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Journal Abstract Search

399 related items for PubMed ID: 24262543

  • 1. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
    Shafisoltani M, Salehifar M, Hashemi M.
    Food Chem; 2014 Apr 01; 148():176-83. PubMed ID: 24262543
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  • 2. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W, Brennan MA, Serventi L, Brennan CS.
    Food Chem; 2017 Nov 01; 234():93-102. PubMed ID: 28551272
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  • 3. 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
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  • 4. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L, Rouau X, Morel MH, Autio K, Seppänen-Laakso T, Kruus K, Buchert J.
    J Agric Food Chem; 2008 Jul 23; 56(14):5732-42. PubMed ID: 18558694
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  • 7. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep 23; 82(9):2041-2050. PubMed ID: 28753727
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  • 11. Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.
    Shah AR, Shah RK, Madamwar D.
    Bioresour Technol; 2006 Nov 23; 97(16):2047-53. PubMed ID: 16307877
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  • 12. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
    Dornez E, Gebruers K, Cuyvers S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2007 Aug 22; 55(17):7149-55. PubMed ID: 17661495
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  • 14. Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver.
    Ben Hmad I, Mokni Ghribi A, Bouassida M, Ayadi W, Besbes S, Ellouz Chaabouni S, Gargouri A.
    Int J Biol Macromol; 2024 Oct 22; 277(Pt 3):134391. PubMed ID: 39094867
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  • 15. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
    Zheng H, Guo B, Chen XL, Fan SJ, Zhang YZ.
    Appl Microbiol Biotechnol; 2011 Apr 22; 90(2):509-15. PubMed ID: 21249355
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  • 16. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 22; 74(5):E278-84. PubMed ID: 19646043
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  • 20. Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.
    Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT.
    J Texture Stud; 2019 Aug 22; 50(4):350-358. PubMed ID: 30861117
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