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.
25. Usage of enzymes in a novel baking process. Keskin SO, Sumnu G, Sahin S. Nahrung; 2004 Apr; 48(2):156-60. PubMed ID: 15146975 [Abstract] [Full Text] [Related]
31. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain. Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O. Food Sci Technol Int; 2017 Apr 15; 23(3):235-244. PubMed ID: 27913711 [Abstract] [Full Text] [Related]
33. 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 15; 85(12):4201-4208. PubMed ID: 33174283 [Abstract] [Full Text] [Related]
35. 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 15; 286():197-203. PubMed ID: 30827596 [Abstract] [Full Text] [Related]
37. Impact of α-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran. Sanz-Penella JM, Laparra JM, Haros M. Plant Foods Hum Nutr; 2014 Sep 15; 69(3):216-21. PubMed ID: 25074672 [Abstract] [Full Text] [Related]
38. Sensory crispness of crispy rolls: effect of formulation, storage conditions, and water distribution in the crust. Primo-Martín C, Van Vliet T. J Food Sci; 2009 Oct 15; 74(8):S377-83. PubMed ID: 19799683 [Abstract] [Full Text] [Related]