Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread by Xuehong LI, Jingjing GONG, Minjie LI, Dijia XIN, Lu ZHANG, Yong LU

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A strategy of the new “green revolution” in wheat breeding: celebrating the jubilee of Lyudmila A. Bespalova, Full Member of the Russian Academy of Sciences by E. K. Khlestkina

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The development of winter wheat lines with several genes for resistance to Puccinia graminis Pers. f. sp. tritici for use in breeding programs in Russia by I. F. Lapochkina, O. A. Baranova, N. R. Gainullin, G. V.  Volkova, E. V. Gladkova, E. O. Kovaleva, A. V.  Osipova

Subjects: “…bread wheat…”
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ANALYSYS OF THE CORRELATION BETWEEN WHEAT DOUGH STRENGTH AND STORAGE PROTEINS by L. V. Obukhova, E. B. Budashkina

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Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control by Abdi Abdi, Tuty Anggraini, Alfi Asben

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The Significant Effects of Threshold Selection for Advancing Nitrogen Use Efficiency in Whole Genome of Bread Wheat by Mohammad Bahman Sadeqi, Agim Ballvora, Said Dadshani, Md. Nurealam Siddiqui, Mohammad Kamruzzaman, Ahossi Patrice Koua, Jens Léon

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The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea

Subjects: “…functional bread…”
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Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread by Justyna Belcar, Joanna Kaszuba, Józef Gorzelany

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Effect of dried distillers grains on quality of dough and bread by Cunjian Tu, Qiang Wang, Xinhong Liang, Ning Li, Ruixiang Zhao, Lingxia Jiao, Junjian Ran, Junchao Huang

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GENETIC DIVERSITY OF BREAD WHEAT LANDRACES COLLECTED BY SCIENTIFIC EXPEDITIONS IN AFGHANISTAN by O. P. Mitrofanova, P. P. Strelchenko, E. V. Zuev, K. Street, J. Konopka, M. Mackay

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Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control by Abdi Abdi, Tuty Anggraini, Alfi Asben

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The effect of the 7DL-7Ae#1L·7Ae#1S translocation on the productivity and quality of spring bread wheat grain by S. N. Sibikeev, E. I. Gultyaeva, A. E. Druzhin, L. V. Andreeva

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Anthropological Interpretation of the Meaning of Ritual Objects in the Contemporary Urban Wedding in Bulgaria by Rozaliya Guigova

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Interaction of genes determining the spike shape of wheat and located in 5AL chromosome by A. V. Simonov, T. A. Pshenichnikova, I. F. Lapochkina, N. Watanabe

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Challenges and prospects for developing genetic resistance in common wheat against stem rust in Western Siberia by V. N. Kelbin, E. S. Skolotneva, E. A. Salina

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Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread by Svitlana Nedviha, Joanna Harasym

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Wheat landraces as sources of high grain quality and nutritional properties by V. P. Shamanin, I. V. Pototskaya, S. A. Esse, M. S. Gladkih, S. S. Shepelev, E. V. Zuev, N. A. Vinichenko, H. Koksel, A. I. Morgounov

Subjects: “…spring bread wheat…”
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Study on early inflorescence development in bread wheat (T. aestivum L.) lines with non-standard SCR-morphotype by O. B. Dobrovolskaya, A. A. Krasnikov, K. I. Popova, P. Martinek, N. Watanabe

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Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour by Guadalupe Chaquilla-Quilca, Alma Rosa Islas-Rubio, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Reynaldo Justino Silva-Paz, Jesús Guadalupe Luna-Valdez

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New Technology of Functional Bakery Products by Olga L. Ladnova, Svetlana Ya. Koryachkina, Vladimir P. Koryachkin, Larisa S. Bolshakova

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