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Journal articles on the topic 'Bread whea'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Guillermo, Fuentes-Dávila, Monserrat Torres-Cruz María, Félix-Valencia Pedro, Alejandra Rosas-Jáuregui Ivón, and Borbón-Gracia Alberto. "Tiller production by bread wheat seed (Triticum aestivum L.) infected with karnal bunt (Tilletia indica Mitra)." World Journal of Advanced Research and Reviews 24, no. 3 (2024): 1069–79. https://doi.org/10.5281/zenodo.15187618.

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The tiller production by infected seed with karnal bunt (KB) showing different levels of infection, and uninfected seed of bread wheat cultivar Tacupeto F2001, were evaluated during the crop season 2021-2022 at the Norman E. Borlaug Experimental Station in the Yaqui Valley, Sonora, Mexico. Plants were artificially inoculated by injection during the 2020-2021 crop season and the seed was selected based on the level of infection [level 1 (point of infection at the base of the seed), 2 (ca 30 % of the seed affected with KB), and 3 (ca 50 % of the seed affected with KB)]. Sowing was carried out on

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2

DELMI BOURAS, Amina, Malika MEZIANE, Abdelkader DILMI BOURAS, and Smail MEGATLI. "Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties." South Asian Journal of Experimental Biology 11, no. 6 (2022): 700–709. http://dx.doi.org/10.38150/sajeb.11(6).p700-709.

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Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation,

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3

Kolman, O. Ya, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, and E. V. Petrenko. "Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread." Sovremennaya nauka i innovatsii, no. 3 (43) (2023): 86–98. http://dx.doi.org/10.37493/2307-910x.2023.3.8.

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The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast and acid-forming microflora, this is expressed in a larger volume, better fermentation activity and acidity of the dough, this fact is probably associated with a more favorable nutrient composition of herbal supplements. An increase in the conten

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4

Kovalev, V. B., O. I. Trembitskaya, T. V. Klimenko, S. V. Fedorchuk та Yu L. Petukhov. "ФОРМУВАННЯ ЯКОСТІ ХЛІБА З БОРОШНА ПШЕНИЦІ СПЕЛЬТИ". Collected Works of Uman National University of Horticulture 1, № 98 (2021): 254–62. http://dx.doi.org/10.31395/2415-8240-2021-98-1-254-262.

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One of the most important problems of mankind remains food, the increase in the number of allergy sufferers and the reduction of food quality and food safety, in particular. Aim. To study the issues of forming the quality of spelt wheat flour bread in Polissia. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. Spelt wheat contains 12–21% more protein than modern varieties of soft wheat. Thus, when conducting research in 2018–2019 under Brusyliv district conditions on poor sandy soils, this statement was confirmed. The quality of spelt wheat bread differed significan

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5

Ni, Qianqian, Viren Ranawana, Helen E. Hayes, Nicholas J. Hayward, David Stead, and Vassilios Raikos. "Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties." Foods 9, no. 9 (2020): 1192. http://dx.doi.org/10.3390/foods9091192.

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The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31

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6

Leszczyńska, J., A. Diowksz, A. LĄcka, K. Wolska, and A. Bartos. "Evaluation of immunore activity of wheat bread made from fermented wheat flour." Czech Journal of Food Sciences 30, No. 4 (2012): 336–42. http://dx.doi.org/10.17221/137/2011-cjfs.

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Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker&rsquo;s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtai

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7

Awoke, Tadesse, Yoseph Tekle, and Mitiku Misgana. "EFFECT OF SOWING METHODS AND SEED RATE ON YIELD OF BREAD WHEAT (TRITICUM AESTIVUM L.) AT SOUTH ARI DISTRICT, SOUTH OMO ZONE, SNNPR, ETHIOPIA." International Journal of Research - Granthaalayah 5, no. 6 (2017): 175–80. https://doi.org/10.5281/zenodo.818814.

