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Journal Abstract Search

615 related items for PubMed ID: 21548652

  • 1. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.
    Islam S, Ma W, Yan G, Gao L, Appels R.
    J Agric Food Chem; 2011 Jun 22; 59(12):6696-704. PubMed ID: 21548652
    [Abstract] [Full Text] [Related]

  • 2. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
    Seguchi M, Tabara A, Fukawa I, Ono H, Kumashiro C, Yoshino Y, Kusunose C, Yamane C.
    J Food Sci; 2007 Mar 22; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 3. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 22; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 4. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.
    Zhang L, Cheng L, Jiang L, Wang Y, Yang G, He G.
    J Sci Food Agric; 2010 Nov 22; 90(14):2462-8. PubMed ID: 20718030
    [Abstract] [Full Text] [Related]

  • 5. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):4179-85. PubMed ID: 23993603
    [Abstract] [Full Text] [Related]

  • 6. Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.
    Claus A, Weisz GM, Schieber A, Carle R.
    Mol Nutr Food Res; 2006 Jan 15; 50(1):87-93. PubMed ID: 16317786
    [Abstract] [Full Text] [Related]

  • 7. 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 24; 9(1):534-540. PubMed ID: 29260184
    [Abstract] [Full Text] [Related]

  • 8. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
    [Abstract] [Full Text] [Related]

  • 9. 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 04; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 10. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
    Villarino CB, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK.
    Crit Rev Food Sci Nutr; 2016 Aug 04; 56(5):835-57. PubMed ID: 25675266
    [Abstract] [Full Text] [Related]

  • 11. 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 Aug 04; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 12. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P, Jondiko TO, Tilley M, Awika JM.
    J Sci Food Agric; 2014 Oct 04; 94(13):2801-6. PubMed ID: 24591045
    [Abstract] [Full Text] [Related]

  • 13. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
    Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA.
    Food Sci Technol Int; 2014 Jul 04; 20(5):341-51. PubMed ID: 23751547
    [Abstract] [Full Text] [Related]

  • 14. [Physicochemical properties of proteins from wheat grown under high-contrast climatic conditions].
    Kolpakova VV, Molchanova EN, Vasil'ev AV, Chumikina LV.
    Prikl Biokhim Mikrobiol; 2007 Jul 04; 43(3):382-90. PubMed ID: 17619588
    [Abstract] [Full Text] [Related]

  • 15. 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 04; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 16. 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 04; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 17. Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking.
    Verbauwhede AE, Lambrecht MA, Fierens E, Shegay O, Brijs K, Delcour JA.
    Food Chem; 2019 Oct 15; 295():599-606. PubMed ID: 31174801
    [Abstract] [Full Text] [Related]

  • 18. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F, Wouters AGB, Pareyt B, Gerits LR, Delcour JA, Waelkens E, Derua R.
    Food Res Int; 2018 Oct 15; 112():299-311. PubMed ID: 30131141
    [Abstract] [Full Text] [Related]

  • 19. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 15; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 15; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

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