Keywords: نان گندم; Food enrichment; Green coffee; Phenolic compounds; Protein-phenolic interactions; Wheat bread;
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Keywords: نان گندم; Lactobacillus; Sourdough; Wheat bread; Mould spoilage; Acrylamide;
Keywords: نان گندم; hE; hop extract; WFH; wheat flour hydrolyzate; WFH-he; hop extract wheat flour hydrolyzate; WFH-cp; calcium propionate wheat flour hydrolyzate; WSE; water/salt-soluble extracts; TTA; Total titratable acidity; DY; dough yield; MIC; minimal inhibitory conce
Keywords: نان گندم; Wheat bread; Salt; Volatiles; Sensory quality; 2-Phenylethanol (PubChem CID: 6054); 3-Methyl-1-Butanol (PubChem CID: 31260); 2-MethylButanal (PubChem CID: 7284); 3-MethylButanal (PubChem CID: 11552); Methional (PubChem CID: 18635); (E)-2-Nonenal (PubChem
Keywords: نان گندم; Wheat bread; D-optimal mixture design; Fuzzy analysis; Chickpea flour; Solid state fermentation;
Keywords: نان گندم; Wheat bread; Soya flour; Soya milk; Sprouting; Glycemic index;
Keywords: نان گندم; Faba bean; Sourdough; Wheat bread; BV; Biological Value; CS; Chemical Score; EAAI; Essential Amino Acid Index; FAA; Free Amino Acids; FSB; Faba bean Sourdough Bread; GI; Glycemic Index; HI; Hydrolysis Index; IVPD; in vitro Protein Digestibility; NFB; Nati
Keywords: نان گندم; Wheat bread; Volatile compounds; Sample preparation; Gas chromatographyAEDA, Aroma Extraction Dilution Assay; CAR, Arboxen; CW, Arbowax; DHE, Dynamic Headspace Extraction; DVB, Divinylbencene; FD, Flavour Dilution Factor; FID, Flame Ionisation Detector; F
Keywords: نان گندم; Acid whey; Ultrafiltration; Wheat bread; Wheat-rye bread;
Keywords: نان گندم; Buckwheat-enriched wheat bread; Wheat bread; Quality; Sensory properties; Antihyperlipidemic effect;
Keywords: نان گندم; Saccharomyces cerevisiae; Wheat bread; Beer yeast; Baker's yeastHm, maximum height; HPLC, High performance liquid chromatography; L*, Lightness; RH, relative humidity; RID, Reflective index detector; S., Saccharomyces; SSL, Sodium steaoryl lactate; T1, th
Keywords: نان گندم; Wheat bread; Spelt wheat; Sensory analysis; Training protocolCer, Cereal; Coh, Cohesiveness; Dmd, crumb darkness; Dst, crust darkness; El, Crumb elasticity; Fir, Crumb firmness; Halv, Crumb cells homogeneity; IOCmb, Intensity of overall crumb flavor; IOCs
Keywords: نان گندم; Steryl ferulate; Wheat bread; Enzyme-aided baking; Bioaccessibility;
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
Keywords: نان گندم; LAB; lactic acid bacteria; hS; hemp sourdough; WSE; water/salt-soluble extracts; TTA; total titratable acidity; DY; dough yield; FQ; fermentation quotient; TFAA; total free amino acids; hSS; hemp selected sourdough; wSS; wheat selected sourdough; CT0; not
The effect of Plantago seeds and husk on wheat dough and bread functional properties
Keywords: نان گندم; Wheat bread; Dough rheology; Bread quality; Plantago; Psyllium;
Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements
Keywords: نان گندم; Orange-fleshed sweet potato; Wheat bread; All-trans-β-carotene; Retention; Recommended dietary allowance;
Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread
Keywords: نان گندم; Wheat bread; Active packaging; Nano zinc oxide; Chitosan; Carboxymethyl cellulose;
The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread
Keywords: نان گندم; Lactic acid bacteria; Mixed rye; Wheat bread; Quality; Acrylamide;
Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)
Keywords: نان گندم; Cannabis sativa L.; Fermentation; Fatty acids; L(+)-lactic acid; Biogenic amines; Wheat bread; Rheological properties
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
Keywords: نان گندم; Wheat bread; Helianthus tuberosus L.; Lactic acid bacteria; Acrylamide;
Use of dried pumpkins in wheat bread production
Keywords: نان گندم; Pumpkins; wheat bread; microwave-vacuum drier;
Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste
Keywords: نان گندم; Wheat bread; Storage; Sensory quality; Aroma volatiles; ANOVA; Analysis of variance; F; Fermentation; LO; Lipid oxidation; M; Maillard reaction; PC; Principal components; PCA; Principal component analysis; PLSR; Partial least squares regression; RMSECV; R
Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives
Keywords: نان گندم; Wheat bread; Shelf life extension; Ethanol emitter; Oxygen absorber
Determination of ochratoxin A content in wheat bread samples collected from the Algarve and Bragança regions, Portugal: Winter 2007
Keywords: نان گندم; Ochratoxin A; Wheat bread; EDI; Algarve; Bragança
Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
Keywords: نان گندم; Wheat bread; γ-Polyglutamic acid; Wheat dough; Differential scanning calorimetry; Scanning electron microscopy
Levels of ochratoxin A in wheat and maize bread from the central zone of Portugal
Keywords: نان گندم; Ochratoxin A; Maize bread; Wheat bread; LC–FD; LC-MS-MS
High-fiber rye bread improves bowel function in postmenopausal women but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota
Keywords: نان گندم; Enterolactone; Fecal bacterial enzymes; Humans; Short-chain fatty acids; Rye bread; Wheat bread
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
Keywords: نان گندم; Wheat bread; Lactobacillus; Antifungal; Cyclic dipeptidesFST, Department of Food Science and Technology; University College Cork; LAB, lactic acid bacteria; PLA, phenyllactic acid; TTA, total titratable acidity.
Influence of water activity on acoustic emission of flat extruded bread
Keywords: نان گندم; Spectral characteristics; Acoustic event; Acoustic signal energy; Acoustogram; Wheat bread; Rye bread