Works matching DE "NUTRITIONAL value of bread"

Results: 55

Advantages of faba beans for the baking industry.

Published in:

Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 20, doi. 10.23789/1869-2303-2023-1-20

By:

Wouters, Rudy

Publication type:

Article

FACTORS OF PURCHASE OF BREAD - PROSPECT TO REGAIN THE MARKET SHARE?

Published in:

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2016, v. 64, n. 3, p. 1067, doi. 10.11118/actaun201664031067

By:

Skořepa, Ladislav;
Pícha, Kamil

Publication type:

Article

Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3.

Published in:

Acta Scientiarum: Technology, 2016, v. 38, n. 4, p. 399, doi. 10.4025/actascitechnol.v38i4.27436

By:

Vieira da Silva, Marcos;
Vieira da Silva, Andréia;
Guntendorfer Bonafé, Elton;
Evelázio de Souza, Nilson;
Visentainer, Jesuí Vergílio

Publication type:

Article

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread.

Published in:

PLoS ONE, 2019, v. 14, n. 2, p. 1, doi. 10.1371/journal.pone.0211747

By:

Roncolini, Andrea;
Milanović, Vesna;
Cardinali, Federica;
Osimani, Andrea;
Garofalo, Cristiana;
Sabbatini, Riccardo;
Clementi, Francesca;
Pasquini, Marina;
Mozzon, Massimo;
Foligni, Roberta;
Raffaelli, Nadia;
Zamporlini, Federica;
Minazzato, Gabriele;
Trombetta, Maria Federica;
Van Buitenen, Anse;
Van Campenhout, Leen;
Aquilanti, Lucia

Publication type:

Article

Salt Content in VVhite Bread in the Republic of Srpska.

Published in:

Scripta Medica, 2017, v. 48, n. 1, p. 24, doi. 10.18575/msrs.sm.e.17.04

By:

Lazić, Vesna

Publication type:

Article

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies.

Published in:

PLoS ONE, 2014, v. 9, n. 3, p. 1, doi. 10.1371/journal.pone.0090898

By:

Gil-Humanes, Javier;
Pistón, Fernando;
Altamirano-Fortoul, Rossana;
Real, Ana;
Comino, Isabel;
Sousa, Carolina;
Rosell, Cristina M.;
Barro, Francisco

Publication type:

Article

Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 211, doi. 10.12944/CRNFSJ.6.1.24

By:

RUSTAGI, SHIVANI;
KHAN, SHEEBA;
CHOUDHARY, SAUMYA;
PANDEY, ANAMIKA;
KHAN, MOHD. KAMRAN;
KUMARI, ANU;
SINGH, AVINASH

Publication type:

Article

Seeds to Bread.

Published in:

2019

By:

Pierson, Suzanne

Publication type:

Book Review

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.

Published in:

Foods, 2018, v. 7, n. 9, p. 135, doi. 10.3390/foods7090135

By:

Sayed-Ahmad, Bouchra;
Talou, Thierry;
Straumite, Evita;
Sabovics, Martins;
Kruma, Zanda;
Saad, Zeinab;
Hijazi, Akram;
Merah, Othmane

Publication type:

Article

Techno-functional and nutritional performance of commercial breads available in Europe.

Published in:

Food Science & Technology International, 2016, v. 22, n. 7, p. 621, doi. 10.1177/1082013216637724

By:

Conte, Paola;
Fadda, Costantino;
Piga, Antonio;
Collar, Concha

Publication type:

Article

Rheological, baking, and sensory properties of composite bread dough with breadfruit ( Artocarpus communis Forst) and wheat flours.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 4, p. 573, doi. 10.1002/fsn3.321

By:

Bakare, Adegoke H.;
Osundahunsi, Oluwatooyin F.;
Olusanya, Joseph O.

Publication type:

Article

Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 4, p. 534, doi. 10.1002/fsn3.315

By:

Heshe, Genet Gebremedhin;
Haki, Gulelat Desse;
Woldegiorgis, Ashagrie Zewdu;
Gemede, Habtamu Fekadu

Publication type:

Article

Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life.