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Wheat is one of the most important cereal crops of the world and is a staple food for about one third of the world’s population. Despite the significant area of wheat production in the country, the mean national yield 1.3 t ha<sup>-1</sup> is 24% below than mean yield for Africa and 48% below than global mean yield. A field experiment was carried out at Senegal and Selmamer during 2014 cropping season to determine the effects of sowing methods and seed rate on yield of bread wheat (Triticum aestivum L.). Treatments were two sowing methods namely row planting and broadcasting with six Seed rate

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8

Zimmermann, Julia, Friedrich Longin, Anna Schweinlin, Maryam Basrai, and Stephan Bischoff. "No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity." Nutrients 14, no. 14 (2022): 2800. http://dx.doi.org/10.3390/nu14142800.

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Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we performed blinded wheat and spelt bread challenge in this patient group. Twenty-four adults with a history of NCWS but suspected spelt tolerance were challenged in a single-blinded crossover design over six weeks with six different study breads each at 300 g per day for 4 days followed by a washout phas

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9

Brankovic, Gordana, Dejan Dodig, Desimir Knezevic, Nenad Djuric, and Vesna Kandic. "Heritability and variance components of grain morphometric traits of bread wheat and durum wheat." Journal of Agricultural Sciences, Belgrade 60, no. 3 (2015): 247–61. http://dx.doi.org/10.2298/jas1503247b.

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The aim of this work was to examine variability and broad-sense heritability of grain morphometric traits of 30 selected genotypes of bread wheat and durum wheat, in regard to their significant impact on yield and traits of milling, baking and processing quality. Trials with selected wheat assortment were set during 2010-2011 and 2011-2012 years at the three locations: Rimski Sancevi, Zemun Polje and Padinska Skela. Results of this investigation showed that the genotype was the most significant source of variation of grain length for bread and durum wheat with 91.1% and 46.3% of explained sum

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10

Belghith Fendri, Lilia, Fatma Chaari, Marwa Maaloul, et al. "Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality." LWT 73 (November 2016): 584–91. http://dx.doi.org/10.1016/j.lwt.2016.06.070.

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11

Е.Н., Ефремова, Зенина Е.А. та Шершнев А.А. "ВЛИЯНИЕ СОЕВОЙ МУКИ НА КАЧЕСТВО ПШЕНИЧНОГО ХЛЕБА". Bulletin of KSAU, № 3 (19 березня 2020): 171–77. http://dx.doi.org/10.36718/1819-4036-2020-3-171-177.

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Ведущие фирмы-производители хлебобулочных изделий уделяют большое внимание поиску эффективных способов расширения ассортимента. Основным направлением в решении этой задачи является разработка хлебобулочных изделий целевого назначения, в частности рецептур разных сортов лечебно-диетического хлеба из новых видов сырья. Рассматривается применение соевой муки при производстве пшеничного хлеба. Цель исследования – расширение ассортимента хлебобулочных изделий с использованием соевой муки, позволяющей повысить качество и пищевую ценность пшеничного хлеба. Задачи исследования – разработать рецептуру

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12

Mongi, RJ, BK Ndabikunze, BE Chove, P. Mamiro, C. C. Ruhembe, and J. G. Ntwenya. "Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads." African Journal of Food, Agriculture, Nutrition and Development 11, no. 48 (2011): 5586–99. http://dx.doi.org/10.18697/ajfand.48.11315.

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This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significan

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13

Tsanasidou, Charikleia, Ioanna Kosma, Anastasia Badeka, and Michael Kontominas. "Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey." Molecules 26, no. 24 (2021): 7518. http://dx.doi.org/10.3390/molecules26247518.

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Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 °C for up to 6 days. Microbiological, physicochemical, and sensory analyses were determined as a function of storage time. WCB had lower total viable counts (TVC) (3.81 log cfu/g for CB and 2.78 log cfu/g for WCB on day 2 of storage) and showed delayed mold growth by 1 day (day 4 for CB and day 5 for WCB). WCB also had lower pH (5.91 for CB and 5.71

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14

Tahiru, M., S. A. Hussain, T. Turchetta, and D. Lafiandram. "The HMW glutenin suhunit composition of bread-wheat varieties bred in Pakistan." Plant Breeding 114, no. 5 (1995): 442–44. http://dx.doi.org/10.1111/j.1439-0523.1995.tb00828.x.

