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Journal Abstract Search

195 related items for PubMed ID: 27132856

  • 1. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience.
    Amigo JM, Del Olmo Alvarez A, Engelsen MM, Lundkvist H, Engelsen SB.
    Food Chem; 2016 Oct 01; 208():318-25. PubMed ID: 27132856
    [Abstract] [Full Text] [Related]

  • 2. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics.
    Amigo JM, Del Olmo A, Engelsen MM, Lundkvist H, Engelsen SB.
    Food Chem; 2019 Nov 01; 297():124946. PubMed ID: 31253319
    [Abstract] [Full Text] [Related]

  • 3. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging.
    Amigo JM, Olmo AD, Engelsen MM, Lundkvist H, Engelsen SB.
    Food Chem; 2021 Aug 15; 353():129478. PubMed ID: 33730663
    [Abstract] [Full Text] [Related]

  • 4. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O.
    Food Sci Technol Int; 2017 Apr 15; 23(3):235-244. PubMed ID: 27913711
    [Abstract] [Full Text] [Related]

  • 5. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
    Tebben L, Chen G, Tilley M, Li Y.
    J Food Sci; 2020 Dec 15; 85(12):4201-4208. PubMed ID: 33174283
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol.
    Ding S, Peng B, Li Y, Yang J.
    Food Chem; 2019 Jun 15; 283():123-130. PubMed ID: 30722851
    [Abstract] [Full Text] [Related]

  • 7. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 15; 95(1):59-65. PubMed ID: 25060963
    [Abstract] [Full Text] [Related]

  • 8. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
    Pasqualone A, Summo C, Bilancia MT, Caponio F.
    J Food Sci; 2007 Apr 15; 72(3):S191-6. PubMed ID: 17995813
    [Abstract] [Full Text] [Related]

  • 9. Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels: relationship to bread staling.
    Palacios HR, Schwarz PB, D'Appolonia BL.
    J Agric Food Chem; 2004 Sep 22; 52(19):5987-94. PubMed ID: 15366853
    [Abstract] [Full Text] [Related]

  • 10. Antifirming effects of starch degrading enzymes in bread crumb.
    Goesaert H, Leman P, Bijttebier A, Delcour JA.
    J Agric Food Chem; 2009 Mar 25; 57(6):2346-55. PubMed ID: 19239186
    [Abstract] [Full Text] [Related]

  • 11. Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.
    Palacios HR, Schwarz PB, D'Appolonia BL.
    J Agric Food Chem; 2004 Sep 22; 52(19):5978-86. PubMed ID: 15366852
    [Abstract] [Full Text] [Related]

  • 12. 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 22; 92(6):1201-13. PubMed ID: 22052714
    [Abstract] [Full Text] [Related]

  • 13. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
    Suwannarong S, Wongsagonsup R, Suphantharika M.
    Int J Biol Macromol; 2020 Aug 01; 156():381-393. PubMed ID: 32247818
    [Abstract] [Full Text] [Related]

  • 14. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W, Lee SH, Yoo SH, Lee S.
    J Food Sci; 2014 Aug 01; 79(8):E1535-40. PubMed ID: 25040090
    [Abstract] [Full Text] [Related]

  • 15. Staling white pan bread: fundamental causes.
    Kulp K, Ponte JG.
    Crit Rev Food Sci Nutr; 1981 Aug 01; 15(1):1-48. PubMed ID: 6170488
    [Abstract] [Full Text] [Related]

  • 16. [Bread staling. Simultaneous effect of bacterial alpha-amylase and emulsifier on firmness and pasting properties of bread crumbs++].
    Grossmann MV, de Barber CB.
    Arch Latinoam Nutr; 1997 Sep 01; 47(3):229-33. PubMed ID: 9673677
    [Abstract] [Full Text] [Related]

  • 17. Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour.
    Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Carocho M, Ferreira ICFR, Barros L, Cadavez V.
    Food Res Int; 2020 Nov 01; 137():109621. PubMed ID: 33233209
    [Abstract] [Full Text] [Related]

  • 18. Effects of dextran with different molecular weights on the quality of wheat sourdough breads.
    Zhang Y, Guo L, Xu D, Li D, Yang N, Chen F, Jin Z, Xu X.
    Food Chem; 2018 Aug 01; 256():373-379. PubMed ID: 29606462
    [Abstract] [Full Text] [Related]

  • 19. Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread.
    Bosmans GM, Lagrain B, Fierens E, Delcour JA.
    J Agric Food Chem; 2013 Jul 03; 61(26):6525-32. PubMed ID: 23777249
    [Abstract] [Full Text] [Related]

  • 20. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.
    Tinzl-Malang SK, Rast P, Grattepanche F, Sych J, Lacroix C.
    Int J Food Microbiol; 2015 Dec 02; 214():91-101. PubMed ID: 26256717
    [Abstract] [Full Text] [Related]

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