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Journal Abstract Search

735 related items for PubMed ID: 22886488

  • 1. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
    [Abstract] [Full Text] [Related]

  • 2. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
    Basso FM, Mangolim CS, Aguiar MF, Monteiro AR, Peralta RM, Matioli G.
    Int J Food Sci Nutr; 2015 May 15; 66(3):275-81. PubMed ID: 25666418
    [Abstract] [Full Text] [Related]

  • 3. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 06; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 7. 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 06; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 8. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y, Arntfield S, Lukow OM, Swallow K, Malcolmson L.
    J Sci Food Agric; 2012 Aug 15; 92(10):2055-61. PubMed ID: 22311851
    [Abstract] [Full Text] [Related]

  • 9. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 15; 106():64-70. PubMed ID: 29579970
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A, Mouselemidou P, Papageorgiou M, Papastergiadis E.
    Food Chem; 2018 Jul 01; 253():119-126. PubMed ID: 29502810
    [Abstract] [Full Text] [Related]

  • 12. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 01; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 13. Gluten-free bread formulated with Prosopis ruscifolia (vinal) seed and corn flours.
    Bernardi C, Sánchez H, Freyre M, Osella C.
    Int J Food Sci Nutr; 2010 May 01; 61(3):245-55. PubMed ID: 20109128
    [Abstract] [Full Text] [Related]

  • 14. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 01; 21(3):188-202. PubMed ID: 24519987
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 18. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing.
    Saito K, Okouchi M, Yamaguchi M, Takechi T, Hatanaka Y, Kitsuda K, Mannari T, Takamura H.
    J Food Sci; 2022 Nov 01; 87(11):4820-4830. PubMed ID: 36181452
    [Abstract] [Full Text] [Related]

  • 19. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 01; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

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