227 related articles for article (PubMed ID: 24751052)
1. Effect of inulin on rheological and thermal properties of gluten-free dough.
Juszczak L; Witczak T; Ziobro R; Korus J; Cieślik E; Witczak M
Carbohydr Polym; 2012 Sep; 90(1):353-60. PubMed ID: 24751052
[TBL] [Abstract][Full Text] [Related]
2. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
Korus J; Ziobro R; Witczak T; Kapusniak Jochym K; Juszczak L
Molecules; 2021 Apr; 26(8):. PubMed ID: 33920373
[TBL] [Abstract][Full Text] [Related]
3. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Collar C; Conte P; Fadda C; Piga A
Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
[TBL] [Abstract][Full Text] [Related]
4. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
Smith BM; Bean SR; Herald TJ; Aramouni FM
J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
[TBL] [Abstract][Full Text] [Related]
5. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
Ozturk OK; Mert B
Food Res Int; 2018 Mar; 105():782-792. PubMed ID: 29433274
[TBL] [Abstract][Full Text] [Related]
6. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
Mudgil D; Barak S; Khatkar BS
Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
[TBL] [Abstract][Full Text] [Related]
7. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
Crockett R; Ie P; Vodovotz Y
J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
[TBL] [Abstract][Full Text] [Related]
8. Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.
Xu F; Liu W; Zhang L; Liu Q; Wang F; Zhang H; Hu H; Blecker C
Food Chem; 2022 Dec; 396():133628. PubMed ID: 35843005
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
Ahmed J; Thomas L; Khashawi RA
J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
[TBL] [Abstract][Full Text] [Related]
11. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
Sabanis D; Tzia C
Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
[TBL] [Abstract][Full Text] [Related]
12. Tribological properties of neutral polysaccharide solutions under simulated oral conditions.
Zinoviadou KG; Janssen AM; de Jongh HH
J Food Sci; 2008 Mar; 73(2):E88-94. PubMed ID: 18298730
[TBL] [Abstract][Full Text] [Related]
13. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
Frederix SA; Van Hoeymissen KE; Courtin CM; Delcour JA
J Agric Food Chem; 2004 Dec; 52(26):7950-6. PubMed ID: 15612781
[TBL] [Abstract][Full Text] [Related]
14. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
Zhang D; Mu T; Sun H
Food Res Int; 2018 Jan; 103():156-162. PubMed ID: 29389601
[TBL] [Abstract][Full Text] [Related]
15. Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures.
Hussain R; Vatankhah H; Singh A; Ramaswamy HS
Carbohydr Polym; 2016 Oct; 150():299-307. PubMed ID: 27312641
[TBL] [Abstract][Full Text] [Related]
16. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate.
Dangi N; Yadav BS; Yadav RB
Int J Biol Macromol; 2019 Oct; 139():387-396. PubMed ID: 31381921
[TBL] [Abstract][Full Text] [Related]
17. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
Mann J; Schiedt B; Baumann A; Conde-Petit B; Vilgis TA
Food Sci Technol Int; 2014 Jul; 20(5):341-51. PubMed ID: 23751547
[TBL] [Abstract][Full Text] [Related]
18. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
[TBL] [Abstract][Full Text] [Related]
19. Effect of inulin on pasting, thermal, rheological properties and in vitro digestibility of pea starch gel.
Ji X; Yin M; Hao L; Shi M; Liu H; Liu Y
Int J Biol Macromol; 2021 Dec; 193(Pt B):1669-1675. PubMed ID: 34742552
[TBL] [Abstract][Full Text] [Related]
20. Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
Guardeño LM; Hernando I; Llorca E; Hernández-Carrión M; Quiles A
J Food Sci; 2012 Aug; 77(8):C859-65. PubMed ID: 22809145
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]