Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study by Valentina Spanic, Kresimir Dvojkovic, Jurislav Babic, Georg Drezner, Zvonimir Zdunic

Subjects: “…extensograph…”
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Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough by Adriana Skendi, Ioanna Seni, Theodoros Varzakas, Athanasios Alexopoulos, Maria Papageorgiou

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Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods by Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang, Lingli Deng

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Investigating the Use of Chestnut Shells to Improve Brioche Characteristics by Khlood Waheeb, Hussein S.H. Ridha, Mais Mazin Al-Hamdani, Thair L. Mizal, Hayder Tariq, Hanan Askar Hussny, Mustafa Abdulkareem Mustaf

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Evaluation of flour protein for different bread wheat genotypes by M. A. Abdelaleem, K. F. Al-Azab

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Effects of aqueous cactus (Opuntia ficus-indica (L.) Mill.) cladodes extract on wheat dough and pan bread quality characteristics by Khaled Al‐Marazeeq, Mohammed Saleh, Nawal Alsakarneh

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Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes by Karolina Pycia, Lesław Juszczak

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The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread by Mohammad Hossein Azizi, Hassan Ahmadi Gavlighi, Mansureh Ebrahimian

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The application of natural organic compounds in bakery industry by Davidović Dejan N., Dodić Siniša N., Mastilović Jasna S., Dodić Jelena M., Popov Stevan D., Lazić Miodrag L.

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Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite by T. O. Olurin, O. A. B. Ogunmoyela, S. I. Okuofu, O. Ajiboye

Subjects: “…Wheat flour; breadfruit flour; sausage rolls; extensographical properties; farinographical properties…”
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