Relevant bibliographies by topics / Bread

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bread'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Bread"

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Kaplan, Melanie D. G. "Chefs and Microbiologists Break Bread Anew." Microbe Magazine 9, no. 1 (January 1, 2014): 13–17. http://dx.doi.org/10.1128/microbe.9.13.1.

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Browne Miller, Angela. "Earning Bread and Baking Bread." Employee Assistance Quarterly 5, no. 4 (August 15, 1990): 83–88. http://dx.doi.org/10.1300/j022v05n04_07.

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Abu Hussain, Fatema M., and Hamed R. Takruri. "A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan." Journal of Agricultural Science 8, no. 4 (March 11, 2016): 169. http://dx.doi.org/10.5539/jas.v8n4p169.

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<p>Noncommunicable diseases, including cardiovascular diseases are the leading cause of premature death in the 21st century. Dietary factors such as high salt intake constitute the main risk factors. Bread is considered as one of the most important sources of dietary salt. The objectives of this study were to determine the sodium content of the main types of bread that are marketed in Amman, and to evaluate the bakers’ adherence to the Jordanian specifications. Sixty eight bread samples of seven types of bread were collected from 13 different bakeries distributed in Amman. Bread samples were dried, ashed and the sodium content was directly determined by using flame photometry method. The average salt content of the analyzed bread samples was 1.19±0.21 g salt/100 g of fresh bread, ranging between 0.42 g/100 g for white Arabic bread and 2.06±0.19 for <em>shrak</em> bread. Approximately half of bread samples have met the Jordanian specifications. It is concluded that salt content of bread varies widely in Jordan and that bread types such as <em>shrak</em> and <em>mashrouh</em> breads contain high amount of salt. The Jordanian specification of the salt content of bread should be applied to all breed types. Also, it should be reduced gradually to a lower limit.</p>
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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 (August 28, 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% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.
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Bojňanská, Tatiana, Janette Musilová, and Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough." Foods 10, no. 5 (May 14, 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 flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.
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Gama, AP, and C. Ching’anda. "Hidden salt in breads of Blantyre (Malawi) and labelling practices: A national wake-up call." African Journal of Food, Agriculture, Nutrition and Development 15, no. 72 (December 7, 2015): 10443–54. http://dx.doi.org/10.18697/ajfand.72.15225.

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A study was carried out to the determine amount of salt in breads sold in five major retail shops in Blantyre (Malawi). Determined salt concentrations were compared with declared values on labels. In addition, the study also assessed labelling practices among bread manufacturers to check compliance with labelling regulations in Malawi. Six brands of breads were sampled from the five major retail shops. Twelve samples were collected for each of the six brands of bread herein designated as bread 1, bread 2, bread 3, bread 4, bread 5 and bread 6. The study found that average concentration of sodium in the breads ranged from 1.7 g/100 g to 2.6 g/100 g. Significant differences of sodium content were observed in four brands of bread; bread 1, bread 2, bread 4 and bread 5 (p<0.05). No significant difference was observed between bread 3 and bread 6 (p>0.05). None of the sampled breads had declared sodium content. All the breads complied with Malawi requirements for general labelling of breads. However, all the breads did not comply with nutrition labelling guidelines. The study reveals policy gap, in Malawi, on salt reduction in foods. The study also reveals regulation and regulation enforcement gaps that need to be urgently addressed to improve the current situation. Considering the results in this study, the authors recommend that Malawi should develop policies to support reduction of salt in food products such as bread to minimise risks associated with high salt intake. The authors also recommend enforcement of Malawi standard for nutrition labelling by the relevant authorities and a complete national survey to assess understanding of nutrition labelling among manufactures. Furthermore, the authors recommend urgent revision of 1985 Malawi standard for common bread, currently in use, to include sodium content limits as one way of initiating a reduction of sodium content in breads being sold on the market.
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Oktenberg, Adrian. "Bread." Women's Review of Books 13, no. 7 (April 1996): 20. http://dx.doi.org/10.2307/4022368.

