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Textual Modality for: 205101.1 - Breads
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 205101.1 | Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads ... | Furthermore, in studies comparing high fiber rye bread with refined wheat bread, lower plasma concen... | Total words: 8,579 | breads: 40 | View |
| 205101.1 | MyPlate.gov | Grains Group – One of the Five Food Groups | What is the USDA MyPlate Grains Group? The MyPlate Grains Group is one of the five food groups. Any ... | Total words: 1,295 | breads: 2 | View |
| 205101.1 | Recent advances in probiotic breads; a market trend in the ... - PubMed | Although bread is the main consumed staple food worldwide containing essential micro- and macronutri... | Total words: 1,135 | breads: 2 | View |
| 205101.1 | Exhibit A: Grain Requirements For Child Nutrition Programs - USDAPDF | Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week for grades K–12) as specified in §2... | Total words: 1,414 | breads: 1 | View |
| 205101.1 | Health Benefits of Bread Fortification: A Systematic Review of Clinical ... | Breads were consumed late at night with 250–300 cm 3 of water. The fortification was carried out u... | Total words: 11,770 | breads: 6 | View |
| 205101.1 | Evaluation of nutrients in bread: a systematic review - PMC | Industrial and traditional bread preparation steps. Bread provides several nutrients such as sugar, ... | Total words: 5,778 | breads: 33 | View |
| 205101.1 | Understanding whole-wheat flour and its effect in breads: A review | Although the consumption of whole grains, including bread made with whole-wheat flour, is promoted f... | Total words: 1,334 | breads: 5 | View |
| 205101.1 | A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten ... | The breads with the addition of organic compounds were designed so that the content of minerals was ... | Total words: 6,362 | breads: 99 | View |
| 205101.1 | Griddle Breads 10-30-07 - Agricultural Marketing ServicePDF | A-A-20234B 2 Type I - Shelf stable Type II - Frozen (Heat and serve) Style A - Regular Style B - Low... | Total words: 3,300 | breads: 34 | View |
| 205101.1 | The Large and Diverse Family of Mediterranean Flat Breads: A Database | 2.3. Data Collection. Data were collected between October 2021 and May 2022. The first step was the ... | Total words: 13,062 | breads: 138 | View |
| 205101.1 | Evaluation of nutrients in bread: a systematic review - PubMed | Background: A balanced and optimized amount of nutrients in bread, which is the main food in many co... | Total words: 1,699 | breads: 17 | View |
| 205101.1 | Wheat bread enriched with organic calcium salts and inulin. A bread ... | Abstract. The objective of this work was to study quality parameters of enriched wheat bread with ca... | Total words: 5,233 | breads: 24 | View |
| 205101.1 | Hydrocolloids in gluten-free breads: a review - PubMed | Bread is a traditional food generally prepared from wheat flour. The main wheat component responsibl... | Total words: 1,154 | breads: 4 | View |
| 205101.1 | The Effect of Regular Consumption of Reformulated Breads on Glycemic ... | Bread is a major source of grain-derived carbohydrates worldwide. High intakes of refined grains, lo... | Total words: 9,806 | breads: 38 | View |
| 205101.1 | Recent developments on new formulations based on nutrient-dense ... | Abstract. Bread is one of the oldest functional foods which its health effects have been investigate... | Total words: 9,220 | breads: 43 | View |
| 205101.1 | Endosperm and whole grain rye breads are characterized by low post ... | The endosperm rye bread and the whole grain rye bread with lactic acid induced a significantly highe... | Total words: 6,909 | breads: 23 | View |
| 205101.1 | A study revealing volatile aroma produced by Pediococcus pentosaceus in ... | This research systematically explores the fermentation characteristics of P. pentosaceus in Chinese ... | Total words: 5,719 | breads: 3 | View |
| 205101.1 | Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl ... | Variation of specific volume at different hydration levels for each gluten-free bread formulation an... | Total words: 5,885 | breads: 127 | View |
| 205101.1 | Bread Enrichment with Oilseeds. A Review - PMC - National Center for ... | Coelho and Salas-Mellado observed that the acceptability of enriched bread with oilseed flour is bet... | Total words: 9,147 | breads: 76 | View |
| 205101.1 | A study revealing the key aroma compounds of steamed bread made by ... | Comparison of the compounds identified by the SDE, SPME, and P&T. Aldehydes are assumed to be genera... | Total words: 5,654 | breads: 15 | View |