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Journal Abstract Search

296 related items for PubMed ID: 30170511

  • 1. 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; 25(1):66-75. PubMed ID: 30170511
    [Abstract] [Full Text] [Related]

  • 2. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG, Pilkington CL, Saputra A, Serventi L.
    Food Sci Technol Int; 2017 Dec; 23(8):690-698. PubMed ID: 28658964
    [Abstract] [Full Text] [Related]

  • 3. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 15; 111():544-555. PubMed ID: 30007717
    [Abstract] [Full Text] [Related]

  • 7. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 15; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW, Foschia M, Arendt EK.
    Food Funct; 2017 Jul 19; 8(7):2465-2474. PubMed ID: 28627579
    [Abstract] [Full Text] [Related]

  • 12. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Jul 19; 60 Suppl 4():174-90. PubMed ID: 19330631
    [Abstract] [Full Text] [Related]

  • 13. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 19; 106():64-70. PubMed ID: 29579970
    [Abstract] [Full Text] [Related]

  • 14. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 19; 85(2):349-357. PubMed ID: 31957892
    [Abstract] [Full Text] [Related]

  • 15. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 19; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 16. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 19; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 17. Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.
    Wójcik M, Różyło R, Schönlechner R, Matwijczuk A, Dziki D.
    Molecules; 2022 Feb 27; 27(5):. PubMed ID: 35268675
    [Abstract] [Full Text] [Related]

  • 18. Secoisolariciresinol Diglucoside and Cyanogenic Glycosides in Gluten-free Bread Fortified with Flaxseed Meal.
    Shim YY, Olivia CM, Liu J, Boonen R, Shen J, Reaney MJ.
    J Agric Food Chem; 2016 Dec 21; 64(50):9551-9558. PubMed ID: 27998066
    [Abstract] [Full Text] [Related]

  • 19. 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 21; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 20. Usability of microfluidized flaxseed as a functional additive in bread.
    Saka İ, Baumgartner B, Özkaya B.
    J Sci Food Agric; 2022 Jan 30; 102(2):505-513. PubMed ID: 34143439
    [Abstract] [Full Text] [Related]

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