129 related articles for article (PubMed ID: 33897018)
1. Lime juice and enzymes in
Scarton M; Ganancio JRC; de Avelar MHM; Clerici MTPS; Steel CJ
J Food Sci Technol; 2021 May; 58(5):1819-1828. PubMed ID: 33897018
[No Abstract] [Full Text] [Related]
2. Durum and soft wheat flours in sourdough and straight-dough bread-making.
Rinaldi M; Paciulli M; Caligiani A; Sgarbi E; Cirlini M; Dall'Asta C; Chiavaro E
J Food Sci Technol; 2015 Oct; 52(10):6254-65. PubMed ID: 26396371
[TBL] [Abstract][Full Text] [Related]
3. Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.
Ficco DBM; Canale M; Giannone V; Strano MC; Allegra M; Zingale S; Spina A
Plants (Basel); 2023 Jan; 12(2):. PubMed ID: 36679112
[TBL] [Abstract][Full Text] [Related]
4. Interaction of dough acidity and microalga level on bread quality and antioxidant properties.
Garzon R; Skendi A; Antonio Lazo-Velez M; Papageorgiou M; Rosell CM
Food Chem; 2021 May; 344():128710. PubMed ID: 33272764
[TBL] [Abstract][Full Text] [Related]
5. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars.
Tozatti P; Hopkins EJ; Briggs C; Hucl P; Nickerson MT
Food Sci Technol Int; 2020 Oct; 26(7):614-628. PubMed ID: 32279537
[TBL] [Abstract][Full Text] [Related]
6. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.
Cappa C; Lucisano M; Raineri A; Fongaro L; Foschino R; Mariotti M
Foods; 2016 Oct; 5(4):. PubMed ID: 28231163
[TBL] [Abstract][Full Text] [Related]
7. Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6.
Driss D; Bhiri F; Siela M; Bessess S; Chaabouni S; Ghorbel R
J Texture Stud; 2013 Feb; 44(1):75-84. PubMed ID: 35484802
[TBL] [Abstract][Full Text] [Related]
8. Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage.
Sanfilippo R; Canale M; Dugo G; Oliveri C; Scarangella M; Strano MC; Amenta M; Crupi A; Spina A
Plants (Basel); 2023 Mar; 12(5):. PubMed ID: 36903984
[TBL] [Abstract][Full Text] [Related]
9. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
Villacrés E; Cueva P; Díaz M; Rosell CM
Plant Foods Hum Nutr; 2020 Dec; 75(4):569-575. PubMed ID: 32821974
[TBL] [Abstract][Full Text] [Related]
10. Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads.
Kim HJ; Yoo SH
Polymers (Basel); 2020 Jun; 12(6):. PubMed ID: 32549311
[TBL] [Abstract][Full Text] [Related]
11. Clean Label in Bread.
Vargas MCA; Simsek S
Foods; 2021 Aug; 10(9):. PubMed ID: 34574163
[TBL] [Abstract][Full Text] [Related]
12. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch.
Barrera GN; Tadini CC; León AE; Ribotta PD
J Food Sci Technol; 2016 Oct; 53(10):3675-3684. PubMed ID: 28017982
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Usage of enzymes in a novel baking process.
Keskin SO; Sumnu G; Sahin S
Nahrung; 2004 Apr; 48(2):156-60. PubMed ID: 15146975
[TBL] [Abstract][Full Text] [Related]
15. Understanding the effect of emulsifiers on bread aeration during breadmaking.
Garzón R; Hernando I; Llorca E; Rosell CM
J Sci Food Agric; 2018 Nov; 98(14):5494-5502. PubMed ID: 29691873
[TBL] [Abstract][Full Text] [Related]
16. Breadmaking Performance of Elite Einkorn (
Brandolini A; Lucisano M; Mariotti M; Estivi L; Hidalgo A
Foods; 2023 Apr; 12(8):. PubMed ID: 37107405
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
Choi I; Kang CS; Cheong YK; Hyun JN; Kim KJ
Prev Nutr Food Sci; 2012 Sep; 17(3):197-202. PubMed ID: 24471084
[TBL] [Abstract][Full Text] [Related]
19. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
Rinaldi M; Paciulli M; Dall'Asta C; Cirlini M; Chiavaro E
J Sci Food Agric; 2015 Jan; 95(1):59-65. PubMed ID: 25060963
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]