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Giemza, M. "Bread." English 53, no. 207 (September 1, 2004): 241–42. http://dx.doi.org/10.1093/english/53.207.241.

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Whitehead, Shaun, and Hassan Siddiqui. "Bread." Physics World 7, no. 12 (December 1994): 80. http://dx.doi.org/10.1088/2058-7058/7/12/45.

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SONG, DONGSEOB. "Bread." Anthropology and Humanism 36, no. 2 (December 2011): 274. http://dx.doi.org/10.1111/j.1548-1409.2011.01103.x.

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Dissertations / Theses on the topic "Bread"

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Miller, Laura. "Crucial Bread." ScholarWorks@UNO, 2008. http://scholarworks.uno.edu/td/658.

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Peters, Arisa Shibagaki. "Bread and Washoku| Unveiling Japanese Identity Through the Necessity of Bread Baking." Thesis, Indiana University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10686789.

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The purpose of my research is to understand the meaning behind Japanese bread among Japanese people. Although bread is not something native to Japan, the Japanese have for over five hundred years made improvements to bread so it would become palatable to themselves. In the end Japanese people succeeded in creating bread specific to Japan— “Japanese bread”. However, because Japanese bread has been generated specifically for the Japanese, it is not something common in rest of the world. This fact makes it difficult for the Japanese living abroad to obtain Japanese bread amid increasing globalization.

Material collected between February and September 2015 during fieldwork conducted among Japanese people in San Diego, CA, for this study, reveals that most people have begun baking Japanese bread on their own as a result of seeking the bread that can satisfy their appetites. Even though everyone has different motives and goals for bread baking, Japanese women specifically share common features in their baking. Japanese bread baking is not simply for indulging their appetite for Japanese bread but for fulfilling a role as Japanese women. Viewed from the understanding of the traditional notion of “good wives, wise mothers” representing self-sacrifice and devotion to family, Japanese wives and mothers make an effort to learn and bake bread to feed the best food to their families.

A larger aim of this research is to contribute to the field of folklore, especially the study of material culture. The study of foodways and other genres of material culture share the directions and theories of folklore scholarship. Different from other genres of material culture showing the individuals’ identity through subcultural objects, scholars in food studies tend to address staple foods as a source of symbolism in a given culture and the emergence of a cultural identity or a group’s identity through such food. To expand this tradition, I have shown the intimate connection between the Japanese and bread as non-staple food of the Japanese in the individual level by interpreting individuals’ raw voices gathered during fieldwork.

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Lin, Rebecca Y. (Rebecca Yi-chia). "Gluten-free bread : characterization and development of pre- and post- baked gluten free bread." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/89971.

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Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.
Cataloged from PDF version of thesis.
Includes bibliographical references (pages 35-37).
The study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. Furthermore, the xanthan gum samples were not independent of frequency and the loss factor decreased as frequency increased. Porosity of samples was also analyzed using imaging technology to determine the average pore size. Pore size increased as xanthan gum concentration increased indicating the ability for xanthan gum to retain gas during the proofing stage before baking. It was concluded that xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. 0.3% xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture content
by Rebecca Y. Lin.
S.B.
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Ng, Shen Kuan (Trevor Shen Kuan). "Extensional rheology of bread dough." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/38267.

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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.
Includes bibliographical references (p. 99-107).
We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheometer permitted us to investigate the visco-elastic nature of the dough well into the baking/proofing range. Special experimental protocols and modifications to the rheometer fixtures were designed and built to overcome problems in sample preparation. Parameters such as water content, base flour type and mixing conditions were varied to determine their respective effects on the extensional properties. Ultimately we would like to develop a constitutive equation describing the evolution of stress during extension and arrive at a model for the stability against rupture in these doughs.
(cont.) This will form the basis for developing protocols to map results from the true uni-axial extension experiments onto empirical measurements obtained from existing and widely utilized industrial standard testing devices. As an example in this first stage, we focused on the Mixograph, which is a widely accepted method of testing dough in the food industry, and considered how its output can be related to the true material functions generated in filament stretching rheometry.
by Shen Kuan Ng.
S.M.
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Trinh, Linda. "Gas cells in bread dough." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/gas-cells-in-bread-dough(617b6c1d-273a-4223-a3f3-090d75ed7d0e).html.

