Nutritional and sensory properties of protein enriched bread

C.S. Hathorn, M.A. Biswas, P.N. Gichuhi, A.C. Bovell-Benjamin, Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers Lwt - Food Science and Technology. ,vol. 41, pp. 803- 815 ,(2008) , 10.1016/J.LWT.2007.06.020

Anusooya S. Sivam, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, SiewYoung Quek, Conrad O. Perera, Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants Journal of Food Science. ,vol. 76, pp. H97- H107 ,(2011) , 10.1111/J.1750-3841.2011.02086.X

Helene Hopfer, Hildegarde Heymann, A summary of projective mapping observations – The effect of replicates and shape, and individual performance measurements Food Quality and Preference. ,vol. 28, pp. 164- 181 ,(2013) , 10.1016/J.FOODQUAL.2012.08.017

I.-D. Choi, R.D. Phillips, A.V.A. Resurreccion, Consumer-based optimization of a third-generation product made from peanut and rice flour. Journal of Food Science. ,vol. 72, ,(2007) , 10.1111/J.1750-3841.2007.00457.X

Seda OĞUR, Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench ( Tinca tinca L. , 1758) Flesh in Turkey Journal of Food and Nutrition Research. ,vol. 2, pp. 985- 992 ,(2014) , 10.12691/JFNR-2-12-20

E Gallagher, T.R Gormley, E.K Arendt, Crust and crumb characteristics of gluten free breads Journal of Food Engineering. ,vol. 56, pp. 153- 161 ,(2003) , 10.1016/S0260-8774(02)00244-3

Jinshui Wang, Cristina M Rosell, Carmen Benedito de Barber, Effect of the addition of different fibres on wheat dough performance and bread quality Food Chemistry. ,vol. 79, pp. 221- 226 ,(2002) , 10.1016/S0308-8146(02)00135-8

Hans R. Rosenberg, Edward L. Rohdenburg, The fortification of bread with lysine. II. The nutritional value of fortified bread Archives of Biochemistry and Biophysics. ,vol. 37, pp. 461- 468 ,(1952) , 10.1016/0003-9861(52)90207-5

MARIJA BODROŽA-SOLAROV, BOJANA FILIPČEV, ŽARKO KEVREŠAN, ANAMARIJA MANDIĆ, OLIVERA ŠIMURINA, QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN Journal of Food Process Engineering. ,vol. 31, pp. 602- 618 ,(2008) , 10.1111/J.1745-4530.2007.00177.X

Michael A. Nestrud, Harry T. Lawless, Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers Food Quality and Preference. ,vol. 19, pp. 431- 438 ,(2008) , 10.1016/J.FOODQUAL.2008.01.001