PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
22489220-0	2012	Enhancement of the folate content in Egyptian pita bread.	Folic Acid	19-25	disease resistance protein RGA5	Triticum aestivum	46-50	
22489220-2	2012	One major food source for folate is pita (baladi) bread, which is consumed daily.	Folic Acid	26-32	disease resistance protein RGA5	Triticum aestivum	36-40	
22489220-4	2012	The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF).	Folic Acid	49-55	disease resistance protein RGA5	Triticum aestivum	23-27	
22489220-10	2012	Pita bread baked with 50% sieved GWF was acceptable with respect to colour and layer separation, and had a folate content of 50 microg/100 g DM compared with 30 microg/100 g DM in conventional pita bread (0% GWF).	Folic Acid	107-113	disease resistance protein RGA5	Triticum aestivum	0-4	
22489220-11	2012	CONCLUSION: Using 50% GWF, pita bread with increased folate content, acceptable for the Egyptian consumer, was produced.	Folic Acid	53-59	disease resistance protein RGA5	Triticum aestivum	27-31