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Gas cells make up a significant proportion of bread’s volume and are responsible for a number of bread’s characteristics, making their size distribution throughout bread an important quality parameter. The number and size of cells affect the texture and volume of bread, the quantity of sauce mopped up, and how bright the bread appears. Gas cells are incorporated into bread dough during mixing and manipulated throughout the breadmaking process to obtain the desired cellular structure. Due to the fragile nature of bread dough, obtaining accurate quantitative data on its cellular structure is challenging. This thesis investigates the cellular structure of bread, as well as assessing the effect of sugar during breadmaking. Magnetic resonance imaging (MRI), microscopy and X-ray computerised tomography (X-ray CT) have been used throughout research in bread dough to visualise dough’s cellular structure. A non-destructive and non-invasive method giving a high resolution is X-ray CT, in particular when using a synchrotron light source. However, time on a synchrotron beamline is highly competitive, and can require applications more than two years in advance. Running costs of experiments from a synchrotron beamline are also high. This thesis details an alternative X-ray set-up to accurately visualise dough’s cellular structure using a conventional and therefore more easily accessible X-ray source. Three X-ray CT experiments were conducted to investigate dough’s cellular structure throughout mixing, during proving and in different sugar content doughs. The resolution of the scans varied from 7-11 µm. Industrial bread dough mixing is often conducted at a high pressure initially to improve oxygen availability, followed by a period of partial vacuum to favourably manipulate the cell size distribution. Using X-ray CT, dough cell size distribution was measured at different points throughout pressure-vacuum and constant pressure mixing. A simplified population balance model was fitted to the measured cell size distributions and the validity of the assumptions within the simplified model explored. It was shown that the dynamic changes in the cell size distribution within bread dough could be accurately measured during pressure step change mixing with a non-synchrotron X-ray source. Pressure-vacuum mixing was shown to give a finer cell distribution than constant pressure mixing and the observed decrease in cell number density was found to be much more short lived than the decrease in cell size. The model was found to provide a reasonably accurate characterisation of pressure-vacuum mixing. X-ray CT was also used to monitor dough’s changing cellular structure during proving by taking scans every 5 minutes over 145 minutes. Dough voidage increased from 3% to 66%, resulting in a volume increase from 544 mm3 to 1293 mm3. Cell growth was quickest between 40 and 140 minutes, where a steady increase in volume and significant changes in the cell structure occurred. A change in voidage distribution was observed, with greater proportions of gas located in larger cells over time. In addition, over the course of proving cell numbers dropped, a 156-fold increase in mean cell volume occurred, and mean cell Feret shape increased from 1.59 to 1.91. This in-situ method of X-ray imaging of bread dough provides higher resolution images than comparable data from conventional X-ray sources. In addition, the method has proved to be effective in obtaining high resolution and high contrast 3D images of the cellular structure of dough. This technique will help those wanting to investigate cellular changes in the dough dynamically, but without the waiting time and applications that are required with synchrotron X-rays. On investigating the effect of sugar during breadmaking, sugar was found to increase the gas free dough density and dough voidage, change the dough’s rheology, increase its proving time and produce denser bread. Application of a population balance model on the experimental results indicate that the decrease in steady state voidage as the sugar content increases is a result of an increase in disentrainment. This was reflected in the X-ray CT of sugared vs. non-sugared doughs through fewer and smaller cells present in sugared doughs. This is likely to be a result of a weaker dough structure, making cell rupture more likely. The Chorleywood Bread Process (CBP) is used industrially worldwide for the production of bread in less time and using inferior ingredients compared to the traditional bulk fermentation process, making it more cost effective. These results show that simply extending the pressure vacuum mixing used for the production of standard bread loaves in the CBP to sugared doughs should be avoided as aeration of sugared doughs differs to non-sugared doughs. The results suggest that to do so would be detrimental to the product quality.
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Whitney, Kristin Lynn. "White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26850.

