semolina bread
Selected indexed studies
- Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin. (Int J Food Microbiol, 2023) [PMID:37004495]
- Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. (Antioxidants (Basel), 2024) [PMID:39594420]
- The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers. (Eur J Nutr, 2024) [PMID:39546030]
_Worker-drafted node — pending editorial review._
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Sources
- Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin. (2023) pubmed
- Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. (2024) pubmed
- The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers. (2024) pubmed
- A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production. (2023) pubmed
- What Makes Bread and Durum Wheat Different? (2021) pubmed
- Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products. (2016) pubmed
- Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. (2018) pubmed
- Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste. (2025) pubmed
- Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites. (2007) pubmed
- Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. (2024) pubmed