Published in:

Acta Alimentaria, 2018, v. 47, n. 3, p. 259, doi. 10.1556/066.2018.47.3.1

By:

Milani, J.M.

Publication type:

Article

Study on enrichment of whole wheat bread quality with the incorporation of tropical fruit by-product.

Published in:

International Food Research Journal, 2017, v. 24, n. 1, p. 238

By:

Pathak, D.;
Majumdar, J.;
Raychaudhuri, U.;
Chakraborty, R.

Publication type:

Article

Bread making performance of oat incorporated composite wholegrain flours -- a response surface analysis.

Published in:

International Food Research Journal, 2015, v. 22, n. 6, p. 2413

By:

Kaur, A.;
Kaur, J.;
Kaur, P.

Publication type:

Article

Development of cheese bread with the addition of guar gum and xanthan gum as a substitute for partial fat.

Published in:

International Food Research Journal, 2015, v. 22, n. 5, p. 2050

By:

Papalia, I. S.;
Londero, P. M. G.;
Katsuda, M. S.;
Rosa, C. S.

Publication type:

Article

Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours.

Published in:

International Food Research Journal, 2014, v. 21, n. 4, p. 1635

By:

Makinde, F. M.;
Akinoso, R.

Publication type:

Article

Effect of transglutaminase additive on the quality of gluten-free bread.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 1, p. 80, doi. 10.1080/19476337.2014.917336

By:

Dłużewska, Elżbieta;
Marciniak-Lukasiak, Katarzyna;
Kurek, Natalia

Publication type:

Article

Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 966, doi. 10.1007/s11947-018-2067-8

By:

Collar, Concha;
Armero, Enrique

Publication type:

Article

Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 2998, doi. 10.1007/s11947-011-0752-y

By:

Dhinda, Farheen;
A., Jyothi;
Prakash, Jamuna;
Dasappa, Indrani

Publication type:

Article

The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread.

Published in:

Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7352631

By:

Romankiewicz, Daria;
Hassoon, Waleed Hameed;
Cacak-Pietrzak, Grahyna;
Sobczyk, Małgorzata;
Wirkowska-Wojdyła, Magdalena;
Ceglińska, Alicja;
Dziki, Dariusz

Publication type:

Article

Reconciling the evolutionary origin of bread wheat (Triticum aestivum).

Published in:

New Phytologist, 2017, v. 213, n. 3, p. 1477, doi. 10.1111/nph.14113

By:

El Baidouri, Moaine;
Murat, Florent;
Veyssiere, Maeva;
Molinier, Mélanie;
Flores, Raphael;
Burlot, Laura;
Alaux, Michael;
Quesneville, Hadi;
Pont, Caroline;
Salse, Jérôme

Publication type:

Article

Differential effect of beetroot bread on postprandial DBP according to Glu298Asp polymorphism in the eNOS gene: a pilot study.

Published in:

Journal of Human Hypertension, 2014, v. 28, n. 12, p. 726, doi. 10.1038/jhh.2014.16

By:

Hobbs, D A;
George, T W;
Lovegrove, J A

Publication type:

Article

Against the grain.

Published in:: AQ: Australian Quarterly, 2014, v. 85, n. 1, p. 31
Publication type:: Article

Efecto del consumo de panes integrales con amaranto (Amaranthus dubius Mart; ex Thell;) sobre la respuesta glicémica y parámetros bioquímicos en ratas Sprague dawley.

Published in:

Nutrición Hospitalaria, 2015, v. 31, n. 1, p. 313, doi. 10.3305/nh.2015.31.1.7695

By:

Montero-Quintero, Keyla Carolina;
Moreno-Rojas, Rafael;
Molina, Edgar Alí;
Colina-Barriga, Máximo Segundo;
Sánchez-Urdaneta, Adriana Beatriz

Publication type:

Article

In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.

