Grain quality of spring wheat (<i>Triticum aestivum</i> L.) cultivars developed in Western Siberia under the conditions of Northern Kazakhstan by M. U. Utebayev, T. V. Shelaeva, N. A. Bome, I. V. Chilimova, O. O. Kradetskaya, S. M. Dashkevich, V. N. Novokhatin, L. I. Weisfeld

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MORPHOBIOLOGICAL STRUCTURE OF BREAD WHEAT (TRITICUM AESTIVUM L.) IN AZERBAIJAN by Kh. N. Rustamov

Subjects: “…bread wheat…”
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Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread by G. Ghoshal, U.S. Shivhare, U.C. Banerjee

Subjects: “…Bread…”
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BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC by Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková

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Editorial: Wheat: from nutrition to cultivation and technology by Bojana Voučko, Elena Bartkiene, Elena Bartkiene, Marianna Rakszegi, João Miguel F. Rocha

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The effect of consuming bread contaminated with heavy metals on cardiovascular disease and calculating its risk assessment by Kambiz Ahmadi Angali, Majid Farhadi, Abdolkazem Neisi, Bahman Cheraghian, Mehdi Ahmadi, Afshin Takdastan, Abdolah Dargahi

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Effect of Wheat Germ on Quality of Wheat Bread Dough by Lehat Yousif M. Noori, Dler Amin Sabir

Subjects: “…Germ, Rheology, Physical, Sensory, Dough, Bread.…”
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Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation by Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker

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Fiber and microelements content in various types of wheat bread by Redžepović-Đorđević Azra, Dodevska Margarita, Jovetić Milica, Ačanski Marijana

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Evaluation of spring bread wheat accessions from the VIR collection for resistance to loose smut by M. M. Kovaleva, E. V. Zuev, A. N. Brykova

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A Transfer of Language and Culture: German Bread and Pastries and Their Names in Kosovo by Hamiti Vjosa, Jusufi Lumnije

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POSSIBILITIES OF BREAD ENRICHMENT WITH MINERALS BY USING SUGAR BEET MOLASSES by Vijolė Bradauskienė, Loreta Tamošaitienė, Vitalija Freitakaitė, Mihaela Adriana Tita

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Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality by Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku

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The influence of entrepreneurial culture on enhancing efficiency of industrial entrepreneurship (case study of St. Petersburg Bakers’ Association) by A. S. Zorin, N. A. Zorina, P. A. Safrygin

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The expression of powdery mildew resistance in spring bread wheat cultivars from the VIR collection of plant genetic resources by T. V. Lebedeva, E. V. Zuev, A. N. Brykova

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Evaluating the Economic and Social Impact of the Construction of the Border Market and Its Role in the Development of Urban Areas (Case Study: Market of Hendijan City) by Zahre Moradi, Maryam Ilanloo

Subjects: “…bread market…”
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Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta... by Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello

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Genetic Diversity of Bread Wheat Genotypes Grown in Different Landscapes Using SSR Marker Analysis by Babayeva Sevda, Rustamov Khanbala, Abbasov Mehraj

Subjects: “…bread wheat…”
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Use of food additives in bakery products by Karim Sattarov, Abror Jankurazov, Javsurbek Khazratkulov

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Using grain protein electrophoresis to control the genetic integrity of spring bread wheat accessions from the VIR collection of plant genetic resources by E. V. Zuev, T. I. Peneva, N. M. Martynenko, A. N. Brykova, E. Yu. Kudryavtseva

Subjects: “…spring bread wheat…”
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