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Steamed Bread
Steamed bread, also known as Chinese Mantou or Mo, is a staple food in China [1]. Steamed bread is a traditional fermented food that is formulated...
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Traditional Italian Bread
Bread is a cornerstone of the Mediterranean diet and it is the most consumed food in Italy. Bread is by definition a “poor food” because only few...
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The Fundamentals of Bread Making: The Science of Bread
The wide variety of breads produced around the world is influenced by the history of different countries and regions and linked to rituals,...
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Traditional Ukrainian Bread Making
In Ukrainian culture bread is closely connected with holiness, joy, happiness, health, well-being, cordiality, hospitality, the human life, and magic...
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Traditional Latvian Sourdough Rye Bread
Sourdough rye bread has always been one the main foods in Latvian families. Nowadays, it is a symbolic component of Latvian national identity of...
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“CIPOVKA” – Traditional Bread from North Serbia
In the province of Vojvodina, spreading across the Pannonian plain and often called “the granary and bread basket of Europe”, specific round bread...
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PASCA – Traditional Festive Romanian Easter Bread
Romanians live in a culture of bread, a food with a sacred meaning. Bread, an ancient symbol of life, and salt, the “mother of God”, are the oldest...
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Traditional Turkish Bread, the “Tandır Ekmeği”
Bread is a widely consumed food in various types and forms worldwide depending on cultural habits and it is an indispensable food for the Turkish...
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Bread making quality parameters of some Ukrainian and Polish triticale cultivars
Grain, flour and bread quality parameters were investigated in one Polish and three Ukrainian triticale cultivars, selected as the most suitable for...
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Impact of melon seed oil cake with different particle sizes on bread quality
Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this...
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The Bread Wheat Reference Genome Sequence
In 2018, the International Wheat Genome Sequencing Consortium published a reference genome sequence for bread wheat (Triticum aestivum L.). The...
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Impact of bee bread supplementation on Japanese quails: laying performance, eggshell chemical composition and serum biochemistry
Bee bread is exceptional product of the beehive by its composition and a unique production by honeybees. Since the legislation prohibits the use of...
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Bread wheat satellitome: a complex scenario in a huge genome
In bread wheat ( Triticum aestivum L.), chromosome associations during meiosis are extremely regulated and initiate at the telomeres and subtelomeres,...
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Response of durum wheat vs. bread wheat to Fusarium foot and root rot under semi-arid conditions
Fusarium foot and root rot is one of the most important soilborne diseases of cereals, specifically on durum wheat which is the main cultivated...
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Population genomics unravels the Holocene history of bread wheat and its relatives
Deep knowledge of crop biodiversity is essential to improving global food security. Despite bread wheat serving as a keystone crop worldwide, the...
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Higher early than late-season residue load of pesticides in honey bee bread in Slovakia
Bees are often exposed to pesticide residues during their foraging trips in agricultural landscapes. The analysis of in-hive stored pollen reflects...
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Bread Consumption-Induced Heavy Metal Exposures and Health Risk Assessment of Pregnant Women: Turkey
Affordable, nutritious, and easily available bread has a significant place in the nutrition of pregnant women. This study aims to determine bread...
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Small/Large Scale Production and Cost Benefit Analysis of Bread
Bread has been considered to be an easiest processing from wheat flour that suits our modern world. Bakery goods are an integral component of a...
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Observation and Enumeration of Molds from Spoiled Bread
We will introduce the basic knowledge of molds from spoiled food. We will practice staining molds and observe their morphology. We will enumerate the...
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Molecular characterization of bread quality contributing high and low-molecular-weight glutenin subunits in Pakistani spring wheat genotypes
To date, both quality related high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin genes associated with dough extensibility and...
