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Articles (56)

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1-10 of 56 results for Functional bread

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Select article: Effect of chitosan on physicochemical and rheological attributes of bread

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Research article

First published 2019-4

Effect of chitosan on physicochemical and rheological attributes of bread

Gargi Ghoshal, Sapna Mehta

Food Science and Technology International

Select article: Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

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Research article

First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

Food Science and Technology International

Select article: Techno-functional and nutritional performance of commercial breads available in Europe

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Research article

First published 2016-10

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

Paola Conte, Costantino Fadda, Antonio Piga [...]

Food Science and Technology International

Select article: Prediction of Wheat Bread-Baking Functionality in Whole Kernels,Using near Infrared Reflectance Spectroscopy

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Research article

First published 1998-1

Prediction of Wheat Bread-Baking Functionality in Whole Kernels,Using near Infrared Reflectance Spectroscopy

Twylla Pawlinsky, Phil Williams

Journal of Near Infrared Spectroscopy

Select article: Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment

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Research article

First published 2015-12

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment

Kathryn Marston, Hanna Khouryieh, Fadi Aramouni

Food Science and Technology International

Select article: Vitamin D Fortified Bread Improves Pain and Physical Function Domains of Quality of Life in Nursing Home Residents

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Research article

First published 2014-05

Vitamin D Fortified Bread Improves Pain and Physical Function Domains of Quality of Life in Nursing Home Residents

Anca Roxana Costan, Carmen Vulpoi, Veronica Mocanu

Journal of Medicinal Food

Select article: Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

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Research article

First published 2025-12

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

Sibel Bölek, Feyza Tosya, Feriha Göksu

Food Science and Technology International

Select article: Bread preparation by partial replacement of wheat by germinated sorghum

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Research article

First published 2023-1

Bread preparation by partial replacement of wheat by germinated sorghum

Vijay Singh Sharanagat, Prabhat K. Nema

Food Science and Technology International

Select article: Fenugreek Bread: A Treatment for Diabetes Mellitus

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Research article

First published 2009-10

Fenugreek Bread: A Treatment for Diabetes Mellitus

Jack N. Losso, Darryl L. Holliday, John W. Finley [...]

Journal of Medicinal Food

Select article: Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

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