263 related articles for article (PubMed ID: 6091362)
1. Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.
Johansson CG; Siljeström M; Asp NG
Z Lebensm Unters Forsch; 1984 Jul; 179(1):24-8. PubMed ID: 6091362
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
Kostekli M; Karakaya S
Food Chem; 2017 Jun; 224():62-68. PubMed ID: 28159294
[TBL] [Abstract][Full Text] [Related]
5. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
Andersson R; Fransson G; Tietjen M; Aman P
J Agric Food Chem; 2009 Mar; 57(5):2004-8. PubMed ID: 19219994
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.
Buddrick O; Jones OAH; Hughes JG; Kong I; Small DM
Food Chem; 2015 Aug; 180():181-185. PubMed ID: 25766816
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Rye flour enriched with arabinoxylans in rye bread making.
Buksa K; Nowotna A; Ziobro R; Gambuś H
Food Sci Technol Int; 2015 Jan; 21(1):45-54. PubMed ID: 24082006
[TBL] [Abstract][Full Text] [Related]
10. Development of fibre-enriched gluten-free bread: a response surface methodology study.
Sabanis D; Lebesi D; Tzia C
Int J Food Sci Nutr; 2009; 60 Suppl 4():174-90. PubMed ID: 19330631
[TBL] [Abstract][Full Text] [Related]
11. Farinograph properties and bread quality of flours supplemented with resistant starch.
Ozturk S; Koksel H; Ng PK
Int J Food Sci Nutr; 2009 Sep; 60(6):449-57. PubMed ID: 19212857
[TBL] [Abstract][Full Text] [Related]
12. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity.
Hughes J; Vaiciurgis V; Grafenauer S
Nutrients; 2020 Jul; 12(7):. PubMed ID: 32664438
[TBL] [Abstract][Full Text] [Related]
13. Composition, digestibility and application in breadmaking of banana flour.
Juarez-Garcia E; Agama-Acevedo E; Sáyago-Ayerdi SG; Rodríguez-Ambriz SL; Bello-Pérez LA
Plant Foods Hum Nutr; 2006 Sep; 61(3):131-7. PubMed ID: 17048100
[TBL] [Abstract][Full Text] [Related]
14. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
Sharma B; Gujral HS
Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
[TBL] [Abstract][Full Text] [Related]
15. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
[TBL] [Abstract][Full Text] [Related]
16. Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).
Esuoso KO; Bamiro FO
Int J Food Sci Nutr; 1995 Aug; 46(3):267-73. PubMed ID: 7584166
[TBL] [Abstract][Full Text] [Related]
17. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
Liu X; Lu K; Yu J; Copeland L; Wang S; Wang S
Food Chem; 2019 Jun; 284():118-124. PubMed ID: 30744835
[TBL] [Abstract][Full Text] [Related]
18. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
[TBL] [Abstract][Full Text] [Related]
19. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough.
Tao H; Zhu XF; Nan BX; Jiang RZ; Wang HL
Food Chem; 2021 Jun; 348():129017. PubMed ID: 33582448
[TBL] [Abstract][Full Text] [Related]
20. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
Koegelenberg D; Chimphango AFA
Food Chem; 2017 Apr; 221():1606-1613. PubMed ID: 27979135
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
