384 related articles for article (PubMed ID: 29433274)
1. 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]
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. 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]
4. 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]
5. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
Espinosa-Ramírez J; Garzon R; Serna-Saldivar SO; Rosell CM
Food Res Int; 2018 Apr; 106():64-70. PubMed ID: 29579970
[TBL] [Abstract][Full Text] [Related]
6. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.
Berta M; Koelewijn I; Öhgren C; Stading M
J Texture Stud; 2019 Aug; 50(4):341-349. PubMed ID: 30802960
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
Encina-Zelada CR; Cadavez V; Monteiro F; Teixeira JA; Gonzales-Barron U
Food Res Int; 2018 Sep; 111():544-555. PubMed ID: 30007717
[TBL] [Abstract][Full Text] [Related]
9. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
Salehi F
J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
[TBL] [Abstract][Full Text] [Related]
10. 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]
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. 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]
13. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
Dogan IS; Yildiz O; Meral R
Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
[TBL] [Abstract][Full Text] [Related]
14. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
Fagioli L; Pavoni L; Logrippo S; Pelucchini C; Rampoldi L; Cespi M; Bonacucina G; Casettari L
J Food Sci; 2019 Jan; 84(1):65-72. PubMed ID: 30548856
[TBL] [Abstract][Full Text] [Related]
15. Effects of whey and soy protein addition on bread rheological property of wheat flour.
Zhou J; Liu J; Tang X
J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
[TBL] [Abstract][Full Text] [Related]
16. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
Ren Y; Linter BR; Linforth R; Foster TJ
Food Funct; 2020 Jun; 11(6):5333-5345. PubMed ID: 32459258
[TBL] [Abstract][Full Text] [Related]
17. Influence of maize flour particle size on gluten-free breadmaking.
de la Hera E; Talegón M; Caballero P; Gómez M
J Sci Food Agric; 2013 Mar; 93(4):924-32. PubMed ID: 22886488
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
Seth D; Mishra HN; Deka SC
J Sci Food Agric; 2018 Mar; 98(5):1696-1702. PubMed ID: 28853145
[TBL] [Abstract][Full Text] [Related]
20. Advances in gluten-free bread technology.
Ngemakwe PH; Le Roes-Hill M; Jideani VA
Food Sci Technol Int; 2015 Jun; 21(4):256-76. PubMed ID: 24837594
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
