178 related articles for article (PubMed ID: 37010110)
1. Wheat starch structure-function relationship in breadmaking: A review.
van Rooyen J; Simsek S; Oyeyinka SA; Manley M
Compr Rev Food Sci Food Saf; 2023 May; 22(3):2292-2309. PubMed ID: 37010110
[TBL] [Abstract][Full Text] [Related]
2. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
Nivelle MA; Beghin AS; Vrinten P; Nakamura T; Delcour JA
Food Chem; 2020 Aug; 320():126609. PubMed ID: 32222658
[TBL] [Abstract][Full Text] [Related]
3. Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making.
Ooms N; Vandromme E; Brijs K; Delcour JA
J Food Sci; 2018 Oct; 83(10):2489-2499. PubMed ID: 30207391
[TBL] [Abstract][Full Text] [Related]
4. Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
Korompokis K; Deleu LJ; De Brier N; Delcour JA
Food Chem; 2021 Nov; 362():130203. PubMed ID: 34091172
[TBL] [Abstract][Full Text] [Related]
5. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain
Nivelle MA; Remmerie E; Bosmans GM; Vrinten P; Nakamura T; Delcour JA
Food Chem; 2019 Oct; 295():110-119. PubMed ID: 31174739
[TBL] [Abstract][Full Text] [Related]
6. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
Nivelle MA; Bosmans GM; Delcour JA
J Agric Food Chem; 2017 Nov; 65(46):10074-10083. PubMed ID: 29056050
[TBL] [Abstract][Full Text] [Related]
7. Roles of dextran, weak acidification and their combination in the quality of wheat bread.
Zhang Y; Guo L; Li D; Jin Z; Xu X
Food Chem; 2019 Jul; 286():197-203. PubMed ID: 30827596
[TBL] [Abstract][Full Text] [Related]
8. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.
Besbes E; Le Bail A; Seetharaman K
J Food Sci Technol; 2016 Jan; 53(1):304-14. PubMed ID: 26787950
[TBL] [Abstract][Full Text] [Related]
9. Model approach to starch functionality in bread making.
Goesaert H; Leman P; Delcour JA
J Agric Food Chem; 2008 Aug; 56(15):6423-31. PubMed ID: 18627169
[TBL] [Abstract][Full Text] [Related]
10. High-amylose wheat starch: Structural basis for water absorption and pasting properties.
Li C; Dhital S; Gilbert RG; Gidley MJ
Carbohydr Polym; 2020 Oct; 245():116557. PubMed ID: 32718645
[TBL] [Abstract][Full Text] [Related]
11. Monitoring the crystallization of starch and lipid components of the cake crumb during staling.
Hesso N; Le-Bail A; Loisel C; Chevallier S; Pontoire B; Queveau D; Le-Bail P
Carbohydr Polym; 2015 Nov; 133():533-8. PubMed ID: 26344311
[TBL] [Abstract][Full Text] [Related]
12. Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread.
Li C; Gidley MJ
Food Chem; 2022 Aug; 385():132673. PubMed ID: 35320760
[TBL] [Abstract][Full Text] [Related]
13. Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles.
Johnson KA; Mauer LJ
J Food Sci; 2019 Mar; 84(3):507-523. PubMed ID: 30779350
[TBL] [Abstract][Full Text] [Related]
14. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
Li E; Lv J; Huo D; Jia B; Li C
Carbohydr Polym; 2023 May; 308():120648. PubMed ID: 36813340
[TBL] [Abstract][Full Text] [Related]
15. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
[TBL] [Abstract][Full Text] [Related]
16. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
Collar C; Jiménez T; Conte P; Piga A
Carbohydr Polym; 2015 May; 122():169-79. PubMed ID: 25817656
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Structural changes of starch during baking and staling of rye bread.
Mihhalevski A; Heinmaa I; Traksmaa R; Pehk T; Mere A; Paalme T
J Agric Food Chem; 2012 Aug; 60(34):8492-500. PubMed ID: 22889064
[TBL] [Abstract][Full Text] [Related]
19. Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain
Nivelle MA; Beghin AS; Bosmans GM; Delcour JA
Food Res Int; 2019 May; 119():675-682. PubMed ID: 30884703
[TBL] [Abstract][Full Text] [Related]
20. Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality.
Zhang Z; Fan X; Yang X; Li C; Gilbert RG; Li E
Carbohydr Polym; 2020 Aug; 241():116371. PubMed ID: 32507168
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]