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Development of a model for evaluating the nutritional quality of bread and bakery products.

• Authors : SIMINIUC, RODICA¹ ; ȚURCANU, DINU

Subjects: *BAKED products; *BREAD quality; *BREADMOLDOVA

• Source: Journal of Food & Nutrition Research. 2024, Vol. 63 Issue 2, p155-164. 10p.

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The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

• Authors : Bieniek, Angelika¹ (AUTHOR) ; Buksa, Krzysztof¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *MOLAR mass

• Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

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Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source.

• Authors : Gantner, Magdalena¹ (AUTHOR) ; Sadowska, Anna¹ (AUTHOR) ; Piotrowska, Anna¹ (AUTHOR)

Subjects: *BREAD; *DIETARY proteins; *MONOUNSATURATED fatty acids

• Source: Molecules. Feb2024, Vol. 29 Issue 3, p711. 16p.

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Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks).

• Authors : Miśkiewicz, Karolina¹ (AUTHOR) ; Rosicka-Kaczmarek, Justyna¹ (AUTHOR) ; Kowalska, Gabriela¹ (AUTHOR)

Subjects: *OATS; *BETA-glucans; *ACRYLAMIDE

• Source: Molecules. Jan2024, Vol. 29 Issue 2, p306. 20p.

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Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production.

• Authors : Imeneo, Valeria¹ (AUTHOR) ; Piscopo, Amalia² (AUTHOR) ; Santacaterina, Simone² (AUTHOR)

Subjects: *BREAD; *FOOD industrial waste; *ONIONS

• Source: Sustainability (2071-1050). Jan2024, Vol. 16 Issue 1, p149. 12p.

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EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

• Authors : Nagy, Róbert¹ ; Neji, Chaima¹; Remenyik, Judit²

Subjects: *BREAD; *SORGHUM; *BAKED products

• Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

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Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour.

• Authors : Brera, Carlo¹ (AUTHOR) ; De Santis, Caterina¹ (AUTHOR) ; Marzona, Stefania² (AUTHOR)

Subjects: *FLOUR; *BREAD; *DEOXYNIVALENOL

• Source: Toxins. Oct2023, Vol. 15 Issue 10, p615. 12p.

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Exploring potential food applications of intermediate wheatgrass.

• Authors : Iorga, Brianna¹; Karkle, Elisa¹

• Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

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Utilization of Food Waste for the Development of Composite Bread.

• Authors : Upadhyay, Shuchi¹ (AUTHOR) ; Tiwari, Rajeev² (AUTHOR) ; Kumar, Sanjay³ (AUTHOR)

Subjects: *WASTE recycling; *BREAD; *FOOD waste

• Source: Sustainability (2071-1050). Sep2023, Vol. 15 Issue 17, p13079. 19p.

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VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES.

• Authors : CHAFAI, Youssef¹ ; RAFFAK, Anas²; EL-AALAOUI, Mohamed³

Subjects: *OPUNTIA; *SOURDOUGH bread; *BREAD

• Source: Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2023, Vol. 13 Issue 1, p1-8. 8p.

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