WordNet

bread made with gluten flour
the quality of being so overabundant that prices fall (同)oversupply, surfeit
cover with bread crumbs; "bread the pork chops before frying them"
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked (同)breadstuff, staff of life
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

PrepTutorEJDIC

(…を)〈人〉‘に'飽きるほど食べさせる;(…で)〈食欲など〉‘を'十分に満足させる《+『名』+『with』+『名』》 / (生産物などを)〈市場〉‘に'過度に供給する《+『名』+『with』+『名』》 / (生産物などの)過剰供給,過多《+『of』+『名』》
『パン』,食パン / (生名の糧(かて)として必要な)食物一般…生計・金・銭
グルテン,麩(ふ)質
(特に肉・魚が)パン紛をつけて料理された

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Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

Costantini L1, Lukšič L2, Molinari R3, Kreft I4, Bonafaccia G5, Manzi L6, Merendino N7.
Food chemistry.Food Chem.2014 Dec 15;165:232-40. doi: 10.1016/j.foodchem.2014.05.095. Epub 2014 May 27.
In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and tartary buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate tha
PMID 25038671

Storage of parbaked bread affects shelf life of fully baked end product: A (1)H NMR study.

Bosmans GM1, Lagrain B2, Ooms N2, Fierens E2, Delcour JA2.
Food chemistry.Food Chem.2014 Dec 15;165:149-56. doi: 10.1016/j.foodchem.2014.05.056. Epub 2014 May 23.
Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the
PMID 25038661

Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties.

Snelders J1, Dornez E, Delcour JA, Courtin CM.
Journal of agricultural and food chemistry.J Agric Food Chem.2014 Jul 9. [Epub ahead of print]
The impact of arabinoxylanoligosaccharides (AXOS) with varying bound or free ferulic acid (FA) content on dough and bread properties was studied in view of their prebiotic and antioxidant properties. AXOS with an FA content of 0.1-1.7% caused an increase in dough firmness with increasing AXOS concen
PMID 24993037

村上陽子,藤田沙南
静岡大学教育実践総合センター紀要 = Bulletin of the Center for Educational Research and Teacher Development, Shizuoka University (23), 77-84, 2015
NAID 40020426370