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Journal Abstract Search

1059 related items for PubMed ID: 24053854

  • 21. 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]

  • 22. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK, Sjöö ME, Eliasson AC.
    J Sci Food Agric; 2012 Apr 30; 92(6):1201-13. PubMed ID: 22052714
    [Abstract] [Full Text] [Related]

  • 23. Psyllium as a substitute for gluten in bread.
    Zandonadi RP, Botelho RB, Araújo WM.
    J Am Diet Assoc; 2009 Oct 30; 109(10):1781-4. PubMed ID: 19782179
    [Abstract] [Full Text] [Related]

  • 24. 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 30; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 25. Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum.
    Belorio M, Gómez M.
    Foods; 2020 Oct 26; 9(11):. PubMed ID: 33114635
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  • 26. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
    Di Renzo T, Trivisonno MC, Nazzaro S, Reale A, Messia MC.
    Foods; 2024 Apr 30; 13(9):. PubMed ID: 38731756
    [Abstract] [Full Text] [Related]

  • 27. 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 30; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

  • 28. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
    [Abstract] [Full Text] [Related]

  • 29. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.
    Mehta KL, Scanlon MG, Sapirstein HD, Page JH.
    J Food Sci; 2009 Mar 15; 74(9):E455-61. PubMed ID: 20492107
    [Abstract] [Full Text] [Related]

  • 30. 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 15; 23(4):310-317. PubMed ID: 28118742
    [Abstract] [Full Text] [Related]

  • 31. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 15; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 32. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 Aug 15; 60 Suppl 4():240-57. PubMed ID: 19462323
    [Abstract] [Full Text] [Related]

  • 33. 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 15; 26(4):321-332. PubMed ID: 31826661
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  • 34. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK, Shwetha BG, Indrani D.
    Food Sci Technol Int; 2015 Jan 15; 21(1):24-32. PubMed ID: 24072787
    [Abstract] [Full Text] [Related]

  • 35. Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.
    Gujral HS, Guardiola I, Carbonell JV, Rosell CM.
    J Agric Food Chem; 2003 Jun 18; 51(13):3814-8. PubMed ID: 12797748
    [Abstract] [Full Text] [Related]

  • 36. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
    Matos ME, Rosell CM.
    J Sci Food Agric; 2015 Mar 15; 95(4):653-61. PubMed ID: 24816770
    [Abstract] [Full Text] [Related]

  • 37. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M, Beraldo P, Peressini D.
    J Sci Food Agric; 2017 Jan 15; 97(2):572-577. PubMed ID: 27098055
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  • 38. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
    Korus J, Ziobro R, Witczak T, Kapusniak Jochym K, Juszczak L.
    Molecules; 2021 Apr 11; 26(8):. PubMed ID: 33920373
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  • 39. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
    Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F.
    Food Chem; 2020 Oct 01; 326():126972. PubMed ID: 32422510
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  • 40. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA, Bean SR, Smith BM, Tilley M.
    J Food Sci; 2019 Dec 01; 84(12):3522-3534. PubMed ID: 31721217
    [Abstract] [Full Text] [Related]

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