List of Articles Bread

• Open Access Article
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  1 - Effects of Flaxseed and Wheat Bran Flour Addition on Texture and Sensory Properties of Taftoon Bread
  Sepideh  Bahrami Ghazaleh Ghamari
• Open Access Article
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  2 - The Performance of Tehran Municipality in Monitoring the Price of Bread in the First Pahlavī Era
  Jafar Aghazadeh Mohsen Parvish
  10.30495/jhcin.2023.21784
• Open Access Article
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  3 - The Morphology of Bread Riots in the Mozaffari Age
  hajar salehi soheila Torabi farsani Ahmad Kamranifar
  10.30495/jhcin.2020.15553
• Open Access Article
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  4 - The relationship between cultural identity and quality of working life in female-headed households
  Nahid Vahabi Kashani seyed reza salehi amiri
• Open Access Article
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  5 - Determination of Quality Indices as Criteria to Assess Traditional Taftoon Bread Quality
  L. Kamali Rosta M. Seyedain Ardabili Gh. Asadi B. Ghiassi Tarzi R. Azizinejad
• Open Access Article
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  6 - Assessing the Effect of Baking Methods on the Levels of Heavy Metals in Iranian Traditional Breads
  M. Torchi M. Seyedain Ardabili R. Azizi nejad F. Nematollahi
• Open Access Article
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  7 - The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread
  M. Sarparast B. Ghiassi Tarzi
• Open Access Article
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  8 - The Effect of Sourdough Fermentation Containing Lactobacillus plantarum and Lactobacillus reuteri on the Sensory Properties, Physicochemical and Staling of Barley Bread
  F. Dehghan Khalili Z. Erjaee
• Open Access Article
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  9 - Effect of Resistant Starch on the Quality Characteristics of Barbari Bread (Cooked in Oven)
  A. Lotfi CH. Esfandiari M. Seyedin Ardabili
  10.30495/jftn.2022.19309
• Open Access Article
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  10 - The Effect of Molasses on Dough Rheological Properties and Quality of Toast Bread
  Alyeh Hashemi Khebreh Masoud Honarvar Seyyed Mahdi Seyedein Ardebili Homa Behmadi
• Open Access Article
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  11 - The effect of some parameters in the formulation of Lavash bread and its shelf life extension
  B. Hejazi M. Mizani M. Mohamadzadeh
• Open Access Article
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  12 - Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
  H. Bagheri M. Mohebi A. Kocheki
• Open Access Article
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  13 - Assessment of Packaging Covers with 3% and 5% Nano Silver Based on Titanium Dioxide on the Fungal Growth of Bread
  Hamed Mohammadi Seyyed Amir Ali Anvar Peyman Qajarbeygi Hamed Ahari Iraj Toomari
• Open Access Article
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  14 - Investigation the Effect of Flaxseed Bread on Reduction of Blood Glucose in Diabetic Patients
  mohammad fazilati aazam aarabi ali tadayon charsoghi
• Open Access Article
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  15 - Exergetic Comparison of Manufacturing Options in the Traditional Bread Supply Chain
  A.A. Saminia R. Ghasemiyeh
• Open Access Article
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  16 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread
  S. Zeidvand S. Movahhed P. Rajaei
  10.30495/jfbt.2023.61182.10272
• Open Access Article
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  17 - Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
  H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad
• Open Access Article
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  18 - The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
  M. Jafari S. H. Hosseini Ghaboos
• Open Access Article
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  19 - Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread
  R. Moghaddasi S. Movahhed H. Ahmadi Chenarbon
• Open Access Article
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  20 - Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production
  S.S. Mirzamani A.R. Bassiri H. Tavakolipour M.H. Azizi M. Kargozari
• Open Access Article
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  21 - Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
  S. Movahhed H. Ahmadi Chenarbon Gh. Rooshenas
• Open Access Article
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  22 - The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread
  R. Rezapour B. Ghiassi Tarzi S. Movahed
