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  1. 1
    Physical and chemical effects of bran on brown bread
    by De Kock, Suretha
    Published 2013
    Subjects: “...Bread bran...”
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  2. 2
    Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques
    Subjects: “...wheat bread...”
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    Article
  3. 3
    Yeast Bread and Rolls
    by Morris, Elsie H., Hughes, Lucinda
    Published 1955
    Subjects: “...Bread....”
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  4. 4
    Yeast Breads are Easy to Make
    by Gibbs, June C.
    Published 1958
    Subjects: “...Bread....”
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  5. 5
    The vitamin B (B₁) content of yeast breads from wheat products
    by Hudson, Verda Ellen
    Published 2012
    Subjects: “...Bread...”
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  6. 6
    The effect of enzymes, gums and proteins on the water absorption, loaf volume and shelf life of bread
    by September, Cindy
    Published 2009
    Subjects: “...Bread...”
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  7. 7
    Bread flavor without prefermentation
    by Sanchez, Carlos R. S
    Published 2011
    Subjects: “...Bread...”
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  8. 8
    Peculiarities of using steam-convection oven for production of bakery products
    by Markova Y., Markov A., Romanov A.
    Published 2018-05-01
    Subjects: “...bread...”
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    Article
  9. 9
    Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process
    Subjects: “...bread baking...”
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    Article
  10. 10
    Properties of Flour used in Flat Bread (Gaziantep pita) Production
    by Hatice Pekmez
    Published 2019-02-01
    Subjects: “...flat bread...”
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    Article
  11. 11
    The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat
    by Marzena Jezewska-Zychowicz, Maria Królak
    Published 2020-01-01
    Subjects: “...bread...”
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    Article
  12. 12
    A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
    Subjects: “...artisanal bread...”
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    Article
  13. 13
    Effect of bread dough mixing method on rye bread quality
    Subjects: “...bread...”
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    Article
  14. 14
    Amylograph properties of bread crumb and their relation to crumb firmness
    by Xu, Ansui.
    Published 2015
    Subjects: “...Bread--Analysis....”
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  15. 15
    Extraction of lentil proteins and their use in supplementation of bread
    by Idris, Nor Aini
    Published 2012
    Subjects: “...Bread...”
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  16. 16
    Properties of starch as related to the characteristics of starch-structured breads
    by Walt, Marie Ann Rodgers
    Published 2012
    Subjects: “...Bread...”
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  17. 17
    History of baking technology, 1870-1995
    by Marchant, John S.
    Published 2002
    Subjects: “...Bread...”
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  18. 18
    Starch : its relevance to dough expansion during baking
    by Sevenou, Olivier
    Published 2002
    Subjects: “...Bread...”
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  19. 19
    Short-time baking systems
    by Magoffin, Charles D
    Published 2011
    Subjects: “...Bread...”
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  20. 20
    The effect of mixer speed, temperature, and water absorption on flour-water mixogram characteristics
    by Baig, Mirza Mahmood Ali
    Published 2011
    Subjects: “...Bread...”
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