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2003, Woodhead Publishing in food science and technology., ISBN 1855735539, xvii, 589
Book
Journal of Cereal Science, ISSN 0733-5210, 2010, Volume 52, Issue 1, pp. 59 - 64
The nature of the adverse effects of wheat bran fractions on bread-making quality was studied. Two fractions of bran, representing different tissue layers and... 
Dietary fibre | Bread quality | Gluten | Wheat bran | water unextractable solids | brown bread | breadmaking | layers | loaf volume | phenolic-acid | grain | phytate | pentosans | PHYTATE | BROWN BREAD | FOOD SCIENCE & TECHNOLOGY | PHENOLIC-ACID | WATER UNEXTRACTABLE SOLIDS | LAYERS | LOAF VOLUME | GRAIN | PENTOSANS | BREADMAKING | Wheat | Quality management | Life Sciences | Food engineering
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 9, pp. 1701 - 1709
Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In... 
Chickpea | Cake quality | Staling | Texture properties | Composite flours | composite flours | texture properties | RHEOLOGICAL PROPERTIES | PROTEIN | BAKING PROPERTIES | RICE CAKES | FOOD SCIENCE & TECHNOLOGY | LUPIN FLOUR | chickpea | FUNCTIONAL-PROPERTIES | SPONGE CAKE | BREAD | cake quality | SHELF-LIFE | STARCH | staling
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2013, Volume 138, Issue 1, pp. 70 - 76
► Mycelium supplemented bread shows higher umami intensity than white bread. ► Incorporating 5% mycelia into bread formula does not adversely affect bread’s... 
Texture profile analysis | Mushroom mycelia | Sensory evaluation | Bread | Colour | TEXTURE | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | ANTIOXIDANT PROPERTIES | Flour - microbiology | Flour - analysis | Humans | Mycelium - chemistry | Taste | Dietary Supplements - analysis | Agaricales - chemistry | Bread - analysis | Bread - microbiology | GABA | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2015, Volume 60, Issue 2, pp. 729 - 736
The hydrogenated vegetable fat content was reduced and chia seeds or flour were added to the formulations of wheat flour bread based on a 22 CCRD, generating... 
Functional | ω-3 | Flour | Seed | Bread | ANTIOXIDANT ACTIVITY | omega-3 | FOOD SCIENCE & TECHNOLOGY | Saturated fatty acids | Seeds
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2018, Volume 53, Issue 1, pp. 19 - 32
Journal Article
Cereal Chemistry, ISSN 0009-0352, 01/2018, Volume 95, Issue 1, pp. 17 - 34
Background and objectives Wheat (Triticum spp. L.) is a leading cereal contributing to the nourishment of humankind. Since its domestication ca. 12,000 years... 
wheat | genetics | technology | breeding | quality | Genetics | Breeding | Technology | Wheat | Quality | TRITICUM-AESTIVUM L | END-USE QUALITY | FOOD SCIENCE & TECHNOLOGY | DOUBLED HAPLOID POPULATION | RECOMBINANT INBRED LINES | PERFORMANCE LIQUID-CHROMATOGRAPHY | QUANTITATIVE TRAIT LOCI | BOUND STARCH SYNTHASE | BREAD-MAKING QUALITY | RED WINTER-WHEAT | WEIGHT GLUTENIN SUBUNITS | CHEMISTRY, APPLIED
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Journal Article