication type:

Article

Genetic diversity and population structure of Zymoseptoria tritici on bread wheat in Tunisia using SSR markers.

Published in:

European Journal of Plant Pathology, 2022, v. 163, n. 2, p. 429, doi. 10.1007/s10658-022-02486-x

By:

Chedli, Rim Bel Hadj;
Aouini, Lamia;
M'Barek, Sarrah Ben;
Bahri, Bochra Amina;
Verstappen, Els;
Kema Gerrit, H. J.;
Rezgui, Salah;
Yahyaoui, Amor;
Chaabane, Hanène

Publication type:

Article

Proximal thermal imaging‐based irrigation scheduling for bread wheat in Egypt.

Published in:

Irrigation & Drainage, 2023, v. 72, n. 3, p. 778, doi. 10.1002/ird.2811

By:

Omar, Mohie El Din;
Nangia, Vinay

Publication type:

Article

Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 638, doi. 10.1016/j.fbp.2013.04.008

By:

Melikoglu, Mehmet;
Carol Sze Ki Lin;
Webb, Colin

Publication type:

Article

Rolling of bread dough: Experiments and simulations.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 124, doi. 10.1016/j.fbp.2008.07.001

By:

Mitsoulis, Evan;
Hatzikiriakos, Savvas G.

Publication type:

Article

Comparative analysis of the effects of rice and bread meals on bioavailability of itraconazole using NONMEM in healthy volunteers.

Published in:

European Journal of Clinical Pharmacology, 2006, v. 62, n. 12, p. 1033, doi. 10.1007/s00228-006-0200-5

By:

Hwi-yeol Yun;
Min Sun Baek;
In Sook Park;
Bo Kyung Choi;
Kwang-il Kwon

Publication type:

Article

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 713, doi. 10.1007/s00217-011-1439-3

By:

Fois, Simonetta;
Sanna, Manuela;
Stara, Giuseppe;
Roggio, Tonina;
Catzeddu, Pasquale

Publication type:

Article

Effect of chitosan and chitooligosaccharide lactate on free lipids and reducing sugars content and on wheat bread firming.

Published in:

European Food Research & Technology, 2011, v. 232, n. 1, p. 123, doi. 10.1007/s00217-010-1368-6

By:

Rakcejeva, Tatjana;
Rusa, Kaspars;
Dukalska, Lija;
Kerch, Garry

Publication type:

Article

High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 711, doi. 10.1007/s00217-010-1316-5

By:

Vallons, Katleen;
Ryan, Liam;
Koehler, Peter;
Arendt, Elke

Publication type:

Article

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 441, doi. 10.1007/s00217-010-1297-4

By:

Sullivan, Paul;
O'Flaherty, John;
Brunton, Nigel;
Arendt, Elke;
Gallagher, Eimear

Publication type:

Article

Influence of unicellular protein on gluten-free bread characteristics.

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 171, doi. 10.1007/s00217-010-1269-8

By:

Miñarro, B.;
Normahomed, I.;
Guamis, B.;
Capellas, M.

Publication type:

Article

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 37, doi. 10.1007/s00217-010-1249-z

By:

Pagliarini, E.;
Laureati, M.;
Lavelli, V.

Publication type:

Article

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 827, doi. 10.1007/s00217-010-1228-4

By:

Hüttner, Edith K.;
Dal Bello, Fabio;
Arendt, Elke K.

Publication type:

Article

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread.

Published in:

European Food Research & Technology, 2010, v. 230, n. 4, p. 645, doi. 10.1007/s00217-009-1204-z

By:

Rizzello, Carlo Giuseppe;
Nionelli, Luana;
Coda, Rossana;
Di Cagno, Raffaella;
Gobbetti, Marco

Publication type:

Article

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 437, doi. 10.1007/s00217-009-1184-z

By:

Alvarez-Jubete, Laura;
Auty, Mark;
Arendt, Elke K.;
Gallagher, Eimear

Publication type:

Article

Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 457, doi. 10.1007/s00217-009-1188-8

By:

Liu, Yuanfa;
Meng, Zong;
Shan, Liang;
Jin, Qingzhe;
Wang, Xingguo

Publication type:

Article

Bread crumb quality assessment: a plural physical approach.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 21, doi. 10.1007/s00217-009-1022-3

By:

Angioloni, Alessandro;
Collar, Concha

Publication type:

Article

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 307, doi. 10.1007/s00217-009-1048-6

By:

Renzetti, Stefano;
Arendt, Elke K.

Publication type:

Article

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2

By:

Nunes, Maria Helena B.;
Ryan, L. A. M.;
Arendt, Elke K.

Publication type:

Article

Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage.

Published in:

European Food Research & Technology, 2009, v. 228, n. 6, p. 883, doi. 10.1007/s00217-008-1001-0

By:

Ozkoc, Semin Ozge;
Sumnu, Gulum;
Sahin, Serpil;
Turabi, Elif

Publication type:

Article

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters.

Published in:

European Food Research & Technology, 2009, v. 228, n. 4, p. 633, doi. 10.1007/s00217-008-0972-1

By:

Nunes, Maria Helena B.;
Moore, Michelle M.;
Ryan, Liam A. M.;
Arendt, Elke K.

Publication type:

Article

Analysis of volatile compounds in polished-graded wheat flour bread using headspace sorptive extraction.

Published in:

European Food Research & Technology, 2009, v. 228, n. 3, p. 457, doi. 10.1007/s00217-008-0953-4

By:

Maeda, Tomoko;
Kim, Ji Hyun;
Ubukata, Yoshihito;
Morita, Naofumi

Publication type:

Article

Breadmaking performance of protein enriched, gluten-free breads.

Published in:

European Food Research & Technology, 2008, v. 227, n. 4, p. 1205, doi. 10.1007/s00217-008-0838-6

By:

Cristina Marco;
Cristina Rosell

Publication type:

Article

Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 433, doi. 10.1007/s00217-007-0738-1

By:

Susanne Kaditzky;
Michael Seitter;
Christian Hertel;
Rudi Vogel

Publication type:

Article

PCR detection of soy ingredients in bread.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 345, doi. 10.1007/s00217-007-0727-4

By:

Nicolas Gryson;
Kathy Messens;
Koen Dewettinck

Publication type:

Article