519 related articles for article (PubMed ID: 28873523)
1. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
Food Chem; 2018 Jan; 239():1064-1074. PubMed ID: 28873523
[TBL] [Abstract][Full Text] [Related]
2. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.
Cheng L; Wang X; Gu Z; Hong Y; Li Z; Li C; Ban X
Int J Biol Macromol; 2022 Jun; 209(Pt A):144-152. PubMed ID: 35381284
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour.
Liu X; Mu T; Yamul KD; Sun H; Zhang M; Chen J; Fauconnier ML; Andrea PV
J Food Sci Technol; 2017 May; 54(6):1597-1607. PubMed ID: 28559619
[TBL] [Abstract][Full Text] [Related]
5. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
de la Hera E; Rosell CM; Gomez M
Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
[TBL] [Abstract][Full Text] [Related]
6. Optimization of gluten-free formulations for French-style breads.
Mezaize S; Chevallier S; Le Bail A; de Lamballerie M
J Food Sci; 2009 Apr; 74(3):E140-6. PubMed ID: 19397719
[TBL] [Abstract][Full Text] [Related]
7. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Effect of ingredients on the quality of gluten-free steamed bread based on potato flour.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
J Food Sci Technol; 2019 Jun; 56(6):2863-2873. PubMed ID: 31205342
[TBL] [Abstract][Full Text] [Related]
11. Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.
Megusar P; Stopar D; Poklar Ulrih N; Dogsa I; Prislan I
Polymers (Basel); 2022 Aug; 14(16):. PubMed ID: 36015498
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.
Zhang H; Liu S; Feng X; Ren F; Wang J
Food Res Int; 2023 Feb; 164():112292. PubMed ID: 36737896
[TBL] [Abstract][Full Text] [Related]
16. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
Li Z; Deng C; Li H; Liu C; Bian K
Food Chem; 2015 Jul; 179():257-62. PubMed ID: 25722163
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread.
Ma M; Mu T; Sun H; Zhou L
Food Chem; 2022 Jan; 368():130686. PubMed ID: 34399176
[TBL] [Abstract][Full Text] [Related]
18. Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum.
Belorio M; Gómez M
Foods; 2020 Oct; 9(11):. PubMed ID: 33114635
[TBL] [Abstract][Full Text] [Related]
19. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
Numfon R
Food Sci Technol Int; 2017 Jun; 23(4):310-317. PubMed ID: 28118742
[TBL] [Abstract][Full Text] [Related]
20. Products of chickpea processing as texture improvers in gluten-free bread.
Bird LG; Pilkington CL; Saputra A; Serventi L
Food Sci Technol Int; 2017 Dec; 23(8):690-698. PubMed ID: 28658964
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