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Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread. This research investigated the differences between white and whole wheat bread related to the endproduct and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow, Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI) by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.
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Miñarro, Vivas Begoña. "Development of gluten-free bread formulations." Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/116216.

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Los celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar produc-tos panificables de buena calidad. Su ausencia en pan sin gluten, resulta en pastas líquidas en lugar de masas, originando panes con una textura quebradiza, color pálido y, en general, una calidad pobre. Han sido numerosos los estudios realizados en los últimos años, proban-do potenciales nuevos ingredientes y complejas formulaciones que permitieran imitar la funcionalidad del gluten y desarrollar panes sin gluten lo más similares posibles a los de trigo. En esta tesis se han estudiado la proteína unicelular, harinas de leguminosas y el suero de quesería, como potenciales fuentes proteicas para mejorar las características del pan sin gluten. Se realizaron pruebas preliminares para conseguir una formulación de pan sin gluten básica y optimizar su proceso de fabricación. En el primer estudio, se añadió proteína uni-celular a las formulaciones basadas en almidón, almidón-vegetal y harina, con el objetivo de aumentar el contenido proteico del pan. La inclusión de proteína unicelular causó una dis-minución de las pérdidas por cocción, un aumento de la dureza y el oscurecimiento del co-lor de la corteza y la miga. En un segundo estudio, se compararon cuatro harinas de legumi-nosas (harina de garbanzo, aislado de proteína de guisante, harina de germen de garrofín y harina de soja), con el objetivo de sustituir la harina de soja, debido a su alta alergenicidad. El pan elaborado con germen de garrofín presentó el menor volumen específico y la dureza más alta. Los panes de garbanzo mostraron las mejores características panarias y, en gene-ral, un buen perfil sensorial, aunque su sabor disminuyó la preferencia del consumidor. Tan-to la harina de garbanzo como el aislado de proteína de guisante podrían ser una alternativa prometedora a la harina de soja. En un tercer estudio se evaluó el efecto de la sustitución del agua y/o la harina de soja por suero líquido de quesería en pan sin gluten. La combinación de suero fresco o madurado y soja aumentó la viscoelasticidad de la masa y disminuyó el volumen específico del pan. Los panes preferidos por los consumidores fueron los elabora-dos con agua o suero madurado y sin soja, probablemente debido a su esponjosidad y color. En resumen, se han conseguido mejoras específicas en las características panarias y sensori-ales del pan sin gluten mediante la investigación de potenciales fuentes proteicas sin gluten. Finalmente, el último estudio de esta tesis demuestra que la metodología NIRS puede pre-decir con exactitud el contenido de gluten en harinas y masas. Sin embargo, no debe ser considerada como un método fiable para determinar la contaminación de gluten en produc-tos sin gluten.
Celiac patients cannot tolerate gluten, the protein from wheat, rye and barley that gives to dough the viscoelastic properties required to develop bakery products of good quality. Its lack results in liquid batter rather than dough, yielding breads with a crumbling texture, pale colour and poor mouth-feel. Many studies have been carried out in the last years, testing potential ingredients and complex formulations with the aim of reproducing gluten functionality and developing gluten-free breads as similar as possible to wheat ones. In this thesis, unicellular protein, legume flours and cheese whey have been studied as potential protein sources to improve gluten-free bread characteristics. Preliminary trials were performed to develop basic gluten-free formulations and optimize the bread making process. In the first study, starch, starch-vegetable and flour based formulations were prepared, and unicellular protein was added to increase bread protein content. Inclusion of unicellular protein caused a decrease in bake loss, an increase in hardness and a darkening of crumb and crust color. In a second study, four formulations prepared with legume protein sources (chickpea flour, pea protein isolate, carob germ flour and soya flour) were compared, with the aim of substituting soya flour. Carob germ flour bread presented the lowest specific volume and the highest hardness. Chickpea bread exhibited the best baking characteristics and, in general, good sensory behaviour, although its taste decreased consumer preference. Both chickpea flour and pea protein isolate could be promising alternatives to soya flour, due to its high allergenicity. A third study was performed to evaluate the effect of water and/or soya substitution by fresh and ripened liquid cheese whey in gluten-free bread. Combination of ripened or fresh whey and soya flour increased batter visco-elasticity and decreased bread specific volume. Breads with water or ripened whey and without soya were the most preferred by consumers, probably due to the softest texture and colour. In summary, specific improvements in gluten-free bread baking and sensory characteristics have been achieved during this research on gluten-free protein sources. Finally, the last study included in this thesis demonstrates that NIRS methodology can predict accurately the concentration of gluten content in flours and batters. However, it should not be considered as a reliable method for determining gluten content contamination in gluten-free products.
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Ghani, Maaruf Abd. "Effect of processing on bread quality." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.430228.

