148 related articles for article (PubMed ID: 31168146)
1. Influence of heat treatment for some wheat milling fractions on fino bread quality.
Abdel-Haleem AMH
J Food Sci Technol; 2019 May; 56(5):2639-2650. PubMed ID: 31168146
[TBL] [Abstract][Full Text] [Related]
2. Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents.
Alkandari S; Bhatti ME; Aldughpassi A; Al-Hassawi F; Al-Foudari M; Sidhu JS
Saudi J Biol Sci; 2021 Jun; 28(6):3602-3606. PubMed ID: 34121903
[TBL] [Abstract][Full Text] [Related]
3. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.
Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
Food Chem; 2022 Dec; 396():133631. PubMed ID: 35839722
[TBL] [Abstract][Full Text] [Related]
4. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
Zanoletti M; Marti A; Marengo M; Iametti S; Pagani MA; Renzetti S
Food Res Int; 2017 Dec; 102():728-737. PubMed ID: 29196006
[TBL] [Abstract][Full Text] [Related]
5. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
Özkaya B; Baumgartner B; Özkaya H
J Texture Stud; 2018 Feb; 49(1):84-93. PubMed ID: 28742221
[TBL] [Abstract][Full Text] [Related]
6. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V; Ragaee SM; Abdel-Aal EM
J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
[TBL] [Abstract][Full Text] [Related]
7. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti.
Gujral HS; Sharma B; Khatri M
Food Chem; 2018 Feb; 240():1154-1160. PubMed ID: 28946237
[TBL] [Abstract][Full Text] [Related]
8. Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.
Heshe GG; Haki GD; Woldegiorgis AZ; Gemede HF
Food Sci Nutr; 2016 Jul; 4(4):534-43. PubMed ID: 27386103
[TBL] [Abstract][Full Text] [Related]
9. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
Food Chem; 2021 Aug; 353():129407. PubMed ID: 33743429
[TBL] [Abstract][Full Text] [Related]
10. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat.
Cardone G; D'Incecco P; Casiraghi MC; Marti A
Foods; 2020 Mar; 9(3):. PubMed ID: 32121490
[TBL] [Abstract][Full Text] [Related]
11. The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.
Espinales C; Cuesta A; Tapia J; Palacios-Ponce S; Peñas E; Martínez-Villaluenga C; Espinoza A; Cáceres PJ
Foods; 2022 Oct; 11(21):. PubMed ID: 36359940
[TBL] [Abstract][Full Text] [Related]
12. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
Atudorei D; Atudorei O; Codină GG
Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
[TBL] [Abstract][Full Text] [Related]
13. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
Jacobs PJ; Bogaerts S; Hemdane S; Delcour JA; Courtin CM
J Agric Food Chem; 2016 May; 64(18):3636-44. PubMed ID: 27092966
[TBL] [Abstract][Full Text] [Related]
14. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin M; Avbelj M; Kovač B; Možina SS
Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
[TBL] [Abstract][Full Text] [Related]
15. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
Sun X; Bu Z; Qiao B; Drawbridge P; Fang Y
Food Chem; 2023 Jun; 410():135447. PubMed ID: 36640654
[TBL] [Abstract][Full Text] [Related]
16. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
Aldughpassi A; Zafar T; Sidhu JS; Al-Hassawi F; Abdullah MM; Al-Othman A
Int J Food Sci; 2020; 2020():8867402. PubMed ID: 33457400
[TBL] [Abstract][Full Text] [Related]
17. Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread.
Al-Foudari M; Sidhu JS; Alhazza A
Saudi J Biol Sci; 2022 Dec; 29(12):103479. PubMed ID: 36389210
[TBL] [Abstract][Full Text] [Related]
18. Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.
Li C; Chen G; Tilley M; Chen R; Perez-Fajardo M; Wu X; Li Y
Foods; 2024 May; 13(10):. PubMed ID: 38790779
[TBL] [Abstract][Full Text] [Related]
19. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
Ishwarya SP; Desai KM; Naladala S; Anandharamakrishnan C
J Texture Stud; 2017 Oct; 48(5):415-426. PubMed ID: 28967222
[TBL] [Abstract][Full Text] [Related]
20. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.
Ajibade BO; Ijabadeniyi OA
J Food Sci Technol; 2019 Jan; 56(1):83-92. PubMed ID: 30728549
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]