The concurrent screening and optimization of several complex physical and sensory traits of bread is developed using a structured Taguchi-type micro-mining technique.
Some 100 percent wholewheat loaves, such as Sara Lee Soft & Smooth 100 Percent Whole Wheat Bread, were developed with the sole intent of providing 100 percent whole wheat nutrition while maintaining the mild taste and soft texture of enriched wheat options.
The bag, which has a 75% lower carbon footprint than traditional bread bags, was developed by Australian firm Amcor Flexibles.
Oat bread containing 30% oats was developed by Macphie of Glenbervie Ltd (Glenbervie, Stonehaven, UK) and produced by J. G. Ross (Bakers) Ltd Highclere Business Parkk, Inverurie, UK).
Although HANDS was developed with bread wheat in mind, it is applicable to all allopolyploid genomes, and relies on sequence similarity between the polyploid subgenomes and the corresponding diploid progenitors.
The 2002 title Melty Blood was developed by then amateur developer French-Bread and achieved cult success on the PC.
Baking technology for tasty bread with high wholemeal oat content and good texture was developed.
A computer test was developed to determine rewarding value, i.e. 'liking' and 'wanting', for 72 items divided in six categories (bread, filling, drinks, dessert, sweets, stationery).
The review of academic literature referred to the wheat to bread chain is developed according to a systematic approach (Fink, 2014; Pfau et al., 2014).
First, more accurate formula of composite enzyme aiming at specific noodle or steamed bread need to be developed.