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Ari, Akin Pervin. "Chemically leavened gluten free sorghum bread." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35740.

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Master of Science
Department of Grain Science and Industry
Rebecca A. Regan
Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain gluten and has potential in the gluten-free market. A blend of non-wheat flour, starch and hydrocolloid typically provide the structure of gluten-free products. Most research on sorghum bread uses a yeast leavened process, HPMC gum, rice flour and corn, potato, or tapioca starch. Little is known about the functionality or interactions of different starches and hydrocolloids in sorghum batter. The objectives of this study were to examine starch-hydrocolloid interaction in chemically leavened gluten free sorghum bread; to evaluate the effects of different ingredients on gluten free bread quality made with sorghum flour: starch (tapioca starch, rice flour and potato starch): hydrocolloid (HPMC, locust bean gum and xanthan) and to develop a chemically leavened gluten free sorghum bread method. Bread was baked as pup loaves. Volume index was measured using the AACCI Method 10-91.01 template, crumb grain was evaluated using the C-Cell Imaging System and texture was determined with the TA.XT Plus Texture Analyzer. The base formula was commercial sorghum flour, water, starch, hydrocolloid, sugar, salt, shortening and double acting baking powder. Sorghum flour: starch (tapioca starch, rice flour and potato starch) ratios of 70:30, 80:20 and 90:10 were tested. Loaves containing all levels of rice flour had the same volume index (~165) as 100% sorghum flour (168) while all levels of tapioca starch and potato starch produced significantly smaller loaves (~150). The ratio of 90% sorghum flour and 10% starch (tapioca starch, rice flour and potato starch) was selected. The type and level of hydrocolloid significantly impacted loaf volume, grain and texture. Starch-hydrocolloid combinations which produced the best loaves were tapioca starch + 3% HPMC, rice flour + 3% xanthan and potato starch + 4% xanthan. Following initial optimization experiment, egg ingredients, fat, baking powder and water were added and evaluated individually to develop an optimized formulation. In general, addition of egg ingredients, shortening and oil did not improve the overall quality of sorghum based bread and were not added to the formula. However, emulsified shortening was effective. The best level of emulsified shortening was determined to be 3% for the breads with sorghum flour: tapioca starch or sorghum flour: potato starch and 5% for bread made with sorghum flour: rice flour. The best baking powder (SALP and MCP) levels were 5, 8 and 5% for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread and sorghum flour: potato starch bread, respectively. Optimum levels of water for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread, and sorghum flour: potato starch bread were 120, 110 and 120%, respectively. This research showed that different starch sources have different interactions with other ingredients in chemically leavened sorghum based gluten free bread.
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Fleming, Jeffrey M. "Eucharistic bread what is the matter? /." Theological Research Exchange Network (TREN), 1998. http://www.tren.com.

