Results 221 to 230 of about 33,248 (254)

BREAD | Bread from Wheat Flour

1999
Rekha S. Singhal, Pushpa R. Kulkarni
openaire   +1 more source

Improvers and Functional Ingredients in Whole Wheat Bread: A Review of Their Effects on Dough Properties and Bread Quality

Trends in Food Science and Technology, 2018
Yonghui Li, Lauren Tebben, Yanting Shen
exaly  

Consumer Liking of Refined and Whole Wheat Breads

Journal of Food Science, 2007
Zata Vickers
exaly  

Improvement of the Protein Quality of Wheat Bread Through Faba Bean Sourdough Addition

LWT - Food Science and Technology, 2017
Michela Verni, Carlo Giuseppe Rizzello, Kati Katina   +2 more
exaly  

Characterization of Proteins From Grain of Different Bread and Durum Wheat Genotypes

International Journal of Molecular Sciences, 2011
Sladjana Zilic, Mirjana Pešić, Miroljub B Barac   +2 more
exaly  

Effects of Wheat and Rye Bread Structure on Mastication Process and Bolus Properties

Food Research International, 2014
Jukka Jurvelin, Johanna Närväinen, Kaisa Poutanen   +2 more
exaly  

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

Comprehensive Reviews in Food Science and Food Safety, 2016
Emmie Dornez, Christophe M. Courtin, Joran Verspreet   +2 more
exaly  

Peeled Wheat Bread

Science, 1941
openaire   +1 more source

Starch and Protein Analysis of Wheat Bread Enriched With Phenolics-Rich Sprouted Wheat Flour

Food Chemistry, 2017
Michał Świeca, Urszula Gawlik-Dziki, Dariusz Dziki   +2 more
exaly  

Bread Consumption: A Wheat Bread Revolution?

2019
openaire   +1 more source