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Bread

Known as: Breads 
Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made… 
National Institutes of Health

Related topics

Related topics

3 relations
Microbiologicalaspects of radiation effectsstandards characteristics

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2013
Review
2013
Front-of-package references to fiber on foods in Canadian supermarkets highlight the need for increased nutrition knowledge among consumers.
Review
2010
Review
2010
경기 일부지역 중학생의 영양표시 이용과 자아효능감, 간식 실태 및 식행동
This study was designed to examine nutrition label use, self-efficacy, snacking and eating behaviors of middle school students… 
Highly Cited
2004
Highly Cited
2004
Yeast-leavened oat breads with high or low molecular weight beta-glucan do not differ in their effects on blood concentrations of lipids, insulin, or glucose in humans.
Increased intestinal viscosity appears to be the major mode of action by which dietary oat beta-glucan increases the fecal… 
Review
1996
Review
1996
Marginal vitamin and mineral intakes of young adults: the Bogalusa Heart Study.
1995
1995
Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties
Effects of three types of shortening systems on baking and rheological properties of frozen doughs were studied. The first type… 
Review
1992
Review
1992
Dietary changes in older Americans, 1977-1987.
This study compares dietary practices of persons aged greater than or equal to 65 y surveyed as part of the 1977-78 and 1987-88… 
Review
1985
Review
1985
Appalachian adolescents' snack patterns: morning, afternoon, and evening snacks.
1980
1980
Formation of mutagens in cooked foods. II. Foods with high starch content.
1978
1978
Effect of baking on the nutritive value of Pakistani bread.
The nutritive value of Pakistani breads prepared from wheat, maize, rice, barley, millet, triticale and sorghum were measured… 
1965
1965
FOLIC ACID DERIVATIVES IN YEAST.
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