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Books on the topic "Bread"

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Cole, Tony. Break bread or break wind. Freeman, S.D: Pine Hill Press, 1994.

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Morris, Ann. Bread, bread, bread. New York: Mulberry Books, 1993.

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ill, Heyman Ken, ed. Bread, bread, bread. New York: Mulberry Books, 1993.

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ill, Heyman Ken, ed. Bread, bread, bread. New York: Lothrop, Lee & Shepard Books, 1989.

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Carlisle, Sidney Brockman. One hundred years of bread: Classic breads from your bread machine. Mansfield, Tex: Riviera Pub. Co., 1995.

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Garrett, Norman A. Specialty breads in your bread machine. New York: Sterling Pub. Co., 1998.

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Pirotta, Saviour. Bread. London: Wayland, 2007.

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Cowley, Joy. Bread. Bothell, WA: Wright Group, 1986.

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Powell, Jillian. Bread. Austin, Tex: Raintree Steck-Vaughn, 1997.

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Hammial, Philip. Bread. North Fitzroy, Vic: Black Pepper, 2000.

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Book chapters on the topic "Bread"

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Bread." In Food Handbook, 211–24. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_17.

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Price, Rebecca, Anthony Vaughan, and Pamela Lander. "Bread." In The Compleat Cook or the Secrets of a Seventeenth-Century Housewife, 181–86. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003335443-14.

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Smith, Charles. "Bread." In Britain's Food Supplies in Peace and War, 14–31. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003212478-2.

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Berry, Colin, Jason M. Meyer, Marjorie A. Hoy, John B. Heppner, William Tinzaara, Clifford S. Gold, Clifford S. Gold, et al. "Bee Bread." In Encyclopedia of Entomology, 417. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_258.

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Calvel, Raymond. "Bread Crust." In The Taste of Bread, 67–77. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_7.

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Calvel, Raymond. "Bread Crumb." In The Taste of Bread, 78–79. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_8.

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Calvel, Raymond. "Bread Staling." In The Taste of Bread, 80–85. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_9.

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Belderok, B., J. Mesdag, and D. A. Donner. "Bread making." In Bread-making quality of wheat, 40–46. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_5.

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Huang, Sidi. "Steamed Bread." In Bakery Products Science and Technology, 539–62. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch31.

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Alais, C., and G. Linden. "Cereals — bread." In Food Biochemistry, 119–29. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_10.

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Conference papers on the topic "Bread"

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Pantidi, Nadia, Paris Selinas, Martin Flintham, Sharon Baurley, and Tom Rodden. "Bread stories." In OzCHI '17: 29th Australian Conference on Human-Computer Interaction. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3152771.3152788.

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Motaln, Urška. "From Flour to Bread." In Developing Effective Learning. University of Primorska Press, 2020. http://dx.doi.org/10.26493/978-961-293-002-8.53.

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A. Meretei, R. Schaefer, A. Fekete, and R. Scherer. "Rheological Properties of Bread." In 2002 Chicago, IL July 28-31, 2002. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.9782.

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Imran, Aiman, and Jonathan Schiff. "Testing the BREAD Reflector." In Testing the BREAD Reflector. US DOE, 2023. http://dx.doi.org/10.2172/2204655.

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Shirin Pourafshar, Padmanaban G Krishnan, and Kurt A Rosentrater. "Using Alternative Flours as Partial Replacement in Barbari Bread (Traditional Iranian Bread) Formulation." In 2011 Louisville, Kentucky, August 7 - August 10, 2011. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2011. http://dx.doi.org/10.13031/2013.37393.

