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Research article

First published 2011-4

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

A. Pasqualone, A.R. Piergiovanni, F. Caponio [...]

Food Science and Technology International

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Research article

First published 2023-3

Development of technology for producing wheat bread enriched with soy ingredient

Ekaterina S. Statsenko, Nadezhda Yu. Korneva, Olesya V. Pokotilo [...]

Food Science and Technology International

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Research article

First published 2022-7

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

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Research article

First published 2009-08

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

D. Sabanis, C. Soukoulis, C. Tzia

Food Science and Technology International

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Research article

First published 2016-11-25

Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach

G. Giuberti, A. Gallo, P. Fortunati [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2026-1

Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads

Yuqi Zhang, Xueyan Wei, Jiao Bao [...]

Food Science and Technology International

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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

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Research article

First published 1996-10

Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco

E. Armero, C. Collar

Food Science and Technology International

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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

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Research article

First published 2023-10

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Strahinja Vidosavljević, Jana Zahorec, Nemanja Bojanić [...]

Food Science and Technology International

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