USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY by Boldina A.A., Sokol N.V., Sanzharovskaya N.S.

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Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread by Dace Klava, Ruta Galoburda, Ilze Gramatina, Evita Straumite, Agris Staugis, Sanita Reidzane

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Extract and Powder of Epilobium Angustifolium in Bakery Products by Nevskaya E., Zueva A., Belyaev A.

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Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality? by Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini

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DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION by Baryshnikova N.I., Reznichenko I.Y., Vayskrobova E.S.

Subjects: “…wheat bread…”
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Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum by Rawdah M. Al-Ali, Orass T. Al-Ibresam, Sawsan A. Al-Hilifi, Anka Trajkovska Petkoska, Sameh A. Korma

Subjects: “…Wheat bread fortification…”
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