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Eglite, Aija, and Daiga Kunkulberga. "Bread choice and consumption trends." In Baltic Conference on Food Science and Technology FOODBALT “Food for consumer well-being”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.005.

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Dubrovskis, Vilis, and Imants Plume. "Biogas potential from demaged bread." In 16th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2017. http://dx.doi.org/10.22616/erdev2017.16.n087.

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Kunszt, Z. "BREAD AND BUTTER STANDARD MODEL." In Proceedings of the International School of Subnuclear Physics. WORLD SCIENTIFIC, 2001. http://dx.doi.org/10.1142/9789812811585_0006.

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Zvonarek, Kevin. "Coherent Ray-tracing for BREAD." In Coherent Ray-tracing for BREAD. US DOE, 2021. http://dx.doi.org/10.2172/1835864.

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CANJA, Cristina. "IDENTIFYING THE MAIN CONTRIBUTORS THAT GENERATES BREAD AND BREAD PRODUCTS WASTE IN ROMANIAN SUPERMARKETS." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. Stef92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018/5.3/s28.060.

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Reports on the topic "Bread"

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Adleh, Fadi, and Diane Duclos. Key Considerations: Supporting ‘Wheat-to-Bread’ Systems in Fragmented Syria. SSHAP, July 2022. http://dx.doi.org/10.19088/sshap.2022.027.

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Since the end of 2021, the food crisis in Syria has worsened. Humanitarian agencies working in Syria, as well as other experts, have warned the food crisis could rapidly lead to famine unless immediately addressed. This brief describes the social and political dimensions of food insecurity in Syria. It provides insights into how territorial fragmentation affects wheat-to-bread systems, outlines key threats to wheat production, and sets out key considerations for the humanitarian sector, researchers, and donors responding to the crisis. Sources for this brief include published papers, reports, media articles, and open-source datasets. It also draws on consultations with farmers and other experts that were conducted in November and December 2021. Consultations were held across the three main areas of control in Syria: North East Syria, North West Syria, and territories controlled by the government of Syria. This briefing was written by Fadi Adleh (independent researcher) and Diane Duclos (London School of Hygiene and Tropical Medicine) for the Social Science in Humanitarian Action Platform (SSHAP). It was reviewed externally by Edward Thomas (Rift Valley Institute) and support for field assessments was provided by Ali Ahmad (agronomist). The briefing was edited by Victoria Haldane and Leslie Jones (Anthrologica) and internally reviewed by Santiago Ripoll, Melissa Parker, and Annie Wilkinson. The brief is the responsibility of SSHAP.
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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, November 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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Kerem, Zohar, Yael Vodovotz, David Bonfil, Steven J. Schwartz, and Mark Failla. Do Saponins Present in Model Systems and Legume Bread Modulate Cholesterol Absorption in vitro and in vivo? United States Department of Agriculture, August 2011. http://dx.doi.org/10.32747/2011.7592656.bard.

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No abstract. The overall general goal of the research project was to provide evidence for the beneficial biological activity of saponins from edible legumes, and to incorporate them into bread hat will become a functional food. Its functionality is in its ability to attenuate the absorption of dietary lipids and cholesterol.
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TERENTIEV, S., O. GRUNINA, and L. PONOMAREVA. FEATURES OF THE PRODUCTION OF DOUGH SEMI-FINISHED PRODUCT PRODUCED USING LENTIL FLOUR. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-15-22.

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Bread consumption has a stable increase in the territory of Russia and in particular in the Ulyanovsk and Samara regions. Bread, as a fairly low-priced product, is in high demand among consumers, but this product is not biologically saturated with useful substances, therefore, in modern production, a number of techniques are used to increase the nutritional and biological value of these types of products. In our work, one of these methods will be considered - the introduction of lentil flour into dough preparations. The problem is that the state policy regarding import substitution, aimed at replacing food additives produced abroad, necessitates the use of food additives or raw materials of natural origin produced in the territory of the Russian Federation, and the lack of development of regulatory and technological documentation in this direction is a significant problem for public enterprises. nutrition. Purpose - to carry out the development of a recipe for a test semi-finished product produced with the addition of lentil flour, as a product with a preventive purpose Results: based on the results of the study, a recipe for a test semi-finished product was developed, produced with the addition of lentil flour, as a product with a preventive purpose.
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Alferov, I. Physiological parameters of pure bred coarse-wooled sheep and it’s cross-breed. ООО «Информационно-консалтинговый центр», 2019. http://dx.doi.org/10.18411/veterinariya.2019.6.82rus.

