240 related articles for article (PubMed ID: 35040128)
1. Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour.
Saito K; Okouchi M; Yamaguchi M; Takechi T; Hatanaka Y; Kitsuda K; Mannari T; Takamura H
J Food Sci; 2022 Feb; 87(2):576-584. PubMed ID: 35040128
[TBL] [Abstract][Full Text] [Related]
2. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing.
Saito K; Okouchi M; Yamaguchi M; Takechi T; Hatanaka Y; Kitsuda K; Mannari T; Takamura H
J Food Sci; 2022 Nov; 87(11):4820-4830. PubMed ID: 36181452
[TBL] [Abstract][Full Text] [Related]
3. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.
Ding XL; Wang LJ; Li TT; Wang F; Quan ZY; Zhou M; Huo ZY; Qian JY
Foods; 2021 Nov; 10(11):. PubMed ID: 34828928
[TBL] [Abstract][Full Text] [Related]
4. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
Luo S; Yan X; Fu Y; Pang M; Chen R; Liu Y; Chen J; Liu C
Food Chem; 2021 Jun; 348():129032. PubMed ID: 33508598
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality.
Qin W; Xi H; Wang A; Gong X; Chen Z; He Y; Wang L; Liu L; Wang F; Tong L
Molecules; 2022 Aug; 27(17):. PubMed ID: 36080172
[TBL] [Abstract][Full Text] [Related]
7. Improvements in the bread-making quality of gluten-free rice batter by glutathione.
Yano H
J Agric Food Chem; 2010 Jul; 58(13):7949-54. PubMed ID: 20515077
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
Wunthunyarat W; Seo HS; Wang YJ
J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.
Nakagawa M; Tabara A; Ushijima Y; Matsunaga K; Seguchi M
Biosci Biotechnol Biochem; 2016 May; 80(5):983-90. PubMed ID: 27104763
[TBL] [Abstract][Full Text] [Related]
12. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.
Cheng L; Wang X; Gu Z; Hong Y; Li Z; Li C; Ban X
Int J Biol Macromol; 2022 Jun; 209(Pt A):144-152. PubMed ID: 35381284
[TBL] [Abstract][Full Text] [Related]
13. Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread.
Fujii K; Usui M; Ohsuga A; Tsuji M
Foods; 2023 Jul; 12(14):. PubMed ID: 37509853
[TBL] [Abstract][Full Text] [Related]
14. Influence of functional ingredients on starch gelatinization in sponge cake batter.
Goranova Z; Marudova M; Baeva M
Food Chem; 2019 Nov; 297():124997. PubMed ID: 31253298
[TBL] [Abstract][Full Text] [Related]
15. Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.
Chompoorat P; Kantanet N; Hernández Estrada ZJ; Rayas-Duarte P
Foods; 2020 May; 9(5):. PubMed ID: 32403346
[TBL] [Abstract][Full Text] [Related]
16. Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber.
Ito S; Arai E
Food Chem; 2021 Feb; 337():127977. PubMed ID: 32919271
[TBL] [Abstract][Full Text] [Related]
17. [Extruded rice flour as a gluten substitute in the poduction of rice bread].
Clerici MT; El-Dash AA
Arch Latinoam Nutr; 2006 Sep; 56(3):288-94. PubMed ID: 17249491
[TBL] [Abstract][Full Text] [Related]
18. Normal rice flours perform better in gluten-free bread than glutinous rice flours.
Gui Y; Chen G; Tian W; Yang S; Chen J; Wang F; Li Y
J Food Sci; 2022 Feb; 87(2):554-566. PubMed ID: 34997932
[TBL] [Abstract][Full Text] [Related]
19. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
Kupkanchanakul W; Yamaguchi T; Naivikul O
J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S206-S211. PubMed ID: 31619632
[TBL] [Abstract][Full Text] [Related]
20. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
Brütsch L; Tribolet L; Isabettini S; Soltermann P; Baumann A; Windhab EJ
Food Funct; 2018 May; 9(5):2951-2961. PubMed ID: 29744494
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]