Published in:

Biological Trace Element Research, 2018, v. 182, n. 1, p. 140, doi. 10.1007/s12011-017-1065-4

By:

Regula, J.;
Cerba, A.;
Suliburska, J.;
Tinkov, A. A.

Publication type:

Article

Evaluation of nutritional quality of developed functional bread fortified with Mushroom and dates.

Published in:

Clarion: International Multidisciplinary Journal, 2016, v. 5, n. 1, p. 23, doi. 10.5958/2277-937X.2016.00004.6

By:

Ahmad, Kaleem;
Singh, Neetu

Publication type:

Article

Effects of enriched-bread on nutritional and functional status in elderly nursing home residents at risk of malnutrition.

Published in:

Médecine & Nutrition, 2012, v. 48, n. 2, p. 31

By:

BON, Francis;
VAN WYMELBECKE, Virginie

Publication type:

Article

ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 113

By:

LUKIN, Aleksandr;
BITIUTSKIKH, Ksenia

Publication type:

Article

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 1, p. 28, doi. 10.1111/1541-4337.12176

By:

Hemdane, Sami;
Jacobs, Pieter J.;
Dornez, Emmie;
Verspreet, Joran;
Delcour, Jan A.;
Courtin, Christophe M.

Publication type:

Article

Bread Staling: Updating the View.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 4, p. 473, doi. 10.1111/1541-4337.12064

By:

Fadda, C.;
Sanguinetti, A. M.;
Del Caro, A.;
Collar, C.;
Piga, A.

Publication type:

Article

Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 36, doi. 10.1080/15428052.2016.1188192

By:

Hu, Shih-Ming;
Lai, Hung-Sheng (Herman)

Publication type:

Article

Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value.

Published in:

Ukrainian Food Journal, 2017, v. 6, n. 1, p. 28, doi. 10.24263/2304-974X-2017-6-1-5

By:

Stepankova, Galyna;
Oliinyk, Svitlana;
Mykhaylov, Valeriy;
Neklesa, Olga

Publication type:

Article

MORPHO-PHYSIOLOGICAL DIVERSITY IN ADVANCED LINES OF BREAD WHEAT UNDER DROUGHT CONDITIONS AT POST-ANTHESIS STAGE.

Published in:

JAPS: Journal of Animal & Plant Sciences, 2015, v. 25, n. 2, p. 431

By:

Ali, M. A.;
Zulkiffal, M.;
Anwar, J.;
Hussain, M.;
Farooq, J.;
Khan, S. H.

Publication type:

Article

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 653, doi. 10.1002/jsfa.6732

By:

Matos, María E;
Rosell, Cristina M

Publication type:

Article

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.

Published in:

BMC Public Health, 2014, v. 14, p. 1, doi. 10.1186/1471-2458-14-906

By:

van Kleef, Ellen;
Vrijhof, Milou;
Polet, Ilse A.;
Vingerhoeds, Monique H.;
de Wijk, René A.

Publication type:

Article

THE DEVELOPMENT OF CHEMICAL LEAVENERS: ASH, ANTLERS AND AERATED SALT.

Published in:

Petits Propos Culinaires, 2015, n. 102, p. 78, doi. 10.1558/ppc.28354

By:

Taber, Andreé

Publication type:

Article

Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3853, doi. 10.1007/s11694-021-00971-1

By:

Filipini, Gabriel;
Passos, Ana Paula;
Fernandes, Sibele Santos;
Salas-Mellado, Myriam de las Mercedes

Publication type:

Article

Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1884, doi. 10.1007/s11694-019-00107-6

By:

Sulieman, Abdellatief A.;
Zhu, Ke-Xue;
Peng, Wei;
Hassan, Hayat A.;
Obadi, Mohammed;
Ahmed, Mohamed I.;
Zhou, Hui-Ming

Publication type:

Article

Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1873, doi. 10.1007/s11694-019-00106-7

By:

Soliman, Amira Sh.;
Abbas, Mohamed S.;
Abol-Ella, M. F.;
Eassawy, Mamdouh M. T.;
Mohamed, Rabab H.