• Open Access Article
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  23 - Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads
  E. Karbala’e Husseina S. Movahhed A.R. Shahab Lavasani
  10.30495/jfbt.2022.19732
• Open Access Article
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  24 - Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method
  M. Karamirad S. Movahhed A.R. Shahab Lavasani
• Open Access Article
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  25 - The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
  V. Esmaeilifard B. Ghiassi Tarzi R. Azizi Nezhad
• Open Access Article
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  26 - Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality
  Z. Sheikholeslami M. Karimi T. Hejrani
• Open Access Article
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  27 - Influence of Natural Humectants on Rheological Properties and Staling of Bread
  Z. Sheikholeslami M. Karimi T. Hejrani
• Open Access Article
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  28 - Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread
  S. Zeidvand S. Movahhed
• Open Access Article
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  29 - A Study on Viand Meaning in 5th Verse of Al Ma'ede Surah
  Nahid Dehghan Afifi Amir Omrani Sardo
• Open Access Article
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  30 - Comparison of Concept and Structure in “For Bread Alone” and “Neighbors” Novels
  Jila Goli Taromi Yousef Hadipoor Seyyed Ibrahim Arman
• Open Access Article
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  31 - Bio-butanol production from bread waste with using the amylolytic Clostridium isolated from Parishan Lake
  Maryam Mirzadeh Abbasali Rezaeian
• Open Access Article
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  32 - The Relationship Between Teachers' Instruction Procedures and Job Burnout
  Azizeh Chalak Parviz Birjandi S. Esmail Hosseini Ahmad Reza Jafari Dehkordi Omid Tabatabaei Sondos Mansouri Amir Farzad Ashouri Mansour Koosha Sahar Najarzadegan Ahmad Reza Lotfi MohammadAli Nadi Mohsen Salimian Fakhri Shatalebi Nader Soleimani Mansoor Tavakoli Omid Tabatabaei Hossein Bagheri Hossein Heidari Tabrizi Zahra Fotovatnia GholamReza Akbari Behrouz Nouri Samani Safura Masaeli GholamReza Zareie Naser Abasszadeh Narges Saeedian
• Open Access Article
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  33 - The effect of changing the percentage of flour particles on the quality of flour and bread production
  aram mamudi maryam valinejad Sekine Vaseghi
  10.30495/qafj.2023.2001356.1100
• Open Access Article
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  34 - Effect of Duration and Composition of Seed Priming on Germination Indices and Yield of Wheat (cv. Mehregan) in Khorramshahr Region (South west of Iran)
  Masomeh Sebti Kamran Mohsenifar
• Open Access Article
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  35 - Investigation Response of Wheat Genotypes to Different level of Nitrogen Fertilizer, Crop Production, Seed Growth Trend and Correlation Between Traits
  Fatemeh Torfi
• Open Access Article
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  36 - Response of Qualitative Characteristics of Spring Bread Wheat (Triticum aestivum L.) to Terminal Heat and Determine Correlation Between Traits
  Mani Mojadam
• Open Access Article
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  37 - A Combination of Factor Analysis and Combined Approach Techniques (AHP-TOPSIS) For Ranking Criteria and Evaluating the Factors Affecting Brand
  Amir Nayeb Sina Jabari Mahdi Yousefi Nejad Attari
• Open Access Article
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  38 - A Combination of Factor Analysis and Combined Approach Techniques (AHP-TOPSIS) for Ranking Criteria and Evaluating the Factors Affecting Brand
  Amir Nayeb Gogani Sina Chartab Jabari Mahdi Yousefi Nejad Attari
• Open Access Article
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  39 - A review of factors affecting texture and rheology of bread dough to improve food safety
  Asiyeh Hasanzadeh Zahra Salehi
• Open Access Article
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  40 - The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread
  Shahin Yusefkhan Alireza Shahab Lavasani Orang Eyvazzadeh
• Open Access Article
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  41 - The Morphology of urban riots in the Mozaffari era
  hajar salehi Soheila Torabi Farsani Ahmad kamranifar
• Open Access Article
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  42 - Response of Three Bread Wheat Cultivars to Different Levels of Seeding Rates in Ilam Region
  A. Maleki P. Seyedan A. Tahmasbi
• Open Access Article