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15

Shulembaeva, K. K., Zh Zh Chunetova, and A. I. Zhussupova. "Distant and intraspecific hybridization, induced mutagenesis in soft bread wheat." International Journal of Biology and Chemistry 9, no. 1 (2016): 19–23. http://dx.doi.org/10.26577/2218-7979-2016-9-1-19-23.

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16

Camargo, CE O., J. C. Felício, A. W. P. Ferreira Filho, B. C. Barros, A. Pettinelli Júnior, and R. R. Santos. "TRIGO DURO, TRIGO COMUM E TRITICALE: AVALIAÇÃO DE LINHAGENS EM CONDIÇÕES DE IRRIGAÇÃO E DE SOLUÇÕES NUTRITIVAS." Arquivos do Instituto Biológico 60, no. 12 (1993): 38–47. https://doi.org/10.1590/1808-1657v60n1-2p0381993.

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RESUMO Para avaliar linhagens de trigo duro (Triticum durum L.), cultivares de trigo comum (T. aestivum L.) e de triticale (X. triticosecale W.) foram instalados em campo nove experimentos em condições de irrigação, no período 1985-89. Estudos da tolerância ao alumínio foram feitos em soluções nutritivas, em laboratório. O cultivar de triticale Chiva; os cultivares de trigo BH 1146, IAC 24 e IAC 60 e a linhagem de trigo duro 15 (Gallareta "S") foram os mais produtivos considerando-se a média dos experimentos. A linhagem de trigo duro 23 [Gerardovz 578-Teal "S" (Flamingo "S" -Canard261/Quilafen

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17

Demin, Mirjana, Biljana Vucelic-Radovic, Nebojsa Banjac, Neli Nikolajevna-Tipsina, and Mirjana Milovanovic. "Buckwheat and quinoa seeds as supplements in wheat bread production." Chemical Industry 67, no. 1 (2013): 115–21. http://dx.doi.org/10.2298/hemind120314048d.

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The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of bread

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18

A.M., Abdullayev, Hajiyeva S.T., Hajiyeva S.K., and Asgarli R.R. "Significance of the Initial Material in Developing New Short Wheat Varietie." Journal of Life Sciences and Biomedicine 73, no. 2 (2018): 169–71. https://doi.org/10.5281/zenodo.7408991.

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Heights of 464 local and foreign, durum and bread wheat varieties of various geographical origin were determined in 2016-2017 vegetation years. From 259 bread wheat varieties 12.3% (32) appeared to be semi-dwarf (51-80 cm), 87.7% (227) of the genotypes were middle-height (81-110 cm). From 205 durum wheat genotypes 14.6% (30%) was semi-dwarf (51-80 cm), 81.0% (166) middle-height (81-110 cm) and 4.4% (9) was tall (111-140). Semi-dwarf bread and durum wheat genotypes were chosen as a genetic source and used in hybridization for breeding short varieties.

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19

Bojňanská, Tatiana, Janette Musilová, and Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough." Foods 10, no. 5 (2021): 1087. http://dx.doi.org/10.3390/foods10051087.

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The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume

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20

Toumi, Oumayma, Costantino Fadda, Alessandra Del Caro, and Paola Conte. "Using Bran of Ancient and Old Grains for Wheat Bread Production." Foods 14, no. 5 (2025): 860. https://doi.org/10.3390/foods14050860.

