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Journal Abstract Search

548 related items for PubMed ID: 27979135

  • 1. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
    Koegelenberg D, Chimphango AFA.
    Food Chem; 2017 Apr 15; 221():1606-1613. PubMed ID: 27979135
    [Abstract] [Full Text] [Related]

  • 2. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
    Yang W, Jiang Z, Liu L, Lin Y, Wang L, Zhou S.
    J Sci Food Agric; 2017 Feb 15; 97(3):1034-1041. PubMed ID: 27271725
    [Abstract] [Full Text] [Related]

  • 3. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 15; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 4. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
    [Abstract] [Full Text] [Related]

  • 5. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
    Jacobs PJ, Bogaerts S, Hemdane S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2016 May 11; 64(18):3636-44. PubMed ID: 27092966
    [Abstract] [Full Text] [Related]

  • 6. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD, Siddhu S, Aliani M.
    J Food Sci; 2012 Nov 11; 77(11):S399-406. PubMed ID: 23163908
    [Abstract] [Full Text] [Related]

  • 7. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F, Richel A, Dubrowski T, Wathelet B, Wathelet JP, Blecker C, Paquot M.
    J Sci Food Agric; 2013 Aug 15; 93(10):2415-20. PubMed ID: 23371852
    [Abstract] [Full Text] [Related]

  • 8. Rye flour enriched with arabinoxylans in rye bread making.
    Buksa K, Nowotna A, Ziobro R, Gambuś H.
    Food Sci Technol Int; 2015 Jan 15; 21(1):45-54. PubMed ID: 24082006
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
    [Abstract] [Full Text] [Related]

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  • 12. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
    [Abstract] [Full Text] [Related]

  • 13. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry.
    Hemdane S, Jacobs PJ, Bosmans GM, Verspreet J, Delcour JA, Courtin CM.
    Food Chem; 2017 Dec 01; 236():76-86. PubMed ID: 28624092
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  • 16. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.
    Arufe S, Chiron H, Doré J, Savary-Auzeloux I, Saulnier L, Della Valle G.
    Food Res Int; 2017 Jul 01; 97():123-132. PubMed ID: 28578032
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  • 18. Development of high-fiber wheat bread using microfluidized corn bran.
    Ortiz de Erive M, Wang T, He F, Chen G.
    Food Chem; 2020 Apr 25; 310():125921. PubMed ID: 31838373
    [Abstract] [Full Text] [Related]

  • 19. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
    Villarino CB, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK.
    Crit Rev Food Sci Nutr; 2016 Apr 25; 56(5):835-57. PubMed ID: 25675266
    [Abstract] [Full Text] [Related]

  • 20. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 25; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

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