bread flour
Selected indexed studies
- Bread-making properties of different pulse flours in composites with refined wheat flour. (J Texture Stud, 2023) [PMID:36790351]
- Impact of flour particle size and origin on the bread structure and the postprandial glycemic, insulinemic and appetite responses in healthy adults. (Food Funct, 2025) [PMID:40388189]
- Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing. (J Food Sci, 2022) [PMID:36181452]
_Worker-drafted node — pending editorial review._
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Sources
- Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.). (2020) pubmed
- Bread-making properties of different pulse flours in composites with refined wheat flour. (2023) pubmed
- Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. (2023) pubmed
- Impact of flour particle size and origin on the bread structure and the postprandial glycemic, insulinemic and appetite responses in healthy adults. (2025) pubmed
- Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing. (2022) pubmed
- Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties. (2025) pubmed
- Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial. (2021) pubmed
- Significance of milling methods on brown teff flour, dough, and bread properties. (2022) pubmed
- Shelf life characteristics of bread produced from ozonated wheat flour. (2018) pubmed
- Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread. (2023) pubmed