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In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing interest in ancient grains, this study evaluated their potential use for enriching modern wheat dough and bread. The effects of substituting 20% of wheat flour with the bran of seven ancient grains on dough’s rheological properties and bread quality were assessed. The bran-enriched doughs maintained high stability (ST) values and showed an enhanced elastic behavior compared to the control. Nonetheless, a reduction i

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21

Abebaw, Gashaw. "Review On: Progress In Wheat Bread Improvement: Emphasis on Ingredient Functionality." Nutrition and Food Processing 04, no. 03 (2021): 01–03. http://dx.doi.org/10.31579/2637-8914/048.

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Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of the in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional pieces of bread. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase it

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22

Rustgi, S., R. Bandopadhyay, H. S. Balyan, and P. K. Gupta. "EST-SNPs in bread wheat: discovery, validation, genotyping and haplotype structure." Czech Journal of Genetics and Plant Breeding 45, No. 3 (2009): 106–16. http://dx.doi.org/10.17221/16/2009-cjgpb.

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The present study involves discovery, validation and use of single-nucleotide polymorphisms (SNPs) in bread wheat utilizing 48 EST-contigs (individual contigs having 20-89 ESTs, derived from 2 to 11 different genotypes). In order to avoid a problem due to homoeologous relationships, the ESTs in each contig were classified into 175 sub-contigs (3.7 sub-contigs/EST-contig) using characteristic homoeologue sequence variants (HSVs), which had a density of 1 HSV every 136.7 bp. In silico analysis of sub-contigs led to the discovery of 230 candidate EST-SNPs with a density of 1SNP/273.9 bp. Locus sp

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23

Eliášová, Marie, Zora Kotíková, Jaromír Lachman, Matyáš Orsák, and Petr Martinek. "Influence of baking on anthocyanin content in coloured-grain wheat bread." Plant, Soil and Environment 66, No. 8 (2020): 381–86. http://dx.doi.org/10.17221/210/2020-pse.

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Composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside and peonidin-3-glucoside (purple grain wheat). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during bread production to 41.81% and 70.10% after baking, respectively, and to 24.21% and 60.00% after short-term stor

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24

Shiferaw, Wondewosen. "Evaluation of Improved Bread Wheat ( Triticum Aestivum L.) Varieties for Potential Bread Wheat Producing Areas of South Omo Zone of South Nation Nationality Peoples Region of Ethiopia." International Journal of Sciences Volume 3, no. 2014-07 (2014): 64–66. https://doi.org/10.5281/zenodo.3348751.

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Twenty three improved bread wheat varieties and one local check were evaluated with the objective of selecting adaptable and best performing bread wheat varieties for bread wheat production areas of south omo zone. The trial was conducted at Senmamer kebele of Debub Ari woreda during 2012 cropping seasons using randomized complete block design under rain faid condition. Grain yield, thousand seed weight, days to heading, days to maturity and plant height ranged from 1222.8 to 2150.5, 50.9 to 34.9, 51 to 71, 114 to 132 and 57.0 to 76.7, respectively .This experiment suggests that the variety Di

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25

Mencin, Marjeta, Nika Markanovič, Maja Mikulič Petkovšek, Robert Veberič, and Petra Terpinc. "Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread." Molecules 28, no. 8 (2023): 3428. http://dx.doi.org/10.3390/molecules28083428.

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In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory

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26

Verbeke, Celeste, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele, and Mia Eeckhout. "An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads." Foods 13, no. 2 (2024): 224. http://dx.doi.org/10.3390/foods13020224.

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Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking

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27

Belc, Nastasia, Denisa Eglantina Duta, Alina Culetu, and Gabriela Daniela Stamatie. "Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread." Applied Sciences 11, no. 1 (2021): 436. http://dx.doi.org/10.3390/app11010436.

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Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the bre

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28

Zielińska, Danuta, Henryk Zieliński, and Mariusz Konrad Piskuła. "An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads." Antioxidants 11, no. 8 (2022): 1438. http://dx.doi.org/10.3390/antiox11081438.

