These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
228 related articles for article (PubMed ID: 35407099)
1. Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. Chochkov R; Savova-Stoyanova D; Papageorgiou M; Rocha JM; Gotcheva V; Angelov A Foods; 2022 Mar; 11(7):. PubMed ID: 35407099 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Moroni AV; Arendt EK; Dal Bello F Food Microbiol; 2011 May; 28(3):497-502. PubMed ID: 21356457 [TBL] [Abstract][Full Text] [Related]
4. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Wolter A; Hager AS; Zannini E; Galle S; Gänzle MG; Waters DM; Arendt EK Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough. Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128 [TBL] [Abstract][Full Text] [Related]
7. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Aguiar EV; Santos FG; Centeno ACLS; Capriles VD Food Res Int; 2021 Dec; 150(Pt A):110762. PubMed ID: 34865780 [TBL] [Abstract][Full Text] [Related]
8. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. Galle S; Schwab C; Dal Bello F; Coffey A; Gänzle MG; Arendt EK Int J Food Microbiol; 2012 Apr; 155(3):105-12. PubMed ID: 22342455 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs. Capuani A; Behr J; Vogel RF Int J Food Microbiol; 2013 Jul; 165(2):148-55. PubMed ID: 23728431 [TBL] [Abstract][Full Text] [Related]
11. Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough. Woo SH; Park J; Sung JM; Choi EJ; Choi YS; Park JD Foods; 2023 Dec; 12(23):. PubMed ID: 38231883 [TBL] [Abstract][Full Text] [Related]
12. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Beltrão Martins R; Nunes MC; M Ferreira LM; A Peres J; R N A Barros AI; Raymundo A Foods; 2020 May; 9(5):. PubMed ID: 32370220 [TBL] [Abstract][Full Text] [Related]
13. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread. Di Renzo T; Trivisonno MC; Nazzaro S; Reale A; Messia MC Foods; 2024 Apr; 13(9):. PubMed ID: 38731756 [TBL] [Abstract][Full Text] [Related]
14. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979 [TBL] [Abstract][Full Text] [Related]
15. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean ( Huang C; Huang J; Zhang B; Omedi JO; Chen C; Zhou L; Liang L; Zou Q; Zheng J; Zeng Y; Huang W Foods; 2023 Feb; 12(3):. PubMed ID: 36766134 [TBL] [Abstract][Full Text] [Related]
16. Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand. Yang Q; Rutherfurd-Markwick K; Mutukumira AN Curr Res Food Sci; 2021; 4():729-736. PubMed ID: 34729499 [TBL] [Abstract][Full Text] [Related]
17. Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure. Scarnato L; Serrazanetti DI; Aloisi I; Montanari C; Del Duca S; Lanciotti R Amino Acids; 2016 Oct; 48(10):2453-65. PubMed ID: 27188419 [TBL] [Abstract][Full Text] [Related]
18. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Škrobot D; Dapčević-Hadnađev T; Tomić J; Maravić N; Popović N; Jovanov P; Hadnađev M Foods; 2022 Dec; 11(23):. PubMed ID: 36496735 [TBL] [Abstract][Full Text] [Related]
19. Development of buckwheat and teff sourdoughs with the use of commercial starters. Moroni AV; Arendt EK; Morrissey JP; Dal Bello F Int J Food Microbiol; 2010 Aug; 142(1-2):142-8. PubMed ID: 20643489 [TBL] [Abstract][Full Text] [Related]
20. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. Šarić B; Dapčević-Hadnađev T; Hadnađev M; Sakač M; Mandić A; Mišan A; Škrobot D J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]