List of Articles Bread

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  1 - 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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  2 - 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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  3 - 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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  4 - 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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  5 - 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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  6 - 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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  7 - 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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  8 - 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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  9 - 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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  10 - 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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  11 - 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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  12 - Influence of Natural Humectants on Rheological Properties and Staling of Bread
  Z. Sheikholeslami M. Karimi T. Hejrani
• Open Access Article
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  13 - 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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  14 - Hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
  Banafsheh Hejazi Maryam Mizani