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The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, the cyclic voltammetry (CV) technique has been recently adapted for this purpose. In this study, the application of the CV assay for the determination of the total reducing capacity of flours, doughs, and breads as well as their crumbs and crusts, originated from wheat, spelt, and rye formulated on wh

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29

Blankson, Winifred, and Frances Betty Fraikue. "Sensory Assessment of Fruit and Vegetable in the Production of Breads Used as a Replacement for Wheat Bran." American Journal of Tourism and Hospitality 3, no. 1 (2025): 163–69. https://doi.org/10.54536/ajth.v3i1.4755.

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Partial or full substitution of wheat bran by the addition of locally available raw materials for bread making is worth experimenting with. The study’s main objective was to evaluate the formulation ratio of fruit and vegetable breads and the analysis of sensory assessment. An experimental design under pinned by a quantitative approach was adopted. The questionnaire was employed to collect data, and a convenience sampling technique was used to select 189 respondents. Sensory analysis was used to assess all six samples of bread made from wheat bran, tiger nuts, dates, coconuts, and ginger, and

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30

Theil, Peter Kappel, Henry Jørgensen, Anja Serena, Jessica Hendrickson, and Knud Erik Bach Knudsen. "Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients." British Journal of Nutrition 105, no. 3 (2010): 373–83. http://dx.doi.org/10.1017/s0007114510003715.

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The effects of wheat and rye breads made from whole-wheat grain (WWG), wheat aleurone flour (WAF) or rye aleurone flour (RAF) on net portal absorption of carbohydrate-derived nutrients (glucose, SCFA and lactate) and apparent insulin secretion were studied in a model experiment with catheterised pigs. The breads were similar in dietary fibre (DF, 120–125 g/kg DM) but differed in arabinoxylans (50–62 g/kg), β-glucans (4–9 g/kg) and content of soluble DF (13–29 g/kg). Six pigs in a repeated 3 × 3 crossover design were fitted with catheters in the portal vein and the mesenteric artery and a porta

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31

Mencin, Marjeta, Nika Markanovič, Maja Mikulič-Petkovšek, Robert Veberič, and Petra Terpinc. "Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread." Antioxidants 12, no. 2 (2023): 487. http://dx.doi.org/10.3390/antiox12020487.

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The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids i

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32

Eduardo, Maria, Ulf Svanberg, and Lilia Ahrné. "Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads." International Journal of Food Science 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/479630.

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Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydro

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Odo, MO, PA Okorie, F. Azi, and VN Nwobasi. "Effect of Wheat/Cassava Composite Bread on Liver Architecture of Wistar Rat." Journal of Pure and Applied Microbiology 12, no. 1 (2018): 151–59. http://dx.doi.org/10.22207/jpam.12.1.19.

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Н.Г., Батура, Типсина Н.Н. та Чаплыгина И.А. "РАЗРАБОТКА ТЕХНОЛОГИИ ХЛЕБА С ИСПОЛЬЗОВАНИЕМ ДРОБЛЕНОГО ЗЕРНА ПШЕНИЦЫ И РЖИ". Bulletin of KSAU, № 11 (25 листопада 2019): 133–37. http://dx.doi.org/10.36718/1819-4036-2019-11-133-137.

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Цель исследования – разработка технологии хлеба с использованием дробленого зерна пшеницы и ржи для повышения пищевой ценности изделий. Рассмотрены возможности применения в хлебопечении в качестве сырья крупы из зерен пшеницы и ржи. Исследованы влагоудерживающие способности круп. Измельченные зерна способны удерживать не менее 70 % влаги внутри зерна. Исследованием установлено, что крупа из зерна пшеницы способна удерживать от 70 до 105 % влаги, степень гидратации изменяется в зависимости от сорта пшеницы, используемой для производства крупы, влажности крупы, способов обработки зерна. Дроблено

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Dvořáček, V., L. Dotlačil, J. Hermuth, A. Prohasková, V. Stehno, and L. Svobodová. "The utilization of wheat genetic resources in breeding for bread-making quality." Czech Journal of Genetics and Plant Breeding 47, Special Issue (2011): S71—S76. http://dx.doi.org/10.17221/3258-cjgpb.

