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British journal of nutrition, ISSN 0007-1145, 06/2016, Volume 115, Issue 12, pp. 2122 - 2129
Journal Article
Journal of Physics: Conference Series, ISSN 1742-6588, 05/2018, Volume 1025, Issue 1
Conference Proceeding
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 82, pp. 296 - 302
The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the properties of composite bread were investigated... 
Faba bean | Wheat bread | Sourdough | WHITE | LENTIL | BAKING PROPERTIES | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | PROTEOLYSIS | TEXTURE | CHICKPEA | FERMENTATION | FLOUR ADDITION | Legumes | Beans | Fermentation | Hardness | Mimosaceae | Bread | Analysis | Amino acids | Bacteria
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2009, Volume 20, Issue 8, pp. 333 - 343
The final properties of the crumb and crust differ according to their heat–moisture dynamics. Compilations of heating and drying rates reported in the... 
GLASS-TRANSITION | CAKE BAKING | PART I | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | WATER-CONTENT | CEREAL PRODUCTS | WHITE BREAD | KEY ODORANTS | STARCH GELATINIZATION | HEATING RATE
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2019, Volume 298, p. 125003
•White bread properties and human oral physiology parameters were studied.•The changes in aroma profiles of white bread before and after chewing were studied... 
Solid-phase microextraction | Quantitative descriptive analysis | White bread | Partial least squares regression | Oral processing | Proton transfer reaction-mass spectrometry | FLAVOR RELEASE | FOOD SCIENCE & TECHNOLOGY | FOODS | REACTION-MASS-SPECTROMETRY | CRUMB | SALIVA | PERCEPTION | CRUST | AROMA COMPOUNDS | IMPACT | NUTRITION & DIETETICS | CHEMISTRY, APPLIED
Journal Article
Food & function, ISSN 2042-6496, 08/2017, Volume 8, Issue 8, pp. 2722 - 2730
Journal Article
Food and Function, ISSN 2042-6496, 8/2017, Volume 8, Issue 8, pp. 2722 - 273
A comparison between the impacts of advanced ( N -carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this... 
METABOLIC TRANSIT | BAKING | MICROFLORA | IMPACT | BIOCHEMISTRY & MOLECULAR BIOLOGY | FOOD SCIENCE & TECHNOLOGY | N-EPSILON-CARBOXYMETHYLLYSINE | WHITE BREAD | DIETARY | MELANOIDINS | DIGESTIBILITY | FOOD
Journal Article
Journal Article
European Food Research and Technology, ISSN 1438-2377, 1/2008, Volume 226, Issue 3, pp. 537 - 544
.... The spelt breads were analyzed for their potential beneficial components, including total phenolic compounds (TPC) and flavonoids (TF), tocopherols (T) and tocotrienols (T3... 
Chemistry | Analytical Chemistry | Food Science | Bioactive compounds | White flour | Spelt bread | Wheat roll | Spelt grain | spelt grain | OXIDATIVE STRESS | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | spelt bread | WHEAT | CANCER | CELIAC-DISEASE | white flour | CULTIVARS | GLUTEN | wheat roll | FLOUR | bioactive compounds | INDEX | OXIDIZED GLUTATHIONE | Phosphates | Inositol | Hardness | Gluten | Analysis | Isoflavones | Studies | Nutrition research | Food science | Wheat | Functional foods & nutraceuticals
Journal Article
LWT, ISSN 0023-6438, 12/2018, Volume 98, pp. 54 - 61
...-tocopherol on the oxidative stability of bread made with whole flours and vegetable oils were evaluated... 
Ascorbic acid | Oxidative stability | Omega-3 fatty acids | α-tocopherol | Bread | STORAGE | WHITE | QUALITY | ANTIOXIDANTS | FOOD SCIENCE & TECHNOLOGY | alpha-tocopherol | DOUGH | FIBER | WHEAT BREAD | SHELF-LIFE | FAT | FLAXSEED
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 1/2016, Volume 53, Issue 1, pp. 304 - 314
The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness... 
Chemistry | NMR | Food Science | Soluble amylose | Nutrition | Chemistry/Food Science, general | DSC | Staling | Firmness | Baking conditions | STORAGE | FOOD SCIENCE & TECHNOLOGY | DIFFERENTIAL SCANNING CALORIMETRY | WHEAT | CRUMB | GELATINIZATION | MOISTURE | TEXTURE | KINETICS | WHITE BREAD | Studies | Food preservation | Carbohydrates | Cooking | Analysis | Bread | Engineering Sciences | Chemical and Process Engineering | Original
Journal Article