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Rye bread
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#	Item
121	Irish Journal of Agricultural and Food Research 50: 239–247, 2011 Prediction of rye dough behaviour and bread quality using response surface methodology I. Banu, I. Vasilean, O.E. Constantin and I. Aprodu† Dunarea d Add to Reading List Source URL: www.teagasc.ie Language: English - Date: 2012-07-11 07:25:53 Baking Nutrition Starch Rye bread Sourdough Flour Proofing Gluten Pre-ferment Food and drink Staple foods Breads
122	PDF Document Add to Reading List Source URL: www.bbc.co.uk Language: English Baking World cuisine Rye bread Kneading Flour Food and drink Staple foods Breads
123	spendsmart eatsmart NO KNEAD WHOLE WHEAT BREAD Add to Reading List Source URL: www.extension.iastate.edu Language: English - Date: 2014-01-09 19:59:20 Flour Wheat Food additives Whole-wheat flour Wheat flour Kneading Whole wheat bread Chorleywood bread process Rye bread Food and drink Breads Staple foods
124	1 Introduction to Baking and Bakery Products Weibiao Zhou1, N. Therdthai2, and Y. H. Hui3 Add to Reading List Source URL: media.wiley.com Language: English - Date: 2014-05-28 07:13:20 Staple foods Fermentation Wheat Bread Leavening agent Sourdough Chorleywood bread process Rye bread Kneading Food and drink Breads Baking
125	Pakistan Journal of Nutrition 6 (6): [removed], 2007 ISSN[removed] © Asian Network for Scientific Information, 2007 Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread Salim-ur-Rehman1, Haq Nawaz2, Sarfr Add to Reading List Source URL: www.pjbs.org Language: English* - Date: 2009-04-21 03:56:19 Baking Fermentation Microbiology Sourdough Bread Rye bread Proofing Leavening agent Pre-ferment Food and drink Breads Lactobacillaceae
126	1 Breads Food for Thought Add to Reading List Source URL: copyediting-l.info Language: English - Date: 2009-10-15 17:45:49 Staple foods Kneading Food additives Proofing Gluten Rye bread Whole-wheat flour Baguette Flour Food and drink Baking Breads
127	Mishna - Mas. Hallah Chapter 1 MISHNAH 1. FIVE SPECIES [OF CEREALS] ARE SUBJECT TO [THE LAW OF] HALLAH.1 WHEAT, BARLEY, SPELT, OATS AND RYE.2 THESE ARE SUBJECT TO HALLAH, AND [SMALL QUANTITIES OF DOUGH MADE OF THE DIFFER Add to Reading List Source URL: halakhah.com Language: English - Date: 2009-04-20 19:30:13 Talmud Heave offering Kneading Bread Proofing Second tithe Passover Tithe Dough offering Food and drink Baking Hallah
128	FEATURE Rye Production and Uses Worldwide1 W. BUSHUK University of Manitoba Add to Reading List Source URL: www.agmrc.org Language: English - Date: 2008-09-26 12:13:33 Crops Poaceae Energy crops Rye Triticale Wheat Barley Oat Bread Food and drink Staple foods Cereals
129	Flyer - Rye Breads, July 11-12, 2014 v2 Add to Reading List Source URL: www.bbga.org Language: English - Date: 2014-01-30 12:29:53 Rye bread Sourdough Flour Baguette Raymond Calvel Breadsmith Finnish bread Food and drink Staple foods Breads
130	2014 Workshop Schedule 5-day Workshops Systematic Approach to Breads Monthly schedule Add to Reading List Source URL: www.sfbi.com Language: English - Date: 2014-05-28 16:24:43 Baking Fermentation Finnish cuisine Sourdough Rye bread Flour Pastry Cake Baguette Food and drink Breads Staple foods

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