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This paper describes the structure and content of the Czech wheat germplasm collection. The collection, at present, includes 10 800 wheat accessions. Evaluation data, of variable content are available on 73% of the accessions, pedigree data on 80% of released cultivars. The annual distribution of seed samples to users amounts to about 1200 accessions. Attention is paid to increasing the value of the collection for users by way of deeper evaluation and choice of donors for important characters. With this intention, 8 modern cultivars (most of them with high bread-making quality) and 20 genetic

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KSHITIZ KUMAR, PAWAR, SUNIL KUMAR YADAV, KAVITA SINGH BAGHEL, and A. K. SINGH A.K.SINGH. "Study of Diallel Analysis in Bread Wheat for Yield and its Components." International Journal of Scientific Research 3, no. 3 (2012): 63–67. http://dx.doi.org/10.15373/22778179/march2014/164.

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المهدي, إدريس عمر, شعيب محمد عمر та ادريس بلقاسم الشريف. "استجابة ثلاثة أصناف من قمح الخبز لمعدلات السماد النيتروجيني المضاف بمنطقة سلوق". International Science and Technology Journal 36, № 1 (2025): 1–11. https://doi.org/10.62341/isio1424.

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A field experiment was carried out at Agricultural Research Station, Faculty of Agriculture (Suluq), Benghazy University in 2023/ 2024 winter season to study four nitrogen fertilizer levels (50, 100, 150 and 200 kg/ ha) on growth and yield of three bread wheat varieties, i.e. Alfi, Kasy and Behooth 210. Split-plot design in three replicated was used, where nitrogen levels was randomly distributed on whole plot and varieties were allocated in sub-plot. Increasing nitrogen levels from 50 to 200 kg/ ha significantly and gradually increased all studied traits, except number of sterile plants. Beho

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Gordana, BRANKOVIĆ, DODIG Dejan, KNEŽEVIĆ Desimir, KANDIĆ Vesna, and PAVLOV Jovan. "HERITABILITY, GENETIC ADVANCE AND CORRELATIONS OF PLANT HEIGHT, SPIKE LENGTH AND PRODUCTIVE TILLERING IN BREAD WHEAT AND DURUM WHEAT." Contemporary Agriculture (2015) 64, no. 3-4 (2015): 150–57. https://doi.org/10.5281/zenodo.5812858.

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The aim of this research was to examine variability, broad-sense heritability, genetic advance of plant height (PH), spike length (SL) and productive tillering (PTC) of 30 genotypes of bread and durum wheat, and correlations between them. Field trials were carried out during 2010-2011 and 2011-2012 growing seasons at the three sites: Rimski &Scaron;ančevi, Zemun Polje and Padinska Skela. Results of this investigation showed that genotype was the most significant source of variation for SL in bread and durum wheat with 67.1% and 54.4% of explained sum of squares (SS) and for PH in bread wheat w

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Kim, Young-Mo. "Quality Characteristics of Sourdough Bread with Apple Whole Wheat Flour Sour Starter." Journal of the Korean Society of Food Science and Nutrition 47, no. 4 (2018): 468–75. http://dx.doi.org/10.3746/jkfn.2018.47.4.468.

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López, Estela Patricia, Gabriela Teresa Pérez, Patricia Liliana Jiménez de Erramouspe, and Carlos Mario Cuevas. "Effect of Brea Gum on the characteristics of wheat bread at different storage times." Food Science and Technology (Campinas) 33, no. 4 (2013): 745–52. http://dx.doi.org/10.1590/s0101-20612013000400021.

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Pycia, Karolina, and Eva Ivanišová. "Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts." Foods 9, no. 8 (2020): 1081. http://dx.doi.org/10.3390/foods9081081.

