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Journal Abstract Search

427 related items for PubMed ID: 21917639

  • 1. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 2. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 3. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Oct; 60 Suppl 4():174-90. PubMed ID: 19330631
    [Abstract] [Full Text] [Related]

  • 6. 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 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 7. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct 06; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

  • 8. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
    Salehi F.
    J Texture Stud; 2020 Apr 06; 51(2):361-370. PubMed ID: 31523824
    [Abstract] [Full Text] [Related]

  • 9. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
    Numfon R.
    Food Sci Technol Int; 2017 Jun 06; 23(4):310-317. PubMed ID: 28118742
    [Abstract] [Full Text] [Related]

  • 10. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.
    Pečivová P, Burešová I, Bílková H.
    J Sci Food Agric; 2010 Oct 06; 90(13):2282-8. PubMed ID: 20661899
    [Abstract] [Full Text] [Related]

  • 11. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 06; 105():782-792. PubMed ID: 29433274
    [Abstract] [Full Text] [Related]

  • 12. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Food Chem; 2018 Jan 15; 239():1064-1074. PubMed ID: 28873523
    [Abstract] [Full Text] [Related]

  • 13. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 15; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 14. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
    [Abstract] [Full Text] [Related]

  • 15. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.
    Berta M, Koelewijn I, Öhgren C, Stading M.
    J Texture Stud; 2019 Aug 01; 50(4):341-349. PubMed ID: 30802960
    [Abstract] [Full Text] [Related]

  • 16. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb 01; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 17. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun 01; 21(4):256-76. PubMed ID: 24837594
    [Abstract] [Full Text] [Related]

  • 18. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
    Shanthilal J, Bhattacharya S.
    J Food Sci; 2015 Aug 01; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

  • 19. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
    Ren Y, Linter BR, Linforth R, Foster TJ.
    Food Funct; 2020 Jun 24; 11(6):5333-5345. PubMed ID: 32459258
    [Abstract] [Full Text] [Related]

  • 20. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C.
    Food Chem; 2021 Jun 30; 348():129032. PubMed ID: 33508598
    [Abstract] [Full Text] [Related]

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