Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders

被引：0
|
作者：
Marjan Bazhan
Farnam Shafiei Sabet
机构：
[1] National Nutrition and Food Technology Research Institute,Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology
[2] Shahid Beheshti University of Medical Sciences,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
[3] National Nutrition and Food Technology Research Institute,undefined
[4] Shahid Beheshti University of Medical Sciences,undefined
来源：
BMC Research Notes | / 15卷
关键词：
Quality improvement; Wheat- flour- bread chain; Qualitative study;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 23 条
  • [1] Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders
    Bazhan, Marjan
    Sabet, Farnam Shafiei
    [J]. BMC RESEARCH NOTES, 2022, 15 (01)
  • [2] EFFECT OF GERMINATED TIGERNUT AND MORINGA FLOUR BLENDS ON THE QUALITY OF WHEAT- BASED BREAD
    Chinma, C. E.
    Abu, J. O.
    Akoma, S. N.
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (02) : 721 - 727
  • [3] Strategies to Improve Whole Wheat Bread Quality
    Baik, Byung-Kee
    [J]. CEREAL FOODS WORLD, 2019, 64 (06)
  • [4] Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
    Xingli Liu
    Taihua Mu
    Karim Diego Yamul
    Hongnan Sun
    Miao Zhang
    Jingwang Chen
    Marie Laure Fauconnier
    Perez Vanina Andrea
    [J]. Journal of Food Science and Technology, 2017, 54 : 1597 - 1607
  • [5] Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
    Liu, Xingli
    Mu, Taihua
    Diego Yamul, Karim
    Sun, Hongnan
    Zhang, Miao
    Chen, Jingwang
    Fauconnier, Marie Laure
    Vanina Andrea, Perez
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (06): : 1597 - 1607
  • [6] Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
    Kurek, Marcin Andrzej
    Sokolova, Natalia
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2020, 40 (02): : 307 - 314
  • [7] Effect of different iron type on bread quality from white wheat flour
    Codina, Georgiana Gabriela
    Zaharia, Dumitru
    Stroe, Silviu Gabriel
    [J]. IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT, 2018, 54 : S33 - S34
  • [8] Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations
    Ahmed, Isam A. Mohamed
    Ozcan, Mehmet Musa
    Mohammed, Belal M.
    Karrar, Emad
    [J]. WASTE AND BIOMASS VALORIZATION, 2024, 15 (08) : 4981 - 4994
  • [9] A combined use of different functional additives for improvement of wheat flour quality for bread making
    Iqbal, Saba
    Arif, Saqib
    Khurshid, Salman
    Iqbal, Hafiza Mehwish
    Akbar, Qurrat-Ul-Ain
    Ali, Tahira Mohsin
    Mohiuddin, Shaikh
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (07) : 3261 - 3271
  • [10] Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour
    Cai, Liming
    Choi, Induck
    Park, Chul Soo
    Baik, Byung-Kee
    [J]. CEREAL CHEMISTRY, 2015, 92 (06) : 557 - 564
123