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  43 - Grain Yield Stability of Bread Wheat Cultivars under Irrigation in Cold and Temperate Climatic Conditions of Iran
  M. Bakhshayeshi Geshlagh, F. Habibi H. Bakhshayeshi M. Shekarchezade M. Moslemi N. Hejrankesh P. Vafadar Afshar
• Open Access Article
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  44 - Evaluation of Spring Bread Wheat Lines (Triticum aestivum L.) and Their Classification by Using Some Agronomic Traits
  A. Daryani A.R. Tarinejad S. Aharizad F. Farahvash H. Khanzade
• Open Access Article
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  45 - Response of Bread Wheat Recombinant Inbred Lines to Water Deficit
  N. Zafar-naderi S. Aharizad M. Yarnia A. Mohammadi
• Open Access Article
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  46 - Evaluation of Spring Bread Wheat Lines (Triticum aestivum L.) and Their Classification by Using Some Agronomic Traits
  A .R. Tarinejad A. Daryani S. Aharizad F. Farahvash H. Khanzade
• Open Access Article
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  47 - Study of Yield and Effective Traits in Bread Wheat Recombinant Inbred Lines (Triticum aestivum L.) under Water Deficit Condition
  S. Mohammad zadeh S. Aharizad V. Rashidi
• Open Access Article
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  48 - Response of Bread Wheat Recombinant Inbred Lines to Drought Stress and Their Grouping
  S. Aharizad V. Ahmadi A. Mohammadi
• Open Access Article
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  49 - Screening of Bread Wheat Genotypes for Stem Reserves Remobilization, Relative Water Content and Osmotic Adjustment under Drought Stress
  زینب Soleimani H. Ramshini S.M.M. Mortazaviyan B. Foghi
• Open Access Article
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  50 - Protein Pattern of Bread Wheat Cultivars Before and After Flowering Using SDS-PAGE Technique
  Zahra Baghaeifar Mohsen Farshadfar Samira Mostofi Zohreh Shirkhani Mehdi Kakaei
  10.30495/JCEP.2023.1926815.1787
• Open Access Article
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  51 - Screening and Identification of Drought Tolerant Bread Wheat Landraces (Triticum aestivum L.)
  Fatemeh Naderi Fatemeh Bavandpori Ezatolah Farshadfar Mohsen Farshadfar
  10.30495/jcep.2020.676143
• Open Access Article
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  52 - Evaluation of Drought Tolerance of Bread Wheat Recombinant Inbred Lines
  ندا Zafar Naderi S. Aharizad
• Open Access Article
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  53 - Evaluation of Genetic Variation of Bread Wheat Genotypes for Some Morphological and Physiological Characteristics under Drought Stress Condition
  Reza Shahryari
• Open Access Article
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  54 - Response of Bread Wheat Varieties to Application of Nitrogen Fertilizer under Different Irrigation Treatments
  Parisa Ghahremani Soleyman Mohammadi Hashem Hadi
• Open Access Article
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  55 - The criterion of violation of width and the way of protection against it in terms of Imamiyyah jurisprudence and Iranian laws
  majid najafi
  10.3495/jiil.2022.1973889.1686
• Open Access Article
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  56 - وسعت و عمق واژگان: نقش دانش واژگان در عملکرد درک مفاهیم زبان انگلیسی برای مقاصد آکادمیک زبان آموزان ایرانی
  اسماعیل فقیه فائزه نعمتی
• Open Access Article
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  57 - The effect of biodegradable film based on polyvinyl acetate / gelatin containing angelica essential oil on increasing the shelf life of pita bread
  M. Salimkhaniyan L. Nateghi N. Zand
  10.30495/jfh.2021.1935286.1321
• Open Access Article
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  58 - Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread
  Najmeh Jahani Jamshid Farmani
• Open Access Article
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  59 - Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality
  M. Gharekhani M. Aalami M.A. Hejazi Y. Maghsoudlou M. Khomeiri G. Najafian
• Open Access Article
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  60 - Determination of Zearalenone concenteration in wheat, Oat and Maize breads in Isfahan
  ابراهیم Rahimi امیر Shakerian گلنوش Raeisi
• Open Access Article
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  61 - Evaluation of Zn, Pb, Cd and Cu concentrations in wheat and bread consumed in Hamedan city
  S. Kianpoor سهیل Sobhanardakani
• Open Access Article
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  62 - Genetic structure of population and association analysis of some morpho-physiological traits of bread wheat under salinity stress using Simple Sequence Repeats (SSR)
