Peculiarities of using steam-convection oven for production of bakery products by Markova Y., Markov A., Romanov A.

Subjects: “…bread…”
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Properties of Flour used in Flat Bread (Gaziantep pita) Production by Hatice Pekmez

Subjects: “…flat bread…”
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Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread by Truong Duc Thang, Le Thi Hanh Quyen, Hoang Thi Thuy Hang, Nguyen Thien Luan, Dang Thi KimThuy, Dong My Lieu

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Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads by WEI Yi-min

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Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review by A. S. M. Ammar, K. K. Hegab

Subjects: “…bread quality…”
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Grain quality of spring wheat (<i>Triticum aestivum</i> L.) cultivars developed in Western Siberia under the conditions of Northern Kazakhstan by M. U. Utebayev, T. V. Shelaeva, N. A. Bome, I. V. Chilimova, O. O. Kradetskaya, S. M. Dashkevich, V. N. Novokhatin, L. I. Weisfeld

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Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread by Ranhuixin Ma, Sihai Han, Jingzheng Song, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, Denglin Luo

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Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia by Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch, Francisca Randez-Gil

Subjects: “…bread dough…”
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Особливості створення та ідентифікації екстрасильних за хлібопекарськими властивостями сортів пшениці м’якої озимої (Triticum aestivum L.)... by М. А. Литвиненко, Є. А. Голуб, Т. М. Хоменко

Subjects: “…winter bread wheat…”
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Consumers’ Bread Consumption Habits and Waste Status: Hatay/Turkey Example by Bekir Demirtaş, Aybüke Kaya, Erdal Dağıstan

Subjects: “…Bread consumption…”
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Optimization of grain bread production technology using electrically activated water by N. S. Sanzharovskaya, N. V. Sokol

Subjects: “…grain bread…”
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Microwave-Convective Processing of Whipped Bread: Mathematical Modeling by Anatoly A. Khvostov, Gazibeg O. Magomedov, Victor I. Ryazhskih, Aleksey A. Zhuravlev, Magomed G. Magomedov, Inessa V. Plotnikova, Aleksei S. Taratukhin

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THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD by GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

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From Pollen to Bee Bread: A <i>Reservoir</i> of Functional Yeasts by Alice Agarbati, Laura Canonico, Silvia Gattucci, Maurizio Ciani, Francesca Comitini

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COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY by MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE

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Diurnal Differences in Glycaemic Responses to Meals Containing Different Bread Types among Persons at Risk for Type 2 Diabetes—Preliminary Results from a CarbHealth Sub-Study by Alena M. Schadow, Marc Gartner, Bianca Stutz, Bettina Krueger, Jutta Dierkes, Anette E. Buyken

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Industria de panificație din Ucraina - Noi provocări în condiții de război by Valentyna NIDELCHU, Larysa SOROKA

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RESPONSE OF YIELD AND ITS COMPONENTS TRAITS FOR FOUR PROMISING GENOTYPES OF WHEAT TO DIFFERENT LEVELS OF NITROGEN FERTILIZATION by Mohammed Al-Falahy, Dilsher Al Mahmada, Khalid Dawood, Shleer Ahmed

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Chilling the waste: Analysing household bread-freezing behaviours and their effect on bread waste by Jayanath Ananda, David Pearson, Sarah Hughes

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An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough by Arash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki

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