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Jaccottey, Luc. Anderson, Timothy J. (2016). Turning Stone to Bread. A Diachronic Study of Millstone Making in Southern Spain. Southampton Monographs in Archaeology New Series 5. 2 vol. 636 p. Edicions de la Universitat de Lleida, 2017. http://dx.doi.org/10.21001/rap.2017.27.17.

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Minz-Dub, A., G. J. Muehlbauer, E. Millet, and A. Sharon. ing and characterization of a novel leaf rust and stripe rust resistance gene from Sharon goatgrass. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2021. http://dx.doi.org/10.32747/2021.8134171.bard.

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Each year, significant global wheat yield loss occurs due to diseases that affect yield quantity or quality. Breeding for resistance has been the best economic and environmentally safe approach to control wheat diseases, however many disease resistance (R) genes succumbed to the pathogens and are no longer effective. Hence, new sources of resistance are necessary to boost the wheat gene pool. The main source for such genes are species of wheat wild relatives in the secondary gene pool that contain an unexploited reservoir of novel R genes. Sharon goatgrass (Aegilops sharonensis Eig) is a wild diploid relative of wheat (genome SshS sh). It is native to the coastal plain of Israel, growing mostly on stabilized dunes, and is highly resistant to rust pathogens. Previously, we introgressed a leaf and stripe rust resistance locus from Ae. sharonensis into bread wheat using chromosome engineering (Millet et al., 2014). We mapped the alien region to the short arm of chromosome six using genotyping by sequencing, identified SNPs, and used them to generate diagnostic markers (Khazan et al., 2020).
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Moreland, John, L. F. Goodrich, J. W. Elkin, T. E. Capobianco, and A. F. Clark. Break junctions I :. Gaithersburg, MD: National Bureau of Standards, 1988. http://dx.doi.org/10.6028/nbs.ir.88-3090.

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Tzin, V., B. Dilkes, and H. Sela. Identifying molecular markers for defense metabolites against aphid feeding in wild emmer wheat. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2021. http://dx.doi.org/10.32747/2021.8134174.bard.

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Bread wheat is the second most important food crop, providing calories to half of the world population and roughly one-fifth of the calories and protein consumed by people worldwide. Crop losses to insect pests depress yields and climate change is expected to significantly increase this problem. To combat global food insecurity, the protection of crops from insect pests must be prioritized. The Bird cherry-oat aphid, Rhopalosiphum padi, is the most abundant and economically important cereal pest, causes up to 40-60 % yield loss through direct feeding and vectoring plant diseases. The main goal of this project was to identify molecular markers associated with aphid resistance and defense metabolite levels in wild emmer wheat (WEW). During the three years of this project, we screened a large number of WEW accessions and conducted a genome-wide association study (GWAS) analysis. We experimented with data processing and explored different GWAS models, which revealed a massive number of determinants of aphid resistance and highlighted hundreds of single nucleotide polymorphisms (SNPs). Thus, we focused on a small subset of genes that linked to the most significant SNPs. By the end of this collaboration, we have a list of important SNPs, and three major genes that we believe have a strong effect on wheat resistance to aphids. Work on these genes is continuing and will soon publish our exciting new results.
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Motloch, C. G. Broad-Application Test Reactor. Office of Scientific and Technical Information (OSTI), May 1992. http://dx.doi.org/10.2172/5084560.

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