  Sasan Farhangian Kashani Amin Azadi shahab Khaghani Mehdi Changizi Masood Gomarian
  10.30495/iper.2022.690249
• Open Access Article
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  63 - Examining of symbiotic effects of Mycorrhiza (Glomus mosseae) with bread wheat (Triticum aestivum L.) Under drought stress conditions
  Farzaneh Etemadi Sara Saadatmand Rahim Ahmadvand Iraj Mehregan Amin Azadi
  https://doi.org/10.71890/iper.2024.984479
• Open Access Article
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  64 - Relationship Between Vocabulary Learning Strategy Use and Learning Styles Using Structural Equation Modelling Across Age and Gender
  Behzad Hayatbakhsh Abbasi Mehry Haddad Narafshan Peyman Seifaddiny
  10.30495/jfl.2023.707752
• Open Access Article
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  65 - A Comparative Study on the Effectiveness of Cognitive, Affective, and Personality Traits on English Foreign Language Learners’ Lexical Knowledge
  Mohammad Rostampour Seyyedeh Mitra Niroomand
• Open Access Article
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  66 - The effect study of flour producing process from wheat and bread baking in aflatoxin B1 content in Kiar, Chaharmahal and Bakhtiari province
  Iraj Safian Haniyeh Nowzari
• Open Access Article
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  67 - Anti-mold properties of alginate coating incorporating essential oil of Pistacia atlantica subsp. kurdica on bread
  Elham Ahmadipoor samira bahramian
• Open Access Article
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  68 - Comparison of nutritional composition, HPLC characterization, antioxidants property and starch profile of Sphenostylis stenocarpa composite bread and wheat bread
  Sidiqat  Shodehinde Indrani  Dasappa Prabhasankar Pichan Samuel  Olubode Precious  Akinnusi
  10.30495/medherb.2022.698448
• Open Access Article
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  69 - Improving the water use efficiency, greenness index, and wheat grain yield under various irrigation regions using biofertilizer
  Abolghasem Moradgholi Hamidreza Mobasser Hamidreza Ganjali Hamidreza Fanaie Ahmad Mehraban
  10.2./jpps.2023.698813
• Open Access Article
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  70 - Breadth/Depth Balance; Modelling Managerial Decision-Making under Uncertainty with a Cognitive-Behavioral Approach
  Alireza Valyan Hossein Rahmanseresht
• Open Access Article
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  71 - An Exploration of Breadth and Depth of EFL Learners’ Vocabulary Strategy Use Using Structural Equation Modeling
  Behzad Hayatbakhsh Abbasi Mehry Haddad Narafshan Peyman Seifaddiny
  10.30495/ttlt.2023.1997247.2394
• Open Access Article
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  72 - An Exploration of Breadth and Depth of EFL Learners’ Vocabulary Strategy Use Using Structural Equation Modeling
  Behzad Hayatbakhsh Mehry Haddad Narafshan Peyman Seifaddiny
  10.30495/ttlt.2024.709397
• Open Access Article
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  73 - Enrichment of Brotchen Bread By Fish Protein Concentrate of Silver Carp (Hypophthalmichthys moliyrix)
  S. Moini E. Rahimzade A. S. Khanipour
• Open Access Article
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  74 - Paradimic model of customer satisfaction in the bread industry
  setareh Nikian Ebrahim Albonaiemi Leila Andervazh
• Open Access Article
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  75 - Comparison of yield and some agronomic traits of new bread wheat cultivars in Kerman city (cold area)
  Mohammad Ali Javaheri Hamid Najafinezhad
• Open Access Article
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  76 - A Review of the Use of Chestnut in Traditional and Innovative Food Products
  Raquel P. F. Guiné Cátia Costa Sofia G. Florença Paula M. R. Correia
  10.22034/jon.2022.1953486.1155
• Open Access Article
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  77 - Assignment of the relations among traits and regression and path analyses of grain yield in promising lines and cultivars of temperate and cold regions bread wheat
  V. Rashidi S. Reihani Mehr S. Chalabi Yani
• Open Access Article
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  78 - Comparison of bread wheat (Triticum aestivum) genotypes based on drought tolerance indices
  F. Babaei A. Maleki H. Chaharsoughi Amin H. Moradkhani J. Ahmadi
• Open Access Article
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  79 - Relationship between yield and its components in bread wheat (Triticum aestivum L.) genotypes in drought and non-drought stress conditions
  A. Golparvar H. Madani M. Rasouli
• Open Access Article
