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Academic Journal

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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Academic Journal

Garlic: A natural bread improver for wheat bread with a high level of resistant starch.

Authors : Correa, María J.¹ (AUTHOR); Burbano Moreano, Juan J.¹ (AUTHOR); Guardianelli, Luciano M.¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *STARCH

Source: Journal of Food Processing & Preservation. Jun2021, Vol. 45 Issue 6, p1-10. 10p.

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Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential.

Authors : Sobowale, Samuel Sunday^1,2 (AUTHOR) ; Animashaun, Oluwatoyin Habibat¹ (AUTHOR); Omosebi, Omolola Mary² (AUTHOR)

Subjects: *SORGHUM; *FLOUR; *BAKED products

Source: Journal of Food Processing & Preservation. Jan2021, Vol. 45 Issue 1, p1-9. 9p.

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Academic Journal

Effect of Arabinoxylan on Rheological Attributes and Bread Quality of Spring Wheats.

Authors : Saeed, Farhan¹ ; Ahmad, Nazir¹; Nadeem, Muhammad Tahir¹

Subjects: *ARABINOXYLANS; *RHEOLOGY; *BREAD quality

Source: Journal of Food Processing & Preservation. Dec2016, Vol. 40 Issue 6, p1164-1170. 7p.

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Academic Journal

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β-Glucan-Rich Barley Flour Fraction.

Authors : Hamed, Abdelmagid¹; Ragaee, Sanaa¹; Marcone, Massimo¹

Subjects: *BREAD quality; *COOKIES; *FROZEN dough

Source: Journal of Food Quality. Oct2015, Vol. 38 Issue 5, p316-327. 12p.

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Academic Journal

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.

Authors : Bagale, Uday; Kadi, Ammar; Malinin, Artem

Subjects: CURCUMIN; BREAD; BAKED products

Source: International Journal of Food Science; 12/16/2022, p1-13, 13p

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