251 related articles for article (PubMed ID: 21249355)
1. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
Zheng H; Guo B; Chen XL; Fan SJ; Zhang YZ
Appl Microbiol Biotechnol; 2011 Apr; 90(2):509-15. PubMed ID: 21249355
[TBL] [Abstract][Full Text] [Related]
2. Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.
Gujral HS; Guardiola I; Carbonell JV; Rosell CM
J Agric Food Chem; 2003 Jun; 51(13):3814-8. PubMed ID: 12797748
[TBL] [Abstract][Full Text] [Related]
3. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
[TBL] [Abstract][Full Text] [Related]
4. Elucidating the mechanism of laccase and tyrosinase in wheat bread making.
Selinheimo E; Autio K; Kruus K; Buchert J
J Agric Food Chem; 2007 Jul; 55(15):6357-65. PubMed ID: 17602567
[TBL] [Abstract][Full Text] [Related]
5. Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.
Shah AR; Shah RK; Madamwar D
Bioresour Technol; 2006 Nov; 97(16):2047-53. PubMed ID: 16307877
[TBL] [Abstract][Full Text] [Related]
6. Model approach to starch functionality in bread making.
Goesaert H; Leman P; Delcour JA
J Agric Food Chem; 2008 Aug; 56(15):6423-31. PubMed ID: 18627169
[TBL] [Abstract][Full Text] [Related]
7. Usage of enzymes in a novel baking process.
Keskin SO; Sumnu G; Sahin S
Nahrung; 2004 Apr; 48(2):156-60. PubMed ID: 15146975
[TBL] [Abstract][Full Text] [Related]
8. Effects of waxy wheat flour and water on frozen dough and bread properties.
Yi J; Kerr WL; Johnson JW
J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
[TBL] [Abstract][Full Text] [Related]
9. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
Beck M; Jekle M; Becker T
J Sci Food Agric; 2012 Jan; 92(2):299-306. PubMed ID: 21918992
[TBL] [Abstract][Full Text] [Related]
10. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
[TBL] [Abstract][Full Text] [Related]
11. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
Nicks F; Richel A; Dubrowski T; Wathelet B; Wathelet JP; Blecker C; Paquot M
J Sci Food Agric; 2013 Aug; 93(10):2415-20. PubMed ID: 23371852
[TBL] [Abstract][Full Text] [Related]
12. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
Tebben L; Chen G; Tilley M; Li Y
J Food Sci; 2020 Dec; 85(12):4201-4208. PubMed ID: 33174283
[TBL] [Abstract][Full Text] [Related]
13. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
Shafisoltani M; Salehifar M; Hashemi M
Food Chem; 2014 Apr; 148():176-83. PubMed ID: 24262543
[TBL] [Abstract][Full Text] [Related]
14. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
Mubarak AE
Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
[TBL] [Abstract][Full Text] [Related]
15. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.
Sandhu HP; Manthey FA; Simsek S
J Sci Food Agric; 2011 Jul; 91(9):1576-84. PubMed ID: 21445841
[TBL] [Abstract][Full Text] [Related]
16. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
Konopka I; Drzewiecki J
Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
[TBL] [Abstract][Full Text] [Related]
17. Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy.
Oliveira DS; Telis-Romero J; Da-Silva R; Franco CM
Food Chem; 2014 Jan; 143():139-46. PubMed ID: 24054223
[TBL] [Abstract][Full Text] [Related]
18. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
Seguchi M; Tabara A; Fukawa I; Ono H; Kumashiro C; Yoshino Y; Kusunose C; Yamane C
J Food Sci; 2007 Mar; 72(2):E79-84. PubMed ID: 17995837
[TBL] [Abstract][Full Text] [Related]
19. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
Purhagen JK; Sjöö ME; Eliasson AC
J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
[TBL] [Abstract][Full Text] [Related]
20. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
Bae W; Lee SH; Yoo SH; Lee S
J Food Sci; 2014 Aug; 79(8):E1535-40. PubMed ID: 25040090
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]