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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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Healthy breakfasts mix tradition with innovation.

• Authors : Martin, Maev

Subjects: *FOOD prices; *FOOD packaging; *FOOD industry

• Source: Checkout. Feb2024, Vol. 50 Issue 2, p32-38. 6p.

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Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.

• Authors : Olakanmi, Sunday J.¹ (AUTHOR); Jayas, Digvir S.¹ (AUTHOR) ; Paliwal, Jitendra¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *FLOUR

• Source: Comprehensive Reviews in Food Science & Food Safety. May2023, Vol. 22 Issue 3, p1817-1838. 22p.

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iba: Editor’s picks.

• Authors : Barston, Neill

Subjects: *FOOD industry; *BAKERIES; *CONVEYING machinery

• Source: Confectionary Production. Oct2023, p34-36. 3p.

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Meet the snote pâtisserie.

Subjects: *PASTRY; *CREATIVE ability in cooking; *BAKING industry

• Source: Restaurant & Cafe. Oct2023, Vol. 16 Issue 10, p14-16. 3p.

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Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread.

• Authors : Tabrizi, A. Shahsavan¹; Salehi, E. Ataye¹ ; Arianfar, A.¹

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

• Source: Journal of Agricultural Science & Technology. Jan2023, Vol. 25 Issue 1, p75-86. 12p.

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HEALTH BENEFIT OF ANCIENT WHEAT BASED BAKERY PRODUCTS COMPARED TO MODERN WHEAT BASED ONES.

• Authors : MARIA-SIMONA, ILIE¹; MARIUS, DRAGOMIR CARLO¹; VIORICA-MIRELA, POPA²

Subjects: *MANUFACTURING processes; *BREAD quality; BAKED products

• Source: Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol. 2023, Vol. 25 Issue 3, p46-52. 7p.

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Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality.

• Authors : Voučko, Bojana¹ (AUTHOR); Novotni, Dubravka¹ (AUTHOR); Balbino, Sandra¹ (AUTHOR)

Subjects: *RICE flour; *PUMPKIN seeds; *BROOMCORN millet

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-9. 9p.

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Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread.

• Authors : Nassef, Shereen L.¹ ; El-Hadidy, Gamal S.¹; Abdelsattar, Adley S.¹

Subjects: *BREAD; *FLOUR; *TOAST (Bread)

• Source: Egyptian Journal of Agricultural Sciences. Oct2022, Vol. 73 Issue 4, p55-66. 12p.

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THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.

• Authors : BANU, IULIANA¹; APRODU, IULIANA¹

Subjects: *RICE flour; *BREAD; *FLOUR

• Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare.

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