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The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb texture was analyzed by texture profile analysis (TPA) test using a texture meter. The color of the crumb was assessed in the CIE L*a*b* color space. Antioxidant properties were determined by the ABTS+ radical method. The contents of phenolic acids, flavonoids and total polyphenols were also determine

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BUDAK, Necdet, and Metin B. YILDIRIM. "Heterosis in Bread Wheat." Turkish Journal of Agriculture and Forestry 20, no. 4 (1996): 345–47. http://dx.doi.org/10.55730/1300-011x.2911.

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Wronkowska, Małgorzata, Maria Soral-Śmietana, Zenon Zduńczyk, et al. "Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats." British Journal of Nutrition 118, no. 3 (2017): 169–78. http://dx.doi.org/10.1017/s0007114517001921.

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AbstractTwo types of diet – standard and atherogenic – were used to study the effect of wheat or wheat–rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat–rye br

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Evsenina, M. V., D. V. Vinogradov, E. I. Lupova, and I. S. Pityurina. "Quality and yield of wheat bread when using different amounts of salt." IOP Conference Series: Earth and Environmental Science 1069, no. 1 (2022): 012016. http://dx.doi.org/10.1088/1755-1315/1069/1/012016.

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Abstract The article provides research on the quality and yield of bakery products from wheat flour grown in the conditions of Ryazan region, with various doses of salt used in the recipe. Salt is not only a prescription component in the production of bakery products, but also a factor of active influence on structural and mechanical properties of the dough and indicators of the quality of finished products. According to the research results, salt, in the amount recommended in the recipe, had a positive effect on the gas-forming and gas-holding capacity of the dough. The optimal amount of salt

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Kyrylenko, V. V., H. B. Volohdina, O. V. Humeniuk, T. M. Shadchyna, and L. A. Murashko. "Seed setting in F1 winter bread wheat when breeding for early maturity." Interagency thematic scientific collection «Irrigated agriculture», no. 82 (2024): 93–99. https://doi.org/10.32848/0135-2369.2024.82.15.

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DIVYA, N., and K. JAYARAJ RAO. "STUDIES ON UTILIZATION OF INDIAN COTTAGE CHEESE WHEY IN WHEAT BREAD MANUFACTURE." Journal of Food Processing and Preservation 34, no. 6 (2010): 975–92. http://dx.doi.org/10.1111/j.1745-4549.2009.00432.x.

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Vindras-Fouillet, Camille, Olivier Ranke, Jean-Pierre Anglade, Bruno Taupier-Letage, Chable Véronique, and Isabelle Goldringer. "Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations." Food and Nutrition Sciences 05, no. 19 (2014): 1860–74. http://dx.doi.org/10.4236/fns.2014.519199.

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Özcan, Mehmet Musa. "Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour." Foods 12, no. 3 (2023): 444. http://dx.doi.org/10.3390/foods12030444.

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The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid cont

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Pasqualone, A., A. R. Piergiovanni, F. Caponio, V. M. Paradiso, C. Summo, and R. Simeone. "Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat." Food Science and Technology International 17, no. 2 (2011): 135–42. http://dx.doi.org/10.1177/1082013210381547.

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The growing sensibility toward those foods that are characterized by natural and healthy features has raised the interest toward alternative wheat cereals. This research was carried out to compare the technological characteristics and the bread-making quality of Khorasan wheat, type Kamut and spelt (cv. Forenza), to those of common (cv. Rio) and durum wheat (cv. Norba). The results obtained show that both Forenza and Kamut gave an acceptable bread-making performance. A certain variability affected flour characteristics (protein content, carotenoid pigments and alveograph indices) over the 2 ye

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Özcan, Mehmet Musa. "Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder." Foods 12, no. 7 (2023): 1412. http://dx.doi.org/10.3390/foods12071412.

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In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriander). The highest and lowest L* values were observed in the control and bread with 30% added coriander, respectively. The addition of coriander caused an increase in a* and b* (except for the bread with 30% added coriander) values of breads. Total phenol and flavonoid values of the coriander bread sa

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