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  80 - Evaluation of a few effective factors on bread and flour wastage in Mashhad’s bakeries
  K. Kalarestaghi M. Kazemi Kakhki M. Mansouri Tourshizi N. Alidadi
• Open Access Article
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  81 - Stady of some morphological attributes in spring bread wheat genotypes under weather condition of Moghan
  saed Barani majid Shokrpour
• Open Access Article
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  82 - Study of interaction of genotype * environment and Stability of grain yield in bread Wheat cultrivars in Kurdestan Province
  M. Bakhshayeshi H. Bakhshayeshi
• Open Access Article
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  83 - Application of Starch Foams Containing Plant Essential Oils to Prevent Mold Growth and Improve Shelf Life of Packaged Bread
  S. Lotfinia M. Javanmard Dakheli A Mohammadi Nafchi
  10.22034/jchr.2018.544043
• Open Access Article
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  84 - Effect of Bread Making Process on Aflatoxin Level Changes
  Jafar Milani Seyed Saman Seyed Nazari Elmira Bamyar Gisou Maleki
  10.22034/jchr.2018.544078
• Open Access Article
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  85 - Determine the Quality of Bread Samples Used in Qazvin, Iran
  Peyman Qajarbeygi Masoud Kazeminia Razzagh Mahmoudi
  10.22034/jchr.2018.544195
• Open Access Article
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  86 - Effect of Baking Methods Types on Residues of Heavy Metals in the Different Breads Produced with Wheat Flour in Iran: A Case Study of Mashhad
  Sajjad Ghasemi Mohammad Hashemi Mahdi Gholian Aval Saeed Khanzadi Mohammad Safarian Arezoo Orooji Seyedeh Belin Tavakoly Sany
  10.22034/jchr.2021.1929107.1299
• Open Access Article
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  87 - The impact Encapsulation Exerted by Tragacanth Gum on Viability and Staling of Lactobacillus Plantarum and Lactobacillus acidophilus During Baking and Storing Gluten-free Sorghum Bread
  Leila Ghasemi Leila Nouri Abdorreza Mohammadi Nafchi
  10.22034/jchr.2022.1913164.1210
• Open Access Article
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  88 - Impact of Lactic Acid Bacteria Cells on the Aflatoxin B1 in Wheat Flour During Manufacture Fino Bread
  Mohamed Fouad Moustafa El-Shenawy Ahmed Hussein Tarek El-desouky
  10.22034/jchr.2021.1911328.1195
• Open Access Article
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  89 - Quantification of Calcium Propionate and Its Health Risk Assessment in Different Types of Bread
  Payam Yazdani Sina Darzi Mahboob Nemati
  10.60829/jchr.2025.4181940
• Open Access Article
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  90 - Investigating the relationship between gliadin sub-units and grain quality traits in wheat
  marouf khalili rehane asadi Mohammad Ali Ebrahimi
• Open Access Article
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  91 - Relationship among traits and path analysis for grain yield of winter wheat cultivars under normal and drought stress conditions
  azam zarebayati manoochehr khodarahmi khodadad mostafavi
• Open Access Article
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  92 - Evaluation of 38 varieties of bread wheat in heat stress tolerance is calculated based on the season of the untamed STI farm
  seyed saeed sayahi Fatemeh Komaei
• Open Access Article
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  93 - Molecular analysis and reduction of mycotoxin deoxynivalenol to 3-acetyl form in 20 durum wheat cultivars of Khuzestan through PCR technique and determination of AYT1 resistance gene
  Seyed Saeed Noorinia neda baghestani
• Open Access Article
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  94 - Evaluation Pedigree and Morphological Traits Studies of Bread Wheat (Triticum aestivum L.) Genotypes Using RGA to Introduce Compatible Cultivars
  Alireza Habibzadeh Mohammad Khayat
• Open Access Article
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  95 - Occurrence of botulism due to consumption of bread waste mixed with meat pieces in feedlot cattle in suburb of Tehran
  Peyman Dehghan Rahimabadi Diba Golchin Babak Bastani Amin Anoushepour Javad Abbasi Hasan Asgari Rad
• Open Access Article
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  96 - Hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
  Banafsheh Hejazi Maryam Mizani
• Open Access Article
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  97 - The Effect of Okra Stem as a By-product on Dough Rheology and Bread Quality
  Amirhosein  Elhamirad Somayeh  Amirabbasi Mohammad Reza Saedi Asl Mohamad  Armin Seyed Hamidreza  Ziaolhagh
• Open Access Article
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