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Journal Abstract Search

1076 related items for PubMed ID: 21337578

  • 1. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 2. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

  • 3. Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
    Collar C, Jiménez T, Conte P, Fadda C.
    Carbohydr Polym; 2014 Nov 26; 113():149-58. PubMed ID: 25256469
    [Abstract] [Full Text] [Related]

  • 4. 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 26; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D.
    Rocz Panstw Zakl Hig; 2015 Oct 26; 66(2):115-21. PubMed ID: 26024399
    [Abstract] [Full Text] [Related]

  • 6. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 Oct 26; 60 Suppl 4():240-57. PubMed ID: 19462323
    [Abstract] [Full Text] [Related]

  • 7. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan 26; 49(1):497-500. PubMed ID: 11170617
    [Abstract] [Full Text] [Related]

  • 8. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
    Collar C, Conte P.
    Food Sci Technol Int; 2017 Jan 26; 23(1):24-35. PubMed ID: 27440156
    [Abstract] [Full Text] [Related]

  • 9. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Jan 26; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

  • 10. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A, Wojciechowicz-Budzisz A, Spychaj R, Kawa-Rygielska J.
    Molecules; 2022 Mar 01; 27(5):. PubMed ID: 35268724
    [Abstract] [Full Text] [Related]

  • 11. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 01; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 12. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.
    Food Chem; 2014 Dec 15; 165():232-40. PubMed ID: 25038671
    [Abstract] [Full Text] [Related]

  • 13. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec 15; 98(6):1196-205. PubMed ID: 17697425
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains.
    Mariotti M, Lucisano M, Pagani MA, Iametti S.
    J Agric Food Chem; 2008 Jun 11; 56(11):4258-67. PubMed ID: 18465873
    [Abstract] [Full Text] [Related]

  • 16. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 17. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.
    Mustafa AI, Al-Jassir MS, Nawawy MA, Ahmed SE.
    Plant Foods Hum Nutr; 1995 Dec 06; 48(4):279-86. PubMed ID: 8882366
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.
    Pasqualone A, Piergiovanni AR, Caponio F, Paradiso VM, Summo C, Simeone R.
    Food Sci Technol Int; 2011 Apr 06; 17(2):135-42. PubMed ID: 21421673
    [Abstract] [Full Text] [Related]

  • 19. 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 10; 12(7):. PubMed ID: 32664438
    [Abstract] [Full Text] [Related]

  • 20. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo.
    Skrabanja V, Liljeberg Elmståhl HG, Kreft I, Björck IM.
    J Agric Food Chem; 2001 Jan 10; 49(1):490-6. PubMed ID: 11170616
    [Abstract] [Full Text] [Related]

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