Publication type:

Article

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1864, doi. 10.1007/s11694-019-00105-8

By:

Kurek, Marcin Andrzej;
Wyrwisz, Jarosław;
Karp, Sabina;
Wierzbicka, Agnieszka

Publication type:

Article

Utilisation of Non-Traditional Forms of Cereals in Bakery Production.

Published in:

Czech Journal of Food Sciences, 2014, v. 32, n. 3, p. 296, doi. 10.17221/245/2013-cjfs

By:

LAKNEROVÁ, IVANA;
HOLASOVÁ, MARIE;
FIEDLEROVÁ, VLASTA;
RYSOVÁ, JANA;
VACULOVÁ, KATEŘINA;
MAŠKOVÁ, EVA;
EHRENBERGEROVÁ, JAROSLAVA;
WINTEROVÁ, RENÁTA;
OUHRABKOVÁ, JARMILA;
DVOŘÁČEK, VÁCLAV;
MARTINEK, PETR

Publication type:

Article

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.

Published in:

International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/4686727

By:

El-Sohaimy, S. A.;
Shehata, M. G.;
Mehany, Taha;
Zeitoun, M. A.

Publication type:

Article

EFFECT OF EXTRACTION RATE OF WHEAT AND CORN FLOUR ON NUTRITIONAL VALUE AND QUALITY OF BALADY BREAD.

Published in:

Zagazig Journal of Agricultural Research, 2015, v. 42, n. 1, p. 81

By:

Bayoumi, El-Sayed M.;
El-Shorbagy, Gehan A.;
Abo El-Maati, S. M.;
Barakat, A. S.

Publication type:

Article

DIETARY FIBRES AND BREAD: ATTITUDES, BELIEFS AND KNOWLEDGE AMONG YOUNG POPULATION.

Published in:

Food & Feed Research, 2017, v. 44, n. 2, p. 143, doi. 10.5937/FFR1702143S

By:

Šereš, Zita I.;
Šoronja Simović, Dragana M.;
Grujičić, Maja J.;
Kiš, Ferenc E.;
Djordjević, Marijana Z.;
Šimurina, Olivera D.;
Šaranović, Žana V.;
Maravić, Nikola R.

Publication type:

Article

Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect.

Published in:

Croatian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 68, doi. 10.17508/CJFST.2015.7.2.01

By:

Švec, I.;
Hrušková, Marie;
Jurinová, Ivana

Publication type:

Article

Rapid method of element determination in rye crispbread by ICP OES.

Published in:

Arabian Journal of Chemistry, 2017, v. 10, p. S3913, doi. 10.1016/j.arabjc.2014.05.031

By:

Szymczycha-Madeja, Anna

Publication type:

Article

Hasty pudding versus tasty bread: regional variations in diet and nutrition during the Industrial Revolution.

Published in:

Local Population Studies, 2012, n. 89, p. 9, doi. 10.35488/lps89.2012.9

By:

Horrell, Sara;
Oxley, Deborah

Publication type:

Article

Consumer detection and acceptability of reduced-sodium bread.

Published in:

Public Health Nutrition, 2015, v. 18, n. 8, p. 1412, doi. 10.1017/S1368980014001748

By:

La Croix, Kimberly W;
Fiala, Steven C;
Colonna, Ann E;
Durham, Catherine A;
Morrissey, Michael T;
Drum, Danna K;
Kohn, Melvin A

Publication type:

Article

FUNCTIONAL AND NUTRITIONAL CHARACTERISTICS OF RAGI-WHEAT COMPOSITE FLOUR AND ITS USE IN BREAD MAKING.

Published in:

Asian Journal of Dairy & Food Research, 2013, p. 120

By:

Choudhary, Honey;
Jood, Sudesh

Publication type:

Article