157 related articles for article (PubMed ID: 34231567)
1. Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.
Ren Y; Linter BR; Foster TJ
Food Funct; 2021 Sep; 12(17):7773-7786. PubMed ID: 34231567
[TBL] [Abstract][Full Text] [Related]
2. Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.
Ren Y; Yakubov GE; Linter BR; Foster TJ
Food Funct; 2021 Sep; 12(18):8425-8439. PubMed ID: 34374400
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
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. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
Kweon M; Slade L; Levine H; Gannon D
Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
[TBL] [Abstract][Full Text] [Related]
9. Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.
Ma S; Han W; Li L; Wang X
J Sci Food Agric; 2020 Jan; 100(1):177-183. PubMed ID: 31471913
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers.
Liu R; Sun W; Zhang Y; Huang Z; Hu H; Zhao M
Food Chem; 2019 Jan; 271():284-290. PubMed ID: 30236678
[TBL] [Abstract][Full Text] [Related]
12. Flax and wattle seed powders enhance volume and softness of gluten-free bread.
Krishna Kumar R; Bejkar M; Du S; Serventi L
Food Sci Technol Int; 2019 Jan; 25(1):66-75. PubMed ID: 30170511
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking.
Lu X; Xu R; Zhan J; Chen L; Jin Z; Tian Y
Int J Biol Macromol; 2020 Mar; 146():620-626. PubMed ID: 31923494
[TBL] [Abstract][Full Text] [Related]
15. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.
Teobaldi AG; Barrera GN; Severini H; Ribotta PD
J Sci Food Agric; 2023 Feb; 103(3):1377-1384. PubMed ID: 36148559
[TBL] [Abstract][Full Text] [Related]
16. Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product.
Takei R; Maruyama K; Washio H; Watanabe T; Takahashi T
J Texture Stud; 2019 Apr; 50(2):139-147. PubMed ID: 30447109
[TBL] [Abstract][Full Text] [Related]
17. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
Jeong S; Kim HW; Lee S
Food Chem; 2017 Apr; 221():1539-1545. PubMed ID: 27979127
[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. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
Brandner S; Becker T; Jekle M
J Food Sci; 2022 Apr; 87(4):1375-1385. PubMed ID: 35289417
[TBL] [Abstract][Full Text] [Related]
20. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
Torres-Pérez R; Martínez-García E; Siguero-Tudela MM; García-Segovia P; Martínez-Monzó J; Igual M
Foods; 2024 May; 13(11):. PubMed ID: 38890919
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
