153 related articles for article (PubMed ID: 36799259)
1. A combined use of different functional additives for improvement of wheat flour quality for bread making.
Iqbal S; Arif S; Khurshid S; Iqbal HM; Akbar QU; Ali TM; Mohiuddin S
J Sci Food Agric; 2023 May; 103(7):3261-3271. PubMed ID: 36799259
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
Tebben L; Chen G; Tilley M; Li Y
J Food Sci; 2020 Dec; 85(12):4201-4208. PubMed ID: 33174283
[TBL] [Abstract][Full Text] [Related]
4. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
Santos FG; Fratelli C; Muniz DG; Capriles VD
J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
[TBL] [Abstract][Full Text] [Related]
7. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
[TBL] [Abstract][Full Text] [Related]
8. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Bian X; Xing TL; Yang Y; Fan J; Ma CM; Liu XF; Wang Y; He YY; Wang LD; Wang B; Zhang N
J Sci Food Agric; 2023 Jan; 103(1):118-124. PubMed ID: 35811466
[TBL] [Abstract][Full Text] [Related]
9. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
Shafisoltani M; Salehifar M; Hashemi M
Food Chem; 2014 Apr; 148():176-83. PubMed ID: 24262543
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
Qin W; Pi J; Zhang G
Food Funct; 2022 Dec; 13(24):12827-12835. PubMed ID: 36440750
[TBL] [Abstract][Full Text] [Related]
14. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
Cardone G; D'Incecco P; Pagani MA; Marti A
J Sci Food Agric; 2020 Apr; 100(6):2453-2459. PubMed ID: 31953837
[TBL] [Abstract][Full Text] [Related]
15. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM
Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417
[TBL] [Abstract][Full Text] [Related]
16. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
Purhagen JK; Sjöö ME; Eliasson AC
J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
[TBL] [Abstract][Full Text] [Related]
17. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R
Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
[TBL] [Abstract][Full Text] [Related]
18. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V; Ragaee SM; Abdel-Aal EM
J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
[TBL] [Abstract][Full Text] [Related]
19. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
Liu W; Brennan MA; Serventi L; Brennan CS
Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
[TBL] [Abstract][Full Text] [Related]
20. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
Han HM; Koh BK
J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]