361 related articles for article (PubMed ID: 21953440)
1. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
Hemalatha MS; Bhagwat SG; Salimath PV; Prasada Rao UJ
J Sci Food Agric; 2012 Mar; 92(4):764-71. PubMed ID: 21953440
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.
Han HM; Koh BK
J Sci Food Agric; 2011 Mar; 91(4):604-8. PubMed ID: 21302313
[TBL] [Abstract][Full Text] [Related]
3. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
Han HM; Koh BK
J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Grape seed as a functional food ingredient in bread-making.
Meral R; Doğan İS
Int J Food Sci Nutr; 2013 May; 64(3):372-9. PubMed ID: 23113647
[TBL] [Abstract][Full Text] [Related]
6. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
Blandino M; Sovrani V; Marinaccio F; Reyneri A; Rolle L; Giacosa S; Locatelli M; Bordiga M; Travaglia F; Coïsson JD; Arlorio M
Food Chem; 2013 Dec; 141(3):2549-57. PubMed ID: 23870994
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
Mildner-Szkudlarz S; Bajerska J; Zawirska-Wojtasiak R; Górecka D
J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
Sivam AS; Sun-Waterhouse D; Waterhouse GI; Quek S; Perera CO
J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
[TBL] [Abstract][Full Text] [Related]
11. Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.
Ahmed M; Akter MS; Eun JB
J Sci Food Agric; 2010 Feb; 90(3):494-502. PubMed ID: 20355072
[TBL] [Abstract][Full Text] [Related]
12. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
Cappa C; Lucisano M; Mariotti M
Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
[TBL] [Abstract][Full Text] [Related]
13. Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican 'Ataulfo' mango (Mangifera indica L.) by-products.
Blancas-Benitez FJ; Mercado-Mercado G; Quirós-Sauceda AE; Montalvo-González E; González-Aguilar GA; Sáyago-Ayerdi SG
Food Funct; 2015 Mar; 6(3):859-68. PubMed ID: 25608953
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant contents and antioxidative properties of traditional rye breads.
Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
[TBL] [Abstract][Full Text] [Related]
15. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
Gujral HS; Sharma P; Gill BS; Kaur S
Food Chem; 2013 Jun; 138(2-3):1400-6. PubMed ID: 23411260
[TBL] [Abstract][Full Text] [Related]
16. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
Yegin S; Altinel B; Tuluk K
J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094
[TBL] [Abstract][Full Text] [Related]
17. Dynamic rheological properties of dough as affected by amylases from various sources.
Doğan IS
Nahrung; 2002 Dec; 46(6):399-403. PubMed ID: 12577587
[TBL] [Abstract][Full Text] [Related]
18. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
Dornez E; Gebruers K; Cuyvers S; Delcour JA; Courtin CM
J Agric Food Chem; 2007 Aug; 55(17):7149-55. PubMed ID: 17661495
[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. Impact of Fusarium culmorum on the polysaccharides of wheat flour.
Wang J; Pawelzik E; Weinert J; Wolf GA
J Agric Food Chem; 2005 Jul; 53(14):5818-23. PubMed ID: 15998153
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
