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Journal Abstract Search

1059 related items for PubMed ID: 24053854

  • 1. 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]

  • 2. 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]

  • 3. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 06; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 4. 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 06; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 5. 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 06; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 6. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects.
    Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M.
    Food Chem; 2019 Oct 15; 295():189-197. PubMed ID: 31174749
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Mar 15; 60 Suppl 4():174-90. PubMed ID: 19330631
    [Abstract] [Full Text] [Related]

  • 9. Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.
    Gao Z, Wang G, Zhang J, Guo L, Zhao W.
    Foods; 2024 Mar 01; 13(5):. PubMed ID: 38472879
    [Abstract] [Full Text] [Related]

  • 10. Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation.
    Pejcz E, Burešová I.
    Foods; 2022 Feb 13; 11(4):. PubMed ID: 35206013
    [Abstract] [Full Text] [Related]

  • 11. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.
    Beltrão Martins R, Nunes MC, M Ferreira LM, A Peres J, R N A Barros AI, Raymundo A.
    Foods; 2020 May 02; 9(5):. PubMed ID: 32370220
    [Abstract] [Full Text] [Related]

  • 12. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun 02; 21(4):256-76. PubMed ID: 24837594
    [Abstract] [Full Text] [Related]

  • 13. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.
    Föste M, Verheyen C, Jekle M, Becker T.
    Food Chem; 2020 Feb 15; 306():125451. PubMed ID: 31634767
    [Abstract] [Full Text] [Related]

  • 14. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D.
    J Texture Stud; 2019 Apr 15; 50(2):124-130. PubMed ID: 30345519
    [Abstract] [Full Text] [Related]

  • 15. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
    [Abstract] [Full Text] [Related]

  • 16. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
    [Abstract] [Full Text] [Related]

  • 17. Flax and wattle seed powders enhance volume and softness of gluten-free bread.
    Krishna Kumar R, Bejkar M, Du S, Serventi L.
    Food Sci Technol Int; 2019 Jan 28; 25(1):66-75. PubMed ID: 30170511
    [Abstract] [Full Text] [Related]

  • 18. Structural and farinographic changes during mixing of a yeast sweet dough.
    Calderón-Domínguez G, Neyra-Guevara M, Farrera-Rebollo R, Arana-Errasquín R, Mora-Escobedo R.
    Nahrung; 2003 Oct 28; 47(5):312-9. PubMed ID: 14609086
    [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. 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]

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