576 related articles for article (PubMed ID: 31721217)
1. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
Akin PA; Bean SR; Smith BM; Tilley M
J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
Yousif A; Nhepera D; Johnson S
Food Chem; 2012 Sep; 134(2):880-7. PubMed ID: 23107703
[TBL] [Abstract][Full Text] [Related]
4. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
5. Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.
Smith BM; Bean SR; Selling G; Sessa D; Aramouni FM
J Food Sci; 2017 Mar; 82(3):613-621. PubMed ID: 28152197
[TBL] [Abstract][Full Text] [Related]
6. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
Trappey EF; Khouryieh H; Aramouni F; Herald T
Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
[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. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
Bize M; Smith BM; Aramouni FM; Bean SR
J Food Sci; 2017 Jan; 82(1):194-201. PubMed ID: 27973752
[TBL] [Abstract][Full Text] [Related]
9. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
Nkhabutlane P; du Rand GE; de Kock HL
J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
[TBL] [Abstract][Full Text] [Related]
12. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
Heredia-Sandoval NG; Calderón de la Barca AM; Carvajal-Millán E; Islas-Rubio AR
Food Funct; 2018 Jan; 9(1):534-540. PubMed ID: 29260184
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Novel breads of non-wheat flours.
Torbica A; Belović M; Tomić J
Food Chem; 2019 Jun; 282():134-140. PubMed ID: 30711097
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]